GRILLED DRUNKEN SHRIMP TACOS
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 SHRIMP TACOS WITH AVOCADO SALSA
These festive and flavorful shrimp tacos are easy enough to make on a busy weeknight, and they're good for you, too.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
- Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they don't fall through the grates. If you're worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)
- Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
- Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
- Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.
Nutrition Facts : Calories 517, Fat 27g, Carbohydrate 42g, Protein 30g, SaturatedFat 9g, Sugar 7g, Fiber 10g, Sodium 1075mg, Cholesterol 244mg
GRILLED SPICY SHRIMP TACOS
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
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
SPICY GRILLED SHRIMP TACOS RECIPE
Spicy grilled shrimp tacos? Yes please! This easy recipe is perfect for a summer BBQ.
Provided by Cheryl Najafi
Categories dinner
Time 39m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix oil, lime juice, garlic, salt, red pepper flakes and paprika until completely combined.
- Add shrimp then toss to coat. Allow shrimp to marinate in spice mixture for at least 30 minutes while you preheat grill to medium heat. If desired, the shrimp can marinate as long as overnight.
- Lightly oil grill grates then cook shrimp for 2-3 minutes per side depending on size, or until pink, opaque and firm.
- Remove from grill and heap into tortillas. Squeeze a bit of lime juice over the shrimp and fill with all of your favorite taco accompaniments.
Nutrition Facts : Calories 227 kcal, Carbohydrate 14 g, Protein 23 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 165 mg, Sodium 901 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SPICY GRILLED SHRIMP TACOS
Steps:
- Heat a grill pan over medium/high heat and wipe surface with olive oil. Season the shrimp with the salt, pepper and chili powder, and then grill for 3-5 minutes until done.
- In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.
- Warm the tortillas and place half of the cabbage on each tortilla. Drizzle half the sauce over each taco. Top with shrimp & garnish with avocado.
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!
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
SPICY GRILLED SHRIMP TACO
Spice up your Taco Tuesdays this summer with these grilled shrimp tacos. Individually, each component is tasty. Once assembled, they're delicious. The seasoned grilled shrimp have a slick kick and are full of flavor. Slightly tangy, jalapeno adds a punch of flavor to the cabbage slaw. On top is a smoky chipotle and adobo crema...
Provided by Chantell Byrd
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Saute the minced garlic in 2 tablespoons of olive oil on medium-low heat for 3-5 minutes be careful not to burn. Remove from heat and let cool for 10 minutes.
- 2. Rinse shrimp; pat dry.
- 3. In a resealable plastic bag combine remaining olive oil, garlic, chili powder, and 1/4 tsp salt; add shrimp. Seal bag and turn to coat shrimp. Chill 30 minutes.
- 4. Meanwhile finely shred peel from lime and juice lime. For the lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, jalapeno, and remaining 1/4 tsp. salt; set aside.
- 5. In a small bowl combine sour cream and chipotle pepper; set aside.
- 6. Wrap tortillas in foil.
- 7. Thread shrimp on 10-inch metal skewers. Note, if using wooden skewers, soak in water 30 minutes before using.
- 8. On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Shrimp can also be cooked on the stove-top in a skillet and tortillas can be heated in a 350 degree oven. Remove tortilla packet from grill. Remove shrimp from skewers.
- 9. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and avocado slices, if desired.
SWEET AND SPICY SHRIMP TACOS
Steps:
- 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
- 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
- 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.
Nutrition Facts : Calories 578, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 269 milligrams, Sodium 549 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 41 grams
More about "spicy grilled shrimp tacos recipes"
GRILLED SPICY SHRIMP TACOS RECIPE - MISSION FOODS
From missionfoods.com
Servings 5Total Time 10 mins
- Pour the can of chipotle peppers into a medium bowl. Take out two peppers and one tablespoon of the sauce from the can and place those into a food processor.
- Add the raw shrimp to the medium bowl of the chipotle peppers. To the shrimp bowl, add a pinch of salt and a pinch of pepper. Add in the cinnamon and thyme. Toss to coat the shrimp. Allow the shrimp to marinate for at least 30 minutes.
- Make the Chipotle Mayo: Add one cup of mayonnaise and the juice from half a lime into the food processor with the two peppers and one tablespoon of sauce. Puree the mixture and season with salt and pepper to taste.
- Slice the green cabbage and purple cabbage into thin slices. Place the slices into a bowl and toss the slices to mix.
SPICY SHRIMP TACOS WITH GRILLED TOMATILLO SALSA RECIPE ...
From myrecipes.com
5/5 (8)Calories 252 per servingServings 4
- To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.
- To prepare tacos, thread shrimp evenly on 6 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray. Grill 2 minutes or until shrimp are done, turning once. Remove shrimp from skewers, and place in a medium bowl. Add hot pepper sauce, chili powder, cumin, and 1/4 teaspoon salt; toss to coat.
