Description
Delicious and flavorful grilled shrimp tacos featuring a spicy marinade and creamy spicy mayo sauce, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Shrimp
- 1 pound large or extra large shrimp (31/40), frozen and thawed
Shrimp Marinade
- 1 tablespoon garlic, minced
- 1 teaspoon lime juice
- 1/2 teaspoon ground cayenne
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 tablespoons butter, melted
- 1 teaspoon olive oil
- Salt, to taste
- Black pepper, to taste
Sauce
- 1/4 cup mayonnaise
- 2 teaspoons Greek yogurt
- 1 teaspoon hot sauce (such as Frank’s or Valentina)
- 1 teaspoon onion powder
Optional Items for Serving
- Coleslaw mix or shredded cabbage
- Cotija or feta cheese crumbles
- Lime wedges
- Radish
- Red onion
- Corn or wheat taco size tortillas
- Cilantro
Instructions
- Prepare the shrimp: Rinse and pat dry the shrimp. Leave tails on for grilling and remove after cooking for easier eating.
- Make the marinade: Combine garlic, lime juice, ground cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and black pepper in a large bowl. Toss the shrimp in the marinade until fully coated.
- Marinate: Cover the bowl with plastic wrap and refrigerate the shrimp for 30 minutes to absorb flavors.
- Prepare the sauce: In a separate bowl, mix mayonnaise, Greek yogurt, hot sauce, and onion powder. For best results, refrigerate for 15-30 minutes to let flavors meld.
- Preheat grill: Heat your grill to medium-high heat to ensure a good sear on the shrimp.
- Thread shrimp: Thread marinated shrimp onto wooden skewers to keep them secure while grilling.
- Grill shrimp: Place skewered shrimp on the grill and cook for 3 minutes per side until opaque and slightly charred. Alternatively, cook in a nonstick pan over medium-high heat for 2 minutes per side.
- Remove tails: Once cooked, remove shrimp tails to ease eating.
- Assemble tacos: Warm tortillas and layer with coleslaw or shredded cabbage, sliced radish, red onion, cilantro, cheese crumbles, and 3-4 grilled shrimp. Drizzle with the prepared spicy mayo sauce on top.
Notes
- Use fresh lime juice for best flavor in marinade and toppings.
- To avoid sticking, soak wooden skewers in water 30 minutes before grilling.
- Adjust cayenne to control heat level in the shrimp marinade.
- Serve with lime wedges for added freshness and aroma.
- Can substitute Greek yogurt with sour cream if preferred.
- Use corn tortillas for gluten-free option.
Nutrition
- Serving Size: 1 taco
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 115 mg
