Grilled Shrimp Tacos

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! 🙂

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, 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.

You can always use up the leftover chipotle crema on these Southwest Salmon Bowls…..

Enjoy!!

Grilled Shrimp Tacos

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Serves	4
Prep time	15 minutes
Cook time	4 minutes
Total time	19 minutes
Meal type	Main Course

Grilled Shrimp Tacos topped with fresh Mango Papaya Salsa and chipotle crema, then wrapped up in a warm corn tortilla.

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
• 1/2 cup mayonnaise
• 1/4 cup heavy cream or coconut milk
• 1 Large clove garlic (pressed or finely minced)
• 1 Tablespoon chopped cilantro
• 1 Teaspoon* adobo sauce
• Papaya Mango Salsa
• shredded lettuce, optional

Directions

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.

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.

Note

Papaya Mango Salsa

Southwest Seasoning

*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!!

 

This recipe will be partying at these link parties!