Description
These easy grilled shrimp tacos feature smoky, charred corn salsa and perfectly seasoned shrimp. Ready in under 30 minutes, this beginner-proof recipe delivers restaurant-quality flavor with simple ingredients.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- Black pepper to taste
- 3–4 ears fresh corn, kernels cut off
- 1/2 medium red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 8–10 small corn tortillas
- 1 avocado, sliced or diced
- Sour cream or Mexican crema (optional)
- Lime wedges for serving
Instructions
- Rinse shrimp and pat dry. Toss in a bowl with 3 tablespoons olive oil, 2 tablespoons lime juice, cumin, chili powder, garlic, salt, and pepper. Let marinate while prepping corn.
- Heat grill to medium-high. Brush corn cobs with oil and grill, rotating every 2-3 minutes, until charred on all sides (about 10 minutes). Cool slightly and cut kernels off the cob into a bowl.
- In a medium bowl, combine warm corn kernels, diced red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir to combine and adjust seasoning.
- Thread shrimp onto soaked skewers or place in a grill basket. Grill for 2 minutes per side until opaque and pink (total 4-5 minutes). Remove immediately.
- Place tortillas directly on grill grate for 30-60 seconds per side until soft and slightly charred.
- Assemble tacos by layering warm tortillas with shrimp, charred corn salsa, avocado, and crema. Serve with lime wedges.
Notes
[“Do not overcook shrimp; they should be opaque and pink. If they curl into a tight ‘O’, they are overcooked.”, ‘Soak wooden skewers in water for at least 20 minutes before grilling to prevent burning.’, ‘Warm tortillas on the grill to prevent them from cracking.’, “Drag knife down the cob after cutting kernels to release corn ‘milk’ for richer salsa.”, ‘Salsa can be made up to 4 hours ahead and stored in the fridge.’, ‘Do not microwave leftover shrimp as they will become rubbery.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per person
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 24
- Fiber: 4
- Protein: 22
Keywords: grilled shrimp tacos, charred corn salsa, easy taco recipe, summer grilling, healthy seafood, quick dinner