Description
These Grilled Shrimp Tacos are a quick, flavorful meal perfect for a weeknight dinner. Juicy shrimp seasoned with cumin, garlic, chili powder, and kosher salt are grilled to perfection and served on warm tortillas with a refreshing Mexican coleslaw and a spicy mayo drizzle. Garnished with fresh cilantro and lime wedges, these tacos bring vibrant flavors and a delightful mix of textures in every bite.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined (26–30 per pound size)
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
Mexican Coleslaw
- 2 cups Mexican Coleslaw (or 2 cups shredded red cabbage)
Spicy Mayonnaise
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Mexican hot sauce (such as Cholula)
Other
- 8 tortillas
- 1 handful fresh cilantro, for garnish
- 2 limes, cut into wedges, for serving
Instructions
- Preheat Grill: Preheat a grill to medium-high direct heat, approximately 375 to 400 degrees Fahrenheit, to prepare for cooking the shrimp and warming the tortillas.
- Season Shrimp: Thaw the shrimp if frozen, and peel if necessary. In a medium bowl, toss the shrimp with olive oil, cumin, garlic powder, chili powder, and kosher salt until fully coated with the seasoning mixture.
- Prepare Coleslaw: Prepare Mexican coleslaw or shred red cabbage. If using plain cabbage, toss it with lime juice and a pinch of kosher salt to add flavor and freshness.
- Make Spicy Mayo: Combine mayonnaise and Mexican hot sauce (like Cholula) in a small bowl, mixing until smooth and well blended to create a flavorful drizzle.
- Warm Tortillas and Grill Shrimp: Place tortillas on the grill and warm them for about 10 seconds per side. Then grill the seasoned shrimp for 1 to 2 minutes per side, cooking them until they turn bright pink and are cooked through.
- Assemble Tacos: To serve, place a portion of the coleslaw onto each warmed tortilla, top with grilled shrimp, and drizzle with the spicy mayonnaise. Garnish with torn cilantro leaves and finish with a squeeze of fresh lime juice for extra zest.
Notes
- For extra spice, add more chili powder to the shrimp seasoning or extra hot sauce to the mayo.
- If you don’t have a grill, shrimp can be cooked on a stovetop grill pan or skillet over medium-high heat.
- To make the meal gluten-free, use corn tortillas instead of flour tortillas.
- Shrimp can be prepped earlier and kept chilled until ready to grill to save time.
- Mexican coleslaw can be substituted with your favorite cabbage slaw or a simple cabbage-lime salad.