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Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

ByMadison
Jump to Recipe· 4.9 from 69 reviews

If you’re anything like me, tacos are one of those meals that just bring instant joy — simple, vibrant, and totally customizable. These grilled shrimp tacos with spicy mayo and fresh toppings recipe? They’re a game-changer. I love how smoky, juicy shrimp mingle with a creamy, kicky sauce and crisp, fresh garnishes. It’s a perfect dish for casual weeknight dinners or impressing friends at a weekend cookout.

What makes this grilled shrimp tacos with spicy mayo and fresh toppings recipe so special is the balance of flavors and textures: the marinade packs just the right punch, the spicy mayo adds that creamy heat, and the fresh toppings provide crunch and brightness. You’ll find yourself wanting to make these tacos again and again — trust me, once you grill shrimp like this, it’s hard to go back!

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Why This Recipe Works

  • Well-Balanced Flavors: The smoky spices and tangy lime in the shrimp perfectly complement the creamy, spicy mayo sauce.
  • Easy and Quick to Prepare: The marinade takes just 30 minutes and grilling only a few minutes per side means dinner’s on the table fast.
  • Tons of Fresh Texture: Crisp cabbage, radish, and zesty lime slices add freshness and crunch, balancing the rich shrimp and sauce.
  • Highly Customizable: You can easily swap toppings, adjust spice levels, or use corn or wheat tortillas depending on your preference.
The image shows four tacos arranged on a wooden board lined with brown paper, placed on a white marbled surface. Each taco has two soft, warm corn tortillas with brown char marks. The bottom layer is shredded purple and green cabbage mixed with thin carrot strips, creating a colorful base. On top are three or more grilled shrimp with a reddish-orange seasoning. Fresh green cilantro leaves are scattered inside and on top of the tacos. A light orange creamy sauce is drizzled over the shrimp and vegetables in a zigzag pattern. Lime wedges are placed inside some tacos and on the board. To the top left side, there are extra grilled shrimp skewered on wooden sticks. A small white bowl with black pepper stands near the top center. Half sliced avocados with the seed show on the right side of the image. A wooden spoon with the sauce rests on the board near the tacos. The photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this grilled shrimp tacos with spicy mayo and fresh toppings recipe plays a key role in delivering that mouthwatering combination of smoky, spicy, creamy, and fresh. Let me walk you through why I love these choices and a few tips to get the best from each.

  • Shrimp: I use large or extra-large (31/40 count) shrimp for that perfect bite-size, juicy texture.
  • Garlic: Fresh minced garlic gives an aromatic base to the marinade that shrimp really soak up.
  • Lime Juice: Brightens the marinade and balances the richness with a nice citrus zing.
  • Cayenne & Smoked Paprika: These bring subtle heat and smoky depth—don’t skip them!
  • Cumin: Adds a warm earthiness that works beautifully with the other spices.
  • Butter & Olive Oil: Butter adds richness and helps shrimp stay juicy; olive oil aids in grilling without sticking.
  • Mayonnaise & Greek Yogurt: The mayo gives creaminess, and Greek yogurt adds tang while lightening the sauce.
  • Hot Sauce: Frank’s or Valentina give a reliable spicy kick—choose your favorite!
  • Onion Powder: A subtle umami boost in the spicy mayo that many overlook.
  • Fresh Toppings (Cabbage, Radish, Red Onion, Cilantro): Variety of textures and fresh, bright flavors keep the tacos from feeling heavy.
  • Cotija or Feta Cheese: Adds a salty creaminess to round out the flavors.
  • Lime Wedges: Essential for splashing extra zest on before eating!
  • Tortillas (Corn or Wheat): Use whatever you prefer—warm, soft, and slightly charred is ideal for wrapping.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this grilled shrimp tacos with spicy mayo and fresh toppings recipe my own by swapping fresh ingredients or adjusting spice levels depending on mood and company. Don’t hesitate to try a few variations — that’s the fun part about tacos!

  • Variation: I sometimes swap out the spicy mayo for a creamy avocado crema when I want something milder.
  • Vegetarian Option: Use grilled portobello mushrooms or seasoned tofu with the same marinade for a plant-based twist.
  • Seasonal Toppings: In summer, fresh mango salsa adds a lovely sweetness; in colder months, pickled red cabbage brings tang.
  • Crunch Factor: Toasted pepitas or crushed tortilla chips sprinkled on top add a fun texture surprise.

