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Home Cuisine Mexican

Grilled Shrimp Tacos

These easy Grilled Shrimp Tacos are the perfect summer dinner! Made with a simple shrimp taco marinade, a refreshing slaw, and a creamy spicy mayo.
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By: Diana Published on April 22, 2022

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Grilled shrimp tacos with avocado, creamy sauce, and fresh cilantro. Placed on a wooden tray. And overlay text that says "grilled shrimp tacos"

These Grilled Shrimp Tacos are the perfect summer dinner! Made with a simple shrimp taco marinade, a refreshing slaw, and a creamy spicy mayo, they’re grilled to perfection and served on charred corn tortillas with lime wedges and fresh cilantro. So easy and so tasty – you’ll want to make them again and again!

Shrimp tacos with avocado and a creamy sauce placed on a wooden tray


One of my favorite things to cook on the grill is shrimp. It’s super quick to make, delicious, and healthy. Whether you want to use skewers or not, it’s always a matter of what marinade to use. Make these easy grilled shrimp tacos, or try my garlic grilled shrimp and these grilled shrimp kabobs with vegetables.

Looking for more grilling ideas? Find all of my Grilling Recipes here.

Grilled shrimp on the grill grates

Why you’ll love this recipe

  1. It’s Easy. The shrimp marinade is quick to whisk together, and the shrimp cook in just a few minutes on the grill. As you marinate shrimp, make the slaw and the spicy mayo, and your meal is done in under 30 minutes!
  2. It’s Healthy. Grilled shrimp tacos are a great source of lean protein, and they’re packed with flavor thanks to the delicious marinade that we’re making with just a few simple ingredients.
  3. They’re Perfect for Summer. These tacos are perfect for a summer dinner party or BBQ. Or make them for an easy weeknight dinner.

The Ingredients

Ingredients needed for making shrimp tacos including shrimp, spices, lime, cilantro, mayo, hot sauce, corn tortillas, cilantro and olive oil.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Shrimp: Use fresh or frozen and thawed, raw shrimp. This recipe will work with any large shrimp, but I choose the 21-25 count size for mine. If your shrimp is too small, it will fall between the grill grates so I recommend either getting larger shrimp or threading the shrimp onto skewers. Don’t buy pre-cooked shrimp for this recipe, as we’ll be doing the cooking ourselves.
  • For the Marinade: You’ll need extra virgin olive oil, ground cumin, chili powder, smoked paprika, and salt. These are classic flavors of the Mexican taco.
  • For the Slaw: Shredded red cabbage, fresh cilantro, diced jalapeno, and fresh lime are all you need to make this easy taco slaw. Use my Fish Taco Slaw if you want a milder version.
  • For the Sauce: Whisk together mayonnaise (find my homemade mayo recipe here! It’s SO easy and tastes much better than the store-bought stuff!), hot sauce, and smoked paprika.
  • Tortillas: You can either use corn or wheat tortillas, but I chose small corn tortillas here.
  • Avocadoes: One medium ripe avocado that is diced is nice on these tacos, but totally optional.

How To Make Grilled Shrimp Tacos

Collage of four images showing how to make grilled shrimp tacos
  1. Marinate: In a medium bowl, combine shrimp with the marinade ingredients, mix to combine, and let it sit as you preheat the grill, and make the slaw and the sauce.
  2. Preheat the grill to medium-high heat. Clean and oil the grill grates.
  3. Make the Spicy Mayo Sauce: In a small bowl whisk the mayo with hot sauce and smoked paprika. Set aside.
  4. Make the Slaw: To a medium bowl, add the shredded red cabbage, cilantro, juice of 1 lime, jalapeno, and salt. Toss to combine.
  5. To Grill the Shrimp: Add the marinated shrimp to the grill grates and grill for 2-3 minutes per side or until no longer opaque. Be careful not to overcook it. Remove from the grill.
Grilled shrimp on a tray, with coleslaw, and tortillas on the side.
  1. Warm up the Tortillas: Place the tortillas on the grill for 20 seconds to warm them up, or char them on the stovetop.
  2. Assemble the Tacos: To each tortilla, add slaw, shrimp, diced avocado, and a drizzle of creamy mayo.

Tip!

Don’t overcook the shrimp. Shrimp really only need a few minutes on a hot grill to cook, and they will continue to cook for a minute after you remove them from the grill as well. Pull them off just as soon as the color of the shrimp changes from translucent to opaque for best results. Overcooked shrimp is tough and rubbery, and not as flavorful as it could be.

Recipe Tips

  • If you don’t want to fire up the grill, you can cook the shrimp in a skillet on the stove. Just heat up some oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until opaque.
  • Threading the shrimp onto skewers before grilling will help them stay put on the grill grates and make flipping them a lot easier. Do this especially if you’re using smaller shrimp.
  • If you don’t have all of the spices for the marinade, you can use a pre-made taco seasoning mix. Just use about 1 tablespoon of the mix in place of the individual spices.
  • For a lighter version of this recipe, you can use Greek yogurt in place of the mayo in the sauce.
  • Try my recipe for Salmon tacos too! Seafood tacos are so good.
Grilled shrimp tacos with avocado, creamy sauce, and fresh cilantro. Placed on a wooden tray.

