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Grilled Shrimp Tacos

Grilled shrimp tacos with charred pink shrimp, warm corn tortillas, and a vibrant fresh slaw topped with creamy crema. The quick garlic-lime-chili marinade keeps the shrimp juicy while the grill marks add smoky flavor.
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Prep Time 15 minutes
Cook Time 6 minutes
marinating 10 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

large shrimp
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 3 tbsp olive oil
garlic
  • 2 clove garlic, minced
lime
  • 1 lime, juiced
chili powder
  • 1 tsp chili powder
corn tortillas
  • 8 small corn tortillas
cabbage
  • 2 cup shredded cabbage
cilantro
  • 0.25 cup cilantro
crema or sour cream
  • 0.5 cup crema or sour cream
salt
  • 0.25 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 grill

Method
 

Marinate the shrimp
  1. Combine olive oil, minced garlic, lime juice, chili powder, salt, and pepper in a bowl until evenly mixed, then add the shrimp and toss to coat. Cover and let marinate for 10 minutes to deepen the flavor.
Grill and assemble tacos
  1. Preheat the grill to medium-high heat, then thread shrimp onto skewers or place in a grill basket. Grill for 2-3 minutes per side until pink and cooked through, with visible grill marks.
  2. Warm the corn tortillas on the grill for about 30 seconds per side. Keep them flexible and lightly charred.
  3. Fill each tortilla with grilled shrimp, shredded cabbage, and cilantro, then drizzle with crema. Serve immediately with lime wedges.

Notes

For best grill marks, keep shrimp spaced on a grill basket or skewers and cook only until just pink—overcooking makes them rubbery. Store leftover grilled shrimp and slaw separately in the refrigerator up to 2 days; rewarm tortillas briefly in a dry pan or on the grill. Freezing is not recommended for tacos with crema-based topping. Swap crema/sour cream for plain Greek yogurt for a higher-protein, lower-fat option.