Grilled Shrimp Tacos are an easy summer dinner made with taco seasoned shrimp, crisp cabbage, avocado and creamy sriracha lime sauce, ready in 25 minutes. Because the shrimp grill in about five minutes, this quick recipe suits busy weeknight dinners, taco night or a backyard summer party.
Two minutes per side is the whole window, since shrimp go from tender to rubbery in well under a minute. Pull them once they turn opaque and curl into a loose C, because a tight O shape means they went too far.
This version skips a wet marinade and coats the shrimp in oil and taco seasoning, which clings as a dry crust on the grill. A creamy sriracha lime sauce of sour cream, mayonnaise and lime juice goes over the top, so the heat lands cool.
Grilled Shrimp Tacos
Course: DinnerCuisine: American, MexicanDifficulty: Easy6
servings20
minutes5
minutes367
kcalExtra large shrimp get tossed in oil and taco seasoning, then threaded onto skewers and grilled for about four minutes total. Warm corn tortillas hold shredded cabbage, the shrimp, chopped avocado and a sour cream sriracha lime drizzle.
Ingredients
- For the Creamy Sriracha Lime Sauce:
⅓ cup sour cream
2 tablespoons mayonnaise
1½ teaspoons sriracha (more or less to taste)
Juice of half a lime
- For the Shrimp Tacos:
2 pounds peeled and deveined extra large shrimp (thawed if frozen)
2½ tablespoons vegetable or avocado oil
2 tablespoons taco seasoning (about one 1-ounce packet)
Corn tortillas
Thinly sliced cabbage or coleslaw mix
Grilling skewers
- For the Toppings:
Chopped fresh cilantro
2 fresh jalapeños, thinly sliced
2 large avocados, pitted, peeled and chopped
Lime wedges
Directions
- Make the sauce:Combine the sour cream, mayonnaise, sriracha and lime juice in a small bowl. Cover and refrigerate until ready to serve.
- Heat the grill and dry the shrimp:Preheat the grill over medium high heat. While it heats, pat the shrimp very dry with paper towels.
- Season and skewer:Combine the oil and taco seasoning in a bowl, add the shrimp and stir gently until well coated. Thread the shrimp onto skewers.
- Grill the shrimp:Brush the grill grates lightly with oil and grill the skewers for about 2 minutes, then flip and grill another 2 minutes.
- Rest and grill the tortillas:Remove the skewers to a plate to rest. While the shrimp rest, add the tortillas to the grill and cook about 30 seconds per side.
- Assemble: Slide the shrimp off the skewers. Layer cabbage into each tortilla, top with shrimp, drizzle with the sriracha lime sauce and add jalapeños, cilantro and avocado. Serve with lime wedges.
FAQs
Why pat the shrimp very dry before tossing them in the oil?
Wet shrimp steam instead of searing, so the taco seasoning slides right off before it has a chance to toast. Paper towels take about a minute and make the difference between a coated shrimp and a bland one. Frozen shrimp hold the most water, which is why drying them matters even more after thawing them out.
Should you soak wooden skewers before grilling?
Soak wooden skewers in water for at least thirty minutes first, so the exposed ends do not catch fire. Metal skewers skip that step entirely and conduct heat, which cooks the shrimp slightly faster from the inside. A grill basket works just as well if you would rather not thread anything onto skewers at all.
What is the best way to thaw frozen shrimp for this recipe?
Move the bag from the freezer to the refrigerator the night before, which thaws the shrimp slowly and evenly. For a faster option, seal them in a bag and submerge it in cold water for about fifteen minutes. Never use warm water or a microwave, because the outer edges cook while the centers stay frozen solid.
How do you keep the corn tortillas from cracking?
Warm them on the grill for about thirty seconds per side, since the heat makes the corn pliable again. Cold tortillas straight from the package tend to split the moment you fold them around the filling. Stacking the warm ones in a clean kitchen towel traps steam, so they stay soft while you build the rest.
Why let the shrimp rest on the skewers before assembling?
Resting gives the residual heat time to finish the centers without any more direct contact with the hot grates. It also lets the juices settle, so they do not run out and soak the bottom tortilla on contact. Grilling the tortillas during that short rest keeps everything moving, which is why the order works.
