If you’re craving a fresh, vibrant meal that brings together smoky, charred shrimp and the creamy zest of freshly made guacamole, then this Grilled Shrimp Tacos with Homemade Guacamole Recipe is about to become your new favorite. Imagine juicy shrimp grilled to perfection, nestled in warm tortillas, topped with a luscious avocado spread, crisp onion, and juicy tomatoes—each bite bursting with flavor and texture that feels like a mini celebration. Whether it’s a busy weeknight dinner or a weekend get-together, these tacos deliver unbeatable taste with an effortless approach.
Ingredients You’ll Need
The beauty of this Grilled Shrimp Tacos with Homemade Guacamole Recipe lies in its simplicity. Each ingredient is essential, bringing unique flavors and textures that combine to create a mouthwatering dish. From the firm and spicy shrimp to the creamy, tangy guacamole, these ingredients ensure every bite is a perfect balance of freshness and zest.
- 3/4 pounds medium shrimp: Peeled and deveined shrimp provide the perfect base for grilling, offering a firm yet tender bite.
- 8-10 medium flour or corn tortillas: Soft and warm, they cradle the filling and add a subtle, comforting background flavor.
- 2 ripe avocados: Creamy and smooth, these are the star of the homemade guacamole, delivering richness and healthy fats.
- 1 teaspoon garlic powder: Adds a gentle, savory note to the guacamole without overpowering it.
- Juice of 1 lime: Brings zesty brightness to the guacamole and finishes the tacos with a citrus punch.
- Salt & pepper: Essential seasonings to balance and enhance the flavors throughout the dish.
- 2 tablespoons olive oil: Used in the basting oil, it helps keep the shrimp juicy while grilling and infuses them with flavor.
- 2-3 cloves garlic (minced): Provides aromatic depth to the basting oil and the guacamole for extra flavor layers.
- 1/2 teaspoon smoked paprika: Infuses the shrimp with a smoky warmth that elevates the grilling game.
- 1/2 onion (chopped): Adds a crisp, slightly pungent crunch in the taco topping.
- Tomatoes (grape or to taste): Brings a juicy, fresh pop that balances the creamy guacamole beautifully.
- 1 tablespoon chopped cilantro: This herb gives a bright, herbal finish that livens up the entire taco.
- 1 lime (cut into quarters): Served alongside for an extra squeeze of fresh acidity when eating the tacos.
- Sour cream: Optional but highly recommended for a rich, tangy contrast to the smoky shrimp.
How to Make Grilled Shrimp Tacos with Homemade Guacamole Recipe
Step 1: Warm the Tortillas
Start by preheating your oven to 375°F and warming the tortillas wrapped in foil. This simple step ensures your tortillas are soft, warm, and pliable for easy folding once the tacos come together.
Step 2: Prepare the Skewers
If using wooden skewers for your shrimp, soak them for about 10 minutes to prevent splintering and burning. A quick tip is to wrap them in a damp paper towel, which does the trick if you’re short on time.
Step 3: Prep the Shrimp
Make sure your shrimp are thawed thoroughly by running cool water over them in a colander. Peel and devein any shrimp that need it, and remove tails if desired for easier eating later.
Step 4: Make the Basting Oil
Mix olive oil, minced garlic, and smoked paprika in a small bowl. This flavorful oil will be brushed over the shrimp while grilling, keeping them juicy and seasoning them with smoky, garlicky goodness.
Step 5: Prepare the Guacamole
Mash together ripe avocados with garlic powder, lime juice, and salt and pepper to taste. This homemade guacamole is creamy and bright, lending a luscious layer to your shrimp tacos.
Step 6: Chop the Garnishes
While the tortillas warm, chop the onion, tomatoes, and cilantro. Cut the remaining lime into wedges to serve alongside your tacos for added zing.
Step 7: Thread the Shrimp
Carefully thread the shrimp onto soaked skewers, piercing the shrimp at the top and bottom to form a “C” shape. This keeps them secure for even grilling and easy turning.
Step 8: Grill and Baste the Shrimp
Place the skewers on a hot grill and cook the shrimp for 2 to 3 minutes per side. Immediately baste them with the garlic-paprika oil when placed on the grill, and again as you turn. This step locks in flavor and keeps the shrimp juicy with a delicate char.
Step 9: Remove Shrimp from Skewers
Once cooked, carefully pull the shrimp off the skewers using a fork. Remove tails now if you haven’t done so already to make eating a breeze.
Step 10: Assemble the Tacos
Layer warm tortillas with grilled shrimp, a generous dollop of homemade guacamole, sour cream, chopped onion, tomatoes, and cilantro. Finish with a squeeze of fresh lime juice for that ultimate tangy brightness. Dive right in and savor every fresh, flavorful bite.
How to Serve Grilled Shrimp Tacos with Homemade Guacamole Recipe
Garnishes
The beauty of this recipe is in the garnishes: chopped onion adds crunch and a bit of sharpness, while juicy tomatoes provide contrast. Fresh cilantro brightens the entire dish with herbal notes, and a dollop of sour cream offers cooling richness. Don’t forget the lime wedges to sprinkle over the top for that final burst of freshness!
Side Dishes
Pair these tacos with something light and crisp like a fresh corn salad or a crunchy slaw for contrast. Black beans seasoned simply with cumin and garlic make an excellent hearty side, or serve alongside Mexican rice for a complete meal that feels like a festive fiesta.
