GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
GRILLED DRUNKEN SHRIMP TACOS
Steps:
- For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
- Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
- Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
- For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
- For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
- To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.
GRILLED SHRIMP TACOS
Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
- Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 34.2 g, Cholesterol 123.6 mg, Fat 14.4 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 3.1 g, Sodium 565.7 mg, Sugar 0.2 g
GUY FIERI'S GRILLED SHRIMP TACOS
Make and share this Guy Fieri's Grilled Shrimp Tacos recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
- Warm tortillas on grill or pan. Cover with a towel to keep warm.
- In a medium Dutch oven, heat the canola oil to 350 degrees F.
- Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
- Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
- Directions for Pico de Gallo:.
- In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
GRILLED SPICY SHRIMP TACOS
The shrimp marinade and the sauce make the dish!
Provided by Robin Wells
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 20
Number Of Ingredients 16
Steps:
- Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
- Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
- Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
- Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
Nutrition Facts : Calories 187 calories, Carbohydrate 20.9 g, Cholesterol 103.7 mg, Fat 6.1 g, Fiber 3.5 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 226.1 mg, Sugar 3.6 g
GRILLED SHRIMP TACOS WITH TROPICAL SALSA
Provided by Kelsey Nixon
Categories main-dish
Time 1h40m
Yield 6 servings (12 tacos); 3 cups salsa
Number Of Ingredients 21
Steps:
- For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
- For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
- For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
GRILLED CHIPOTLE SHRIMP TACOS
Shrimp tacos are a summertime favorite and these are scrumptious. When you eat them, you'll think they came from an awesome food truck. The grilled shrimp have just the right amount of spice and smokiness. They are fantastic in a taco paired with cool, fresh ingredients. These shrimp tacos will disappear in no time... so good!
Provided by Robert Priddy
Categories Seafood
Time 40m
Number Of Ingredients 10
Steps:
- 1. Marinate the shrimp in the chipotle marinade for 30 minutes.
- 2. While the shrimp sit in the marinade. Shred the cabbage. Peel, remove the seeds and cut the avocados into chunks.
- 3. Grill the peppers and onions.
- 4. Grill the shrimp until translucent, about 2 minutes on each side.
- 5. Grill tortillas until slightly browned about 20 seconds per side.
- 6. You can also top your tacos with shredded cheese, sour cream, and a sprig of cilantro.
CHILE LIME GRILLED SHRIMP TACOS
Provided by Sandra Lee
Time 51m
Yield 12 tacos
Number Of Ingredients 11
Steps:
- Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side.
- Mix the sour cream with chipotle and adobe sauce.
- Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds.
- Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges.
GRILLED SHRIMP TACOS WITH TROPICAL SALSA
Make and share this Grilled Shrimp Tacos With Tropical Salsa recipe from Food.com.
Provided by Food.com
Categories Sauces
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For the shrimp:.
- Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
- For the tropical salsa:.
- Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
- For assembly:.
- Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
Nutrition Facts : Calories 501.9, Fat 27.8, SaturatedFat 3.7, Cholesterol 191, Sodium 1659.6, Carbohydrate 41.8, Fiber 7.5, Sugar 12.2, Protein 25
GRILLED SHRIMP TACOS
Make and share this Grilled Shrimp Tacos recipe from Food.com.
Provided by Chef Mommie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.)
- In a small bowl, combine the butter and garlic.
- Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
- Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
- Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
- Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
- tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
Nutrition Facts : Calories 440.4, Fat 21.7, SaturatedFat 10, Cholesterol 257.2, Sodium 1396.2, Carbohydrate 36.8, Fiber 5.8, Sugar 4.4, Protein 28.2
SHRIMP TACOS WITH GRILLED POBLANO AND AVOCADO SALSA FOR TWO
My husband loves his grill. It's like, if he's using fire it makes anything more exciting...from Weber's Art of the Grill Cookbook
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat grill up to medium high.
- Brush corn, green onions and poblano chile with olive oil and place on grill. Grill until nicely charred. The poblano should be black. This will take about five minutes, flipping occasionally with tongs.
