Inspired by a dish served at Tower 7 in North Carolina, this shrimp recipe conjures up the fresh and exotic flavors of the beachside town and is simple and easy to make.
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- 1 Pound medium shrimp, peeled and deveined
- 1/4 Cup extra-virgin olive oil
- Zest and juice from 1 lime
- 1 jalapeño, sliced
- 1/4 Teaspoon chili powder
- 1/4 Teaspoon cumin powder
- Kosher salt and freshly ground black pepper, to taste
- Soft flour tortillas, warmed
- Jack cheese, grated, for garnish
- Red cabbage, shredded, for garnish
- Cilantro, minced, for garnish
- Hot sauce, for garnish
Shrimp Taco Recipe
Nothing beats taco night! But why wait for Tuesday? Make this shrimp taco recipe and your whole family will be happy. Fresh ingredients come together for juicy shrimp and a zesty lime coleslaw topping that everyone will gobble up. Give your family’s tastebuds a trip to the seaside taco stand with this recipe!
For the coleslaw:
Shave cabbages finely with a knife.
Combine the sliced cabbage and carrots in large bowl.
In a separate bowl, whisk together the tartar sauce, sugar and vinegar.
Pour the dressing over the cabbage mixture and mix thoroughly.
Refrigerate until ready to use.
For the tacos:
Spread the guacamole in the middle of the tortillas. Add pico de gallo, a small mound of coleslaw, grilled shrimp and jalapeños. Drizzle with lemon mayo and serve.
Grilled Shrimp Tacos with Corn Salsa
Taco Tuesday Summer Style! (Or when you're dreaming of warmer weather) This quick and easy meal is naturally gluten-free and can be adapted for the vegetarians in your family by substituting black beans for the shrimp and it is sooooo good! And the Zesty Corn Salsa has the best flavor -- we love eating it straight with chips!
Fresh, Flavorful & Satisfying
Tacos are a go to dinner around here and these easy Grilled Shrimp tacos are a favorite!
They are simply grilled shrimp (simply seasoned with EVOO, lime juice, chili powder & cumin), topped with the yummiest corn salsa, some red cabbage, avocado and a squeeze of fresh lime juice.
Super quick and easy to make, these tacos are fresh, light & taste like summer, whether is actually is summer by you or you’re just dreaming of warmer weather.
Vegetarian friends, substitute black beans for shrimp and it’s soooo good!
Zesty Corn Salsa recipe adapted from Cooking Light, it’s:
corn (off the cob, frozen or canned)
and a few tomatoes for a pop of color.
If you don’t have corn on the cob or a grill, you can blacken frozen or canned corn in a saute pan and works beautifully!
Then add it to a big bowl along with all the rest of the ingredients and that’s it!
It is fresh, citrus-y, has just a little zing and delicious!
I actually love it straight from the bowl with chips.
Let’s talk the vegetarian version for a minute…
My family loves shrimp but I haven’t eaten it in a while (personal preference), but I love this meal because I warm up some black beans with the chili lime marinade, then serve it topped with the corn salsa and it is amazing!
And I even forgot the purple cabbage here, which would make it look even more colorful and pretty!
Whether you make it with the shrimp or black beans, I hope you love it as much as we do!
Scroll down for recipe and leave a comment if you make it.
Hot Link Stuffed Tri-tip
I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.
The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.
Insert about a teaspoon of butter in the entryway..
Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.
I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.
Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.
Please see my article on wet brining vs. dry brining for an in-depth look at this subject.
I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)
Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.
Here it is after 10 hours.. ready to go in the smoker.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.
I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.
Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.
If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.
On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.
Watch the meat carefully and turn as required to sear evenly.
Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.
Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!
Grilled Shrimp Tacos Recipe
Grilled shrimp tacos are a tasty way to satisfy your Mexican food cravings without filling up on calorie-loaded, greasy dishes. Don&rsquot get me wrong. Mexican food is my guilty pleasure, but sometimes I want those fantastic flavors without the next-day bloat.
Aside from being lighter, this recipe is just so satisfying. Imagine juicy, smoky shrimp wrapped in soft tortillas, topped with spicy-lime crema, crisp slaw, and a kick of jalapenos. The fresh cilantro, creamy avocado, and pico de gallo make it pop!
Don&rsquot be fooled by the long list of ingredients &ndash this recipe is as easy as they come! You can even prepare some of the elements a day before, so you&rsquoll only have to grill and assemble the next day. One bite and this will be your new favorite way to enjoy tacos!
Do I have to grill the shrimp?
It&rsquos hard to beat the smoky flavor of grilled seafood, so I highly recommend doing so. But if you don&rsquot want to fire up the grill, you may broil or cook quickly on the stovetop. Just make sure not to overcook it.
How to thaw frozen shrimp?
You may thaw it inside the fridge overnight if you&rsquore cooking them the next day. You may also put them in cold water to thaw them out faster.
Whatever thawing method you choose, never place the shrimp under running water for force thawing. Doing so can cause them to absorb moisture, turning their texture into too soft and mushy.
What are the Best Tortillas to Use for Tacos
You may use flour or corn tortillas for this recipe. However, burritos and quesadillas generally use the flour version. Corn tortillas, which are smaller in size, are excellent for tacos, taquitos, and similar dishes.
Corn tortillas tend to boost the flavor profile of Mexican food. As a whole grain, they have more fiber and fewer calories than flour tortillas that use refined starch. However, the best tortilla ultimately depends on what you prefer, and either is fine.
Place onion in a small bowl. Bring vinegar and sugar to a boil in a small saucepan and pour over onion season with salt and pepper. Let stand 30–40 minutes.
Meanwhile, whisk chile, sour cream, lime zest, and lime juice in a medium bowl season with salt and pepper. Fold in cabbage. Set slaw aside.
Prepare grill for medium-high heat. Combine shrimp, oil, chile powder, and cumin in a medium bowl season with salt and pepper and toss to coat. Grill shrimp and tortillas until shrimp are cooked through and tortillas are toasted, about 1 minute per side.
Top tortillas with slaw and shrimp and serve with pickled onions, cilantro, avocado, lime wedges, and hot sauce.
DO AHEAD: Onion can be pickled 2 days ahead. Cover and chill. Slaw can be made 6 hours ahead. Cover and chill.
How would you rate Grilled Shrimp Tacos with Pickled Onions?
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Fresh Grilled Shrimp & Corn Tacos Recipe
These Grilled Shrimp & Corn Tacos were the result of incorporating my recent Grilled Corn & Tomato Salad recipe into shrimp tacos.
Fresh shrimp and sweet corn are a perfect pair. They are both mildly sweet and while they pick up the flavors around them, do have wonderful flavor and texture of their own.
I used a couple arugula leaves at bottom of my freshly grill taco shells, topped generously with the corn salad, sprinkled with sprinkled Queso Fresco (got that idea from the Blackened Shrimp Tacos in this months Cooking Light issue), then nested a pair of nice big grilled shrimp, which had been marinated in the same dressing as the corn salad, on the top.
I was quite enthralled with the results, so much so that I skipped plopping on avocado or salsa. The Grilled Corn & Tomato Salad, sort of works as both a primary component and a condiment. They were just right as they were in my eyes (Though, I did make one taco with avocado instead of shrimp and that was a tasty combo too… great if you have a vegan in your tribe.) I also liked that with the hot summer months coming up, all the cooking was done on the grill.
Grilled Shrimp Tacos
Tracy and I are full of surprises these days! Our men almost couldn’t believe we planned a dude trip just for them and a few friends this upcoming weekend. We actually planned the trip on Mother’s Day and really worked hard to not spoil the surprise before Father’s Day. Don’t be fooled though, we know exactly what we’re doing. Spoiling some of men of Stay Fit Mom before the More Than Macros Retreat next month was no accident. Making these bomb grilled shrimp tacos for dinner yesterday was no accident either.
These grilled shrimp tacos had our daddy coming back for seconds! You really can’t ever go wrong with tacos if we’re being completely honest. They’re super simple to throw together, they’re quick to cook, and everyone can build them the way they like. Onions, cabbage, tomatoes, cilantro, avocado, sour cream, and feta to name a few toppings.
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Don’t forget to grab some bamboo skewers when you’re grocery shopping or order on Amazon today here. If you forget you may have a real hard time grilling these without losing a few to the fire.
You’ll need 2 pounds of raw, jumbo shrimp to make these. If frozen, defrost them under cool water before peeling and putting them on the skewers. Once skewered, generously coat them with ALL the seasoning.
I cooked these on the Traeger Grill at 225 for about 20 minutes until pink in color. If using a traditional grill, cook on both sides about 3-4 minutes, or until they look pink. Don’t over cook, you’ll be stuck with dry, rubbery shrimp.
I should also mention that I put all the ingredients for the taco sauce right into a ziplock bag and mixed it up. When it comes time to put it on your tacos, just snip the corner of the bag with some scissors and drizzle.
For easy logging in MyFitnessPal search Stay Fit Mom Shrimp Tacos. If adding extra sauce or wanting to use extra, log it by searching Stay Fit Mom Taco Sauce. The macros for the sauce are per gram. So when preparing your tacos, simply set your plate of tacos on your food scale, zero it out, and drizzle away.
Follow us on Pinterest for more great recipe suggestions! We love seeing Stay Fit Mom recipes in your kitchen! Post your meals to Instagram and be sure to tag @stayfitmom_Kristaand @stayfitmom_Tracy!
Combine all the salsa ingredients in a bowl and mix well. Cover the bowl, put in the refrigerator and let sit while you are making the rest of the recipe.
Combine all of the shrimp marinade ingredients in a bowl and mix until combined. Add the shrimp to the bowl and toss the shrimp in the marinade until all of the surfaces of the shrimp are covered.
Thread the marinated shrimp on to the wooden skewers. Make sure you soak the skewers in water for about 15 minutes before putting the shrimp on so the skewers don’t burn on the grill.
Place the skewers with the shrimp on a grill preheated to medium heat, about 350-375°F. Cook the shrimp for about 3 minutes per side, until the shrimp are not opaque and turn solid in color. Remove from heat and set aside.
Assemble your tacos by putting 3 shrimp in a taco, then adding a spoonful of the salsa, two slices of avocado and finishing with Queso Fresco. Enjoy!