Grilled Spicy Shrimp Tacos

Spicy, smoky, and irresistibly flavorful, these grilled shrimp tacos are a fiesta in every bite! With a quick marinade in a zesty mixture of lime juice, garlic, and spices, these succulent shrimp are perfectly grilled to pair with crunchy radishes, creamy sour cream, and a sprinkle of tangy queso fresco.

Ready Time

35 mins

Yields

10 servings

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
20 corn tortillas
Sliced radishes
Chopped cilantro
Sour cream
Queso fresco or feta cheese, crumbled
Lime wedges

Instructions

Preheat your grill to medium-high heat. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, and cayenne pepper.

Add the shrimp to the bowl and toss to coat.

Season with salt and pepper to taste. Let the shrimp marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Thread the marinated shrimp onto skewers, if using.

Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few grilled shrimp onto a tortilla, followed by sliced radishes, chopped cilantro, a dollop of sour cream, and a sprinkle of queso fresco or feta cheese.

Serve with lime wedges on the side.

Notes

For a spicy kick, adjust the amount of cayenne pepper to your taste. You can also add diced onions or bell peppers to the marinade for extra flavor.

If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from catching fire.

To make this recipe more substantial, consider adding diced avocado, sliced grilled chicken, or black beans to your tacos. If you can’t find queso fresco, you can substitute it with crumbled feta cheese or even shredded Monterey Jack.

Don’t overcook the shrimp – they’re done when they’re pink and firm to the touch.

For a veggie-packed alternative, swap the shrimp with marinated portobello mushrooms or grilled eggplant.