Go Back

Grilled Shrimp Tacos

Grilled shrimp tacos with charred pink shrimp, warm tortillas, and vibrant fresh slaw topped with a creamy crema drizzle. Juicy grilled shrimp are marinated in garlic, lime, and chili powder for bold flavor and quick cook time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Marinating 10 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco marinade
  • 3 tbsp olive oil
  • 2 garlic
  • 1 lime
  • 1 tsp chili powder
  • 0.25 salt and pepper to taste
For grilling and serving
  • 1.5 lb large shrimp
  • 8 small corn tortillas
  • 2 cup shredded cabbage
  • 0.25 cup cilantro
  • 0.5 cup crema or sour cream
  • 0.25 lime wedges

Equipment

  • 1 grill basket
  • 1 skewers

Method
 

Marinate the shrimp
  1. Combine olive oil, minced garlic, lime juice, chili powder, salt, and pepper in a bowl. Add shrimp and toss to coat until evenly slicked in the mixture.
  2. Let the shrimp marinate for 10 minutes at room temperature, then pause when the shrimp look slightly opaque and glossy. Keep the bowl covered while it sits.
Grill and warm the tortillas
  1. Preheat the grill to medium-high heat. Thread shrimp onto skewers or place them in a grill basket so they lie in a single layer.
  2. Grill the shrimp for 2-3 minutes per side until pink and cooked through, aiming for visible char and grill marks. Flip once halfway and pull them when the center is no longer translucent.
  3. Warm the tortillas on the grill for about 30 seconds per side until pliable and lightly toasted. Stack them in a clean towel as they come off so they stay warm.
Assemble the tacos
  1. Fill each warm tortilla with grilled shrimp, shredded cabbage, and cilantro. Arrange the toppings so the slaw forms a bright mound over the shrimp.
  2. Drizzle crema or sour cream over the tacos, then serve immediately. Add lime wedges on the side so each taco gets a fresh squeeze at the table.

Notes

For the cleanest char, pat shrimp lightly dry before marinating and use medium-high heat without moving them too early. Refrigerate leftover shrimp and toppings separately for up to 3 days; rewarm shrimp gently on a grill pan or grill basket. Freeze grilled shrimp up to 1 month, but assemble tacos fresh for best texture. For a lighter option, use Mexican crema light or plain Greek yogurt to keep the creamy drizzle.