Storing Tips

These tacos are best served fresh, but if you have leftovers they will keep in the fridge for a day or two. Just reheat the shrimp and tortillas before serving.

What to Serve With

I have so many taco sides that you can try! Serve these tacos with a side of chips and Salsa Verde or fresh Pineapple Salsa. Or go the classic route, and make Guacamole, Pico de Gallo, and sub the spicy mayo sauce with Lime Crema.

Cool down with these refreshing Agua Frescas, and for dessert, make this delicious Fruit Salsa with Cinnamon Chips.

FAQs

What kind of shrimp should I use?

You can use any large shrimp, but I choose the 21-25 count size for mine. If your shrimp is too small, it will fall between the grill grates so I recommend either getting larger shrimp or threading the shrimp onto skewers.

I bought pre-cooked shrimp, can I use it?

Keep these to serve with a cocktail sauce! For grilling, always start with raw shrimp.

Do I have to use corn tortillas?

No, you don’t have to use corn tortillas. You can use wheat tortillas if you prefer. Just make sure they are the small soft tacos size.

Can I make these ahead of time?

I would recommend marinating the shrimp and prepping the slaw and sauce ahead of time, but wait to cut up the avocado until right before you’re ready to eat.

More Shrimp Recipes To Try

Garlic Grilled Shrimp

Grilled Shrimp Kabobs

Shrimp Caesar Salad

Baked Shrimp

Share this delicious shrimp taco recipe with your friends and family, trust me, they will LOVE it. Let me know in the comments below what you loved about them!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Grilled shrimp tacos with avocado, creamy sauce, and fresh cilantro. Placed on a wooden tray.
5 from 3 votes
(Click stars to rate!)

Grilled Shrimp Tacos

Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
These easy Grilled Shrimp Tacos are the perfect summer dinner! Made with a simple shrimp taco marinade, a refreshing slaw, and a creamy spicy mayo.
6 tacos
These easy Grilled Shrimp Tacos are the perfect summer dinner! Made with a simple shrimp taco marinade, a refreshing slaw, and a creamy spicy mayo.

Ingredients 

Shrimp:

  • 1 pound large (450 g) raw shrimp thawed, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt

Spicy Mayo:

  • 3 tablespoons (45 g) mayonnaise
  • 1 teaspoon (5 ml) hot sauce preferably Mexican like Cholula
  • ¼ teaspoon smoked paprika

Slaw & Tacos:

  • 2 cups (150 g) shredded red cabbage
  • ¼ cup cilantro lightly packed, chopped
  • 2 limes cut into wedges
  • 2 teaspoons diced jalapeno use less if preferred
  • ½ teaspoon salt
  • 8 small corn tortillas
  • 1 medium avocado for serving, optional

Instructions 

  • In a medium bowl, add olive oil to the shrimp and season with chili powder, smoked paprika, cumin, and salt. Set aside as you preheat the grill and prepare the slaw and sauce.
  • Preheat the grill to medium-high heat. Clean and oil the grill grates.
  • Make the spicy mayo sauce, in a small bowl whisk the mayo with hot sauce and smoked paprika. Set aside.
  • To a medium bowl, add the shredded red cabbage, cilantro, juice of 1 lime, jalapeno, and salt. Toss to combine.
  • To grill the shrimp, add the marinated shrimp to the grill grates and grill for 2-3 minutes per side or until no longer opaque. Be careful not to overcook it. Remove from the grill.
  • Place the tortillas on the grill for 20 seconds to warm them up, or char them on the stovetop.
  • Assemble the tacos: to each tortilla, add slaw, shrimp, diced avocado and a drizzle of creamy mayo.

Notes:

  • Threading the shrimp onto skewers before grilling will help them stay put on the grill grates and make flipping them a lot easier. Do this especially if you’re using smaller shrimp.
  • If you don’t have all of the spices for the marinade, you can use a pre-made taco seasoning mix. Just use about 1 tablespoon of the mix in place of the individual spices.
  • For a lighter version of this recipe, you can use Greek yogurt in place of the mayo in the sauce.
  • These tacos are best served fresh, but if you have leftovers they will keep in the fridge for a day or two. Just reheat the shrimp and tortillas before serving.

Nutrition Information

Serving: 1taco, Calories: 272kcal, Carbohydrates: 24g, Protein: 14g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 916mg, Potassium: 442mg, Fiber: 6g, Sugar: 2g, Vitamin A: 922IU, Vitamin C: 29mg, Calcium: 101mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Monica | Nourish & Fete says

    Posted on 9/24/17 at 11:29

    Whoa, these look terrific! We adore shrimp tacos but I feel like the use of saffron takes them up a notch – or ten! 🙂

    Reply
  2. Kavita Favelle | Kavey Eats says

    Posted on 9/24/17 at 09:13

    Lovely use of saffron for both flavour and colour. I reckon one of the reasons it enhances mood must surely be that vibrant yellow it gives to the dish, so pretty.

    Reply
  3. DAHN says

    Posted on 9/24/17 at 06:11

    5 stars
    It sounds like you got a really nice barbecue and I would be using it several nights a week if not at least once per week. These tacos look amazing, I haven’t tried cooking shrimp on the grill yet .. gotta do it.

    Reply

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Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

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