Grilled Shrimp Tacos

When the days are warm and pleasant enough to dine outdoors, I love nothing more than enjoying a meal under the setting sun or the stars. Cooking outdoors is equally appealing, and these Grilled Shrimp Tacos give me a fabulous reason to do both! Nothing says summer more than juicy, spicy grilled shrimp piled onto lightly charred, warm corn tortillas topped with crunchy fresh cabbage and radish slaw —topped with a creamy taco sauce, fresh cilantro and a squeeze of lime. You’ll have plenty of time to enjoy relaxing al fresco because this whole dish comes together in less than 30 minutes (my game plan below).

Though these tacos are festive enough for a weekend get-together, I often make them on a busy weeknight because they are simple and fast. If you can’t find fresh shrimp, you can use thawed frozen shrimp. Try this taco recipe once, and I bet you’ll be making it all summer long. And if you get a craving for these when it’s chilly outside, you can make them using a grill pan instead.

Ingredients for Grilled Shrimp Tacos

• Radishes: I look for firm, brightly colored radishes.
• Jalapeño: Fresh jalapeño peppers are firm and bright green, but serrano peppers work here too.
• Cabbage: Aim for heads of cabbage that are firm and heavy. You can also buy a bagged, sliced slaw blend to save a few minutes.
• Shrimp: I recommend medium shrimp for their flavor and texture, but large shrimp will also work well. You might just need to cut them into smaller pieces (after cooking), depending on the size of your tortillas!
• Corn Tortillas: I like to use 6-inch diameter corn tortillas, but feel free to swap with flour tortillas if you prefer.
• Cilantro: Look for perky, bright green leaves and tender stems.
• Lime: I try to find ones that are deep green and heavy for their size.
• Olive Oil: Extra virgin olive oil isn’t essential here, so I’ll use whatever variety I have on hand.
• Cayenne Pepper: Feel free to increase or reduce the amount to manage the heat level of the shrimp.
• Sour Cream: I typically use sour cream for the sauce because I always have it on hand. But Mexican crema, also called cream espesa, works well too. It’s similar to French crème fraiche, with a tangier flavor and thinner texture than sour cream.
• Mayonnaise: Use your favorite brand, or skip it and double the sour cream.
• Sriracha: I look for brands without preservatives.
• Kosher Salt and Freshly Ground Black Pepper: If you don’t have kosher salt, use 1/2 the amount of fine sea salt.

30-Minute Game Plan

To have your tacos ready to eat in less than 30 minutes, the order of your preparation matters. Here’s how to do it:

1. If you’re using bamboo skewers for your shrimp, get them soaking in water before you make the simple shrimp marinade.
2. Get your grill preheating and then toss the shrimp in marinade and string them onto skewers.
3. Have your slaw, creamy taco sauce, chopped cilantro and lime wedges ready to go.
4. Head out to the grill and you’ll be ready to assemble your tacos in about 10 minutes.

How to Grill Corn Tortillas

You might be tempted to skip this step, but I promise, those few extra moments at the grill will pay off! There are a couple of keys to grilling great corn tortillas: One, cook them over direct heat just until hot and lightly charred. Don’t leave them on until they harden or they won’t fold well. Two, once they’re hot, stack and wrap them in a foil where they will stay warm and continue to soften. (If you prefer flour tortillas, you can warm them the same way.)

Grilled Shrimp Tacos are a summertime version of our favorite shrimp tacos, swapping in grilled shrimp and warming the tortillas on the grill instead of a cast iron skillet. It’s one of my favorite ways to enjoy a meal outside when the sunshine is calling, so I hope it will become one of yours, too!

What goes well with shrimp tacos?

Grilled shrimp tacos are hearty enough to make a meal on their own, but here are a few great choices to go alongside.

• Easy Corn Salad (The perfect pair to these tacos with fresh corn cut from the cob, juicy tomatoes, and buttery avocado)
• Mexican Rice (Made in a rice cooker!)
• Mexican Cauliflower Rice (A flavor packed, lightened up version of the classic!)
• Tortilla Chips with Guacamole, Pico de Gallo, and/or Mango Avocado Salsa

How to Make Grilled Shrimp Tacos

Whisk together shrimp taco sauce ingredients.

Toss shrimp in marinade and string onto soaked bamboo skewers.

On a preheated grill, cook corn tortillas over direct heat until hot and lightly charred (30 to 45 seconds per side). Wrap in foil to keep warm.

Grill shrimp until cooked through.

Assemble tacos: fill each tortilla with grilled shrimp topped by chopped cabbage and radishes, shrimp taco sauce, fresh cilantro, lime juice, and sliced jalapeño, if desired. Serve.