These grilled shrimp tacos combine zesty marinated seafood with a creamy spicy sauce for a fast and fresh meal. They are ideal for weeknight dinners or summer gatherings thanks to the quick cooking time of the shrimp.
List of ingredients
- 1 pound large or extra large shrimp (31/40 size, frozen and thawed) – main protein.
- 1 Tablespoon garlic, minced – for aromatic base.
- 1 teaspoon lime juice – adds acidity to the marinade.
- ½ teaspoon ground cayenne – provides a spicy kick.
- 1 teaspoon smoked paprika – adds a deep, charred flavor.
- ½ teaspoon cumin – adds earthy undertones.
- 2 Tablespoons butter, melted – keeps shrimp moist during grilling.
- 1 teaspoon olive oil – prevents sticking.
- Salt – to enhance flavors.
- Black pepper – to taste.
- &frac1}{4} cup mayonnaise – creamy base for the sauce.
- 2 teaspoon greek yogurt – adds tang and thickness.
- 1 teaspoon hot sauce (such as Frank’s or Valentina) – for added heat.
- 1 teaspoon onion powder – savory depth for the sauce.
- Coleslaw mix or shredded cabbage – for crunch.
- Cotija or feta cheese crumbles – salty finish.
- Lime wedges – for serving.
- Radish – sliced for crispness.
- Red onion – thinly sliced.
- Corn or wheat taco size tortillas – base for the tacos.
- Cilantro – fresh garnish.
step-by-step instructions
- Prepare Shrimp: Rinse the shrimp and pat them completely dry. If using tail-on shrimp, leave the tails on for grilling and remove them after cooking.
- Marinate: In a large bowl, combine the minced garlic, lime juice, ground cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and black pepper. Toss the shrimp in the mixture until evenly coated, cover with plastic wrap, and refrigerate for 30 minutes.
- Mix Sauce: In a separate bowl, whisk together the mayonnaise, greek yogurt, hot sauce, and onion powder. Place the sauce in the refrigerator for 15 to 30 minutes to allow the flavors to meld.
- Heat Grill: Preheat your grill to medium-high heat.
- Grill Shrimp: Thread the marinated shrimp onto wooden skewers. Grill for 2-3 minutes per side until pink. Alternatively, use a nonstick pan over medium-high heat for 1-2 minutes per side.
- Final Prep: Remove the tails from the cooked shrimp before assembling.
- Assemble: Place 3-4 shrimp on each warm tortilla. Top with cabbage or coleslaw, sliced radish, red onion, cilantro, and cheese crumbles. Drizzle the spicy mayonnaise over the top.
Expert Grilling Tips
Preventing Wooden Skewers from Burning
To stop wooden skewers from catching fire on the grill, soak them in water for at least 30 minutes before use. This saturation prevents the wood from charring too quickly. If you do not have time to soak, use stainless steel skewers.
Managing Grill Temperature for Seafood
Shrimp cook very quickly and can become rubbery if exposed to extreme heat for too long. Maintain a steady medium-high heat to get a sear on the outside without overcooking the interior. Use a meat thermometer to ensure they reach 145°F.
Achieving the Perfect Char
The smoked paprika in the marinade helps create a dark, appetizing color. To enhance the char, ensure the grill grates are well-cleaned and lightly oiled. Avoid moving the shrimp too frequently to allow a proper crust to form.
Avoiding Shrimp Stickiness
Patting the shrimp dry before marinating is essential because excess moisture creates steam instead of a sear. The combination of melted butter and olive oil in the marinade provides a dual layer of protection against sticking. Ensure the grill is fully preheated before adding the skewers.
Ingredient Substitutions and Alternatives
Dairy-Free Sauce Options
For a vegan or dairy-free version, replace the greek yogurt with a plant-based yogurt or extra mayonnaise. You can also use mashed avocado as a base for the spicy sauce. Ensure the mayonnaise used is egg-free if required for dietary restrictions.
Alternative Cheese Selections
If Cotija is unavailable, feta cheese is the best substitute due to its similar salty and crumbly texture. For a milder flavor, use crumbled queso fresco. Avoid melted cheeses like mozzarella as they do not provide the same contrast to the spicy shrimp.
Modifying the Heat Level
To reduce the spice, omit the cayenne pepper or reduce it to &frac1}{4} teaspoon. For those who prefer more heat, add a pinch of crushed red pepper flakes to the marinade. You can also increase the amount of hot sauce in the creamy drizzle.
Substituting the Protein
While shrimp is the star, this marinade works well with other seafood like scallops or firm white fish. If using fish, cut the fillets into uniform chunks to ensure even cooking. The grilling time will vary based on the thickness of the protein.
Serving and Presentation Ideas
Best Side Dish Pairings
Serve these tacos with Mexican street corn (elote) for a classic pairing. A side of black bean and corn salsa adds protein and color to the plate. For a lighter option, grilled asparagus or a simple cucumber salad works well.
Customizing Fresh Toppings
Beyond the basic cabbage, try adding diced mango or pineapple for a sweet contrast to the spicy shrimp. Sliced avocado or guacamole adds a rich creaminess. Pickled red onions provide a bright acidity that cuts through the richness of the mayo sauce.
Creating Shrimp Taco Bowls
To make a lower-carb version, skip the tortillas and serve the grilled shrimp over a bed of cilantro-lime rice. Add black beans, corn, and all the taco toppings. This transforms the meal into a hearty bowl format.
Warming the Tortillas
Corn tortillas are best when charred slightly over an open gas flame using tongs. For flour tortillas, heating them in a dry skillet for 30 seconds per side makes them more pliable. Warm tortillas prevent cracking and enhance the overall flavor.
