Grilled Shrimp Tacos
Grilled Shrimp Tacos are a 15-minute meal that's perfect for your next cookout! Juicy marinated shrimp with a colorful, creamy cabbage slaw.
Servings: 4 servings (2 tacos)
Ingredients
Cabbage Slaw
- 1 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup chopped cilantro
Sauce
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice more to taste
- 1 garlic clove finely, minced
- Salt and Pepper to taste
Shrimp
- 1 pound raw medium shrimp peeled, deveined & tails removed
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon chili powder
Tacos
- 8 6-inch flour or corn tortillas
Instructions
Cabbage Slaw and Sauce
- Whisk together sour cream, mayo, 1/4 cup of cilantro, lime juice and minced garlic until well combined. Taste and add salt and pepper or more lime juice as needed. Set aside.
- Combine cabbage and 1/4 cup of cilantro in a medium bowl. Spoon some of the sauce over the cabbage and stir to coat. Add as little or as much as desired, and save the rest of the sauce to use as a taco topping.
Grilled Shrimp
- Preheat grill to medium-high heat (375-400℉). Keep the lid closed while it's heating.
- In a medium bowl, whisk together oil and seasonings. Add shrimp and stir with a spatula until completely coated. Skewer shrimp, about 6-7 per skewer depending on size.
- Grill for 2-3 minutes per side. Watch closely - if the tail begins curing inward, the shrimp will be overcooked. Remove from the grill and transfer to a platter.
- Optional - Place tortillas on the grill, working in batches, and grill for 30 seconds per side or until lightly browned and beginning to puff up a bit. Transfer to a covered plate or a tortilla warmer.
- Assemble tacos: Grab a single tortilla and add some cabbage slaw. Top with shrimp then spoon any remaining sauce over the top.
- Serve immediately with lime wedges and additional sauce, chopped cilantro.
Notes
I used 31/40 sized shrimp so I could make a good amount of tacos. You can go bigger if you like, but I wouldn't use a smaller shrimp.
Nutrition
Serving: 2tacos | Calories: 451kcal | Carbohydrates: 34g | Protein: 6g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 836mg | Potassium: 190mg | Fiber: 3g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 16mg | Calcium: 129mg | Iron: 3mg
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