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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…..

Grilled Shrimp Tacos topped with fresh Mango Papaya Salsa and chipotle crema | cookingwithcurls.com

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! 🙂

Your family will love these Grilled Shrimp Tacos topped with fresh papaya mango salsa and chipotle crema, then wrapped in a warm corn tortilla | cookingwithcurls.com

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…..

Shrimp Tacos marinate cookingwithcurls.com

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…..

Grilled Shrimp Tacos grill cookingwithcurls.com

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…..

Make sure you put these Grilled Shrimp Tacos on the menu for Taco Tuesday next week | cookingwithcurls.com

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:

Enjoy!!

Make sure you put these Grilled Shrimp Tacos on the menu for Taco Tuesday next week | cookingwithcurls.com

Grilled Shrimp Tacos

Everyone loves these Grilled Shrimp Tacos topped with a fresh papaya mango salsa and chiptole crema and wrapped in a warm corn tortilla!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: grilled, shrimp, tacos, Mexican, creama, tortilla, chipotle
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Servings: 4 Servings
Calories: 464kcal
Author: Lisa Johnson

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!!

Nutrition

Calories: 464kcal | Carbohydrates: 19g | Protein: 24g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 317mg | Sodium: 1291mg | Potassium: 338mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1515IU | Vitamin C: 69.9mg | Calcium: 203mg | Iron: 2.9mg

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5 Comments

  1. 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.

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