Storage and Food Safety
Storing Leftover Grilled Shrimp
Store cooked shrimp in an airtight container in the refrigerator for up to two to three days. To maintain quality, keep the shrimp separate from the fresh vegetables and the sauce. This prevents the cabbage from wilting and the shrimp from absorbing too much moisture.
Preserving the Spicy Sauce
The spicy mayonnaise sauce can be kept in a sealed jar in the fridge for up to one week. Stir the sauce before using it again as the yogurt and mayo may separate slightly. Do not freeze the sauce, as it will break the emulsion.
Reheating Shrimp Without Overcooking
Avoid the microwave for reheating shrimp as it often makes them rubbery. Instead, heat them in a skillet over medium heat with a teaspoon of butter or oil. Warm them just until they are heated through, which usually takes 1-2 minutes.
Managing Frozen Shrimp Thawing
Thaw frozen shrimp slowly in the refrigerator overnight for the best texture. If you are in a rush, place the shrimp in a sealed bag and submerge them in cold water, changing the water every 30 minutes. Never thaw shrimp in warm or hot water.
Make-Ahead Strategies
Preparing the Sauce in Advance
The spicy mayo sauce actually tastes better when made a day ahead. This allows the onion powder and hot sauce to fully integrate with the fats in the mayo and yogurt. Store it in a squeeze bottle for easier application during assembly.
Prepping Vegetable Toppings
Shred the cabbage and slice the radishes and red onions several hours before serving. Store them in separate containers or a pre-assembled slaw mix. Keep them chilled until the moment of assembly to maintain maximum crunch.
Marinade Timing Constraints
Do not marinate shrimp for longer than 30 to 60 minutes. Because the marinade contains lime juice, the acid will begin to break down the proteins too much, resulting in a mushy texture. If you need to prep early, mix the marinade separately and add it to the shrimp just before the 30-minute window.
Assembling Taco Kits
For parties, set up a taco bar with the grilled shrimp in a warming dish. Place all toppings in individual bowls and keep the tortillas in a cloth-lined warmer. This allows guests to customize their tacos and keeps the ingredients fresh.
Common Troubleshooting
Why Are My Shrimp Rubbery?
Rubbery shrimp are almost always a result of overcooking. Shrimp only need a few minutes on the grill until they turn opaque and pink. If they curl into a tight ‘O’ shape, they are likely overdone; look for a ‘C’ shape for perfect doneness.
How to Fix a Thin Sauce
If the spicy sauce is too runny, add an extra teaspoon of Greek yogurt or a small amount of mayonnaise. Ensure the ingredients are at room temperature when mixing to help the emulsion stay stable. Avoid adding liquid seasonings like lemon juice to the sauce.
Preventing Tortilla Tearing
Tortillas often tear if they are cold or underheated. Ensure you apply enough heat to make the tortilla soft and flexible. For corn tortillas, a tiny amount of oil in the skillet can help them soften without becoming greasy.
Dealing with Unevenly Cooked Shrimp
Uneven cooking happens when shrimp are of different sizes. When buying, choose a specific count (like 31/40) to ensure uniformity. When skewering, place the largest shrimp in the center of the skewer where the heat is most intense.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly as long as they are completely thawed and patted dry. Ensure you use the same size (large or extra large) to maintain the specified cooking times.
What is the best substitute for Cotija cheese?
Feta cheese is the best substitute because it shares the same salty, tangy profile and crumbly texture as Cotija. You can also use a mild goat cheese if you prefer a creamier finish.
Can these tacos be made in an oven?
Yes, you can broil the shrimp on a baking sheet for 3-5 minutes per side. However, you will miss the charred flavor that comes from the grill or a hot skillet.
How do I keep the tacos from getting soggy?
Place the shrimp on the tortilla first, then add the cabbage, and drizzle the sauce last. Adding the sauce directly onto the tortilla can cause it to soften and tear more quickly.
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Grilled Shrimp Tacos
- Total Time: 36 minutes
- Yield: 10 tacos 1x
- Diet: General
Description
These grilled shrimp tacos will be your new favorite Taco Tuesday dinner! Juicy shrimp are marinated with lime juice, garlic, and spices, then grilled to perfection and tucked into soft tortillas with a creamy sauce.
Ingredients
- 1 pound large or extra large shrimp
- 1 Tablespoon garlic minced
- 1 teaspoon lime juice
- ½ teaspoon ground cayenne
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 2 Tablespoons melted butter
- 1 teaspoon olive oil
- salt
- black pepper to taste
- ¼ cup mayonnaise
- 2 teaspoon greek yogurt
- 1 teaspoon hot sauce
- 1 teaspoon onion powder
- coleslaw mix or shredded cabbage
- cotija or feta cheese crumbles
- lime wedges
- radish
- red onion
- corn or wheat taco size tortillas
- cilantro
Instructions
- Rinse: Rinse and pat dry the shrimp.
- Marinate: Combine marinade ingredients in a large bowl, toss shrimp until coated, and marinate for 30 minutes in the fridge.
- Sauce: Combine sauce ingredients in a bowl and refrigerate for 15-30 minutes to blend flavors.
- Preheat: Preheat the grill to medium high heat.
- Grill: Thread shrimp on wooden skewers and grill for 2-3 minutes per side, or cook in a nonstick pan for 1-2 minutes per side.
- Prep: Remove the shrimp tails before serving.
- Assemble: Assemble tacos with cabbage, radish, red onion, cilantro, cheese, 3-4 shrimp, and a drizzle of spicy mayo.
Notes
If you don’t have a grill, a nonstick grill pan or skillet can be used over medium-high heat. Be careful not to overcook the shrimp to ensure they stay juicy; they are done once they turn pink.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 80 kcal
- Sugar: 0.2 g
- Sodium: 293 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 60 mg