Step-by-Step: How I Make Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

Step 1: Prep Your Shrimp Like a Pro

First things first, rinse your shrimp and pat them dry—this helps the marinade stick better and prevents steaming on the grill. I keep tails on while cooking for easy handling but usually remove them before serving to make tacos less messy.

Step 2: Marinate and Let Flavors Marry

Mix garlic, lime juice, cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and pepper in a bowl. Toss your shrimp until every piece is coated with that magic blend, then cover and pop in the fridge for at least 30 minutes. This step is key for juicy, flavorful shrimp—don’t rush it!

Step 3: Make Your Spicy Mayo Sauce

Whisk together mayonnaise, Greek yogurt, hot sauce, and onion powder until smooth. I like to chill it for 15-30 minutes while the shrimp marinates—this lets the flavors meld beautifully so the sauce becomes the perfect finishing touch.

Step 4: Time to Grill

Preheat your grill to medium-high heat. Thread shrimp onto soaked wooden skewers to make flipping easy. Grill 2-3 minutes per side, or until pink and slightly charred. If you don’t have a grill, a nonstick pan over medium-high heat works well—just reduce each side to 1-2 minutes. Remove tails before serving for ease of eating.

Step 5: Build Your Tacos

Warm your tortillas and then pile on the goodies: a handful of cabbage or coleslaw mix for crunch, sliced radishes, red onion, cilantro, a sprinkle of cotija or feta, and finally, your grilled shrimp. Drizzle generously with that spicy mayo sauce. That first bite? Absolute perfection.

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Pro Tips for Making Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

  • Don’t Overcrowd the Grill: Leaving space between shrimp pieces ensures even cooking and nice char marks.
  • Use Wooden Skewers Soaked in Water: Prevents them from burning on the grill and makes flipping safer.
  • Remove Tails After Cooking: It’s easier and keeps your tacos neat when eating, plus you avoid that extra crunch.
  • Chill the Sauce Before Serving: This lets the flavors deepen and keeps the mayo from tasting too sharp or one-dimensional.

How to Serve Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

Two grilled shrimp tacos are placed on a white speckled plate on a white marbled surface. Each taco has two layers of slightly charred, warm flatbread folded open. Inside, there is a layer of shredded red and white cabbage mixed with thin sliced carrots and pink pickled onions, topped with cooked shrimp that are orange with a light char, fresh green cilantro leaves, and a zigzag drizzle of creamy pale orange sauce. A wedge of lime sits on the side of the bottom taco, and extra lime wedges and shredded cabbage mix are visible nearby. The overall scene is bright and colorful with a fresh, summery look photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about simple but fresh garnishes here. Cilantro gives that fresh herb lift, lime wedges add a burst of citrus right before you bite, and thinly sliced radish delivers a little peppery crunch. Sometimes I add pickled red onions for tang and a small sprinkle of cotija cheese to bring a salty creaminess that rounds everything out beautifully.

Side Dishes

When I serve these grilled shrimp tacos with spicy mayo and fresh toppings recipe, I often pair them with Mexican street corn or elote salad to keep the flavors complementary but interesting. A simple black bean and corn salad is another crowd-pleaser, or if you want to keep it light, a fresh cucumber and avocado salad fits perfectly.

Creative Ways to Present

For parties, I like laying out a taco bar with all the toppings in colorful bowls — it’s fun, interactive, and lets folks build their ideal grilled shrimp tacos with spicy mayo and fresh toppings. Another fun idea I’ve tried is serving these tacos open-faced on a large platter garnished with edible flowers for a visually stunning centerpiece that also tastes amazing.

Make Ahead and Storage

Storing Leftovers

Leftover grilled shrimp keep well in an airtight container in the fridge for up to two days. I store the shrimp separately from the tortillas and toppings to prevent sogginess. When ready to eat, just reheat shrimp gently and assemble fresh tacos.

Freezing

I’ve frozen marinated raw shrimp before grilling — just freeze them flat in a freezer-safe bag before grilling day. Once thawed and grilled, shrimp don’t freeze as well because of texture changes, so I recommend grilling fresh whenever possible.

Reheating

To reheat, gently warm the shrimp in a skillet over medium heat just until warmed through — avoid overcooking. Microwaving tends to dry them out, so stovetop reheating maintains that tender texture best.

