Grilled Shrimp Tacos
Grilled Shrimp Tacos are a tasty dinner for busy weeknights for a quick and healthy meal. Grilled shrimp with Tex-Mex spices topped with cilantro lime slaw.
Taco night is a dinner you can count on everyone loving and it’s perfect for picky eaters since everyone can add their favorite toppings. Serve them up with chips and Chunky Salsa or our Brisket Queso.
Shrimp Tacos have amazing flavors and textures to create a family pleasing meal. Shrimp cooks on the grill in under 10 minutes and is also great for entertaining friends.
Ingredients Needed
- Jumbo Shrimp ~ Look for gulf shrimp or Argentina Red Shrimp
- Olive Oil
- Granulated Garlic
- Smoked Paprika
- Ground Cumin
- Dried Oregano
- Kosher Salt
- Black Pepper
- Tortillas ~ Corn or flour
- Avocado
- Red Onion
- Tomatoes
- Limes
- Cotija Cheese ~ If you can’t find Cotija, substitute crumbled feta or use your favorite shredded cheese.
- Cilantro
- Cilantro Lime Slaw : Cabbage, Carrots, Mayonnaise, Sour Cream, Lime Juice, Sugar, Cilantro, Cabbage, Carrots
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Step By Step Directions
Make the slaw by whisking together the dressing and mixing with cilantro, shredded cabbage and carrots. Cover and refrigerate until ready to serve.
Peel and devein shrimp. Rinse and pat dry with paper towels.
Mix together the garlic, smoked paprika, cumin, oregano, salt and pepper.
Toss shrimp with olive oil and sprinkle with seasonings, mixing until well coated.
Cook over indirect grill fire with the grill closed about 3 – 5 minutes.
Turn the shrimp and continue to cook until pink and curled, reaching 145° using a digital meat thermometer.
Remove shrimp from the grill.
Lightly toast the tortillas on the grill if desired.
Dice avocados, tomatoes and red onion. Slice limes and chop the cilantro.
Serve shrimp on toasted tortillas with cilantro lime slaw and desired toppings.
How to Thaw Frozen Shrimp Quickly
Place frozen shrimp in a colander and run cool water over the shrimp, stirring occasionally until thawed. This usually takes about 8 – 10 minutes.
How to Store and Reheat Grilled Shrimp
Store leftover shrimp in an airtight container in the refrigerator up to 2 days. Store slaw in a separate container in the refrigerator up to 3 days. Stir before serving.
Reheat in a skillet coated lightly with olive oil over medium heat, stirring occasionally just until heated through.
More Delicious Taco Recipes
Grilled Steak Tacos are a great way to stretch a sirloin steak to feed the whole family. Tender and juicy grilled sirloin makes one of the most delicious Tex-Mex dinners at home.
Smoked Brisket Tacos are a quick and easy dinner that is perfect to feed a crowd and one of our favorite ways to enjoy leftover brisket.
Grilled Chicken Tacos are always a hit and quick to grill using chicken tenders or chicken thighs. Serve them up on crispy shells or flour tortillas.
Grilled Shrimp Tacos make a simple and delicious meal loaded with fresh toppings to satisfy everyone at the dinner table.
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Grilled Shrimp Tacos
Ingredients
For the Tacos
- 1 pound jumbo shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 8 corn or flour tortillas
Toppings
- ⅓ cup cotija cheese
- 1 avocado diced
- ¼ cup diced red onion
- ¼ cup diced tomatoes
- 1 fresh lime sliced
- Cilantro for garnish optional
Cilantro Lime Slaw
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 1 ½ teaspoons lime juice
- 1 tablespoon sugar
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons chopped cilantro
- 3 cups shredded cabbage
- ⅓ cup shredded carrot
Instructions
- Prepare a grill fire to 350°. Use hickory or pecan for smoke flavor
- Rinse shrimp and pat dry with paper towels.
- In a small bowl, combine garlic, smoked paprika, cumin, oregano, salt and pepper.
- Toss shrimp with olive oil and sprinkle with seasoning mixture,.
- Cook shrimp over indirect grill fire in a single layer with the grill closed about 3 – 5 minutes.
- Turn the shrimp and continue to cook until pink and curled, reaching 145° using a digital meat thermometer.
- Remove shrimp from the grill.
- Lightly toast the tortillas on the grill if desired.
- Serve shrimp on toasted tortillas with slaw and desired toppings.
- !For the Cilantro Lime Slaw
- Whisk together mayonnaise, sour cream, lime juice, sugar, garlic, salt and pepper.
- Add cilantro and slaw mix.
- Mix until well combined.
- Cover and refrigerate 30 minutes or until ready to serve.
