Mexican Shrimp Grill Tacos Recipes

GRILLED SHRIMP TACOS

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.

GRILLED SHRIMP TACOS RECIPE

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!

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY

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!

GRILLED SPICY SHRIMP TACOS

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.

GUY FIERI'S GRILLED SHRIMP TACOS

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.

MEXICAN SHRIMP GRILL TACOS

Steps:

• Combine the pineapple (drained), peppers, onion, cilantro, parsley, chili and 1/2 of the oil and lime juice together in a medium glass bowl.
• Season with salt and pepper to taste. Cover and chill for 50 minutes.
• Prepare the BBQ (High heat).
• Combine the remaining oil and lime juice together and add shrimp; toss to coat with marinade.
• Grill until opaque, about 1 minute per side.
• Grill tortillas on each side for 30 seconds. Place 5 shrimp onto each tortilla.
• Spoon on salsa and serve.