Description

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)

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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.

Nutrition

Serving Size: 2 tacos
Calories: 325
Sugar: 3g
Sodium: 590mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 23g
Cholesterol: 155mg