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Grilled shrimp tacos

Grilled shrimp with a spicy Mexican seasoning are great in tacos.  The plump and juicy bite of the shrimp nestled in the fold of a corn taco make wonderful companions.  I like to top these with a crunchy salad made with lime and orange which adds texture but the extra acidity balances the spices on the shrimp.

Frozen shrimp, that have been thawed. (follow instructions on pack), are perfect for this recipe.  Unless you are right near a location where you can buy shrimp directly from a fishing boat or from a tank where shrimp are alive in seawater, the shrimp at the grocery store are flash frozen and then defrosted when displayed at the market (often from same bags you find in the freezer section).  The “fresh” shrimp sign at the fishmonger is really deceptive.  Plus how do you know how long they’ve been resting there on the ice?  Therefore, frozen shrimp are the way to go, and buy with heads off and peels on (which you can take off after being thawed out).

The size for this recipe is best for a 31/35 count bag.  See “thoughts and stories” in side bar for more explanation on buying shrimp.

Grilled shrimp tacos

Grilled shrimp with a spicy Mexican seasoning are great in tacos.  The plump and juicy bite of the shrimp nestled in the fold of a corn taco make wonderful companions.  I like to top these with a crunchy salad made with lime and orange which adds texture but the extra acidity balances the spices on the shrimp.

Frozen shrimp, that have been thawed. (follow instructions on pack), are perfect for this recipe.  Unless you are right near a location where you can buy shrimp directly from a fishing boat or from a tank where shrimp are alive in seawater, the shrimp at the grocery store are flash frozen and then defrosted when displayed at the market (often from same bags you find in the freezer section).  The “fresh” shrimp sign at the fishmonger is really deceptive.  Plus how do you know how long they’ve been resting there on the ice?  Therefore, frozen shrimp are the way to go, and buy with heads off and peels on (which you can take off after being thawed out).

The size for this recipe is best for a 31/35 count bag.  See “thoughts and stories” in side bar for more explanation on buying shrimp.

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Ingredients

Recipe serves: 4-6
1 1/2 pound large shrimp (31/35 count) thawed and peeled
1 tablespoon olive oil
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt and few grinds of pepper
1/2 lime, use juice after cooked
sides
8-10 tortillas, hard or soft or combo of both
chipotle fish taco sauce (see my recipe)
lemon and orange red cabbage salad (see my recipe)
bowl of guacamole (see my recipe)
bowl of jalapēnos
fresh lime, cut in wedges
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thoughts&stories

Frozen shrimp are measured by the number of shrimp per pound.  Therefore, the larger the shrimp the smaller the number per pound.

A sure sign of whether a fish is not good is if there smell of ammonia- do not eat that!  You also want them to be plump, firm and dry- if they do not look that way then they are old.  Also if purchasing fresh shrimp with the heads on try to avoid any with small round dark spots.  Similar to a piece of fruit, the shrimp has begun to oxidize and though not dangerous to eat, it’s not at is maximum for freshness and flavor.

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Grilled shrimp tacos
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  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 1/2 pound large shrimp (31/35 count) thawed and peeled
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt and few grinds of pepper
  • 1/2 lime, use juice after cooked

  • sides

  • 8-10 tortillas, hard or soft or combo of both
  • chipotle fish taco sauce (see my recipe)
  • lemon and orange red cabbage salad (see my recipe)
  • bowl of guacamole (see my recipe)
  • bowl of jalapēnos
  • fresh lime, cut in wedges

Directions

1
Done

Heat the grill for 10 minutes to get nice and hot.
2
Done

In a medium bowl add the shrimp, oil, chili, cayenne pepper, salt and pepper and toss all together well to coat each of the shrimp.

This can be down a few hours before.
3
Done

Place shrimp on the grill in a single layer and cook until slightly charred on each side, about 3 minutes per side. If you cook too long the shrimp will begin to shrink and become hard.

You can also skewer the shrimp to make it easier to grill.
4
Done

Remove from grill and place on large serving platter.
5
Done

to eat

Place 4 shrimp into a tortilla, add the red cabbage salad and a drizzle of chipotle sauce, squeeze of lime ...maybe a jalapēno or two.

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