Delicious Grilled Shrimp Tacos
These grilled shrimp tacos are packed with flavor and are a great way to shake up Taco Tuesday. The recipe is simple and leftovers are equally as delicious the next day.
These shrimp tacos are a weeknight winner—bright, fresh, full of flavor, and packed with good stuff.
Succulent shrimp, crisp tortillas, salsa-fresh sides, and a creamy avocado lime drizzle that ties everything together.
They’re perfect for casual dinners, feeding friends, or Taco Tuesday when you want something a little more exciting than just cheese and salsa.
Why You’ll Love These Shrimp Tacos
- Fresh & vibrant flavors– shrimp with citrus, crunchy slaw, sweet grilled corn, creamy avocado lime sauce.
- Balanced components– protein (shrimp & beans), veggies, sauce, a little char from grilling, texture contrasts.
- Flexible & customizable– use corn tortillas or flour, add extra heat or mild, make slaw more or less creamy, etc.
- Great for feeding a group or prepping ahead– slaw and bean salad can be made in advance; shrimp cooks fast.
Ingredients for Shrimp Tacos
Shrimp Tacos
- 1 lb shrimp (tail off, deveined)
- 8-10 tortillas (corn or flour)
- grilled corn (2 ears of corn)
- avocado lime sauce
Mexican Slaw
- Bag of Slaw Mix
- fresh cilantro
- lime juice
- a little mayo or Greek yogurt
- salt & pepper
Black Bean Salad
- 1 can black beans (15 oz)
- 1 can corn, drained
- 1 red bell pepper
- 1 small red onion
- fresh cilantro
- lime juice
- avocado oil
- chili powder/spice
How to Make Shrimp Tacos
- Mix the Slaw and Bean Salad- Make the slaw and salad and set in the refrigerator to marinate for an hour while you fix the tacos.
- Prep and Grill the shrimp- Cook shrimp until opaque and lightly charred. Remove and set aside.
- Warm Tortillas & Grilled Corn- Grill the corn until charred, then cut kernels off the cob. Warm the tortillas on the grill grates.
Tips for the Best Shrimp Tacos
- Don’t overcook shrimp — they cook very fast, once they curl and are opaque, remove immediately.
- Warm tortillas just before serving so they are pliable and flavorful.
- Prep ahead: the slaw and bean salad can be made hours ahead or even the night before; sauce likewise.
- Adjust heat level: add jalapeños, chili powder, or hot sauce if you like spice; milder if serving kids.
- Fresh flavors: squeeze fresh lime over at the end; fresh cilantro gives a big flavor boost.
Variations for Grilled Shrimp Tacos
- Swap shrimp for fish (tilapia, cod) if you prefer.
- Use lettuce wraps for low-carb.
- Add pickled onions or jalapeños for tang.
- Serve with rice & beans or chips & salsa on the side.
Grilled Shrimp Tacos Recipe
Grilled Shrimp Tacos
The most delicious shrimp tacos that are perfect for guests or just a Friday night at home.
Equipment
- 1 grill
- 10 wooden skewers, soaked in water for 30 minutes
Ingredients
Shrimp Tacos
- 1 pound shrimp, deveined and tail off
- 8-10 each taco flour tortillas
- 1 cup grilled corn
- 3 cups Mexican Slaw recipe below
- 1 cup Black Bean Salad recipe below
- 2 tablespoons avocado lime sauce, we use Chick-fil-A brand
Mexican Slaw
- 12 ounce bag of slaw mix
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or hot honey
- salt & pepper to taste
Black Bean Salad
- 15 ounce can of black beans, drained and rinsed
- 15 ounce can of corn, drained
- ¼ cup cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- salt & pepper to taste
Extra Toppings
- 1 container salsa
- 1 container sour cream
- 1 container guacamole
- 1 cup shredded cheddar cheese
Instructions
Shrimp Tacos
- Prepare the slaw, bean salad, and sauce according to their recipes; set aside.
- Rinse your shrimp, put in a single layer on a cotton tea towel. Put another tea towel on top and gently press to dry the shrimp. Let them air dry and generously salt the shrimp. Using wooden skewers that have been soaked in water for 30 minutes, start to add the shrimp to the skewers.
- Clean your corn on the cob. Dry the corn. Wrap your corn in aluminum foil.
- Turn grill on to medium heat. Add your corn. While your corn grills, grill the shrimp until cooked through and opaque. The corn will take 15-20 minutes and the shrimp will take 7 minutes, give or take.
- Layer your tacos: tortilla, slaw, shrimp, bean salad, other toppings.
Mexican Slaw
- In a large bowl, combine the slaw mix and cilantro.
- In a small bowl or jar, whisk together lime juice, mayo, vinegar, salt, pepper, and sugar/honey.
- Pour the dressing over the slaw and toss well so everything is coated. Taste and adjust salt or lime.
- Let rest in fridge for 1 hour before serving, so flavors meld.
Black Bean Salad
- In a bowl, combine black beans, bell pepper, onion, corn, cilantro.
- Drizzle with lime juice and olive oil.
- Season with salt, pepper, chili powder or cumin. Toss gently.
- Let sit 1 hour in the refrigerator so flavors blend.
Notes
Tips for the Best Shrimp Tacos
- Don’t overcook shrimp — they cook very fast, once they curl and are opaque, remove immediately.
- Warm tortillas just before serving so they are pliable and flavorful.
- Prep ahead: the slaw and bean salad can be made hours ahead or even the night before; sauce likewise.
- Adjust heat level: add jalapeños, chili powder, or hot sauce if you like spice; milder if serving kids.
- Fresh flavors: squeeze fresh lime over at the end; fresh cilantro gives a big flavor boost.
