Grilled Shrimp Tacos Recipes

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GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY



Grilled Shrimp Tacos With Creamy Cilantro Sauce Recipe by Tasty image

Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 12 tacos

Number Of Ingredients 20

2 lb shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 corn tortillas
1 cup sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
lime wedge
fresh cilantro

Steps:

  • In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
  • Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
  • Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
  • Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
  • Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
  • Remove from skewers & set aside for taco assembly.
  • In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
  • In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
  • Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams

GRILLED SHRIMP TACOS



Grilled Shrimp Tacos image

Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
1 lime, juiced and grated
1 teaspoon cumin
1 pound large shrimp, peeled and deveined
Salt and ground black pepper
6 (8 inch) flour tortillas, heated according to package directions
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

Steps:

  • Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
  • Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 34.2 g, Cholesterol 123.6 mg, Fat 14.4 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 3.1 g, Sodium 565.7 mg, Sugar 0.2 g

SHRIMP TACOS



Shrimp Tacos image

Make a zesty coleslaw to top these grilled shrimp tacos.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1/4 cup sour cream
1 1/2 pounds medium shrimp peeled and deveined, tails removed
1/4 cup extra-virgin olive oil, plus more, for the grill grates
4 cups coleslaw mix
Kosher salt and freshly ground black pepper
12 corn tortillas
Whole cilantro leaves and lime wedges, for serving

Steps:

  • Preheat an outdoor grill or grill pan over high heat.
  • Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
  • Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
  • Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.

GRILLED SHRIMP TACOS RECIPE



Grilled Shrimp Tacos Recipe image

Grilled shrimp tacos with spicy aioli slaw are the perfect clean eating summer tacos.

Provided by Leah Maroney

Categories     Dinner     Lunch

Time 26m

Yield 4

Number Of Ingredients 18

1 lb. raw shrimp (peeled)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon lime juice (fresh-squeezed)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Sriracha or other hot sauce
1/3 cup cotija cheese (crumbled)
garnish: cilantro
For the Spicy Aioli Slaw
1 package coleslaw
1/4 cup non-fat Greek yogurt
1/4 cup mayonnaise
2 tablespoons lime juice (fresh squeezed)
1 teaspoon Sriracha or other hot sauce
1 garlic clove
salt and pepper

Steps:

  • Gather your ingredients.
  • Whisk together the garlic powder, paprika, Sriracha, salt, pepper, lime juice, and olive oil in a bowl. Throw in the shrimp and toss until they are completely coated.
  • Grill the shrimp on high heat until cooked through, about 2 minutes per side. You can grill on an indoor griddle if you don't have an outdoor grill, or simply cook the shrimp in a large saute pan.
  • Gather the coleslaw ingredients.
  • Add the mayonnaise, sour cream, salt, pepper, garlic clove, Sriracha, and lime juice to your blender or food processor. Blend until completely smooth. Taste and adjust the salt and pepper as needed.
  • Toss the dressing with the coleslaw in a large bowl until completely coated. Cover and refrigerate if you aren't using right away.
  • Place the shrimp on top of the tortillas then add the coleslaw, cotija cheese, and cilantro. Then squeeze a little lime juice over the top. Dig in and enjoy!

Nutrition Facts : Calories 302 kcal, Carbohydrate 9 g, Cholesterol 161 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, Sodium 1556 mg, Sugar 4 g, Fat 21 g, ServingSize 8 tacos (serves 4), UnsaturatedFat 0 g

GRILLED DRUNKEN SHRIMP TACOS



Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

  • For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
  • Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
  • Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
  • For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
  • For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
  • To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

GRILLED SPICY SHRIMP TACOS



Grilled Spicy Shrimp Tacos image

The shrimp marinade and the sauce make the dish!

Provided by Robin Wells

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 20

Number Of Ingredients 16

1 ½ cups lime juice
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon mayonnaise
3 pounds uncooked medium shrimp, peeled and deveined
½ cup enchilada sauce
½ (4 ounce) jar diced jalapeno peppers
5 teaspoons honey
3 teaspoons lime juice
salt to taste
½ head red cabbage, shredded, or more to taste
2 bunches scallions, chopped
3 tablespoons olive oil
3 tablespoons white vinegar
1 small bunch cilantro, chopped
20 (8 inch) corn tortillas

Steps:

  • Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
  • Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
  • Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
  • Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Nutrition Facts : Calories 187 calories, Carbohydrate 20.9 g, Cholesterol 103.7 mg, Fat 6.1 g, Fiber 3.5 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 226.1 mg, Sugar 3.6 g

GUY FIERI'S GRILLED SHRIMP TACOS



Guy Fieri's Grilled Shrimp Tacos image

Make and share this Guy Fieri's Grilled Shrimp Tacos recipe from Food.com.

