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close up shot of grilled Shrimp Tacos with spicy mayonnaise and coleslaw

Easy Shrimp Tacos

Julia
Easy Shrimp Tacos are made with large and tender shrimp that have been marinated before grilled and then packed into corn or flour tortillas with a spicy creamy sauce and some favorite toppings like cabbage slaw, red onion, radish, chopped fresh cilantro, and Cotija cheese! Grilled or pan fried!
5 from 11 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 11 tacos
Calories 146 kcal

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INGREDIENTS
  

For shrimp

  • 1 pound large or extra large shrimp, I used 31/40, frozen and thawed

Shrimp Marinade

  • 1 tablespoon garlic , minced
  • 1 teaspoon lime juice
  • ½ teaspoon cajun, or 1 teaspoon for spicy
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • 2 tablespoon butter, melted
  • 1 teaspoon olive oil
  • salt
  • black pepper to taste

Spicy Mayo Sauce

  • ¼ cup mayonnaise, we like vegan mayo
  • 2 teaspoon greek yogurt, plain
  • 1 teaspoon hot sauce, such as Frank’s or Valentina
  • 1 teaspoon onion powder

Optional items for serving

  • Mexican Coleslaw , or shredded cabbage
  • Cotija , or feta cheese crumbles
  • Lime wedges
  • Radish
  • Red onion
  • Corn tortillas
  • Cilantro

INSTRUCTIONS
 

  • Prep. Rinse and pat dry the shrimp. I used large shrimp with tails and removed them only after cooking (gives more flavor).
  • Combine all the marinade ingredients in a large bowl. Toss the shrimp until well coated in the seasoning mix. Cover with plastic wrap and let marinate for 30 minutes in the fridge.
  • Sauce. Prepare the spicy mayonnaise sauce by combining all the ingredients in a bowl. For better flavor, place the sauce in the fridge for 15-30 minutes for flavors to blend.
  • Cook. Preheat the grill to medium-high heat.
  • Thread the shrimp on skewers (stainless steel or wood is fine too as we are going to grill them just for a couple minutes). Grill for 2-3 minutes per side. Or use a nonstick pan and cook for 1-2 minutes per side over medium-high heat.
  • Assemble. Warm up the tortillas using grill, microwave, oven or skillet. I like to place tortillas one by one on a dry skillet and let them get charred nicely. Or wrap the tortillas in foil and place in a preheated oven for 5 minutes.
  • Remove the shrimp from the grill, discard the tails before serving and drizzle with fresh lime juice.
  • Assemble the tacos with some cabbage or coleslaw, radish, red onion, cilantro, cheese, 3-4 shrimp per taco, and drizzle spicy mayo on top with a squeeze of fresh lime.

VIDEO

NOTES

Nutrition is calculated for Shrimp Tacos with corn tortilla and spicy mayo (without toppings). 
 

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NUTRITION

Calories: 146kcalCarbohydrates: 13gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 60mgSodium: 305mgPotassium: 111mgFiber: 2gSugar: 0.4gVitamin A: 278IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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