Grilled Shrimp Tacos

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!

Course dinner, Main, Main Course, Main dish

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Cook Time 6

Servings servings

Calories 369kcal

Author Jessy Freimann

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.

Nutrition