These grilled shrimp tacos are a light, fresh, and flavor-packed summer dinner that comes together in just 30 minutes. Pineapple salsa and avocado cream sauce put them over the top!
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Why You'll Love The Grilled Shrimp For Tacos
Raise your hand if you love Taco Tuesday! I feel like tacos are a universally loved food, and it makes total sense. They're fun to eat, easy to customize, and endlessly delicious. So today we're going the shrimp route… and trust me, once you try these you'll be putting them on repeat all summer long.
I love how fast the shrimp cooks and how quickly everything comes together. A simple marinade of lime juice, taco seasoning, and olive oil is all you need, and since seafood doesn't need a long marinating time, you're looking at dinner on the table in no time. With some fresh pineapple salsa and homemade avocado cream sauce on top, here's why these tacos are a total winner:
- Family approved
- Ready in 30 minutes
- Light and fresh
- Easy to customize
Ingredient Information And Substitutions
- Large raw shrimp- Peeled, deveined, and tails removed. Frozen shrimp works great here, just thaw in cold water for about 15 minutes and drain well before marinating.
- Flour or corn tortillas- Flour tortillas are soft and pliable, while corn tortillas give a more traditional flavor- both work great. Char them slightly on the grill for extra deliciousness.
- Pineapple salsa- Adds a sweet, fresh, tropical topping. Store-bought salsa is just fine.
- Ripe avocado- The creamy base of the sauce. Make sure it's fully ripe for the best texture.
- Lime juice- Adds brightness to the marinade and brightens the sauce. Lemon juice can substitute.
- Cooking spray- For greasing the grill before cooking.
- Sour cream- Adds a tangy creaminess. Greek yogurt works as a lighter substitute.
- Olive oil- Helps the marinade coat the shrimp evenly. Avocado oil works as a substitute.
- Cilantro- Adds a fresh, herby finish. Leave it out if cilantro isn't your thing.
- Taco seasoning- Keeps things simple and flavorful. Use half a packet for one pound of shrimp. A homemade blend works great, too.
- Kosher salt- Just a pinch to bring everything together.
How To Make Shrimp Grilled Tacos
Step 1- Marinate the shrimp.
Mix the olive oil, lime juice, and taco seasoning and toss with the shrimp. Let it sit for about 20 minutes to marinate.
Step 2- Heat the grill.
Spray the grill with cooking spray and heat to medium, around 375 degrees F. While the grill heats up, thread the shrimp onto skewers. Using two skewers per batch keeps the shrimp from spinning when you flip them.
Step 3- Grill the shrimp.
Place the skewers on the grill and cook for about 2-3 minutes per side, until the shrimp are cooked through and light pink. Remove from the grill and let cool for a moment.
Step 4- Make the avocado cream sauce.
Add all the sauce ingredients to a food processor or mini prep and process until smooth and creamy.
Step 5- Assemble and serve.
Top tortillas with shrimp, pineapple salsa, and avocado cream sauce, then serve immediately with extra lime wedges on the side.
Frequently Asked Questions
I love making a creamy avocado cream sauce. Just blend avocado, sour cream, lime juice, salt, and cilantro until smooth. It takes about two minutes and elevates the whole taco.
These pair well with Mexican rice, black beans, guacamole or a simple Roasted Corn Salsa on the side. For more ideas, check the section below.
If you're using wooden skewers, soak them in water for a few hours in advance. But if the skewers are metal, this isn't necessary.
Absolutely. A cast-iron or stainless skillet over medium-high heat works great. Cook 2-3 minutes per side until pink and cooked through.
Tips For Street Shrimp Tacos
- Use double skewers. Threading the shrimp onto two parallel skewers keeps them from spinning when you flip. While not necessary, it makes the whole process so much easier.
- Don't over-marinate. Seafood doesn't need a long marinating time, so 20 minutes is perfect. Any longer and the acid in the lime juice can start to break down the shrimp. I like to get my shrimp into the marinade and then spend that 20 minutes prepping the rest of the meal and heating the grill.
- Grease your grill well. A good spray of cooking spray before heating prevents the shrimp from sticking.
- Keep a close eye on the shrimp. It needs 2-3 minutes per side. They’re done when they turn pink and firm up. Overcooked shrimp turns rubbery quickly.
- Char the tortillas. A quick pass over the grill flame gives the tortillas a slightly smoky, charred flavor that takes these tacos to the next level.
- Ingredients to prep ahead- Make the pineapple salsa and avocado cream sauce ahead of time and store in the fridge. Thaw the shrimp in advance if using frozen.
- Leftovers and storage- Store each component separately in airtight containers in the fridge for up to 2-3 days.
What To Serve With Mexican Shrimp Tacos
These are a complete meal on their own, but if you want to build out a bigger spread, here are some great options to round things out:
Other Taco and Mexican-Inspires Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Grilled Shrimp Tacos
Equipment
Ingredients
Tacos
- 1 lime + extra for garnish
- 1 Tablespoon Olive oil
- 1 packet taco seasoning
- 1 pound large raw shrimp, peeled, deveined and tails removed
- Cooking spray
- 8 Flour or corn tortillas
- 1 ½ cups Pineapple salsa
Avocado cream sauce
- 1 whole ripe avocado, peeled and pit removed
- 1 Tablespoon sour cream
- 2 Tablespoons lime juice
- 1 generous pinch kosher salt
- 1 small handful cilantro
Instructions
Tacos
- Mix olive oil, juice of 1 lime and taco seasoning and toss with shrimp.
- Let sit for 20 minutes to marinate.
- Spray grill with cooking spray and heat to medium (around 375 degrees F). While grill heats, place shrimp on skewers (I use two skewers so that the shrimp don't turn when flipping).
- Place shrimp skewers on the grill and cook until cooked through and light pink turning once, about 2-3 minutes per side.
- Remove from the grill and cool for a moment or two.
- Assemble tacos by starting with tortillas. Top with shrimp, pineapple salsa and avocado cream sauce and serve immediately.
Avocado cream sauce
- Place all ingredients in the mini prep processor or food processor.
- Process until well combined and creamy.
Video
Notes
- Use double skewers. Threading the shrimp onto two parallel skewers keeps them from spinning when you flip. While not necessary, it makes the whole process so much easier.
- Don't over-marinate. Seafood doesn't need a long marinating time, so 20 minutes is perfect. Any longer and the acid in the lime juice can start to break down the shrimp. I like to get my shrimp into the marinade and then spend that 20 minutes prepping the rest of the meal and heating the grill.
- Grease your grill well. A good spray of cooking spray before heating prevents the shrimp from sticking.
- Keep a close eye on the shrimp. It needs 2-3 minutes per side. They’re done when they turn pink and firm up. Overcooked shrimp turns rubbery quickly.
- Char the tortillas. A quick pass over the grill flame gives the tortillas a slightly smoky, charred flavor that takes these tacos to the next level.
- Ingredients to prep ahead- Make the pineapple salsa and avocado cream sauce ahead of time and store in the fridge. Thaw the shrimp in advance if using frozen.
- Leftovers and storage- Store each component separately in airtight containers in the fridge for up to 2-3 days.
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