Quick and Easy Grilled Shrimp Tacos

Skip the bland, boring tacos and ditch the delivery menus. These grilled shrimp tacos are the answer to your weeknight woes – Plump, juicy shrimp cooked to smoky perfection are wrapped in warm tortillas with a cool, crunchy slaw and a hint of creamy avocado. And they’re ready in under 30 minutes. Win-win.

Want to level up your seafood recipes, but don’t know what to make? This easy shrimp tacos recipe is an answer to your prayers. These tacos are a weeknight lifesaver, packed with flavor and ready in just minutes. Perfect for any occasion, from a dinner party to a busy weeknight when you want something quick and easy. 

Why you’ll love Easy Grilled Shrimp tacos

Let’s just say they’re the perfect marriage of sophistication and beachside indulgence. You get the sweet, plump shrimp, perfectly cooked on the grill with a hint of smoky char, like our cajun shrimp tacos. There’s a reason we love grilling shrimp – it’s fast, it’s foolproof, and it delivers restaurant-quality results without the fuss.

The key to perfectly grilled tacos is a flavorful shrimp marinade. The shrimp marinade penetrates the shrimp because of the sugar and acid, infusing them with tons of rich flavor and keeping them nice and tender. Then, they’re threaded onto skewers, like our shrimp skewers, and cooked over indirect heat. We have instructions for using both a gas and charcoal grill, so you have a little flexibility with this recipe. 

Grilled Shrimp Tacos Ingredients

For the Grilled Shrimp Tacos

• Cilantro Lime Grilled Shrimp Marinade 
• Cumin – This warm, earthy spice adds a depth of flavor to the shrimp.
• Cayenne pepper – A touch of cayenne pepper brings a subtle heat to the dish. You can adjust the amount depending on your spice preference. If you don’t have cayenne powder, you can use ancho chili powder as a substitute.
• Shrimp (peeled and deveined) – Peeling removes the inedible shell while deveining removes the dark intestinal tract that can have a slightly bitter taste.
• Grilling skewers – You can use metal or wooden skewers, depending on what you have. 
• Tortillas – flour or corn will work (if using corn, double up to help with tears when serving)

For the Taco Toppings

• Red cabbage slaw 
• Scallions
• Jalapeño pepper
• Avocado 
• Chipotle Crema 
• Fresh Cilantro

How to Make the Best Shrimp Tacos

Marinate the Shrimp:

• Add the cumin and cayenne pepper to the shrimp marinade.
• Place the raw shrimp in a large, resealable bag.
• Pour the marinade over the shrimp in the bag. Carefully massage the bag to coat the shrimp evenly, then seal the bag tightly.
• Pop the bag with the shrimp marinade in the fridge for 30 minutes to 1 hour. This allows the flavors to soak into the shrimp and makes them more tender.

Heat Up the Grill:

• While the shrimp marinates, preheat your grill for indirect heat. This means creating a hot zone on one side of the grill for searing and a cooler zone on the other side for cooking. We use a two-zone cooking method for the shrimp. This allows the shrimp to cook through on the cooler side and get a quick sear on the hotter side. 
• Check the notes: There are specific instructions for gas and charcoal grills below, so skip ahead to the recipe card depending on the grill you own.
• For perfectly grilled shrimp (and to avoid sticking!), make sure the grill grates are clean and brushed with a light coat of oil.

Skewer and Cook the Shrimp:

1. Skewer the shrimp onto your grilling skewers. Here’s a trick: curve the shrimp into a C-shape so the skewer goes through the thickest part near the head and the thinner part near the tail. This helps them cook evenly.
2. Place shrimp skewers on the cooler side of the grill in a single layer. Close the lid and cook for 90 seconds.
3. After 90 seconds, flip the skewers and cook with the lid closed for another 90 seconds. You’re looking for the shrimp to turn opaque (no longer translucent).
4. Once the shrimp are cooked through, move the skewers to the hotter side of the grill to sear them. Flip them once or twice to get nice char marks on both sides. Be careful not to overcook them here – shrimp cook quickly!

Pro Tip: The USDA recommends checking the internal temperature of the shrimp with a digital thermometer. They are fully cooked when they reach 140 degrees Fahrenheit.

Serving

Place your shrimp in warm tortillas, either flour tortillas or corn tortillas will work. Then, pile on your favorite taco toppings and a squirt of fresh lime juice! You can use the ones we listed, or play around with other toppings. We have a few topping options listed in the FAQ below.

What to Serve With Grilled Shrimp Tacos

Grilled shrimp tacos are delicious, but sides take them over the top! While your grill is still firing, whip up this easy grilled corn salad – it’s fresh, flavorful, and ready in minutes. Want a kick of creamy heat? Poblano crema or rajas con crema adds smoky depth and creamy goodness.

Craving a kick of freshness? Drizzle some cilantro chimichurri on top of your tacos. Don’t forget your favorite toppings and a smooth mezcal margarita to wash it down!

Leftovers & Reheating

These tacos are best enjoyed fresh, but leftover cooked shrimp can be stored in an airtight container in the fridge for up to 2 days. Use leftover grilled shrimp in salads, quesadillas, or even a quick stir-fry.

To reheat, place a large skillet over medium-low heat and reheat the shrimp for 2-3 minutes total. We don’t want to cook the shrimp much longer; we just want to reheat them. 

This smoky shrimp recipe is your answer to a stress-free, easy meal (or a fun taco night with friends!). Gather your favorite toppings, fire up the grill, and get ready to create a taco night that will have everyone raving. Because, let’s face it, tacos are a universal language, and these beauties speak volumes.

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Recipe FAQs