Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables

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Shrimp marinaded with honey and chipotle peppers in adobo sauce served with zucchini noodles and fajita seasoned roasted vegetables. This honey chipotle shrimp zucchini noodles with fajita vegetables is simple to make, delicious, and so perfect for any night of the week. A clinical study showed Mazola®​ Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com. ​

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

It’s already almost the end of summer days, and this year has become the year of staycations, road trips, and explorations of local favorites. What I miss most though is traveling to new places and discovering new foods. But we’re going to make the best of it. Summer is when there is an abundance of fresh fruits and vegetables at the market. We are so lucky to have access to fresh produce so it feels like it’s the perfect time to experiment in the kitchen. I wanted new dishes with bold flavors and want to incorporate all sorts of peppers and spices. And since Mazola Corn Oil is heart healthy, I want to incorporate it into my cooking too. Seasoned with so many spices, this honey chipotle shrimp zucchini noodles with fajita vegetables is delicious, flavorful, and so simple to make and will definitely become one of my go to dishes.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

The shrimp is marinaded with honey, finely chopped chipotle peppers, adobo sauce, and a little bit of corn oil. The chipotle peppers give the shrimp a smoky flavor and the honey offsets it with a slight sweetness. Plus, I love that it takes so little time to cook. At the very end, you can easily add the zucchini noodles to let the zucchini soften and absorb all the flavor.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

The red bell pepper, onions, green bell peppers, and mushrooms are tossed in corn oil, chipotle powder, paprika, oregano, and garlic powder. It is then roasted in Mazola Corn Oil for 20 minutes until all the vegetables are soft and slightly charred. Toss it with the shrimp and zucchini noodles, and the entire dish is ready to be served. Sooo good.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Did you know that September is National Cholesterol Awareness month? The American Heart Association recently issued an advisory on dietary fats and cardiovascular disease that strongly advises replacing saturated fats, like that found in coconut oil, with polyunsaturated fat, like corn oil to reduce the risk of cardiovascular disease by 30%. And it’s so simple to make the swap. Mazola Corn Oil is an all-purpose cooking oil that is a heart-healthy* choice for your family. Variety of uses include baking, grilling, sautéing, stir frying or mixing up a marinade or dressing.​ Which means you can use it for your cooking and baking needs.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Since it takes so little time to prep and cook this meal, I can definitely see this Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables becoming a staple in our household.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Preheat the oven to 400F.

Lightly grease a baking sheet with Mazola Corn Oil.

Set aside for now.

Cut the zucchinis with a spiralizer and set the zucchini noodles aside for now.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

In a small bowl, mix together shrimp, chopped chipotle pepper, adobo sauce, and honey. Set aside and let the shrimp marinade for about ten minutes.

In a medium sized bowl, add sliced red bell pepper and green bell pepper, sliced onions, roughly torn mushrooms, chipotle chili pepper powder, paprika, dried oregano, garlic powder, pinch of salt and pepper, and Mazola Corn Oil. Toss until all the ingredients are well combined.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Place the fajita seasoned vegetables in a single layer on the baking sheet. Roast the veggies for about 10-15 minutes until cooked and browned.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

While the fajita vegetables are roasting, add Mazola Corn Oil to a medium sized skillet. Cook the shrimp in a medium sized skillet over medium heat for about several minutes until the shrimp turn from a grayish color to a solid orange color.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Remove the shrimp from heat and add the zucchini noodles and fajita vegetables to the skillet. Toss until well combined and the zucchini noodles are slightly cooked from the heat.

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Serve the honey chipotle shrimp zucchini noodles with fajita vegetables warm.

Enjoy!

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables | Cooking with a Wallflower

Honey Chipotle Shrimp Zucchini Noodles with Fajita Vegetables
 
Prep time
Cook time
Total time
 
Shrimp marinaded with honey and chipotle peppers in adobo sauce served with zucchini noodles and fajita seasoned roasted vegetables. This honey chipotle shrimp zucchini noodles with fajita vegetables is simple to make, delicious, and so perfect for any night of the week.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 tablespoons Mazola Corn Oil for sheet pan
  • 2 medium sized zucchini, spiralized
Honey Chipotle Shrimp
  • 2 dozen large shrimp
  • 3 chipotle peppers
  • 2 tablespoons adobo sauce
  • 1 tablespoon honey
  • Salt and pepper
Fajita Vegetables
  • 1 medium sized red bell pepper
  • 1 medium sized green bell pepper
  • ½ medium onion
  • 2½ cups chopped mushrooms
  • ½ tablepsoon chipotle chili powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 2 tablespoons Mazola corn oil
  • Salt and pepper
  • 1 tablespoon Mazola corn oil for cooking
  • More salt and pepper to taste
Directions:
  1. Preheat the oven to 400F. Lightly grease a baking sheet with Mazola Corn Oil. Set aside for now.
  2. Cut the zucchinis with a spiralizer and set the zucchini noodles aside for now.
  3. In a small bowl, mix together shrimp, chopped chipotle pepper, adobo sauce, and honey. Set aside and let the shrimp marinade for about ten minutes.
  4. In a medium sized bowl, add sliced red bell pepper and green bell pepper, sliced onions, roughly torn mushrooms, chipotle chili pepper powder, paprika, dried oregano, garlic powder, pinch of salt and pepper, and Mazola Corn Oil. Toss until all the ingredients are well combined.
  5. Place the fajita seasoned vegetables in a single layer on the baking sheet. Roast the veggies for about 10-15 minutes until cooked and browned.
  6. While the fajita vegetables are roasting, add Mazola Corn Oil to a medium sized skillet. Cook the shrimp in a medium sized skillet over medium heat for about several minutes until the shrimp turn from a grayish color to a solid orange color.
  7. Remove the shrimp from heat and add the zucchini noodles and fajita vegetables to the skillet. Toss until well combined and the zucchini noodles are slightly cooked from the heat.
  8. Serve the honey chipotle shrimp zucchini noodles with fajita vegetables warm.

*see Mazola Corn Oil for more information on the relationship between corn oil and heart health.

Visit Mazola Corn Oil for more ​recipe inspiration.

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