Grilled Shrimp Tacos
Fire up the grill and transport your taste buds to the heart of coastal flavors with these irresistible grilled shrimp tacos. Perfectly seasoned shrimp are marinated with a smoky blend of chili powder, cumin, and paprika before being grilled to tender, charred perfection. Paired with a zesty lime slaw made from crisp green cabbage, red onion, and fresh cilantro, these tacos are a refreshing balance of spice and crunch. Drizzle them with a creamy, tangy chipotle sauce—spiked with just the right amount of heat—and serve them on warm tortillas for a handheld masterpiece. Ready in just 30 minutes, these tacos are a quick yet gourmet option for Taco Tuesday, summer barbecues, or any time you’re craving bold, savory flavors.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Flour or corn tortillas
- 2 cups Shredded green cabbage
- 0.25 cup Red onion, thinly sliced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
- 0.25 cup Sour cream
- 1 piece Chipotle peppers in adobo sauce, minced
- 1 teaspoon Honey
Instructions
In a large mixing bowl, combine olive oil, garlic powder, chili powder, cumin, paprika, salt, and black pepper to create a marinade.
Add the shrimp to the bowl and toss until evenly coated. Cover and let marinate for 10-15 minutes.
While the shrimp is marinating, prepare the lime slaw by mixing shredded cabbage, red onion, cilantro, and lime juice in a medium bowl. Toss to combine and set aside.
In a small bowl, stir together sour cream, minced chipotle peppers in adobo, and honey to create a creamy chipotle sauce. Adjust spice level as desired.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Thread the shrimp onto skewers (if using) or place directly onto the grill. Cook shrimp for 2-3 minutes per side, or until pink, opaque, and slightly charred.
Warm the tortillas on the grill or in a dry skillet for about 15-20 seconds per side.
Assemble the tacos by placing grilled shrimp onto the warmed tortillas, topping with lime slaw, and drizzling with chipotle sauce.
Serve immediately, garnished with additional lime wedges or cilantro if desired.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.6 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
