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Grilled Shrimp Tacos

Grilled shrimp tacos with charred pink shrimp, grill-marked edges, and warm corn tortillas. Finish with vibrant shredded slaw and a creamy lime crema sauce for a fresh, balanced bite.
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Prep Time 15 minutes
Cook Time 16 minutes
marinating 10 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp marinade and tacos
  • 1.5 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 2 garlic minced
  • 1 lime juiced
  • 1 tsp chili powder
  • 8 corn tortillas small
  • 2 cup shredded cabbage
  • 1 cup cilantro roughly chopped
  • 0.5 cup crema or sour cream
  • 0.01 salt and pepper to taste

Equipment

  • 1 grill

Method
 

Marinate the shrimp
  1. In a bowl, combine olive oil, minced garlic, lime juice, chili powder, salt, and pepper. Toss in the shrimp until coated, then let marinate for 10 minutes.
Grill shrimp and warm tortillas
  1. Preheat the grill to medium-high heat. Thread shrimp onto skewers or use a grill basket, then grill for 2-3 minutes per side until pink and cooked through with visible char spots.
  2. Warm the corn tortillas on the grill for about 30 seconds per side. Move to a plate as they become flexible and lightly toasted.
Assemble and serve
  1. Fill each warm tortilla with grilled shrimp, shredded cabbage, and cilantro. Drizzle with crema and serve immediately with lime wedges.

Notes

For the brightest char, let the shrimp drain briefly from excess marinade before grilling, and avoid overcooking past when they turn fully pink. Store assembled tacos in the fridge up to 2 days, but keep slaw and sauce separate for best texture; reheat tortillas briefly on a dry skillet or grill. Freezing isn’t recommended for best slaw crunch. For a lighter option, swap crema/sour cream with plain Greek yogurt and thin with a little extra lime juice.