25-Minute Grilled Shrimp Tacos
Smoky, spicy, and refreshing—these grilled shrimp tacos are layered with seasoned shrimp, crunchy cabbage, creamy avocado, and a tangy sriracha lime sauce. Quick to prepare and bursting with bold flavors, they’re perfect for busy weeknights, family dinners, or a casual taco night with friends.
Equipment
- 1 Grill (or heavy-bottomed skillet if not grilling)
- 6–8 Metal or Wooden Skewers (for shrimp)
- 1 Mixing Bowl (for shrimp seasoning)
- 1 Small Bowl (for sauce)
- 1 Tongs (for flipping shrimp and tortillas)
- 1 Cutting Board & Knife (for toppings)
Ingredients
Creamy Sriracha Lime Sauce
- ⅓ cup sour cream
- 2 Tbsp mayonnaise
- 1 ½ tsp sriracha adjust to taste
- Juice of ½ lime
Shrimp Tacos
- 2 lbs shrimp extra-large, peeled and deveined (thawed if frozen)
- 2 ½ Tbsp vegetable oil or avocado oil
- 2 Tbsp taco seasoning about one 1 oz packet, homemade or store-bought
- 12 corn tortillas
- 2 cups thinly sliced cabbage or coleslaw mix
Toppings
- 2 large avocados peeled and chopped
- 2 fresh jalapeños thinly sliced
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Prepare the Creamy Sriracha Lime Sauce: In a small mixing bowl, combine 1/3 cup sour cream, 2 tablespoons mayonnaise, 1 ½ teaspoons sriracha (adjust to your preferred heat level), and the juice of half a lime. Whisk all the ingredients together until smooth and creamy. Taste and adjust the seasoning if necessary—more sriracha for extra heat or a little more lime for brightness. Once mixed, cover the bowl with plastic wrap or a lid and refrigerate while you prepare the shrimp. This allows the flavors to meld and ensures a cool, tangy sauce for drizzling over the tacos.
- Preheat the Grill: Set your grill to medium-high heat and allow it to preheat for about 5–10 minutes. This ensures the shrimp cooks quickly and gets those beautiful grill marks. If you don’t have a grill, heat a heavy-bottomed skillet over medium-high heat with a small drizzle of oil—it will give a similar sear and flavor.
- Dry the Shrimp: Take 2 pounds of peeled and deveined shrimp (extra-large or jumbo works best) and pat them completely dry using paper towels. Removing excess moisture is crucial for achieving a good sear and preventing the shrimp from steaming instead of grilling.
- Season the Shrimp: In a medium bowl, combine 2 ½ tablespoons vegetable or avocado oil with 2 tablespoons taco seasoning. Stir to mix evenly. Add the shrimp to the bowl and toss gently until each shrimp is evenly coated with the seasoned oil mixture. Be careful not to break the shrimp while tossing—they should remain intact for skewering.
- Thread the Shrimp onto Skewers: Thread the seasoned shrimp onto metal or wooden skewers. Leave a little space between each shrimp to ensure they cook evenly. If using wooden skewers, soak them in water for at least 15–20 minutes beforehand to prevent burning on the grill. Skewering makes it easy to handle the shrimp on the grill and keeps them from falling through the grates.
- Grill the Shrimp: Brush the preheated grill grates lightly with oil to prevent sticking. Place the shrimp skewers on the grill. Cook for about 2 minutes on one side, then carefully flip and cook for an additional 2 minutes on the other side. The shrimp should turn opaque, slightly pink, and curl into a “C” shape—be careful not to overcook, as shrimp can become rubbery quickly.
- Rest the Shrimp: Remove the shrimp from the grill and place them on a plate to rest for a couple of minutes. Resting helps the juices redistribute and keeps the shrimp tender and flavorful. While the shrimp are resting, you can move on to warming the tortillas.
- Warm the Tortillas: Place corn tortillas directly on the grill for about 30 seconds per side, or until they are lightly toasted and pliable. Warming the tortillas enhances their flavor and prevents them from breaking when you assemble the tacos. Keep them covered in a clean kitchen towel to stay warm.
- Assemble the Tacos: Remove the shrimp from the skewers carefully. Lay a warm tortilla flat and add a layer of thinly sliced cabbage or coleslaw mix for crunch and freshness. Place 3–4 grilled shrimp on top of the cabbage. Drizzle generously with the creamy sriracha lime sauce prepared earlier.
- Add Toppings and Serve: Top each taco with chopped fresh cilantro, thin slices of jalapeño, and diced avocado. Serve immediately with lime wedges on the side for squeezing over the tacos. The combination of smoky shrimp, creamy sauce, and fresh toppings creates a perfect balance of flavors and textures.
Notes
- Use peeled and deveined shrimp for the easiest preparation; tails can be left on for presentation or removed for easier eating.
- Adjust sriracha in the sauce to control spice—start with less and add more to taste.
- Corn tortillas work best for authenticity, but flour tortillas are a great alternative.
- Ensure shrimp are dry before grilling to get a nice sear and avoid steaming.
- Skewers help keep shrimp together on the grill; soak wooden skewers in water to prevent burning.
- The tacos are best assembled just before serving to keep tortillas from becoming soggy.
- You can double the sauce and store in the fridge for up to 3 days.
