Grilled Shrimp Tacos
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.
Servings: 10 tacos
Calories: 80kcal
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 tablespoon 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 80kcal | Carbohydrates: 2g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 293mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.3mg