- Heat the tortillas on the grill 1 minute on each side. Top each tortilla with 1/4 cup cabbage and 2 tablespoons carrot. Divide shrimp mixture evenly among the tortillas; top each with 2 tablespoons salsa.
SPICY SHRIMP TACOS WITH GRILLED PEPPER SAUCE - DINING ALFRESCO
From diningalfresco.com
Servings 4Total Time 40 minsEstimated Reading Time 6 mins
- Put your diced onion in a small bowl. Squeeze juice of the first lime over onion and stir. The lime juice will pickle the onions.
- Combine the bunch of cilantro, lime juice and zest, greek yogurt, pinenuts, and olive oil in base of food processor or blender. Remove your peppers from the ziplock back. Remove their stems and seeds and peel away the blackened skin. It’s ok if you don’t get it all. Add the peppers to the food processor and blend until combined into creamy sauce. Taste and season with salt and pepper to taste. Transfer sauce to small bowl for serving.
SPICY GRILLED SHRIMP TACOS RECIPE WITH PAPAYA AND MANGO ...
From billyparisi.com
Reviews 1Calories 119 per servingCategory Main
- In a medium size bowl combine the mango, papaya, onions, peppers, chopped cilantro, lime juice and salt and pepper and mix to make a salsa. Keep cool before serving.
- Add the shrimp to a medium size bowl and mix with olive oil, cumin, chili powder and salt and pepper until combined.
- Cook the shrimp on a hot grill for 2 to 4 minutes per side or until lightly browned and cooked through out. The shrimp should be bright white in the inside.
SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE & CILANTRO ...
From gimmedelicious.com
4.9/5 (48)Category DinnerCuisine Tex-MexTotal Time 15 mins
- Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
- Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
- Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
- Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!
AWESOME SPICY GRILLED SHRIMP TACOS - JOE'S HEALTHY MEALS
From joeshealthymeals.com
Reviews 3Category Seafood TacosCuisine AmericanEstimated Reading Time 3 mins
GRILLED SHRIMP TACOS (EASY & HEALTHY ... - A COUPLE COOKS
From acouplecooks.com
Reviews 1Category Main DishCuisine MexicanTotal Time 25 mins
- Thaw the shrimp and peel it (if it’s in the shell). In a medium bowl, toss the shrimp with the olive oil, cumin, garlic powder, chili powder, and kosher salt.
- Make the Mexican Coleslaw (or shred the cabbage and sprinkle with lime juice and a bit of kosher salt).
GRILLED SHRIMP TACOS RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (2)Total Time 16 minsCategory Lunch or DinnerCalories 369 per serving
EASY GRILLED SHRIMP TACOS WITH CHIPOTLE SAUCE | BERLY'S ...
From berlyskitchen.com
4.8/5 (4)Total Time 33 minsCategory Seafood RecipesCalories 258 per serving
- If using frozen shrimp, unthaw, rinse, and pat dry. Place the shrimp in a large bowl and sprinkle with seasoning. Toss to combine
- Lightly brush the grill with oil, and place the shrimp in an even layer on the hot grill. Cook the shrimp for 2 to 3 minutes then flip and cook for an additional 30 seconds to 1 minute.
- Dice the tomatoes, avocado, and red onion. Place them in a small mixing bowl and drizzled with the fresh lime juice. Toss to combine and add salt and pepper to taste.
GRILLED SHRIMP TACOS - THE HEALTHY MAVEN
From thehealthymaven.com
5/5 (7)Category DinnerCuisine MexicanTotal Time 25 mins
FRESH GRILLED SHRIMP & CORN TACOS RECIPE - MOM FOODIE
From momfoodie.com
5/5 (11)Servings 4Cuisine American, MexicanCategory Entree
- Remove shell from shrimp, leaving tails on. De-vein, then marinate in 1/4 of the dressing from corn salad.
- Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
SPICY GRILLED SHRIMP TACOS RECIPE WITH COLESLAW DRESSING
From litehousefoods.com
SPICY SHRIMP TACOS - CANADIANCOOKINGADVENTURES.COM
From canadiancookingadventures.com
Cuisine MexicanTotal Time 15 minsCategory SeafoodCalories 762 per serving
GRILLED SHRIMP TACOS - THE CHUNKY CHEF
From thechunkychef.com
5/5 (6)Total Time 25 minsCategory Main CourseCalories 367 per serving
GRILLED SPICY SHRIMP TACOS - A FOODCENTRIC LIFE
From afoodcentriclife.com
Reviews 2Total Time 25 minsServings 4
12 GLORIOUS GRILLED TACOS FOR THIS SUMMER’S TUESDAYS ...
13 SPICY GRILLED SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
Author Mary Claire Lagroue
QUICK GRILLED SHRIMP TACOS WITH MANGO AVOCADO SALSA / HOW ...
From giftsforgranpa.blogspot.com
GRILLED SPICY SHRIMP TACOS RECIPE | ALLRECIPES
From vovabook.com
SPICY GRILLED SHRIMP TACOS WITH SLAW RECIPE | LITEHOUSE
From litehousefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love