ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Shrimp Tacos

Photo: James Baigrie
Prep time 30 mins
Other time 15 mins
Yield Makes 8 first-course or 4 main-course servings
Make taco night extraordinary with these deliciously simple grilled shrimp tacos.  Season the shrimp, brush with lime-butter, and grill on skewers until done, then serve with taco shells, cabbage, and a homemade sour cream sauce.

Ingredients

  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons milk
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds large shrimp, peeled
  • 3 tablespoons butter, melted
  • 2 large garlic cloves, minced
  • 4 limes, cut into quarters
  • 1/2 teaspoon kosher salt
  • 8 6-inch corn tortillas
  • 2 to 3 cups finely shredded green cabbage
  • Bottled green tomatillo salsa

Nutrition Information

  • calcium 96 mg
  • calories 247
  • caloriesfromfat 0 %
  • carbohydrate 18 g
  • cholesterol 147 mg
  • fat 13 g
  • fiber 3 g
  • iron 3 mg
  • protein 16 mg
  • satfat 5 g
  • sodium 345 mg

How to Make It

  1. 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.

Cook's Notes

To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.