Grilled large shrimp seasoned and served on warm tortillas and finished off with a slaw and fresh cilantro avocado sour cream. This recipe is delicious, fresh and also packed with a ton of flavor. It is the perfect shrimp taco recipe for any occasion.
This recipe is great summer grilling recipe. It can be great all year round though. Tacos in the middle of winter? Sounds delicious! Especially during football season. It is a great shrimp recipe to enjoy on game day. It is also a great appetizer to serve at parties for July 4th, Memorial Day weekend or Labor Day weekend. This recipe is also a great variation to add to your taco night menu.
- taco sized flour tortillas
- cole slaw
- sour cream
- canola oil
- garlic powder
- onions powder
- red pepper flake
See recipe card for quantities.
In a medium bowl, mix peeled raw shrimp with canola oil, garlic powder, onion powder, paprika and red pepper flakes.
In a separate small bowl, mix avocado, sour cream and chopped cilantro. If making homemade coleslaw make sure that is prepped ahead of time in a large bowl.
On a greased flat top griddle, cook your shrimp until done on medium heat. This will take about 5 minutes. Place your tortillas on the griddle.
Assemble your tacos on the griddle. Add the coleslaw first, then the shrimp and the avocado cilantro sour cream on top. Fold the taco in half and allow the tortilla to slightly crisp. Flip the taco and allow the other side to slightly crisp. Serve immediately.
Hint: before assembling your tacos, flip the tortilla after warming it up. This allows for both sides to get packed with flavor from the griddle.
- Shrimp - the shrimp can be swapped out for fried fish or chicken. Both of these pair well with the recipe.
- Flour Tortilla - a corn tortilla can be used for a gluten free alternative.
- Vegetarian - use tofu instead of shrimp for a vegetarian friendly option.
- Taquito - roll the ingredients up in a taco shell and pin it with a toothpick. Fry the taquitos until crisp. The shrimp should be cooked prior to assembling the taquito.
- Burrito - add rice and assemble in a burrito sized tortilla.
- Tostadas - place the ingredients on a crisp corn tortilla shell.
See this Pulled Pork Tostada on my website!
The preferred method to make this recipe is to use a Blackstone flat top griddle or a flat top grill of some sort. If you do not have access to a flat top grill, you can use an indoor electric griddle or cook your tacos using a frying pan.
You will also need mixing bowls, a cutting board, a sharp knife and measuring spoons.
Ingredients can be stored separately in air tight containers for up to 3-5 days.
These ingredients don't stand up well to freezing.
Do not overcook the shrimp. Overcooked shrimp becomes tough and rubbery and will alter the desired texture of the dish.
Some additional toppings that could add a lot of flavor to this dish are pico de gallo, cotija cheese, Mexican crema, mango salsa, etc. This dish would also be delicious garnished with lime wedges and a smear of refried beans.
Soft tortillas are preferred but a hard tortilla can also be delicious. For a true twist add a hard tortilla inside a soft tortilla.
Absolutely, you can grill the shrimp on metal skewers or wooden skewers, right on the grill grate, or using a grill pan on the grill.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Grilled Shrimp Tacos:
Grilled Shrimp Tacos Recipe
- 1 griddle grill
- 1 Medium Mixing Bowl
- 1 large mixing bowl
- 1 Spatula
- 8 taco size flour tortillas
- 2 lb large shrimp raw and peeled
- 2 cups coleslaw
Seasoning for the Shrimp
Avocado Cilantro Sour Cream
- 1 tablespoon cilantro chopped
- 1 cup sour cream
- 1 avocado
- In a medium bowl, mix peeled raw shrimp with canola oil, garlic powder, onion powder, paprika and red pepper flakes.
- In a separate small bowl, mix avocado, sour cream and chopped cilantro. If making homemade coleslaw make sure that is prepped ahead of time in a large bowl.
- On a greased flat top griddle, cook your shrimp until done on medium heat. This will take about 5 minutes. Place your tortillas on the griddle.
- Assemble your tacos on the griddle. Add the coleslaw first, then the shrimp and the avocado cilantro sour cream on top. Fold the taco in half and allow the tortilla to slightly crisp. Flip the taco and allow the other side to slightly crisp. Serve immediately.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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