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Grilled Shrimp Tacos

Grilled shrimp tacos with charred pink shrimp and visible grill marks, tucked into warm corn tortillas. Each taco is topped with vibrant fresh cabbage slaw and a creamy lime crema for a bright, juicy bite.
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Prep Time 15 minutes
Cook Time 6 minutes
Marinate 10 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 3 tbsp olive oil
garlic
  • 2 cloves garlic, minced
lime juice
  • 1 lime, juiced
chili powder
  • 1 tsp chili powder
corn tortillas
  • 8 small corn tortillas
cabbage
  • 2 cup shredded cabbage
cilantro
  • 0.25 cup cilantro
crema or sour cream
  • 0.5 cup crema or sour cream
salt and pepper
  • salt and pepper to taste

Equipment

  • 1 grill

Method
 

Marinate the shrimp
  1. Combine olive oil, minced garlic, lime juice, chili powder, salt, and pepper in a bowl. Whisk until you see the seasoning evenly distributed.
  2. Add shrimp to the bowl and toss until coated. Let marinate for 10 minutes so the shrimp picks up the citrus-chili flavor.
Grill and assemble
  1. Preheat the grill to medium-high heat, aiming for a steady sizzle. Keep the lid closed between batches when possible.
  2. Thread shrimp onto skewers or place in a grill basket. Grill for 2-3 minutes per side until pink and cooked through, with visible charred grill marks.
  3. Warm the corn tortillas on the grill for about 30 seconds per side. Remove when they feel pliable and show light toasted spots.
  4. Fill each tortilla with grilled shrimp, shredded cabbage, and cilantro. Top with a drizzle of crema and serve immediately with lime wedges.

Notes

Pro tip: Pat shrimp dry before marinating so they char instead of steaming. Refrigerate leftovers in a sealed container up to 2 days, but keep tortillas separate for best texture. Freezing cooked shrimp is possible, but tortillas and slaw textures won’t be as good after thawing. For a lighter option, use plain Greek yogurt as the creamy sauce.