These grilled shrimp tacos will be your new favorite Taco Tuesday dinner! Juicy shrimp are marinated with lime juice, garlic, and spices. Then, we grill them to perfection and tuck them into soft tortillas with a creamy sauce!
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Pin RecipeEasy Grilled Shrimp Tacos Recipe
Shrimp is a quick-cooking protein, so they’re perfect for weeknight dinners when you want something fast. And when it comes to seafood, shrimp is the option most likely to win over picky eaters! Even kids who turn up their noses at fish are likely to devour these grilled shrimp tacos.
The marinade for these shrimp is super flavorful, and it keeps the shrimp juicy as they grill. You can customize these tacos however you like. Pile on all your favorite toppings, or keep it simple. It’s up to you!
We have lots of options for Taco Tuesday, from Quick & Easy 20-Minute Tacos to Fish Tacos and even Chicken Nugget Soft Tacos. However, when you’re looking for a lighter taco dinner, you can’t beat these grilled shrimp tacos!
The combination of juicy, succulent shrimp with a slightly charred flavor from the grill, and the creamy sauce is out-of-this-world delicious! Plus, these tacos are really easy to make. The marinade only takes minutes to throw together, and then it’s just a matter of grilling the shrimp.
Serve grilled shrimp tacos with a side of Mexican Corn or Roasted Asparagus for a complete meal.
Ingredients for Grilled Shrimp Tacos
To print: see recipe card below.
For the grilled shrimp:
- Large or extra-large shrimp – I use tail-on shrimp. If using frozen shrimp, make sure to thaw them completely, and pat them dry.
- Garlic
- Lime juice – Use fresh lime juice and save any extra wedges for serving with your tacos!
- Ground cayenne – You can use more or less, depending on your taste preferences.
- Smoked paprika
- Ground cumin
- Butter – This is optional, but it adds so much flavor to the shrimp!
- Olive oil
- Salt
- Black pepper
For the Sauce:
- Mayonnaise
- Greek yogurt – Use plain Greek yogurt; it can be whole or low-fat. You can also substitute sour cream if desired.
- Hot sauce – Such as Frank’s or Valentina.
- Onion powder
Optional Items for Serving:
- Slaw or shredded cabbage
- Cotija cheese or feta crumbles
- Lime wedges
- Radish
- Red onion
- Flour tortillas or corn tortillas
- Fresh cilantro
- Salsa or pico de gallo
- Avocado or guacamole
Variations
- Replace the shrimp with ground beef, ground turkey, or fish.
- Use flour tortillas instead of corn tortillas.
- Use the grilled shrimp to make shrimp taco bowls with rice and toppings.
Directions for How to Make Grilled Shrimp Tacos
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- Marinate the shrimp: Rinse and pat the shrimp dry. Whisk together the marinade ingredients in a large bowl, and add the shrimp, tossing to coat. Cover the bowl with plastic wrap, and let the shrimp marinate for 30 minutes in the fridge.
- Make the sauce: Combine all the sauce ingredients in a small bowl. Refrigerate for 15 to 30 minutes to allow the flavors to blend.
- Grill the shrimp: Preheat your grill to medium-high heat, and thread the marinated shrimp onto wooden skewers. Grill for two to three minutes per side or until the shrimp turns pink. Heat the tortillas on the grill or in a skillet over medium heat.
- Assemble: Remove the shrimp tails, and place the shrimp on the warm tortillas. Then, top with cabbage or coleslaw, radish, red onion, cilantro, cheese, and spicy mayo.
Quick Tip
Adjust the cooking time as needed depending on your grill and the size of your shrimp. The key to grilling shrimp so it is juicy and not dry is to not overcook it. Shrimp only need a few minutes on the grill, just until they’re pink. You can also use a marinade or baste them with butter while they are grilling to help keep them moist.
Serving Suggestions
There are lots of options for sides with shrimp tacos! We like to serve them with a simple veggie side. However, they’re also great with tortilla chips and Black Bean and Corn Salsa.
How to Store Leftover Grilled Shrimp Tacos
- Leftover shrimp tacos will keep in the fridge for two to three days.
- Store the shrimp and sauce separately from the tortillas and toppings.
- Reheat the shrimp in a skillet over medium heat until warmed through. Then, assemble the tacos as desired.
Quick Tip
If you don’t have a grill, you can use a nonstick grill pan or skillet instead. Cook the shrimp in a skillet over medium-high heat for one to two minutes per side. Or, try these Shrimp Tacos instead, which aren’t grilled.
Grilled Shrimp Tacos
Equipment
- 2 Large mixing bowls
- 1 grill
- Wooden skewers
Ingredients
For shrimp
- 1 pound large or extra large shrimp I used 31/40, frozen and thawed
Shrimp Marinade
- 1 Tablespoon garlic minced
- 1 teaspoon lime juice
- ½ teaspoon ground cayenne
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 2 Tablespoons butter melted
- 1 teaspoon olive oil
- salt
- black pepper to taste
Sauce
- ¼ cup mayonnaise
- 2 teaspoon greek yogurt
- 1 teaspoon hot sauce such as Frank’s or Valentina
- 1 teaspoon onion powder
Optional items for serving
- coleslaw mix or shredded cabbage
- cotija or feta cheese crumbles
- lime wedges
- radish
- red onion
- corn or wheat taco size tortillas
- cilantro
Instructions
- Rinse and pat dry the shrimp. I used with tails on and removed them after cooking.1 pound large or extra large shrimp
- Combine all the marinade ingredients in a large bowl. Toss the shrimp until coated. Cover with plastic wrap and let marinate for 30 minutes in the fridge.1 Tablespoon garlic minced, 1 teaspoon lime juice, ½ teaspoon ground cayenne, 1 teaspoon smoked paprika, ½ teaspoon cumin, 2 Tablespoons butter, 1 teaspoon olive oil, salt, black pepper to taste
- Prepare the spicy mayonnaise sauce by combining all the ingredients in a bowl. For better flavor, place the sauce in the fridge for 15-30 minutes for flavors to blend.¼ cup mayonnaise, 2 teaspoon greek yogurt, 1 teaspoon hot sauce such as Frank’s or Valentina, 1 teaspoon onion powder
- Preheat the grill to medium high heat.
- Thread the shrimp on the wooden skewers. Grill for 2-3 minutes per each side. Or use a nonstick pan and cook for 1-2 minutes per side over medium high heat.
- Remove the tails before serving.
- Assemble the tacos with some cabbage or coleslaw, radish, red onion, cilantro, cheese, 3-4 shrimp and drizzle spicy mayo on top.coleslaw mix or shredded cabbage, cotija or feta cheese crumbles, lime wedges, radish, red onion, corn or wheat taco size tortillas, cilantro
Nutrition
Did you make this Grilled Shrimp Tacos recipe? Be sure to leave a rating and a comment below!
I made the shrimp tacos for a 18 year old teen age girl who is a very finicky eater, and a 14 year old boy who would rather have a taco made of beef or pork. Well, they both asked for more. Since I am trying to watch calories, I had to settle for one and I do mean settle. The favor of the shrimp was so good.