0 from 36 votes
Grilled Shrimp Tacos
These grilled shrimp tacos are seasoned with lime juice, garlic and cumin and served in corn tortillas with a creamy cabbage slaw, corn and cotija cheese.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 servings
Calories: 296 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the shrimp
- 1 pound large raw shrimp peeled and deveined
- 1 tablespoon tequila (I used an aged añejo tequila for a smoky flavor, but any kind will work)
- 1 tablespoon olive oil
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice (about juice of 1/2 lime)
- 1 teaspoon kosher salt
- 1 teaspoon ancho chili powder
- 1/2 teaspoon paprika
For the slaw
- 4 cups thinly sliced cabbage (green, red or a combination of both)
- 1/4 cup chopped cilantro
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice (about juice of 1 lime)
- 1/2 teaspoon Salt, plus more to taste
For the tacos and toppings
- 2 ears corn
- chopped cilantro for garnishing
- cotija cheese, for garnishing
- lime wedges, for garnishing
- warm corn tortillas, as needed
Instructions
- Prepare grill: Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling. While grill is heating up, make the slaw.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read showing you step-by-step how to start a charcoal grill.)
- Make the slaw: Add all slaw ingredients to a medium bowl and toss to combine. Taste and season with more salt if desired. If you prefer your slaw a little more dressed, add in more mayo and/or sour cream. Refrigerate until ready to use.
- Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels. Transfer to a large plate or baking sheet and set aside to cool for 5 minutes.
- Slice corn: When cool enough to handle, slice corn kernels off the cob and into a bowl. Set aside.
- Season shrimp: In a medium bowl, combine all the ingredients for the shrimp. Toss together until evenly coated.
- Skewer: Thread the shrimp onto 4-6 metal skewers. (If using wooden skewers, be sure to soak them in water for 15 minutes before threading shrimp to help prevent the skewers from burning on the grill.)
- Grill: Grill the shrimp for 4-5 minutes, turning halfway through cooking, or until the shrimp are firm to the touch and opaque at the center.
- Assemble tacos: Remove the shrimp from the skewers and serve in warm corn tortillas with slaw, grilled corn, cotija cheese and a spritz of fresh lime.
Cup of Yum
Notes
- Nutritional estimate does not include corn tortillas.
Nutrition Information
Serving
1/4th of recipe
Calories
296kcal
(15%)
Carbohydrates
27g
(9%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0g
Cholesterol
178mg
(59%)
Sodium
500mg
(21%)
Potassium
410mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1000IU
(20%)
Vitamin C
55mg
(61%)
Calcium
480mg
(48%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296
% Daily Value*
| Serving | 1/4th of recipe | |
| Calories | 296kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 178mg | 59% |
| Sodium | 500mg | 21% |
| Potassium | 410mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 55mg | 61% |
| Calcium | 480mg | 48% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.