Grilled Shrimp Tacos
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I have been wanting to make these Grilled Shrimp Tacos since April! My original plan was to make them before Cinco de Mayo, but that obviously didn’t happen, lol. Isn’t it funny how life never turns out the way you plan it to, or is that just my life? Whenever you get around to making these yummy Grilled Shrimp Tacos is the perfect time…..
I tossed them with a bit of oil and my favorite Southwest Seasoning, grilled them to perfection, and topped them off with fresh Papaya Mango Salsa and Chipotle Crema…¡Ay, caramba!
These Grilled Shrimp Tacos are super simple to prepare, and the whole family will love them…that’s always a good thing! 🙂
How to make Grilled Shrimp Tacos:
Preheat grill or you can use a grill pan on the stove.
Mix shrimp, oil, and southwest seasoning together in a bowl…..
Slide each shrimp onto a skewer, leaving a bit of space between each shrimp so they cook evenly. {just don’t squish them together too tight}
Place on the grill for two minutes, flip over and cook until no longer opaque…..
The amount of time will depend on how hot your grill is, they are all a bit different…and I don’t have a clock outside, lol
Warm tortillas on a hot skillet. Place 4 large or 6 medium shrimp on each tortilla. Top with Papaya Mango Salsa and Chipotle Crema…..
Grab yourself a Classic Margarita {or Mango Margarita} and you have the perfect, light meal!
Notes:
- I let the shrimp marinate while I prepared the Chipotle Crema and Papaya Mango Salsa, but you can marinate it for longer if you like.
- I am not a huge fan of lettuce on my tacos {or burgers} so I made it optional. 😉
- I was going to show you how to clean and devein shrimp, but decided to create a separate post instead….so I don’t bore all of the pros, lol
- I used large shrimp because that is the only size of “Wild Caught” that they sell. Use whatever size works best for your family.
Recipes to use leftover chipotle crema:
More delicious Shrimp recipes:
- Cilantro Lime Shrimp
- Double Shrimp Pasta
- Shrimp Fried Rice
- Roasted Red Pepper Soup with Grilled Shrimp
Enjoy!!
Grilled Shrimp Tacos
Ingredients
- 1 pound wild-caught shrimp defrosted, peeled, and deveined
- 1 Tablespoon olive oil
- 1 teaspoon southwest seasoning
- 8 taco size corn tortillas
Chipotle Crema
- ½ cup mayonnaise
- ¼ cup heavy cream or coconut milk
- 1 large clove garlic pressed or finely minced
- 1 Tablespoon chopped cilantro
- 1 Teaspoon adobo sauce
- shredded lettuce optional
Papaya Mango Salsa
- 1 mango peeled and diced
- 1 papaya peeled and diced
- ½ cup diced red onion
- ½ teaspoon chipotle chili powder
- 3 Tablespoons chopped cilantro
- 2 Tablespoons lime juice
Instructions
To make the Papaya Mango Salsa:
- Place all ingredients into a large bowl and mix to combine.
- Cover and place in the refrigerator until ready to use.
To make the Chipotle Crema:
- Whisk the mayonnaise, cream, adobo sauce, garlic and cilantro together. If you want super spicy, use whole chipotle peppers along with the adobo sauce and puree in a food processor.
To make the Grilled Shrimp Tacos:
- Preheat grill or grill pan.
- Mix shrimp, oil, and southwest seasoning together in a bowl.
- Slide each shrimp onto a skewer, leaving a bit of space between each shrimp.
- Place on the grill for two minutes, flip over and cook until no longer opaque.
- Warm tortillas on a hot skillet.
- Place 4 large or 6 medium shrimp on each tortilla. Top with Papaya Mango Salsa and Chipotle Crema.
Notes
- Southwest Seasoning recipe
- Make your Chipotle Crema as spicy as you would like it. One teaspoon is mild enough for me, but you can add more or chop up the chipotle pepper and add it for even more heat!!
Ooh baby, Yes! This is one of my favorite meals to order…excited to try your recipe ?
These shrimp tacos look oh, so yum! What a perfect summery recipe! Pinned, and going to the top of my “to-make” list! –Ginger
http://gingerwroot.com
Wow, I am so inspired! I know what I’m having for dinner tonight! I love your photos too – captivating! 😀
These shrimp tacos look and sound ah-mazing. I know my teens would be celebrating if I served this dish for dinner, or should I say *when* I serve them for dinner, Congrats, you’re featured this week at the #ThisIsHowWeRoll Link Party.
I am drooling over here. Pinned and can’t wait to make soon. And, a margarita on the side? Yes please!