FAQs

  1. Can I use frozen shrimp for this grilled shrimp tacos with spicy mayo and fresh toppings recipe?

    Absolutely! I usually use frozen shrimp that’s been thawed completely before marinating and grilling. Just make sure to pat them dry well to get a good sear and avoid excess moisture.

  2. What can I substitute if I don’t have Greek yogurt for the spicy mayo?

    If you don’t have Greek yogurt, sour cream is a great substitute. It provides a similar tang and creaminess that balances the mayo and hot sauce.

  3. How spicy is the spicy mayo in this recipe?

    The spicy mayo has a mild to medium heat, thanks to a teaspoon of hot sauce that you can easily adjust up or down to suit your preference. It’s creamy enough to tame the spiciness but packs a noticeable kick.

  4. Can I make this recipe without a grill?

    Yes! If you don’t have a grill, use a heavy skillet or nonstick pan on medium-high heat to cook the shrimp quickly for 1-2 minutes per side. You’ll still get great flavor and a nice sear.

Final Thoughts

This grilled shrimp tacos with spicy mayo and fresh toppings recipe is one of my go-to dishes when I want something fast, fresh, and bursting with flavor. It hits all the right notes — spicy, smoky, creamy, tangy, and crunchy — which is why it’s become a staple in my kitchen. I can’t wait for you to make it and discover just how easy and rewarding it is. Trust me, it’ll be your new favorite taco night hero!

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Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 69 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 36 minutes
  • Yield: 10 tacos
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
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Description

This recipe for Grilled Shrimp Tacos offers a flavorful and spicy twist on a classic favorite. Tender shrimp are marinated in a zesty blend of garlic, lime, cayenne, smoked paprika, and cumin, then grilled to perfection. The tacos are topped with a creamy spicy mayonnaise sauce, fresh cabbage slaw, radish, red onion, cilantro, and cheese for a delightful, vibrant meal that’s perfect for any occasion.

Ingredients

Units Scale

Shrimp

  • 1 pound large or extra large shrimp (31/40), frozen and thawed

Shrimp Marinade

  • 1 tablespoon garlic, minced
  • 1 teaspoon lime juice
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 tablespoons butter, melted
  • 1 teaspoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Sauce

  • 1/4 cup mayonnaise
  • 2 teaspoons Greek yogurt
  • 1 teaspoon hot sauce (such as Frank’s or Valentina)
  • 1 teaspoon onion powder

Optional Items for Serving

  • Coleslaw mix or shredded cabbage
  • Cotija or feta cheese crumbles
  • Lime wedges
  • Radish, sliced
  • Red onion, sliced
  • Corn or wheat taco size tortillas
  • Cilantro, chopped

Instructions

  1. Prepare the Shrimp: Rinse and pat dry the shrimp. Keep tails on for grilling and remove after cooking if preferred.
  2. Make the Marinade: In a large bowl, combine minced garlic, lime juice, ground cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and black pepper. Toss the shrimp in this marinade until well coated. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Prepare the Sauce: In a small bowl, mix together mayonnaise, Greek yogurt, hot sauce, and onion powder. For best flavor, refrigerate the sauce for 15-30 minutes before serving to allow the flavors to meld.
  4. Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s clean and oiled to prevent sticking.
  5. Grill the Shrimp: Thread the marinated shrimp onto wooden skewers. Grill the shrimp for 2-3 minutes on each side until pink and opaque. Alternatively, cook shrimp on a nonstick pan over medium-high heat for 1-2 minutes per side.
  6. Remove Tails: Once cooked, remove the shrimp tails for easier eating if desired.
  7. Assemble the Tacos: Warm the tortillas and layer with cabbage or coleslaw mix, radish slices, red onion, cilantro, cheese crumbles, and 3-4 grilled shrimp. Drizzle the spicy mayonnaise sauce over the top before serving.

Notes

  • For a smokier flavor, use smoked paprika as specified in the marinade.
  • Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
  • If you prefer a milder sauce, reduce the amount of hot sauce or substitute with a milder chili sauce.
  • To make this recipe gluten-free, use corn tortillas and ensure all condiments are gluten-free certified.
  • Adjust the cayenne pepper in the marinade to control the level of heat to your preference.
  • Leftover shrimp can be stored in the refrigerator for up to 2 days and reused in salads or wraps.

Nutrition

  • Serving Size: 1 taco
  • Calories: 220 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 120 mg

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