Description
These Grilled Shrimp Tacos feature juicy, marinated shrimp grilled to perfection and served with a creamy, spicy mayonnaise sauce. Paired with fresh cabbage, radish, red onion, and crumbled cotija cheese inside soft corn or wheat tortillas, this vibrant and flavorful recipe is perfect for a quick and delicious meal.
Ingredients
Units
Scale
Shrimp
- 1 pound large or extra large shrimp (31/40 size), 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 leaves
Instructions
- Prepare Shrimp: Rinse and pat dry the shrimp. Keep tails on during cooking for ease, then remove before serving.
- Marinate Shrimp: In a large bowl, combine garlic, lime juice, ground cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and black pepper. Toss the shrimp to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
- Make Spicy Mayonnaise Sauce: In a small bowl, mix together mayonnaise, Greek yogurt, hot sauce, and onion powder. For enhanced flavor, chill the sauce in the refrigerator for 15-30 minutes before serving.
- Preheat Grill: Heat the grill to medium-high heat, preparing for shrimp cooking.
- Cook Shrimp: Thread shrimp onto wooden skewers. Grill each side for 2-3 minutes until shrimp are opaque and cooked through. Alternatively, cook shrimp in a nonstick pan over medium-high heat for 1-2 minutes per side.
- Assemble Tacos: Remove tails from shrimp before placing in tortillas. Fill tortillas with coleslaw or shredded cabbage, radish, red onion, cilantro, cotija or feta cheese, and 3-4 grilled shrimp. Drizzle the spicy mayonnaise sauce on top for a flavorful finish.
Notes
- Use wooden skewers soaked in water to prevent burning on the grill.
- Adjust cayenne and hot sauce amounts to taste for spiciness preference.
- For a dairy-free option, substitute Greek yogurt with extra mayonnaise or a dairy-free yogurt.
- Serve with lime wedges for added freshness.
- Can be made ahead: Marinate shrimp and prepare sauce up to a day in advance.
Nutrition
- Serving Size: 1 taco
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 145mg
