Grilled Shrimp Tacos
These Grilled Shrimp Tacos are smoky, a little spicy, and bursting with fresh flavors! The creamy sriracha lime sauce just takes them over the top.
Servings: 6 servings
Creamy Sriracha Lime Sauce
- 1/3 cup sour cream
- 2 Tbsp mayonnaise
- 1 1/2 tsp sriracha more or less, depending on the heat level you prefer
- juice of half a lime
- 2 lbs. peeled and deveined extra large shrimp if using frozen, thaw them first
- 2 1/2 Tbsp vegetable or avocado oil
- 2 Tbsp taco seasoning (about one 1 oz packet) homemade or store-bought
- corn tortillas
- thinly sliced cabbage or coleslaw mix
- grilling skewers
- chopped fresh cilantro
- 2 fresh jalapeños sliced thinly
- 2 large avocados pitted, peeled, and chopped
- lime wedges
Combine all sriracha sauce ingredients in a small mixing bowl. Cover and refrigerate until ready to serve.
Preheat grill over MED HIGH heat. While grill is preheating, pat shrimp very dry with paper towels.
Combine vegetable oil and taco seasoning in a bowl, then add shrimp and stir gently until well coated. Thread shrimp onto skewers.
Brush grill grates lightly with vegetable oil and grill shrimp skewers for approximately 2 minutes, then flip them over and grill another 2 minutes.
Remove shrimp from grill and let the skewers rest on a plate. While the shrimp is resting, add the tortillas to the grill, cooking for about 30 seconds per side.
Remove shrimp from the skewers and assemble tacos. In a tortilla, add a layer of cabbage/slaw mix, top with a few shrimp, then drizzle with creamy sriracha sauce (that you made in step 1), and any additional toppings you'd like (jalapeños, cilantro, avocado, etc), and serve with a lime wedge or two for squeezing over the tacos.
- Recipe makes enough for 6 people to have approximately 2 tacos (assuming about 4 shrimp per taco).
- It's recommended to remove the tails of the shrimp, which can be done either before or after cooking. You can also look for shrimp to buy that already have the tails removed. Just make sure they're peeled and deveined.
- Calorie count listed does not include the tortillas, as some people prefer to double up with corn tortillas, or use flour, so that will be up to you.
- If grilling isn't an option, omit the skewers and heat a heavy bottomed skillet over medium high heat. Add a small drizzle of vegetable oil, then add taco-seasoned shrimp to the skillet in a single layer. Depending on the size of your skillet, this may need to be done in batches. Cook a minute or two per side, until shrimp is opaque and curls into a "C" shape.
Calories: 367kcal | Carbohydrates: 7g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 390mg | Sodium: 1313mg | Potassium: 467mg | Fiber: 5g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 15mg | Calcium: 242mg | Iron: 4mg