These tacos are all about bold flavors and simplicity. The smoky char from the grill adds depth to the succulent shrimp, while the toppings provide texture and freshness. Whether you’re entertaining guests or looking for a new favorite taco night recipe, these grilled shrimp tacos deliver satisfaction without the hassle. They’re light yet filling, customizable, and perfect for summer BBQs or indoor grilling any time of the year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large shrimp, peeled and deveined
Olive oil
Garlic, minced
Lime juice
Chili powder
Paprika
Cumin
Salt
Black pepper
Corn or flour tortillas
Red cabbage, shredded
Fresh cilantro, chopped
Jalapeño, thinly sliced (optional)
Sour cream or Greek yogurt
Mayonnaise
Additional lime juice (for crema)
Directions
In a bowl, combine olive oil, garlic, lime juice, chili powder, paprika, cumin, salt, and pepper. Add shrimp and toss to coat. Let marinate for 15–20 minutes.
Preheat grill or grill pan to medium-high heat.
Thread shrimp onto skewers or place directly on the grill. Cook for 2–3 minutes per side, until opaque and lightly charred.
While shrimp is grilling, prepare the crema by mixing sour cream, mayo, lime juice, and a pinch of salt in a small bowl.
Warm tortillas on the grill for 20–30 seconds per side.
Assemble tacos by placing a layer of shredded cabbage on each tortilla, topping with grilled shrimp, crema, cilantro, and jalapeños if desired.
Serve immediately with lime wedges.
Servings and timing
This recipe makes about 4 servings and takes approximately 30 minutes from start to finish, including marinating and grilling time.
Variations
Spicy Kick: Add cayenne pepper or hot sauce to the marinade for extra heat.
Avocado Addition: Top with diced avocado or a scoop of guacamole for creaminess.
Tropical Twist: Add grilled pineapple or mango salsa for a sweet and savory combo.
Low-Carb Option: Serve in lettuce wraps instead of tortillas.
Dairy-Free: Use a plant-based yogurt and mayo for the crema.
Storage/Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. For best results, reheat shrimp gently in a skillet over medium heat for 2–3 minutes or until warmed through. Store the toppings and tortillas separately to preserve texture. Avoid microwaving shrimp to prevent overcooking.
FAQs
How do I know when the shrimp are done grilling?
Shrimp are done when they turn pink and opaque with slightly curled edges. Overcooked shrimp will become rubbery.
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before marinating and grilling.
What type of tortillas are best?
Both corn and flour tortillas work well. Corn adds a more authentic flavor, while flour tortillas are softer and more flexible.
Can I make the shrimp in a pan instead of grilling?
Absolutely. Use a grill pan or skillet over medium-high heat, cooking the shrimp for about 2–3 minutes per side.
What can I substitute for sour cream in the crema?
Greek yogurt is a great substitute. You can also use a dairy-free yogurt for a vegan option.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to a day in advance and stored in the fridge.
Are grilled shrimp tacos gluten-free?
Yes, if you use corn tortillas and ensure all ingredients are gluten-free.
How spicy are these tacos?
The spice level is mild to medium. You can adjust the heat by adding or omitting jalapeños or chili powder.
What sides go well with shrimp tacos?
Try serving with Mexican rice, black beans, chips and salsa, or grilled corn.
Can I grill the shrimp without skewers?
Yes, use a grill basket or foil to prevent them from falling through the grates.
Conclusion
Grilled Shrimp Tacos are a quick, flavorful, and satisfying dish that brings restaurant-quality taste to your kitchen. With their smoky grilled shrimp, zesty crema, and fresh toppings, these tacos are sure to become a go-to favorite. Perfect for weeknights, gatherings, or summer cookouts, this recipe is a simple yet impressive way to enjoy bold flavors with minimal effort.
Grilled Shrimp Tacos are a quick and flavorful meal with smoky, seasoned shrimp, crunchy cabbage slaw, and a creamy lime crema, perfect for any occasion from weeknights to summer cookouts.
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp lime juice
1 tsp chili powder
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
8 small corn or flour tortillas
2 cups red cabbage, shredded
1/4 cup fresh cilantro, chopped
1 jalapeño, thinly sliced (optional)
1/4 cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 tbsp lime juice (for crema)
Pinch of salt (for crema)
Instructions
In a bowl, combine olive oil, garlic, lime juice, chili powder, paprika, cumin, salt, and black pepper.
Add the shrimp to the marinade and toss to coat. Let marinate for 15–20 minutes.
Preheat a grill or grill pan to medium-high heat.
Thread shrimp onto skewers or place directly on the grill. Grill for 2–3 minutes per side, until opaque and lightly charred.
In a small bowl, mix sour cream (or Greek yogurt), mayonnaise, additional lime juice, and a pinch of salt to make the crema.
Warm tortillas on the grill for 20–30 seconds per side until soft and slightly charred.
Assemble tacos by adding shredded cabbage to each tortilla, followed by grilled shrimp, crema, cilantro, and jalapeños if using.
Serve immediately with lime wedges.
Notes
Add cayenne pepper or hot sauce to the marinade for more heat.Top with avocado or mango salsa for a tropical twist.Use lettuce wraps instead of tortillas for a low-carb version.Use plant-based yogurt and mayo for a dairy-free crema.Reheat shrimp in a skillet to avoid overcooking; do not microwave.
