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Grilled shrimp tacos.
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5 from 3 votes

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.
Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Course: Dinner
Cuisine: Mexican
Keyword: grilled shrimp tacos, shrimp tacos
Servings: 10 tacos
Calories: 80kcal
Author: Kasey Schwartz

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

Serving: 1serving | 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