Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe

Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe is one of my all-time favorites for a quick, flavorful weeknight dinner or a fun weekend cookout with friends. The shrimp marinade brings out a smoky, zesty kick that pairs perfectly with a creamy, spicy mayo sauce—trust me, this combo is addictive! It’s bright, fresh, and comes together faster than you’d expect from such a ‘restaurant-style’ dish.

Whether you’re new to grilling seafood or looking for an easy way to impress guests, these tacos are the way to go. I’ve found that the balance of smoky grilled shrimp, crunchy cabbage, and tangy mayo sauce keeps every bite exciting, and it’s a crowd-pleaser every single time. I love sharing this Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe because it’s reliable, breezy to make, and just downright delicious.

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Ingredients & Why They Work

The ingredients for this Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe work together to create a flavor-packed, balanced bite. Fresh shrimp gives you that tender sea goodness, while the smoky spices and buttery marinade infuse layers of warmth and aroma. The spicy mayo sauce adds creaminess with a bit of a kick that complements the grilled shrimp beautifully. When shopping, I always suggest going for fresh or high-quality frozen shrimp—thaw them slowly for the best texture.

• Shrimp: Large shrimp (31/40 size) work best for quick, juicy grilling and easy taco assembly.
• Garlic: Fresh minced garlic for that essential aromatic punch in the marinade.
• Lime Juice: Adds bright acidity that balances the heat and enhances shrimp flavor.
• Cayenne & Smoked Paprika: Give the shrimp that smoky, mildly spicy edge without overpowering.
• Cumin: Adds subtle earthiness that deepens the flavor profile.
• Butter & Olive Oil: Butter ensures richness while olive oil helps prevent sticking on the grill.
• Mayonnaise & Greek Yogurt: The mayo creates the sauce’s creamy base, with Greek yogurt adding tang and lightness.
• Hot Sauce: Use your favorite brand to adjust spiciness and flavor complexity.
• Onion Powder: Enhances savory notes in the spicy mayo sauce.
• Optional Toppings (coleslaw, cheese, lime, radish, cilantro): Fresh, crunchy, and tangy toppings make each taco vibrant and textural.

Tweak to Your Taste

I’m a big believer that food tastes best when it suits your preferences, so feel free to make this Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe your own. For me, sometimes I turn up the heat on the spicy mayo or add extra lime juice for a sharper tang. Other times, I swap out the mayo base for avocado for a creamier, healthier twist.

• Variation: One time, I swapped the shrimp for grilled scallops and everyone loved how the spicy mayo and char worked with the sweeter shellfish.
• Dietary: If you want it dairy-free, just substitute the mayo with a vegan mayo and skip the Greek yogurt or use a dairy-free yogurt alternative.
• Seasonal: In summer, I love adding fresh mango or pineapple salsa on top for a sweet and spicy combo.
• Difficulty: If you don’t have a grill, skillet-cooked shrimp works just as well—just watch them carefully to avoid overcooking.

Step-by-Step: How I Make Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe

Step 1: Prep the Shrimp and Marinade

First things first — rinse your shrimp under cold water and pat them dry to help the marinade stick better. I usually leave the tails on while grilling because it makes flipping easier, but I remove them before eating. Mix garlic, lime juice, cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and pepper in a bowl, then toss in the shrimp so they’re evenly coated. Cover it up and pop it in the fridge for about 30 minutes—in that time, the shrimp soak up that amazing spice blend.

Step 2: Make the Spicy Mayo Sauce

While the shrimp are marinating, combine mayo, Greek yogurt, your favorite hot sauce, and onion powder in a small bowl. I like to chill the sauce for at least 15 minutes to let the flavors meld—it makes a huge difference! If you want it extra spicy, feel free to add a little more hot sauce. This sauce is the magic touch that ties everything together.

Step 3: Grill the Shrimp

Preheat your grill (or grill pan) to medium-high heat. I thread the shrimp on soaked wooden skewers for easy flipping. Grill them for about 2-3 minutes per side—the shrimp should turn opaque and develop a nice char but stay tender. If you’re using a skillet, cook them 1-2 minutes per side over medium-high heat. Avoid overcooking here; shrimp cook super fast and get rubbery if you leave them too long.

Step 4: Assemble Your Tacos

Once the shrimp are grilled, remove them from the skewers and tails if you left them on. Warm your tortillas, then build your tacos by layering shredded cabbage or coleslaw mix, a few shrimp, radish slices, red onion, cilantro, and a sprinkle of cotija or feta cheese. Drizzle generously with the spicy mayo sauce and finish with a squeeze of lime. Every element adds contrast and freshness to the dish.

How to Serve Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe

Garnishes

For garnishes, I’m all about fresh and crunchy: thinly sliced radishes add a peppery snap, finely chopped red onion gives a nice bite, and cilantro brings in herbal brightness. Cotija cheese crumbles give a salty, creamy contrast I just can’t skip. And don’t forget lime wedges—squeezing fresh lime juice right before eating brightens the flavors and balances the richness.

Side Dishes

I usually pair these tacos with a light and zesty corn salad or black bean salsa, which complements the smoky shrimp without stealing the show. Mexican street corn (Elote) is also a winning side if you want to keep up the festive vibe. Or, for a super simple meal, a crisp green salad with avocado and lime vinaigrette is refreshing next to the spicy, creamy tacos.

Creative Ways to Present

For special occasions, I like presenting these tacos on a big platter lined with banana leaves or colorful napkins—something festive and inviting. Setting up a taco bar with all the toppings laid out lets guests build their own, which always feels fun and casual. You can also serve shrimp off the skewers arranged over tortilla chips for an easy appetizer version of the Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover grilled shrimp tastes great for up to 2 days stored in an airtight container in the fridge. I usually separate the shrimp from the tortillas and toppings to keep everything fresh. When ready to eat, just rewarm the shrimp gently and assemble fresh tacos for the best texture.

Freezing

Freezing is possible but not my favorite for this recipe because the texture of shrimp changes after thawing and reheating. If you do freeze, remove the shrimp from skewers, store flat in a freezer bag, and thaw gently overnight in the fridge before reheating.

Reheating

To reheat leftover shrimp, I recommend using a hot skillet for just a minute or two—enough to warm them through without turning rubbery. Avoid microwaving if possible as it tends to dry shrimp out. Warm your tortillas separately on a skillet or in the oven to prevent sogginess.

FAQs

Final Thoughts

This Grilled Shrimp Tacos with Spicy Mayo Sauce Recipe is one of those dishes I keep coming back to because it’s straightforward and delivers big on flavor every time. I love how fast it all comes together and how it always gets “wow” reactions from friends and family. If you’re craving something fresh, smoky, and just a little spicy, give this a shot—you’ll enjoy making it as much as I do eating it!

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