Grilled Shrimp Tacos
What really makes these tacos stand out is the balance of textures. The shrimp itself is perfectly grilled, slightly caramelized on the outside while remaining juicy inside.
Equipment
- Grill or Grill Pan
- Mixing Bowls
- Tongs
- Sharp Knife
- Cutting board
- Measuring spoons & cups
- Serving Platter
Ingredients
For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1 avocado sliced
- ¼ cup fresh cilantro chopped
- ½ cup pico de gallo or diced tomatoes
- 2 tablespoons sour cream or Greek yogurt
- Lime wedges for serving
Instructions
Prepare the Shrimp
- Rinse the shrimp under cold water and pat them dry with paper towels. This helps them sear properly on the grill.
- In a medium mixing bowl, combine olive oil, minced garlic, smoked paprika, chili powder, salt, pepper, and lime juice.
- Toss the shrimp in the marinade until they’re fully coated.
- Pro Tip: Let the shrimp marinate for at least 10–15 minutes. This gives them time to soak up all the flavor without getting mushy.
Prep the Toppings
- Shred the cabbage or slaw mix if it’s not pre-shredded.
- Slice the avocado and chop the cilantro.
- Prepare pico de gallo or dice tomatoes if using fresh.
- Mix a little lime juice into the slaw to brighten it up and add flavor.
- Pro Tip: Assemble toppings in separate bowls—it makes taco assembly quick and fun.
Heat the Grill or Pan
- Preheat your grill or grill pan over medium-high heat.
- Lightly brush the grill or pan with oil to prevent sticking.
- Pro Tip: Make sure the pan is hot before adding the shrimp; this helps create a nice sear and locks in juices.
Grill the Shrimp
- Place shrimp on the hot grill or pan in a single layer.
- Cook for 2–3 minutes per side until shrimp are pink, opaque, and slightly charred.
- Remove shrimp immediately to avoid overcooking—they cook very quickly!
Warm the Tortillas
- While shrimp are grilling, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
- Keep them covered with a clean kitchen towel to stay soft and pliable.
Assemble the Tacos
- Lay a tortilla flat and start with a small handful of cabbage slaw.
- Place 3–4 grilled shrimp on top.
- Add sliced avocado, a spoonful of pico de gallo, and sprinkle with fresh cilantro.
- Drizzle with sour cream or Greek yogurt if desired.
- Pro Tip: Don’t overfill the tacos—it makes them messy and hard to eat.
Serve and Enjoy
- Arrange the tacos on a serving platter with lime wedges on the side.
- Serve immediately while the shrimp are warm and juicy.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 380–420 kcal
- Protein: 28–32 g
- Carbohydrates: 30–35 g
- Fat: 16–20 g
- Fiber: 6–8 g
- Sugar: 3–5 g
- Cholesterol: 170–190 mg
- Sodium: 600–750 mg