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Easy Grilled Shrimp Tacos Recipe (Quick & Flavorful)

Easy Grilled Shrimp Tacos Recipe

Large shrimp are briefly marinated in lime, garlic, olive oil, and smoky spices, then grilled until lightly charred and tender. Serve them in warm tortillas with creamy cabbage slaw, avocado, pico de gallo, cheese, and lime.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Grilled Shrimp
  • 1 pound Large shrimp, peeled and deveined
  • 2 tablespoons Olive oil
  • 2 tablespoons Fresh lime juice
  • 2 cloves Garlic cloves, finely minced
  • 1 teaspoon Chili powder
  • 1 teaspoon Smoked paprika or regular paprika
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Cabbage Slaw
  • 2 cups Finely shredded green or red cabbage
  • 1/4 cup Fresh cilantro, chopped
  • 1/4 cup Sour cream or mayonnaise
  • 1 tablespoon Fresh lime juice
  • 1/4 teaspoon Kosher salt
  • 1–2 tablespoons Water, as needed
For Serving
  • 10–12 tortillas Small corn or flour tortillas, 6-inch
  • 1 avocado Avocado, sliced or diced
  • 1/2 cup Pico de gallo or chopped tomatoes
  • 1/4 cup Crumbled cotija or feta cheese, optional
  • As needed Lime wedges
  • As needed Sliced jalapeño or hot sauce, optional

Method
 

Step-by-Step
  1. Pat the shrimp dry with paper towels. In a bowl, combine olive oil, lime juice, minced garlic, chili powder, paprika, cumin, kosher salt, and black pepper, then toss in the shrimp until evenly coated.
  2. Cover and refrigerate the seasoned shrimp for 10–15 minutes. Do not extend the lime marinade for a long period because the acid can begin changing the shrimp’s texture.
  3. While the shrimp marinates, mix the shredded cabbage, cilantro, sour cream or mayonnaise, lime juice, and salt. Add 1–2 tablespoons of water as needed to create a lightly creamy dressing, then refrigerate the slaw.
  4. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400–450°F. Clean the cooking surface and lightly oil the grates.
  5. Grill the shrimp for about 2–3 minutes per side, turning once. Cook until pink, opaque, and lightly charred; the shrimp should curl into a loose C shape and reach approximately 120–145°F internally.
  6. Warm the tortillas on the grill for approximately 15–30 seconds per side, or heat them in a dry skillet. Keep the warmed tortillas covered with a clean towel so they stay soft.
  7. Fill each tortilla with cabbage slaw and grilled shrimp. Finish with avocado, pico de gallo, optional cotija or feta, jalapeño or hot sauce, and a squeeze of lime.

Notes

Use large shrimp, preferably 21–25 per pound, for easier grilling and serving. Dry shrimp thoroughly before seasoning, use a hot well-oiled grill, and avoid cooking until the shrimp form a tight O shape. Store components separately in the refrigerator and assemble tacos just before eating.