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Grilled Shrimp Tacos

Grilled shrimp tacos with charred pink shrimp and grill-marked skewers, served in warm corn tortillas. Finished with vibrant fresh slaw and a creamy lime-cilantro sauce drizzle.
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Prep Time 15 minutes
Cook Time 6 minutes
Marinating 10 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
Marinade
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1 tsp chili powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Taco assembly
  • 8 small corn tortillas
  • 2 cup shredded cabbage
  • 0.25 cup cilantro
  • 0.5 cup crema or sour cream

Equipment

  • 1 grill basket

Method
 

Marinate the shrimp
  1. Combine olive oil, minced garlic, lime juice, chili powder, salt, and pepper in a bowl. Mix until evenly blended and glossy, then add the shrimp and toss to coat.
  2. Let the shrimp marinate for 10 minutes. The shrimp should look slightly pinker and more seasoned as the marinade sets on the surface.
Grill and warm the tortillas
  1. Preheat the grill to medium-high heat. Ensure the grates are hot so you get visible grill marks on contact.
  2. Thread the shrimp onto skewers or place them in a grill basket. Grill for 2-3 minutes per side until pink and cooked through, turning once to show charred grill marks.
  3. Warm the tortillas on the grill for about 30 seconds per side. They should soften and show light toasting spots without turning brittle.
Assemble the tacos
  1. Fill each tortilla with grilled shrimp, shredded cabbage, and cilantro. Distribute toppings evenly so every bite has slaw and herbs.
  2. Drizzle with crema and serve immediately with lime wedges. The crema should look fresh and creamy on top while the shrimp stays hot.

Notes

Pro tip: Pat the shrimp dry before marinating for better browning and more distinct grill marks. Store leftover grilled shrimp and toppings separately in the fridge for up to 2 days; assemble fresh when serving. Freezing is not recommended for best texture, but you can freeze cooked shrimp for up to 1 month. For a lighter option, use Greek yogurt instead of crema or sour cream.