Grilled Shrimp Tacos
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinate Time
3 hrs
-
Servings
6 people
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Calories
336 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Grilled Shrimp Tacos
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These delicious lime and spice seasoned shrimp are grilled to perfection and topped with easy taco slaw!
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Ingredients
- 1 pound raw extra jumbo shrimp 16-20 per pound peeled and deveined
- thin slices of fresh lime if placing shrimp on skewers plus more to garnish
- 6 tortillas flour or corn according to taste
For Shrimp Marinade
- ⅓ cup olive oil
- 2 garlic cloves roughly chopped
- 1 teaspoon Jalapeño minced
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoon tequila optional
For the Taco Slaw
- 2 cups red cabbage shredded, pre-shredded is fine
- ½ small red onion thinly sliced into half moons
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tbsp limes juice
- 3 scallions thinly sliced, green and white parts
- ¼ cup cilantro finely chopped
- 1 tbsp garlic salt
- sea salt to taste
Instructions
- If using wood skewers, start soaking them in water. Skewers should soak for at least 30 minutes before going on the grill.
- Place shrimp in a wide shallow bowl and set aside.
- In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
- Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
- Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
Taco Slaw
- Place 2 cups shredded cabbage in a large colander set over a sink or large bowl. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat. Allow cabbage to drain for 10-15 minutes.
- In a large mixing bowl, whisk together mayo, sour cream, garlic salt, and the juice of 2 limes.
- Transfer the drained cabbage to the large mixing bowl with the dressing, then add thinly sliced red onion, scallions, and ¼ cup fresh cilantro. Toss well, then refrigerate until needed, at least 30 minutes. Taste, adjust seasoning, then serve!
- Lightly grill your tortillas, top with slaw then shrimp, Enjoy!
Nutrition Information
Show Details
Serving
1taco
Calories
336kcal
(17%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
Monounsaturated Fat
12g
Trans Fat
0.02g
Cholesterol
13mg
(4%)
Sodium
2259mg
(94%)
Potassium
188mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
801IU
(16%)
Vitamin C
20mg
(22%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 336kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 2259mg | 94% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 20mg | 22% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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