Provided by Karen in MA

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 19

1 lime, juice of
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 lb shrimp
16 (8 inch) corn tortillas (or flour if preferred)
canola oil
1 cup white cabbage, shredded
1/2 cup red cabbage, shredded
3 tablespoons cilantro leaves, chopped
1/4 cup red onion, thinly sliced
4 roma tomatoes, diced
2 tablespoons cilantro leaves, chopped
1/2 red onion, minced
1 teaspoon garlic, minced
1 jalapeno, seeded and minced
1 lime, juice of
salt and pepper

Steps:

  • In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
  • Warm tortillas on grill or pan. Cover with a towel to keep warm.
  • In a medium Dutch oven, heat the canola oil to 350 degrees F.
  • Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
  • Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
  • Directions for Pico de Gallo:.
  • In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

GRILLED SHRIMP TACOS



Grilled Shrimp Tacos image

Make and share this Grilled Shrimp Tacos recipe from Food.com.

Provided by Chef Mommie

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 lbs large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
48 inches corn tortillas
2 -3 cups finely shredded green cabbage
bottled green tomatillo salsa

Steps:

  • Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  • Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.)
  • In a small bowl, combine the butter and garlic.
  • Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
  • Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  • Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  • To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
  • Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
  • tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

Nutrition Facts : Calories 440.4, Fat 21.7, SaturatedFat 10, Cholesterol 257.2, Sodium 1396.2, Carbohydrate 36.8, Fiber 5.8, Sugar 4.4, Protein 28.2

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GRILLED SHRIMP TACOS (WHOLE30, PALEO, LOW CARB, GF) - HOT PAN …
2020-06-24 These Grilled Shrimp Tacos are an easy and healthy way to enjoy a lighter version of tacos. Using a lettuce wrap instead of a tortilla helps keep this recipe low carb, gluten free, paleo, and Whole30 compliant. Piled with cabbage slaw and dressed with a tasty sauce, these tacos are ready for eating.
From hotpankitchen.com


GRILLED SHRIMP TACOS RECIPE (WITH TOMATILLO SALSA) | KITCHN
2021-06-24 Mince 2 peeled garlic cloves and place in a large bowl. Finely grate the zest of 1 medium lime into the bowl, add 1/2 teaspoon chipotle powder, and stir to combine.
From thekitchn.com


GRILLED SHRIMP TACOS • A TABLE FULL OF JOY
What seasoning to for grilled shrimp tacos recipe? garlic powder; salt; red pepper flakes-this makes the shrimp a little spicy! You can totally skip if you don’t want the heat! 1 teaspoon pepper; 1 teaspoon paprika; What if you don’t have a bbq? How long do you cook shrimp in the oven? To cook shrimp kabobs in the oven simply preheat the oven to 450°F. Skewer your shrimp and …
From atablefullofjoy.com


GRILLED FISH AND SHRIMP TACOS - GOOD CHEAP EATS
2010-07-04 Heat the tortillas on a hot griddle or wrap in foil and heat on the grill. Lay out the tortillas on a work surface. Divide the cooked shrimp among the tortillas. Top with cabbage, tomatoes, chopped onion, cilantro, and avocado slices. Drizzle with the yogurt dressing. Serve the tacos with lime wedges on the side.
From goodcheapeats.com


15 MINUTE SHRIMP TACOS RECIPE WITH SLAW - IFOODREAL.COM
2022-03-09 In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently. To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce.
From ifoodreal.com


SHRIMP TACOS | TRAEGER GRILLS
In a large bowl, whisk together the olive oil, garlic, cumin, chili powder, salt, and cayenne pepper, if using. Add in the shrimp and toss to coat completely. Cover and refrigerate for 20 minutes. Add A Note. 1 Tablespoon Olive oil. 1 Clove garlic, minced. 1/2 Teaspoon cumin. 1/2 Teaspoon chili powder. 1/4 Teaspoon Jacobsen salt, or fine sea salt.
From traeger.com


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