These grilled shrimp tacos combine smoky grilled shrimp, warm tortillas, and fresh toppings for a quick, festive meal. The shrimp get a quick marinade in lime, garlic, and smoky spices, then grill to juicy perfection. Pile them into tortillas with crunchy slaw, creamy avocado, and tangy crema for a flavor party in every bite.

Why You’ll Love This Grilled Shrimp Tacos

Quick & fuss-free: Ready in about 30 minutes.
Vibrant flavors: Smoky shrimp, crisp slaw, and creamy avocado.
Totally customizable: Easily adapt toppings and sauces.
Light & satisfying: Protein-packed but won’t weigh you down.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 limes, juiced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 8 small flour or corn tortillas
• 2 cups shredded red or green cabbage
• 1 avocado, sliced
• ¼ cup chopped fresh cilantro
• ½ cup Mexican crema or sour cream thinned with lime juice
• 1 jalapeño, thinly sliced (optional)
• ¼ cup crumbled cotija or feta cheese

Tools: Grill or grill pan, medium mixing bowl, skewers (if using), tongs, cutting board, sharp knife

Notes: Use large shrimp for juiciness; don’t skip smoked paprika for smoky depth; fresh lime juice is essential.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp dry. Before marinating, make sure the shrimp are thoroughly patted dry with paper towels. This helps the marinade cling better and promotes a nicer sear on the grill instead of steaming.
• Don’t marinate for too long. Because of the lime juice’s acidity, you don’t want to marinate the shrimp for more than 30 minutes, or they can start to “cook” and become tough. Twenty minutes is the sweet spot for maximum flavor without compromising texture.
• Warm those tortillas properly. There’s nothing worse than a cold, stiff tortilla. Warm them directly over a gas flame, in a dry skillet, or wrapped in foil on the grill for a minute. It makes them pliable and brings out a lovely toasty flavor.
• Prep your toppings first. Since the shrimp cook so quickly, have all your toppings—slaw, sliced avocado, crema, cilantro—chopped and ready to go before you even fire up the grill. This makes assembly a breeze and ensures you’re eating hot, fresh tacos.

How to Make Grilled Shrimp Tacos

Storage & Freshness Guide

• Fridge: Store leftover shrimp and toppings separately in airtight containers for up to 2 days.
• Freezer: Freeze cooked shrimp in a single layer, then transfer to a freezer bag for up to 2 months.
• Reviving: Reheat shrimp gently in a skillet or air fryer; warm tortillas just before serving.

Serving Suggestions

Complementary Dishes

• Street Corn Salad (Esquites) — The creamy, cheesy, slightly spicy flavors of this classic Mexican street food are a perfect match for the lightness of the shrimp tacos. It adds another texture and a pop of color to your plate.
• Black Bean and Mango Salsa — The sweet, juicy mango and earthy black beans provide a refreshing, fiber-rich side that complements the smoky shrimp beautifully without overpowering them.
• Cilantro-Lime Rice — For those who want a more substantial meal, this zesty, fluffy rice soaks up any extra crema or juices from the tacos and makes the whole spread feel more complete.

Drinks

• Classic Margarita (on the rocks) — The sharp, citrusy tang of a good margarita cuts through the richness of the crema and avocado while echoing the lime in the shrimp marinade. It’s a classic pairing for a reason.
• Ice-cold Mexican Lager — A crisp, light beer like Corona or Modelo is incredibly refreshing with spicy food. Its mild bitterness and carbonation cleanse the palate between flavorful bites.
• Sparkling Water with Lime — For a non-alcoholic option, the simple effervescence and citrus accent keep your palate fresh and highlight the bright, clean flavors of the tacos themselves.

Something Sweet

• Mango Sorbet — After a meal full of smoky and spicy notes, a scoop of bright, fruity, and refreshing mango sorbet feels like the perfect, light finale. It’s cooling and not too heavy.
• Churros with Chocolate Sauce — If you’re going all out, you can’t beat warm, cinnamony churros dipped in rich chocolate. The contrast in temperature and texture is pure joy.
• Lime and Coconut Paletas — These Mexican ice pops are creamy, tangy, and a little tropical. They’re a fantastic make-ahead dessert that continues the lime theme in a cool, sweet way.

Top Mistakes to Avoid

• Over-marinating the shrimp. The acid in the lime juice will start to denature the protein, giving the shrimp a mushy, ceviche-like texture if left for too long. Stick to 30 minutes maximum at room temperature.
• Overcooking the shrimp on the grill. Shrimp cook in a flash and go from perfectly juicy to rubbery and tough if left on the heat for just a minute too long. Watch for them to turn pink and opaque and pull them off immediately.
• Serving cold tortillas. A cold tortilla can ruin the whole taco experience, making it difficult to fold and muting the flavors. Always take that extra minute to warm them up—it makes a world of difference.
• Skipping the rest after grilling. Let the shrimp rest for a minute or two after they come off the grill. This allows the juices to redistribute throughout the shrimp, ensuring every bite is moist and flavorful.

Expert Tips

• Tip: If you’re worried about shrimp sticking to the grill grates, give them a very light brush of oil right before they go on. Just a tiny bit on the shrimp themselves (not the grill) helps create a non-stick surface and promotes better browning.
• Tip: For an extra layer of flavor, try adding a teaspoon of orange juice to the marinade. It adds a subtle sweetness that balances the smokiness of the paprika and the heat from the chili powder beautifully.
• Tip: To keep your taco assembly station organized and your tortillas warm, set up a “taco bar” with all the toppings in separate bowls and keep the tortillas wrapped in a clean kitchen towel or in a tortilla warmer.
• Tip: If you’re using a grill pan indoors, don’t overcrowd it. Cook the shrimp in batches if necessary to ensure they sear properly instead of steaming. A little space between each shrimp is the key to a good char.

FAQs

Can I make the shrimp marinade ahead of time?
Absolutely! You can whisk the marinade ingredients together and store them in an airtight container in the fridge for up to 2 days. Just wait to add the raw shrimp until you’re ready to cook—this prevents the acid from prematurely “cooking” the shrimp and keeps their texture perfect. Give the marinade a good stir before adding the shrimp, as the oil and lime juice might separate a bit in the fridge.

What’s the best way to reheat leftover grilled shrimp?
The best method is gently, to avoid making them tough. I recommend reheating them in a skillet over medium-low heat for just a minute or two, or even in the air fryer at 325°F for about 2-3 minutes. You could also eat them cold in a salad! Avoid the microwave if you can, as it tends to make shrimp rubbery very quickly.

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly—in fact, that’s often what I use! Just be sure to thaw them completely first. The best way is to place them in a colander and run cold water over them for a few minutes, or let them thaw overnight in the fridge. Pat them very dry with paper towels before marinating so the flavors can adhere properly.

My tortillas keep tearing when I fold them. What am I doing wrong?
This usually means they need to be warmer! A cold tortilla is much more likely to crack. Make sure you’re heating them until they’re soft and pliable. If you’re using corn tortillas, they are more fragile than flour, so sometimes doubling them up (using two per taco) solves the problem and makes for a sturdier vessel for all your delicious fillings.

Is there a good substitute for Mexican crema?
Definitely. A simple mix of sour cream thinned with a little lime juice or milk until it’s drizzling consistency is a great stand-in. Greek yogurt also works well and adds a tangy kick—just thin it out similarly. The goal is that creamy, cool element to balance the spice and smoke of the shrimp.