Grilled Shrimp Tacos

Makes 10-12 tacos
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Grilled Shrimp Tacos
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Helpful Equipment:

Skewers for grill

These juicy grilled shrimp tacos have an easy Tex-Mex marinade and a few simple toppings including a quick jalapeno arugula slaw. The perfect summer taco!


1 pound large shrimp (21-35 count)
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon kosher salt
1/2 lime, juice only
12 Small flour tortillas
Ripe avocado
Sour cream
Cotija cheese, crumbled

Quick Arugula Slaw:

3 cup baby arugula
1/2 cup fresh cilantro
1 jalapeno, sliced thin
1/2 small red onion, sliced thin
1/2 lime, juice
pinch of salt


  1. Peel shrimp and combine in a bowl with olive oil, chili powder, cumin, lime, and salt. Stir together and let sit for a few minutes and then skewer shrimp onto skewers. If you are using bamboo skewers, soak them in water before using so they don’t burn as much.
  2. Make slaw by stirring together arugula, fresh cilantro, slivered onion and jalapeno with lime and salt. Prepare other toppings.
  3. Preheat grill for direct heat grilling. Add shrimp skewers and grill for about 2 minutes per side until the shrimp are cooked through. I also like to grill the tortillas for a few seconds to warm them through and give them some grill marks.
  4. Make tacos while the shrimp are still hot by spreading some sour cream on a tortilla and topping with arugula slaw. Add a few shrimp to each taco and top with ripe avocado and cotija cheese.

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