
Grilled shrimp tacos are that irresistible kind of dish that blends smoky, zesty, and fresh flavors all into one perfect bite. I first made this recipe on a warm summer evening when I wanted something light, but still satisfying—a little indulgent, but still wholesome. The moment those shrimp hit the grill, I knew I was onto something special.
These tacos are vibrant, quick to whip up, and deeply satisfying, making them the kind of meal that feels like a mini vacation on a plate. Whether it’s for a casual weeknight dinner or a backyard gathering with friends, grilled shrimp tacos always deliver. And the best part? You don’t need to be a grill master to make them.
Stick around and discover why these tacos might just become your go-to favorite.
Why I Love This Recipe

There’s something magical about grilled shrimp. They cook fast, absorb marinades beautifully, and develop a slightly charred, smoky flavor that’s just made for tacos. Combine that with creamy slaw, a spicy lime crema, and a warm tortilla? You’re in flavor heaven.
I love how versatile and customizable this recipe is. You can adjust the heat, switch up the toppings, or even make it family-friendly by skipping the spice. It’s a weeknight-friendly recipe, but it feels like a restaurant-quality meal.
And because the shrimp cooks in minutes, it’s perfect for busy days when you still want to eat something that feels exciting and fresh. It’s also a healthier alternative to many taco recipes, especially when you skip the heavy meats and keep things light with grilled seafood and vibrant vegetables.
If you’re looking for a dish that brings bold flavor with minimal effort, this is the recipe for you.
Ingredients for Grilled Shrimp Tacos
Before we dive into cooking, let’s talk about what you’ll need. This dish is all about building layers of flavor, and it starts with quality ingredients.
For the shrimp, you’ll want medium to large shrimp—peeled, deveined, and tail-off. Fresh is best, but frozen shrimp (thawed properly) works wonderfully too.
You’ll need:
- Shrimp: About 1 ½ pounds of medium to large shrimp. Peeled and deveined.
- Olive oil: Helps carry the marinade and keeps shrimp from sticking to the grill.
- Garlic: Freshly minced for that deep, savory note.
- Lime juice and zest: Brightens the flavor and adds a zesty kick.
- Chili powder, smoked paprika, cumin: For that smoky, slightly spicy flavor that gives the shrimp their bold, Mexican-inspired profile.
- Salt and black pepper: Season generously to enhance all the flavors.
For the creamy slaw:
- Shredded cabbage (green or purple): Adds crunch and freshness.
- Carrots (optional): For extra crunch and a touch of sweetness.
- Mayonnaise or Greek yogurt: Acts as the creamy base.
- Lime juice and zest: Adds tang and brightness.
- Honey: Balances the acidity and spice.
For the spicy lime crema:
- Sour cream or Greek yogurt: Creamy base for the sauce.
- Lime juice: Freshly squeezed.
- Hot sauce (like Sriracha or Cholula): Adds a punch of heat.
- Garlic powder and salt: For extra flavor depth.
For the tacos:
- Corn or flour tortillas: Your choice. Char them lightly for added flavor.
- Chopped cilantro, avocado slices, radishes, or red onions: Optional toppings to personalize your tacos.
These ingredients come together to create a balanced bite—savory, spicy, tangy, and fresh all in one.
How Much Time Will You Need?
This recipe is wonderfully fast and easy, making it ideal for weeknights or entertaining.
Here’s a breakdown:
- Prep time: 15 minutes
- Marinating time: 15–20 minutes (optional but recommended)
- Cook time: 10 minutes
- Assembly time: 10 minutes
Total time: Around 35–45 minutes from start to finish.
If you prep your slaw and crema ahead of time, it gets even quicker.
How to Make This Grilled Shrimp Tacos

Let’s walk through the entire cooking process so you know exactly what to expect. Each step is simple but important for layering flavor.
Step – 1: Prepare the shrimp marinade
In a large bowl, combine olive oil, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Whisk it all together.
Add the peeled and deveined shrimp to the marinade. Toss well to ensure each shrimp is coated. Cover the bowl and let it marinate for 15–20 minutes at room temperature.
If using frozen shrimp, make sure they’re fully thawed and patted dry before marinating.
