Grilled Shrimp Tacos
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Last Updated on March 28, 2023 by Lisa Johnson
Taco night just got a whole lot better with these delicious grilled shrimp tacos! Served on warm corn tortillas, packed with juicy jumbo shrimp, papaya mango salsa, shredded red cabbage, and chipotle crema, these tacos are sure to please.
For more amazing Mexican recipes to make this week, try my recipes for Creamy Seafood Enchiladas, Shrimp Tostadas, and Instant Pot Red Chile Pork Tamales!
These Grilled Shrimp Tacos are super simple to prepare weeknight meal, and most of the components can be made ahead of time to make dinner a breeze.
I originally shared this recipe June 2016. Updated March 2023.
What you will need
Tacos
- Shrimp – jumbo or extra-large shrimp that has been peeled and deveined.
- Olive Oil
- Mexican Seasoning or Taco Seasoning to flavor the shrimp.
- Corn Tortillas – I prefer white corn but corn corn are also delicious.
- Red Cabbage – thinly sliced or substitute packaged shredded cabbage/coleslaw mix.
- Skewers for the shrimp
Chipotle Crema Sauce
- Mayonnaise
- Heavy Cream or canned coconut milk for dairy-free.
- Garlic
- Adobo Sauce – from a can of chipotle pepper. For more heat, pure with whole chipotle pepper.
- Fresh Cilantro – adds zing to the sauce. Can be left out if you prefer.
- Lime Juice – brightens the flavor of the sauce and helps to thin it out.
Papaya Mango Salsa
- Mango – peeled, stone removed, and diced
- Papaya – peeled, seeded, and diced
- Red Onion
- Chipotle Chile Powder – a smokey chili powder. Substitute regular chili powder for less heat.
- Chopped Cilantro
- Lime Juice
Be sure to check out the detailed printable recipe card below
How to make Grilled Shrimp Tacos
To make Chipotle Crema Sauce
Whisk the mayonnaise, cream, adobo sauce, garlic, and cilantro together in a small bowl.
For a spicier sauce; use whole chipotle peppers along with the adobo sauce and puree in a food processor or blender.
To make papaya-mango salsa
Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.
To grill the shrimp
Preheat grill to medium-high heat (375 to 400°F).
To make indoors: heat a grill pan on the stove until hot, or preheat broiler to high. Place the skewers on a baking sheet and broil for 2 to 3 minutes per side until cooked through.
Mix shrimp, oil, and seasoning together in a bowl.
Thread each shrimp onto a skewer, leaving a bit of space between each shrimp so they cook evenly.
Place on the grill grate and cook for 2 to 3 minutes on each side, until cooked through and no longer opaque.
To assemble
Warm tortillas on a hot skillet until slightly charred. Place 4 large (or 6 medium shrimp) on each tortilla. Top with 1 to 2 tablespoons papaya mango salsa, sliced cabbage, and drizzle with 1 to 2 tablespoons chipotle crema.
Grab yourself a Classic Margarita, or Mango Margarita and you have the perfect, light meal!
Make ahead and storage tips
- The papaya mango salsa and chipotle crema can be made up to 3 days ahead of time.
- Leftover shrimp, salsa, and sauce can be stored separately in air tight containers in the refrigerator for up to 3 days.
- Reheat the shrimp on the stove or in the microwave just until heated for delicious leftovers!
Recipes to use leftover chipotle crema
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Mango Slicer, Peeler, Pitter
- Citrus Juicer
- Large Mixing Bowl
- Baking Sheet
- Wood Skewers – make sure to soak in water to prevent wood from burning.
More delicious Shrimp recipes
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Enjoy!!
Grilled Shrimp Tacos
Ingredients
Shrimp Tacos
- 1 pound extra-large or jumbo shrimp defrosted, peeled, and deveined
- 1 tablespoon olive oil
- 1 teaspoon Taco or Mexican seasoning
Chipotle Crema
- 0.5 cup mayonnaise
- .25 cup heavy cream or coconut milk
- 1 large clove garlic pressed or finely minced
- 1 tablespoon chopped cilantro
- 1 teaspoon adobo sauce
- 1 tablespoon lime juice
Papaya Mango Salsa
- 1 mango peeled and diced
- 1 cup papaya peeled, seeded, and diced
- 0.5 cup diced red onion
- 0.5 teaspoon chipotle chili powder
- 3 tablespoons chopped cilantro
- 2 tablespoons lime juice
To Assemble
- 8 taco size corn tortillas warmed
- shredded red cabbage or packaged coleslaw mix
Instructions
Papaya Mango Salsa
- Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.
Chipotle Crema
- Whisk the mayonnaise, cream, adobo sauce, garlic, and cilantro together in a small bowl.
- For a spicier sauce: use whole chipotle peppers along with the adobo sauce and puree in a food processor or blender.
Grilled Shrimp Tacos
- Preheat grill to medium-high heat (375 to 400°F).
- Mix shrimp, oil, and seasoning together in a bowl. Thread each shrimp onto a skewer, leaving a bit of space between each shrimp so they cook evenly.
- Place on the grill grate and cook for 2 to 3 minutes on each side, until cooked through and no longer opaque.
Assemble
- Warm tortillas on a hot skillet until slightly charred. Place 4 large (or 6 medium shrimp) on each tortilla. Top with 1 to 2 tablespoons papaya mango salsa, sliced cabbage, and drizzle with 1 to 2 tablespoons chipotle crema.
- Place 4 large or 6 medium shrimp on each tortilla. Top with Papaya Mango Salsa and Chipotle Crema.
Notes
- To make indoors: heat a grill pan on the stove until hot, or preheat broiler to high. Place the skewers on a baking sheet and broil for 2 to 3 minutes per side until cooked through.
- The papaya mango salsa and chipotle crema can be made up to 3 days ahead of time.
- Leftover shrimp, salsa, and sauce can be stored separately in air tight containers in the refrigerator for up to 3 days.
- Reheat the shrimp on the stove or in the microwave just until heated for delicious leftovers!
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!