Description
These Spicy Grilled Shrimp Tacos combine succulent shrimp marinated in a zesty blend of lime, garlic, and smoky spices, grilled to perfection and served on warm corn tortillas with fresh cabbage, avocado, and tangy toppings. Perfect for a quick, flavorful meal with a balance of spice, freshness, and satisfying textures.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and freshly ground black pepper to taste
Tacos & Toppings
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Optional: Sour cream or crema for topping
Instructions
- Prepare the Marinade: In a medium bowl, combine olive oil, lime juice, minced garlic, smoked paprika, chili powder, cayenne pepper, salt, and freshly ground black pepper. Mix thoroughly to create a well-blended marinade that will infuse the shrimp with bold flavors.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade bowl. Toss gently to ensure every shrimp is evenly coated. Allow to marinate for at least 15 minutes but no more than 30 to prevent the lime juice from making the shrimp too acidic or tough.
- Preheat the Grill: Heat your grill to medium-high, ensuring the grates are clean and lightly oiled to prevent sticking.
- Prepare for Grilling: Thread the marinated shrimp onto skewers for ease of handling on the grill. Alternatively, use a grilling basket if preferred to keep shrimp secure.
- Grill the Shrimp: Place the shrimp skewers on the preheated grill. Cook for about 2 to 3 minutes on each side until the shrimp turn pink, become opaque, and develop a slight char for smoky flavor.
- Warm the Tortillas: While the shrimp are grilling, place the corn tortillas on the grill for roughly 30 seconds per side until they are warm, soft, and pliable, perfect for wrapping.
- Assemble the Tacos: Remove the shrimp from the skewers and distribute a few shrimp evenly onto each warm tortilla. Top with shredded red cabbage, sliced avocado, diced red onion, and freshly chopped cilantro for a fresh, crunchy contrast.
- Serve: Serve the tacos immediately accompanied by lime wedges. Optionally, offer sour cream or crema on the side for added creaminess and balanced spice.
Notes
- Adjust cayenne pepper quantity based on your preferred spice level.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- For a gluten-free option, confirm tortillas are 100% corn without any flour additives.
- Leftover cooked shrimp can be stored in the refrigerator for up to 2 days and reheated gently.
- To save time, prepare the cabbage slaw and other toppings in advance.