Step – 2: Make the creamy slaw
In another bowl, mix together shredded cabbage, mayonnaise (or Greek yogurt), lime juice, lime zest, honey, and a pinch of salt. Toss until evenly coated.
Set aside or refrigerate until you’re ready to assemble the tacos. This slaw actually gets better as it sits.
Step – 3: Prepare the spicy lime crema
Whisk together sour cream (or Greek yogurt), lime juice, hot sauce, garlic powder, and salt. Adjust heat and acidity to your taste.
Keep it chilled until ready to use.
Step – 4: Grill the shrimp
Heat your grill or grill pan over medium-high heat. Lightly oil the grates or pan.
Thread shrimp onto skewers or place directly on the grill, depending on your setup. Grill for 2–3 minutes per side or until they’re pink, opaque, and have grill marks.
Be careful not to overcook—they can turn rubbery quickly.
Remove from heat and set aside.
Step – 5: Warm your tortillas
While the shrimp rests, warm your tortillas on the grill or directly over a gas burner until slightly charred and pliable.
Wrap them in a clean towel to keep warm.
Step – 6: Assemble the tacos
Start with a layer of creamy slaw, then add a few shrimp, a drizzle of spicy crema, and your favorite toppings like avocado slices, chopped cilantro, or thinly sliced radishes.
Squeeze a little extra lime juice over the top and serve immediately.
Substitutions
If you don’t have every ingredient on hand, don’t worry. This recipe is easy to customize without losing its essence.
Shrimp substitute: Try grilled fish like mahi-mahi or tilapia. For a vegetarian twist, grilled cauliflower or tofu works beautifully with the same marinade.
Mayo/yogurt: Swap mayo with full-fat Greek yogurt for a tangier, healthier slaw and crema.
Tortillas: Use corn tortillas for gluten-free or try lettuce wraps for a low-carb version.
Spices: No smoked paprika? Add a touch of chipotle powder or extra cumin for a similar smoky depth.
Dairy-free: Use dairy-free yogurt or crema alternatives—there are plenty of plant-based options that hold up well in both slaw and sauces.
The goal is to build something you’ll love eating again and again—make it your own.
Best Side Dish of Grilled Shrimp Tacos
Looking to turn your tacos into a complete meal? Pair them with one of these flavorful sides:
- Mexican Street Corn (Elote): Grilled corn on the cob slathered with mayo, cheese, lime, and chili powder.
- Cilantro Lime Rice: A bright and zesty rice dish that balances the bold flavors of the tacos.
- Black Bean Salad: A hearty, refreshing side made with black beans, tomatoes, avocado, red onion, and lime vinaigrette.
These dishes keep the meal light but festive, perfect for warm evenings or entertaining guests.
Serving and Presentation Tips
When it comes to grilled shrimp tacos, the flavor is just one part of the experience—presentation takes it to the next level.
To make your tacos visually appealing and totally irresistible, aim for bright, fresh colors. Lay the tacos on a serving platter lined with parchment, and scatter some chopped cilantro, sliced radishes, and lime wedges across the plate. This not only adds contrast but also invites guests to customize their own tacos with garnishes.
Serve the tacos open-faced with the fillings slightly spilling out—this creates that casual, gourmet street-food look. And if you’re hosting, consider setting up a taco bar with bowls of toppings: slaw, avocado, pickled onions, crema, and hot sauce. It’s interactive, fun, and ensures everyone gets their perfect taco.
Use neutral-toned plates or wooden boards for a rustic touch that complements the grilled theme beautifully.
Tips and Tricks to Make This Recipe Even Better

Grilled shrimp tacos are simple to make, but a few expert touches can turn a good meal into something unforgettable.
Let the shrimp marinate, but not too long: 15–20 minutes is the sweet spot. Any longer and the lime juice can start breaking down the texture, making the shrimp mushy.
Use metal skewers or double bamboo skewers: This prevents shrimp from spinning when flipping on the grill.
Dry the shrimp thoroughly before marinating: This helps the seasoning stick better and allows for a better sear on the grill.
Char the tortillas: Don’t just warm them—give them that little bit of char. It adds flavor and a pleasant contrast in texture.
