YumVerseEats
Mexican & Latin
Grilled Shrimp Tacos
Grilled Shrimp Tacos — juicy charred shrimp, tangy dressed slaw, and creamy lime sauce all loaded into warm tortillas. Ready in 40 minutes with only 20 minutes of hands-on work.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
4
SERVINGS
Grill
METHOD
Why It Works
Most of the work is just tossing things in bowls — the marinade, sauce, and slaw all come together with a quick mix. No complicated techniques. The grill does the heavy lifting — shrimp cook in under 5 minutes, so dinner comes together fast once the marinating is done.
Ingredients
Protein
• 1 lb shrimp (peeled, deveined, tails removed)
Vegetables
• 2 cups shredded cabbage
Seasoning
• 1 tsp chili powder
• 1 tbsp live oil
• 1 tbsp lime juice
• 2 garlic cloves, minced
Pasta & Grains
• 8 tortillas
Topping
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
Sauce
• Optional: Creamy sauce (¼ cup mayo or Greek yogurt + lime juice + hot sauce)
How to Make It
1
Whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, and pepper in a medium bowl. Add the shrimp and toss to coat. Marinate 15–20 minutes — no longer or the lime juice will toughen the shrimp.
2
While the shrimp marinates, mix the sour cream, mayonnaise, lime juice, hot sauce, and garlic cloves in a small bowl until smooth. Add a teaspoon of water or milk if too thick to drizzle. Set aside in the fridge.
3
In another bowl, toss shredded purple cabbage, carrots, onion, cilantro, lime juice, and oil. Season with salt.
4
Preheat grill to medium-high (around 400°F). Thread shrimp onto skewers — soak wood skewers in water first. Grill 2–3 minutes per side until opaque and slightly charred. Alternatively, cook in a cast-iron skillet over medium-high heat with a little oil, 2–3 minutes per side.
5
Warm tortillas on a dry skillet over medium-high heat, about 30 seconds per side until light brown spots appear, or wrap in foil and place on the grill for a few minutes.
6
Layer each taco: slaw first, then 3–4 grilled shrimp, avocado slices, a generous drizzle of creamy lime sauce, cilantro, cheese if using, and a lime wedge on the side.
How to Make It
1
Whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, and pepper in a medium bowl. Add the shrimp and toss to coat. Marinate 15–20 minutes — no longer or the lime juice will toughen the shrimp.
2
While the shrimp marinates, mix the sour cream, mayonnaise, lime juice, hot sauce, and garlic cloves in a small bowl until smooth. Add a teaspoon of water or milk if too thick to drizzle. Set aside in the fridge.
3
In another bowl, toss shredded purple cabbage, carrots, onion, cilantro, lime juice, and oil. Season with salt.
4
Preheat grill to medium-high (around 400°F). Thread shrimp onto skewers — soak wood skewers in water first. Grill 2–3 minutes per side until opaque and slightly charred. Alternatively, cook in a cast-iron skillet over medium-high heat with a little oil, 2–3 minutes per side.
5
Warm tortillas on a dry skillet over medium-high heat, about 30 seconds per side until light brown spots appear, or wrap in foil and place on the grill for a few minutes.
6
Layer each taco: slaw first, then 3–4 grilled shrimp, avocado slices, a generous drizzle of creamy lime sauce, cilantro, cheese if using, and a lime wedge on the side.
Ingredients
Protein
• 1 lb shrimp (peeled, deveined, tails removed)
Vegetables
• 2 cups shredded cabbage
Seasoning
• 1 tsp chili powder
• 1 tbsp live oil
• 1 tbsp lime juice
• 2 garlic cloves, minced
Pasta & Grains
• 8 tortillas
Topping
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
Sauce
• Optional: Creamy sauce (¼ cup mayo or Greek yogurt + lime juice + hot sauce)
Storage & Reheat
Store:
Best fresh.
Reheat:
Swaps
Avo's Tip
Don’t overcook shrimp.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I pan-cook shrimp?
Yes.
Are they spicy?
Mild.
Can I use frozen shrimp?
Yes, thaw first.
Quick Fixes
Shrimp overcooked: Grill on high heat for 1–2 minutes per side only. Pull them the moment both sides are pink and opaque.
Falling through grill grates: Use a grill basket or thread onto skewers to keep them secure.
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