These grilled shrimp tacos are fast and easy to make for those busy weeknight dinner solutions. The flavorful plump shrimp mixed with a homemade vinegary cabbage coleslaw and spicy cream make for one perfect fish taco! The tanginess of the coleslaw is the perfect balance to the savory grilled shrimp. Marinate and prep the night before to have dinner ready in minutes.
How to make the perfect shrimp marinade.
Since shrimp doesn’t really have much flavor, it’s a great protein to experiment with marinades. For this recipe I went with a chipotle adobo sauce.
In a blender, add canned chili peppers in adobo sauce, cumin powder, chili powder, garlic powder, olive oil, water, freshly squeezed lime juice and cilantro. Blend the ingredients together until you get a smooth texture.
Next, de-shell and devein large raw shrimp and pour the marinade all over them. Mix it in well and set aside for at least 1 hour. This process can be prepped the night before.
Delicious and simple homemade coleslaw.
Homemade coleslaw is so easy to make and tastes fresh and crunchy making it the perfect paring in a taco.
Slice thin strips of red cabbage and add in apple cider vinegar, sugar, freshly squeezed orange juice and lime juice. Cube up a jalapeno and mix the ingredients together. Again, this is a step that can be done the night prior or at the very least, let the cabbage soak up the homemade vinaigrette for an hour.
How to make a spicy crema.
The spicy crema adds some creaminess to a crunchy dish and balances the heat throughout.
In a mixing bowl, add mexican crema or sour cream if you can’t get any locally, sriracha, cajun seasoning and freshly squeezed lime juice. Mix the ingredients together and set aside.
How to make the perfect grilled shrimp tacos.
Now that you have all the elements prepped, it’s time to grill some shrimp. Preheat the grill to 450 degrees and set for direct heat. I placed the marinated crustaceans directly on the grates. If you have concerns that they may fall through the grates, I recommend skewering them first and then placing them on the grill. Cook them 2 minutes per side and remove. Any longer and you risk overcooking the shrimp.
To assemble the perfect grilled shrimp tacos, warm up some flour or corn tortillas, add a handful of the red cabbage coleslaw, place a few grilled shrimp and drizzle with the spicy crema. No need for anything else. Enjoy!
Printer friendly recipe and video below:
Grilled Shrimp Tacos
Ingredients
- 1 lbs Raw large shrimp
Shrimp Marinade
- 4 oz Chili peppers in adobo sauce
- 2 tbsp Olive oil
- 2 tbsp Water
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Cumin powder
- 1 Lime
- 1/2 Cilantro batch
Coleslaw Ingredients
- 1/2 Red cabbage
- 1 Jalapeno
- 2 tbsp Apple cider vinegar
- 1 tsp Sugar
- 1 Orange
- 2 Limes
Spicy Cream Ingredients
- 1/2 cup Mexican Crema or sour cream
- 1 tbsp Sriracha
- 1 tsp Cajun seasoning
- 1 Lime
Instructions
Marinade and Grilling Shrimp Instructions
- De-shell and devein raw large shrimp and pour the marinade all over them. Mix it in well and set aside for at least 1 hour. This process can be prepped the night before.
- Preheat the grill to 450 degrees and set for direct heat.
- Grill the shrimp 2 minutes per side and remove.
Coleslaw Instructions
- Slice thin strips of red cabbage and add in apple cider vinegar, sugar, freshly squeezed orange juice and lime juice.
- Cube up a jalapeno and mix the ingredients together.
Check out the Recipes Page for other tasty ideas!