Creative Ways to Present
For a fun twist, try serving the grilled shrimp and guacamole as a taco bar where everyone builds their own creations. Alternatively, stack these tacos on colorful plates with vibrant garnishes for an Instagram-worthy presentation. Using a mix of flour and corn tortillas also adds visual variety that guests will love.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled shrimp and guacamole separately in airtight containers in the refrigerator. Shrimp will keep for up to 2 days when chilled properly, while homemade guacamole may last around a day before it starts to brown.
Freezing
Shrimp can be frozen in a sealed container or freezer bag for up to one month but is best enjoyed fresh to maintain its texture and flavor. Guacamole doesn’t freeze well due to its creamy nature and tends to separate and discolor, so it’s best to make that fresh each time.
Reheating
Reheat shrimp gently in a skillet over medium heat, just until warm, to avoid overcooking and drying them out. Warm tortillas in the oven or on a pan. Avoid microwaving guacamole; give it a quick stir if it starts to separate and add fresh lime juice to revive it a bit if necessary.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw your shrimp completely under cool running water before prepping and grilling. This ensures even cooking and the best texture.
What if I don’t have a grill?
No grill? No problem! You can cook the shrimp in a hot grill pan or skillet on the stovetop. Just baste the shrimp with the garlic-paprika oil as you cook for plenty of flavor.
How spicy is this recipe?
This recipe is mild and approachable with warm smoky notes from the paprika but no strong heat. You can always add a pinch of cayenne or a drizzle of hot sauce if you like some extra kick.
Can I make the guacamole ahead of time?
You can prepare guacamole a few hours in advance, but to prevent browning, cover it tightly with plastic wrap pressed directly against the surface and keep it refrigerated until ready to serve.
What type of tortillas work best?
Both flour and corn tortillas work wonderfully in this recipe. Flour tortillas are soft and pliable, while corn tortillas bring a bit more authentic, rustic flavor. Use your preference or mix it up for variety.
Final Thoughts
This Grilled Shrimp Tacos with Homemade Guacamole Recipe truly shines by balancing fresh, bold flavors with simple ingredients and effortless preparation. It’s the kind of meal you’re excited to share again and again with friends and family because it just hits all the right notes. So grab those shrimp, warm those tortillas, and get ready for a taco night that will leave everyone asking for seconds!
Print
Grilled Shrimp Tacos with Homemade Guacamole Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Delicious and easy Grilled Shrimp Tacos featuring perfectly seasoned shrimp skewers grilled to perfection, served with fresh homemade guacamole, sour cream, and vibrant garnishes all wrapped in warm tortillas. This recipe is perfect for a quick and flavorful dinner or a festive gathering.
Ingredients
Shrimp and Marinade
- 3/4 pounds medium shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2–3 cloves garlic (minced)
- 1/2 teaspoon smoked paprika
Guacamole
- 2 avocados
- 1 teaspoon garlic powder
- Juice from 1 lime
- Salt & pepper (to taste)
Garnishes & Other
- 8–10 medium flour tortillas (or corn tortillas)
- Sour cream (to taste)
- 1/2 onion (chopped)
- Tomatoes (grape tomatoes recommended, to taste)
- 1 tablespoon chopped cilantro
- 1 lime (cut into quarters or smaller pieces)
Instructions
- Preheat Tortillas: Preheat your oven to 375°F (190°C) to warm the tortillas. Place the tortillas wrapped in foil in the oven to warm them all at once while you prepare the shrimp and other ingredients.
- Prepare Skewers: If you’re using wooden skewers to grill the shrimp, soak them in water for about 10 minutes to prevent splintering. Alternatively, wrap them in a wet paper towel to keep them damp.
- Thaw and Prepare Shrimp: If using frozen shrimp, run them under cool water in a colander until thawed. Peel and devein if needed, and remove tails if preferred before grilling.
- Make Basting Oil: In a small bowl, combine olive oil, minced garlic, and smoked paprika to create a flavorful basting oil for the shrimp skewers.
- Prepare Guacamole: Mash the avocados with garlic powder, lime juice, and salt and pepper to taste. Set aside for later use as a creamy taco topping.
- Prepare Garnishes: Chop the onions, tomatoes, and cilantro, and cut the lime into quarters or smaller pieces to garnish the tacos.
- Thread Shrimp on Skewers: After soaking the skewers, thread the shrimp onto them by poking each shrimp through the top and bottom to form a C-shape on the skewer. You should have enough shrimp for about four skewers.
- Grill Shrimp Skewers: Place the shrimp skewers on a preheated BBQ or grill on high heat. Grill for 2-3 minutes per side until shrimp are cooked through but not overdone. When placing the skewers on the grill, baste the shrimp with the prepared basting oil immediately and again after flipping, using a heat-resistant silicone baster if available.
- Remove Shrimp from Skewers: Use a fork to carefully remove the cooked shrimp from the skewers. Remove the tails if you haven’t done so before grilling.
- Assemble Tacos: Warm tortillas can now be filled with grilled shrimp, a dollop of guacamole, sour cream, chopped onions, tomatoes, and cilantro. Finish with a squeeze of fresh lime juice and serve immediately for the best flavor.
Notes
- Soaking wooden skewers keeps them from burning on the grill.
- Adjust grilling time based on your grill’s heat output to avoid overcooking shrimp.
- Use corn tortillas for a gluten-free option.
- Remove shrimp tails before grilling for easier eating.
- Fresh lime juice brightens the flavors and should not be skipped.
