Grilled Spicy Shrimp Tacos

Grilled Spicy Shrimp Tacos
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    20 People
  • VIEWS
    43

Ignite your taste buds with these vibrant Grilled Spicy Shrimp Tacos! Plump, juicy shrimp are marinated in a zesty blend of citrus and spice, then grilled to perfection and nestled in warm corn tortillas. A creamy, subtly fiery sauce and a crisp, refreshing slaw elevate this dish to a culinary adventure.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    104 mg
  • Fiber
    4 g
  • Protein
    14 g
  • Saturated Fat
    1 g
  • Sodium
    226 mg
  • Sugar
    4 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a bowl, whisk together 1 1/2 cups lime juice, 3 tablespoons olive oil, chili powder, and mayonnaise. Add shrimp and marinate in the refrigerator for at least 1 hour, or up to 4 hours. (1 hour)

02

Step

In a separate bowl, combine enchilada sauce, jalapeño peppers, honey, 3 teaspoons lime juice, and salt to taste. Set aside. (5 minutes)

03

Step

In a large bowl, toss shredded red cabbage with chopped scallions, 3 tablespoons olive oil, white vinegar, and chopped cilantro. Adjust seasoning with salt to taste. Set aside. (10 minutes)

04

Step

Heat corn tortillas in a dry frying pan over medium-high heat until warmed and slightly pliable, about 30 seconds per side. Wrap in a clean kitchen towel to keep warm. (5 minutes)

05

Step

Preheat an outdoor grill to medium heat and lightly oil the grate. (10 minutes)

06

Step

Remove shrimp from the marinade, discarding the marinade. Grill shrimp until pink and opaque, about 2-3 minutes per side. (6 minutes)

07

Step

Fill each warm tortilla with grilled shrimp, then top with jalapeño sauce and a generous portion of cabbage slaw. Serve immediately.

For best results, use fresh lime juice. Bottled lime juice can have a slightly bitter taste.
If you prefer a milder taco, remove the seeds and membranes from the jalapeño peppers before adding them to the sauce.
The slaw can be made a few hours in advance. Store it in the refrigerator until ready to use.
For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade or the sauce.
Feel free to substitute flour tortillas for corn tortillas, if preferred.
Grilling time may vary depending on the size of the shrimp and the heat of your grill. Be careful not to overcook the shrimp, as they can become rubbery.

Bridie Franey

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 14 Ratings)
Total Reviews: (7)
  • Elmer Huel

    I loved the kick from the jalapenos in the sauce. I will definitely make this again!

  • Ruthie Lockman

    I added some mango to the slaw for a touch of sweetness and it was fantastic.

  • Retha Will

    Easy to follow recipe and the tacos turned out delicious. Thank you!

  • Sheila Berge

    The marinade really makes the shrimp taste incredible. I let it marinate overnight and it was worth it.

  • Bernadine Jakubowski

    Next time, I'm going to try grilling the tortillas for a bit of char.

  • Dayne Thompson

    These tacos were a hit at my party! Everyone raved about them.

  • Aryanna Nikolaus

    This recipe is amazing! The shrimp were so flavorful and the slaw was the perfect complement.

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