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
- Prepare the Shrimp: Rinse and pat dry the shrimp. Keep tails on for grilling and remove after cooking if preferred.
- 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.
- 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.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s clean and oiled to prevent sticking.
- 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.
- Remove Tails: Once cooked, remove the shrimp tails for easier eating if desired.
- 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
