Description
These Spicy Grilled Shrimp Tacos are a vibrant and flavorful dish perfect for a quick weeknight dinner or casual gathering. Marinated in a zesty blend of lime juice and smoky spices, the shrimp are grilled to perfection and served on warm tortillas with fresh toppings like lettuce, tomatoes, avocado, and a touch of cheese. Finished with optional creamy sauces and garnished with lime and cilantro, these tacos deliver a delicious balance of heat, freshness, and texture in every bite.
Ingredients
Scale
For the Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Taco Assembly
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded cheese
- 1/4 cup red onion, finely diced
- 1/2 cup diced tomatoes or pico de gallo
- 1 avocado, sliced or diced
- Lime wedges for garnish
- Fresh cilantro for garnish
- Sour cream, chipotle mayo, or crema (optional)
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lime juice, minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 15 to 30 minutes to absorb the spices and citrus flavors.
- Preheat the Grill: Heat your grill or grill pan to medium-high temperature. Lightly oil the grill grates to prevent sticking and ensure a good sear on the shrimp.
- Grill the Shrimp: Thread the marinated shrimp onto skewers or place them directly on the grill. Cook each side for 2 to 3 minutes, until the shrimp turn opaque and have a slight char for added smoky flavor.
- Warm the Tortillas: Place the tortillas on the grill or a skillet, warming each side for about 30 seconds. Once warmed, wrap them in a clean towel to keep them soft and warm.
- Assemble the Tacos: Layer each tortilla with shredded lettuce, grilled shrimp, finely diced red onion, diced tomatoes or pico de gallo, sliced or diced avocado, and shredded cheese. Add a dollop of sour cream, chipotle mayo, or crema if desired.
- Garnish and Serve: Finish off the tacos with a squeeze of fresh lime juice and sprinkle with chopped cilantro. Serve immediately for the best flavor and texture.
Notes
- You can substitute shrimp with other seafood like scallops or firm fish if preferred.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Adjust the amount of cayenne and chili powder to control the heat level according to your preference.
- Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- Leftover grilled shrimp can be stored in the refrigerator for up to 2 days and repurposed in salads or wraps.