- When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well.
- Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside.
- Grill the seasoned shrimp for only a few minutes until pink, being careful because shrimp cook extremely fast. When done, place shrimp into tortillas, top with salsa and eat immediately.
Nutrition Facts : Calories 530.7, Fat 31, SaturatedFat 4.3, Cholesterol 285.8, Sodium 1315.1, Carbohydrate 32.2, Fiber 12.7, Sugar 7.8, Protein 37.2
GRILLED LOBSTER AND SHRIMP TACOS
Steps:
- Prepare a grill for medium-high heat.
- In a mixer with the paddle attachment, combine the butter, chipotle peppers, 1 tablespoon of the adobo sauce and 1 tablespoon of the lime juice. Season with salt and pepper, then paddle the mixture until the ingredients are distributed evenly.
- In a bowl, mix the sour cream with the remaining 1 tablespoon adobo sauce. Season with salt and pepper. Refrigerate until ready to use.
- In a bowl, combine the shrimp, tequila, olive oil, minced cilantro and remaining 1 tablespoon lime juice. Season with salt and pepper.
- Spread a heaping tablespoon of the butter mixture onto each lobster split. Put the lobster butter-side up on the grill, along with the shrimp. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the lobster until the butter is melted and the meat is just heated through. Remove the lobster meat from the shells and chop into 3/4-inch pieces.
- Grill the tortillas until warmed. Assemble the tacos by distributing the lobster and shrimp among the tortillas, then topping with the radishes, sliced avocado, Fresno chile slices, cilantro leaves and sour cream mixture. Serve with a lime wedge.
CHILE LIME GRILLED SHRIMP TACOS
Steps:
- Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes. Preheat a grill or grill pan over medium-high heat. Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side. Mix the sour cream with chipotle and adobe sauce. Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds. Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges.
GRILLED SHRIMP TACOS WITH AVOCADO SALSA
Steps:
- Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.) Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.) Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.
GRILLED SHRIMP TACOS WITH KRAFT CLASSIC RANCH DRESSING
Elevate your taco game and try these grilled shrimp tacos with ranch for your upcoming mealtime. Served with shredded lettuce in warm tortillas, then drizzled with creamy ranch, these Grilled Shrimp Tacos with KRAFT Classic Ranch Dressing are the ideal treat for two.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 2 servings or 4 tacos
Number Of Ingredients 7
Steps:
- Season the shrimp with fajita seasoning and grill 5 minutes or until pink.
- Warm the tortillas on both sides. Place on a plate and add some shredded lettuce, chopped green onions and three shrimps per taco.
- Drizzle with some KRAFT Classic Ranch Dressing and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRILLED SHRIMP TACOS WITH KRAFT CLASSIC RANCH DRESSING
Elevate your taco game and try these grilled shrimp tacos with ranch for your upcoming mealtime. Served with shredded lettuce in warm tortillas, then drizzled with creamy ranch, these Grilled Shrimp Tacos with KRAFT Classic Ranch Dressing are the ideal treat for two.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Season the shrimp with fajita seasoning and grill 5 minutes or until pink.
- Warm the tortillas on both sides. Place on a plate and add some shredded lettuce, chopped green onions and three shrimps per taco.
- Drizzle with some KRAFT Classic Ranch Dressing and enjoy.
DELICIOUS GRILLED SHRIMP TACOS RECIPE - (4.4/5)
Provided by joeyanne
Number Of Ingredients 14
Steps:
- Directions Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes. Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
GRILLED SHRIMP TACOS WITH POBLANO-CORN SALSA
Add some poblano-corn salsa to this grilled shrimp tacos recipe for a delicious Taco Night dinner. Jenna Weber shares her Cinco de Mayo inspiration in a full post on the Fresh Tastes blog.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat your grill up to medium high.
- Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it-to chile should be black and the corn and green onions should be charred. This will take about five minutes, flipping occasionally with tongs.
- When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop the charred green onions and add them in with the corn and pepper.
- Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
- Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.
GRILLED SHRIMP TACOS
Steps:
- Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
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