5.0 from 3 votes
Grilled Shrimp Tacos
These delicious lime and spice seasoned shrimp are grilled to perfection and topped with easy taco slaw!
Prep Time
10 mins
Cook Time
10 mins
Marinate Time
3 hrs
Servings: 6 people
Calories: 336 kcal
Course:
Main Course , Lunch
Cuisine:
Mexican
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.
Cup of Yum
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
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
% 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.