Make the crema and slaw ahead: These taste better after a little rest in the fridge. The flavors meld together and save you time when it’s time to assemble.
Add pickled red onions: Quick-pickled onions (in vinegar, sugar, and salt) bring sharpness that cuts through the richness of the shrimp and crema.
Common Mistakes to Avoid
Even though grilled shrimp tacos are pretty forgiving, a few small missteps can affect the final result.
Overcooking the shrimp: This is the #1 mistake. Shrimp cook fast—2 to 3 minutes per side is usually plenty. Once they’re opaque and pink, take them off the heat.
Using cold tortillas: Cold or stiff tortillas can tear and ruin the texture. Always warm them up.
Overloading the tacos: It’s tempting to pile on the toppings, but it makes them hard to eat and causes the fillings to fall out. A little of each element goes a long way.
Skipping the acid: Lime juice (in the marinade and as a garnish) is essential for brightness. Without it, the tacos can taste flat.
Not seasoning enough: Underseasoning the shrimp or slaw can leave everything tasting bland. Be generous with salt, spices, and lime.
How to Store It
If you’ve got leftovers (lucky you!), here’s how to keep everything fresh and delicious.
Shrimp: Let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to avoid overcooking.
Slaw and crema: Both can be stored separately in the fridge for 2–3 days. The slaw may release a little water, so give it a good toss before using.
Tortillas: Wrap in foil or a sealed bag and keep at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat on a skillet or microwave with a damp paper towel to soften.
Pro tip: If you plan to store leftovers, keep all the elements separate and assemble just before eating. This prevents the tortillas from getting soggy.
FAQ
Can I use frozen shrimp for this recipe?
Absolutely. Just make sure to thaw them completely and pat dry before marinating. Excess moisture will affect the grill sear.
Can I make this without a grill?
Yes! A grill pan or cast iron skillet on the stove works well. Just cook over medium-high heat, and you’ll still get that delicious char.
How spicy are these tacos?
They’re mildly spicy. You can increase or reduce the heat by adjusting the chili powder or hot sauce in the crema.
What can I use instead of shrimp?
Grilled white fish (like cod or mahi-mahi), tofu, or even portobello mushrooms are great substitutes.
Can I make this ahead for a party?
Yes! Prepare the slaw, crema, and marinade ahead of time. Cook the shrimp right before serving for the freshest flavor.

Grilled Shrimp Tacos
- Total Time: 35–45 minutes
- Yield: 4
- Diet: Gluten Free
Description
Grilled shrimp tacos are the perfect balance of smoky, spicy, creamy, and fresh—all wrapped in a warm tortilla. With juicy shrimp marinated in lime and spices, a crunchy cabbage slaw, and a spicy lime crema, these tacos are bursting with bold flavor and color. They’re ideal for quick weeknight dinners or weekend cookouts, and they come together in under 45 minutes. Whether you’re feeding a crowd or just craving a little coastal flair at home, these tacos are guaranteed to please.
Ingredients
- 1 ½ lbs medium or large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lime (juice and zest)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper to taste
- 8 corn or flour tortillas
2. For the slaw:
- 2 cups shredded cabbage
- ¼ cup Greek yogurt or mayo
- 1 tbsp lime juice
- 1 tsp honey
- Salt to taste
3. For the lime crema:
- ½ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce
- ½ tsp garlic powder
- Salt to taste
4 .Optional toppings:
- Avocado slices
- Cilantro
- Pickled red onions
- Radishes
- Extra lime wedges
Instructions
- Mix olive oil, garlic, lime juice, zest, and spices to create marinade. Toss with shrimp and marinate 15–20 mins.
- Mix slaw ingredients in a bowl. Set aside.
- Whisk lime crema ingredients together in a small bowl. Chill until ready.
- Grill shrimp 2–3 minutes per side until pink and slightly charred.
- Warm tortillas on grill or skillet.
- Assemble tacos: slaw, shrimp, crema, toppings. Serve with lime.
Notes
- Don’t overcook the shrimp—they cook quickly!
- Use Greek yogurt for a lighter slaw and crema.
- Add chipotle powder for extra smoky heat.
- Want crunch? Add toasted pepitas on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired