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Weeknight Grilled Shrimp Tacos

Juicy grilled shrimp marinated in lime and garlic, paired with a crunchy cabbage slaw and creamy chipotle sauce. A fast, fresh dinner for busy evenings.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small corn tortillas
  • 2 cups shredded green cabbage
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 chipotle pepper in adobo sauce minced
  • 1 tablespoon adobo sauce
  • 1/2 teaspoon honey
  • Lime wedges for serving

Equipment

  • grill or grill pan
  • mixing bowls
  • tongs
  • small skillet
  • chef's knife
  • cutting board

Method
 

  1. In a medium bowl, whisk together olive oil, garlic, cumin, smoked paprika, cayenne, lime juice, salt, and pepper. Add shrimp and toss to coat. Marinate at room temperature for 10 minutes, no longer — the acid will start to cook the shrimp.
  2. While shrimp marinates, make the slaw: in a separate bowl, combine shredded cabbage and cilantro. Set aside.
  3. Make the chipotle sauce: in a small bowl, stir together sour cream, mayonnaise, minced chipotle, adobo sauce, and honey until smooth. Taste and adjust heat or sweetness.
  4. Preheat your grill or grill pan to medium-high heat, about 400°F. Clean and lightly oil the grates.
  5. Thread shrimp onto skewers if using a grill (to prevent falling through), or place directly on a grill pan. Grill for 2-3 minutes per side, until opaque and lightly charred. Do not overcook — shrimp turn rubbery fast.
  6. Warm tortillas on the grill for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
  7. Assemble tacos: place a few shrimp on each tortilla, top with slaw, drizzle with chipotle sauce, and serve with lime wedges.

Notes

For extra crunch, add sliced radishes or pickled red onions. Leftover shrimp can be stored in the fridge for up to 2 days and used in salads or rice bowls. If you don't have a grill, a hot cast-iron skillet works beautifully.