Grilled Shrimp Tacos Recipe
Our grilled shrimp taco recipe amps up taco night with a fresh, bold array of flavors and textures like charred shrimp, crunchy slaw, and a simple creamy chipotle sauce.
Servings: 6
Calories: 332kcal
Equipment
- Grilling Skewers
Ingredients
For the Grilled Shrimp tacos
- 1 cup Shrimp Marinade
- 1 tsp Cumin
- 1/2 tsp Cayenne pepper
- Shrimp peeled and deveined
- Tortillas flour or corn will work (if using corn, double up to help with tears when serving)
For the Tacos toppings
- Red cabbage slaw
- Scallions
- Jalapeño sliced thin seeds removed
- Avocado
- Chipotle Crema
Instructions
Marinate the Shrimp
- Add the cumin and cayenne to the shrimp marinade.
- Add the shrimp to a large resealable bag.
- Pour the marinade over top.
- Carefully remove as much as you can and seal the bag.
- Place it in the fridge for 30 minutes to 1 hour to marinate the shrimp.
Prep the Grill
- Meanwhile, preheat your grill for indirect heat. See our notes below for charcoal or gas grills.
- Clean and oil the grates.
Grill the Shrimp
- Thread the shrimp through the grilling skewers, curving the shrimp to form a C, so that the skewer pierces through the shrimp at the thickest part near the head and thinner part near the tail.
- Place the shrimp over the cooler side of the grill.
- Close the lid and cook for 90 seconds.
- Flip and cook, with the lid closed for another 90 seconds.
- The shrimp should become opaque.
- Transfer the skewers to the hot side of the grill, and sear the shrimp, flipping once or twice to get a little char on both sides. But work quickly as to not over cook the shrimp.
- Carefully remove the shrimp from the grill and toast the tortillas.
Serve
- Carefully remove the grilled shrimp from the skewers.
- Serve the shrimp in a bowl or a platter along side all of your favorite taco toppings and fresh lime wedges to assemble the grilled shrimp tacos.
Notes
Shrimp are fully cooked when they reach an internal temperature of 140 degrees F with a digital meat thermometer, according to the USDA.
If using wooden skewers, be sure to soak them for 30 minutes before grilling.
For a gas grill
Preheat the grill by igniting all the burners and allowing the grill to preheat. If you want to smoke on a gas grill, add a smoker box over the hot side of the grill with wood chips now. We love Post Oak Chips for shrimp tacos.
Clean and oil the grill grates.
Close the lid of the grill and allow it to preheat for 10 minutes.
Turn 2 of the 4 (or 2 of the 3 burners) off to create a 2 zone fire.
Add the steak to the cooler side of the grill and follow the directions for grilling. For a charcoal grill
Use a charcoal chimney to light the charcoal. When it’s 70% ashed over, arrange the coals on one side of the grill to create a two-zone fire.
Place the grill grates over the coals and clean them.
Cover the grill with the lid and adjust the air vents to allow the grill to preheat to 375 - 400 degrees F.
When the grill is holding an even temperature, add the London boil to the hot side of the grill.
Allow the steak to cook for 90 seconds before rotating 90 degrees and grilling for another 90 seconds with the lid closed.
Flip the steak and place it on the cooler side of the grill, cover the lid and allow the steak to cook until it reaches medium-rare to medium doneness, using an instant read thermometer.
Preheat the grill by igniting all the burners and allowing the grill to preheat. If you want to smoke on a gas grill, add a smoker box over the hot side of the grill with wood chips now. We love Post Oak Chips for shrimp tacos.
Clean and oil the grill grates.
Close the lid of the grill and allow it to preheat for 10 minutes.
Turn 2 of the 4 (or 2 of the 3 burners) off to create a 2 zone fire.
Add the steak to the cooler side of the grill and follow the directions for grilling. For a charcoal grill
Use a charcoal chimney to light the charcoal. When it’s 70% ashed over, arrange the coals on one side of the grill to create a two-zone fire.
Place the grill grates over the coals and clean them.
Cover the grill with the lid and adjust the air vents to allow the grill to preheat to 375 - 400 degrees F.
When the grill is holding an even temperature, add the London boil to the hot side of the grill.
Allow the steak to cook for 90 seconds before rotating 90 degrees and grilling for another 90 seconds with the lid closed.
Flip the steak and place it on the cooler side of the grill, cover the lid and allow the steak to cook until it reaches medium-rare to medium doneness, using an instant read thermometer.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 37g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Sodium: 1mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 74IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.2mg