Grilled Shrimp Tacos

These Grilled Shrimp Tacos blend the smoky flavors of grilled seafood with the bright freshness of lime and the crunch of the Creamy Cabbage Slaw.

Shrimp tacos with fresh toppings and lime – Flavor Field Guide recipe by Chef Richard Hattaway

This recipe is a breeze to pull together, especially when you’ve prepped ahead with the citrus crema dressing, Chili Lime Garlic Butter, and the creamy cabbage slaw. The marinade infuses the shrimp with a blend of spices, and grilling them brings out their natural sweetness with a hint of char. Combined with the Chili Lime Garlic Butter after grilling, they take them to another level of savory.

Once you’ve marinated the shrimp, the rest comes together quickly. Skewering the shrimp before grilling saves you from flipping each one individually. The tortillas, whether corn or flour, get a quick turn on the grill to soften them up and give them a little color. The assembly is where this recipe can become your own. This is our ideal version, but feel free to customize it.

With everything prepped in advance, these tacos are ideal for a casual weeknight dinner or a relaxed gathering with friends. They’re fresh, flavorful, and endlessly customizable—exactly what great tacos should be.

Main Ingredients:

Shrimp: The star of the dish, shrimp are marinated in a mix of spices, lime juice, and olive oil to absorb maximum flavor. They cook quickly on the grill, developing a perfect char while staying tender and juicy. Fresh or thawed frozen shrimp work well for this recipe.

Citrus Crema: This tangy sauce, made with a blend of citrus juice and crema or sour cream, adds a bright, creamy element that balances the smokiness of the grilled shrimp and the heat from the chili garlic lime butter.

Chili Lime Garlic Butter: This flavorful butter infused with garlic, chili, and lime, is tossed with the shrimp after grilling for an added layer of richness and a kick that complements the marinated shrimp perfectly.

Creamy Cabbage Slaw: This slaw provides a crunchy texture and a creamy tang that pairs beautifully with the shrimp, adding a refreshing contrast to the tacos’ smoky, spicy elements.

Grilled Shrimp Tacos

5.0 from 1 vote

Course: Dinner + Mains

These Grilled Shrimp Tacos blend the smoky flavors of grilled seafood with the bright freshness of lime and the crunch of the creamy cabbage slaw. It is important to follow the method in this order to allow items to marinate and set.

Servings

servings

Prep time

minutes

Cooking time

minutes

Marinating time

hours

Total time

hours

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

citrus crema
1/2 cup sour cream
1/2 cup heavy cream
zest of 1/2 a lime
zest of 1/2 an orange
juice of 1/2 an orange
1/2 tbsp lime juice
1/2 tsp Salt
shrimp marinade
1 lb shrimp,
peeled and deveined with tail removed
1 tbsp olive oil
1/4 tsp pepper
1/2 tsp paprika
1/2 tsp chili powder
1 tbsp lime juice
1 tsp dried oregano
1/4 tsp cumin
1/2 tsp salt
creamy cabbage slaw
1/4 head green cabbage, sliced thin
1/2 red onion, sliced thin
1/2 cup cilantro
3/4 tsp salt
2 tsp lime juice
5 tbsp citrus crema,
that has set/marinated overnight
to assemble the tacos
tortillas, corn or flour
3 tbsp Chili Lime Garlic Butter
citrus crema, that has set/marinated
overnight, as needed to garnish
cilantro, for garnish

Method

citrus crema
In a mixing bowl, combine all ingredients. Transfer to an air tight container and refrigerate overnight or at least 8 hours to set/marinate.
marinate the shrimp
Marinate the Shrimp: In a bowl, combine shrimp with olive oil, pepper, paprika, lime juice, chili powder, dried oregano, cumin, and salt. Mix well, ensuring the shrimp are evenly coated. Cover and refrigerate for 1 hour to allow the flavors to meld.
creamy cabbage slaw
Shave the Cabbage and Onion: Using a mandolin, carefully shave the green cabbage and red onion into very thin slices. This will help the vegetables absorb the dressing better and ensure a uniform texture.
Mix the Ingredients: Combine the shaved cabbage and red onion in a large mixing bowl. Sprinkle the salt evenly over the vegetables, then add 5 tablespoons of the set/marinated the citrus crema and lime juice. Mix thoroughly until the cabbage and onion are well coated with the dressing. Gently fold in the torn cilantro, mixing just until combined. Taste and adjust the seasoning if needed, adding more salt or lime juice to taste.
skewer and grill the shrimp and tortillas
Skewer the Shrimp: Thread the shrimp onto skewers, about 4 per skewer. This makes grilling easier and faster and allows you to flip multiple shrimp at once.
Grill the Shrimp: Preheat your grill to medium-high heat. Place the shrimp skewers on the grill. Grill for 2-3 minutes per side or until the shrimp are opaque and slightly charred.
Grill the Tortillas: While the shrimp are grilling, warm them on the grill for about 30 seconds per side until they’re pliable and slightly charred.
Coat the shrimp: Once the shrimp are cooked, remove from the heat. Take the shrimp off of the skewers into a bowl and mix with the 3 tablespoons of Chili Lime Garlic Butter
assemble the tacos
Assemble the Tacos: Place a tortilla on a plate, add your creamy cabbage slaw, top with grilled shrimp, and garnish with cilantro, and a drizzle of citrus crema. Repeat with the remaining ingredients.
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