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
Scale
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.
