Mains

Grilled Shrimp Tacos

Remember last week when I posted a recipe for Grilled Salsa Verde? It was some crazy good stuff. So good, in fact, that a few days later I made another batch. And, well, what goes better with crazy-good salsa, than crazy-good tacos. In this case I’m talking about crazy-good Grilled Shrimp Tacos.

The best thing about these uber-yummy tacos, besides being delicious, is that they’re actually really easy to make. A quick 30 minute marinade, a hot grill, some quick slaw and your salsa verde and you’re good to go.

Let’s start with the shrimp. I like to have about 4 good sized shrimp/prawns per taco and I like to imagine that I’ll be good with only eating 2 tacos. Really it’s at least 3. Too often, it’s a little closer to 4. But, what can I say? I really love a good taco. Anyhow, based on 2 tacos per person, with 4 shrimp per taco, you’re going to need just over 30 shrimp. Let’s say 40, just to be on the safe side.

 

 

Grilled Shrimp Tacos

Grilled Shrimp Tacos

Ingredients

    The shrimp
  • 2 tbsp extra virgin olive oil
  • 1 lime, juice only
  • 2 tbsp honey
  • 1 tbsp chipotle chili powder
  • 30 - 40 shrimp, tails removed
  • soft tortillas
  • BBQ skewers
  • The slaw
  • 1 head of savoy cabbage
  • 1 lime, juice only
  • 1/2 Cup cilantro
  • 1 tsp cumin
  • salt to taste

Instructions

    For the shrimp
  1. Preheat the BBQ
  2. Whisk together the first 4 ingredients. Add the shrimp and toss to coat.
  3. Set in the fridge to marinate for 30 minutes, then thread onto BBQ skewers and place on the hot grill.
  4. Cook for about 5 minutes per side. I find shrimp usually takes a little longer, so add extra time if necessary.
  5. The slaw
  6. Thinly slice the cabbage and place it in a mixing bowl.
  7. Add the lime juice, cilantro, cumin and salt. Toss gently.
  8. Place in the fridge until ready to serve
  9. To serve:
  10. Top each tortilla with a few shrimp, slaw, salsa verde and a few pickled onions.
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12 Responses to “Grilled Shrimp Tacos”

  1. Yeeessss! I love fish or shrimp tacos with a yummy coleslaw on top! and that salsa verde would be amazing with it. Oh my, I’m getting hungry and it’s not lunch yet! Love all these fresh flavours you got going there, what a great summer meal.

  2. I adore a good taco or three. I make fish tacos often enough, and I’ve made shrimp enchiladas, but oddly enough I have yet to make shrimp tacos. Go figure. You’re definitely giving me a good reason to fix that! Love the recipe – and the salsa verde… oh and the pickled onions too! After all, good condiments are half of the battle when it comes to tacos!

    • Thanks, Sean! One taco is never enough, right? Lol! We usually make fish or Lentil Tacos for dinner, but the prawns were a nice way to switch it up a little.

  3. I love that it is shrimp in these tacos, and I love Chipotle seasoning! I am not the biggest fish fan, although fish tacos are so good, but I love seafood so I am really happy to see these as the base for your taco. They look and sound amazing!

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