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Grilled shrimp tacos with avocado, creamy sauce, and fresh cilantro. Placed on a wooden tray.
5 from 3 votes

Saffron 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.
Author Diana
Servings 6 tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Grilled Shrimp Tacos:

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

Spicy Mayo:

Slaw & Tacos:

  • 2 cups 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

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