Description
Delicious grilled shrimp tacos with a flavorful smoky and spicy marinade, topped with a creamy, tangy spicy mayonnaise sauce and fresh toppings like shredded cabbage, radish, and cilantro. Perfect for a quick, easy, and vibrant meal.
Ingredients
Units
Scale
Shrimp
- 1 pound large or extra large shrimp (31/40), frozen and thawed
Shrimp Marinade
- 1 tablespoon garlic, minced
- 1 teaspoon lime juice
- 1/2 teaspoon ground cayenne
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 tablespoons butter, melted
- 1 teaspoon olive oil
- Salt, to taste
- Black pepper, to taste
Sauce
- 1/4 cup mayonnaise
- 2 teaspoons Greek yogurt
- 1 teaspoon hot sauce (such as Frank’s or Valentina)
- 1 teaspoon onion powder
Optional Items for Serving
- Coleslaw mix or shredded cabbage
- Cotija or feta cheese crumbles
- Lime wedges
- Radish, sliced
- Red onion, sliced
- Corn or wheat taco size tortillas
- Cilantro
Instructions
- Prepare the Shrimp: Rinse and pat dry the shrimp with tails on. Remove tails after cooking if desired.
- Marinate the Shrimp: In a large bowl, combine garlic, lime juice, cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and black pepper. Toss the shrimp in the marinade until fully coated. Cover with plastic wrap and refrigerate for 30 minutes to let flavors infuse.
- Make the Spicy Mayonnaise Sauce: Mix together mayonnaise, Greek yogurt, hot sauce, and onion powder in a bowl. For best flavor, chill the sauce in the fridge for 15-30 minutes before serving.
- Preheat the Grill: Heat the grill to medium-high heat to get a good sear on the shrimp.
- Cook the Shrimp: Thread the shrimp onto wooden skewers. Grill for 3 minutes on each side until shrimp turn pink and opaque. Alternatively, cook shrimp in a nonstick pan over medium-high heat for 2 minutes per side.
- Remove Tails and Assemble Tacos: Remove shrimp tails before serving. Warm the tortillas and assemble tacos with coleslaw or shredded cabbage, radish, red onion, cilantro, cheese crumbles, 3-4 shrimp per taco, and drizzle the spicy mayonnaise sauce on top. Serve with lime wedges.
Notes
- Use thawed shrimp for even cooking and better marinade absorption.
- Wooden skewers should be soaked in water for 30 minutes to prevent burning on the grill.
- Adjust cayenne and hot sauce amounts to control heat level to your preference.
- For a low-fat alternative, substitute mayonnaise with additional Greek yogurt.
- Serve immediately after assembling tacos to enjoy the best texture and flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 90 mg
