These grilled shrimp tacos are the perfect summer weeknight meal. Smoky shrimp is combined with fresh toppings and a creamy and zesty sauce for a delicious bite. It's light, refreshing, and easy to make in less than 20 minutes!
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I love making this taco recipe in the summer when I have some friends and family over and they're looking for something a little different for dinner. It's packed with fresh ingredients and big flavors from the creamy Baja sauce.
Trust me, these are the best shrimp tacos you'll make. Pair it with BBQ chicken nachos and grilled corn ribs, and you'll have everyone coming back for more!
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📖Why My Recipe Works
- Big Flavor- These tacos are packed with flavor all around—from the marinade, veggie toppings, and zesty Baja sauce!
- Marinade- Letting the shrimp sit for a few minutes in the marinade helps infuse flavor, but not so long we turn it into ceviche.
🧾Ingredient Notes
- Raw Shrimp- Use fresh or frozen shrimp. Be sure to remove the shells, tails, and devein before marinating.
- Lime- You'll need both the zest and the juice, so use fresh.
- Seasonings- Use garlic powder, chili powder, cumin, kosher salt, and cayenne pepper.
- Tortillas- Use corn tortillas (gluten-free!) or flour tortillas.
- Shredded Cabbage- Adds crunch. You can also try my spicy avocado cabbage slaw for extra veggies on top.
- Avocado- Use fresh avocado slices.
- For Serving- Garnish with fresh cilantro, lime wedges, and cotija cheese.
- Baja Sauce- My homemade Baja sauce is the perfect condiment for all types of shrimp and fish tacos.
⏲️How to Make Grilled Shrimp Tacos Recipe
- Step 1: Make sure the shrimp is evenly coated with the marinade. It's important to marinate the shrimp for at least 15 minutes to infuse all the flavors. It also helps to keep them moist and tender once cooked.
- Step 2: Whisk by hand or add to a food processor and blend until smooth. Adjust the seasonings as needed, and refrigerate while you cook the shrimp.
- Step 3: You can use a grill basket or shrimp skewers to ensure they don't fall through the grates. Grill the shrimp in a single layer for 2-3 minutes on each side.
- Step 4: Warm the tortillas on the grill for 30-45 seconds on each side. After grilling, stack them under a clean kitchen towel to keep them warm and soft until ready to serve.
- Step 5: Assemble tacos by adding cooked shrimp, crunchy cabbage, sliced avocado, and chopped cilantro to each tortilla. Drizzle it with taco sauce and serve with fresh lime and cotija cheese on the side. These tacos are best served fresh off the grill!
🥗What to Serve with Shrimp Tacos
While any seafood taco is perfect for outdoor dinner parties, you can easily make them for dinner any day of the week. Start with a platter of sweet potato nachos and a blood orange margarita.
The Baja taco sauce gives them a delicious, zesty flavor, but you can also serve these tacos with different dipping sauces, like fresh garden salsa, avocado pico de gallo, mango habanero salsa, and cilantro lime avocado crema.
You can customize the toppings and add tomatoes, corn, or beans. My recommended side dishes are Spanish rice, elote in a cup, or avocado corn salad. Add mangonada posicles for dessert.
More Shrimp Recipes
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📖 Recipe Card
Grilled Shrimp Tacos with Baja Sauce
Ingredients
Grilled Shrimp Tacos
- 1 pound large shrimp defrosted peeled and deveined
- 2 tablespoons olive oil
- 1 Lime zest and juice
- 1 teaspoon garlic powder
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 8 corn tortillas
- 1 cup shredded cabbage
- ¼ cup fresh cilantro minced
- 1 avocado sliced
- lime wedges and cotija cheese optional for serving
Baja Sauce
- ½ cup mayonnaise
- ¾ cup sour cream
- ⅓ cup cotija cheese
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon hot sauce or more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- salt to taste
Instructions
- In a large bowl, combine olive oil, lime juice and zest, spices and salt. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15-20 minutes (place in the fridge).1 pound large shrimp, 2 tablespoons olive oil, 1 Lime, 1 teaspoon garlic powder, 2 teaspoon chili powder, 1 teaspoon cumin, ¾ teaspoon kosher salt, ¼ teaspoon cayenne pepper
- While the shrimp is marinating make the sauce. Whisk together all the ingredients. Salt to taste and add more hot sauce as needed. Refrigerate until ready to use.½ cup mayonnaise, ¾ cup sour cream, ⅓ cup cotija cheese, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin, salt
- Preheat a grill to medium-high heat, about 400 degrees. Thread the shrimp onto skewers for easy grilling, or use a mesh grill pan to prevent them from falling through the grates. Lightly grease the grates with vegetable oil. Grill the shrimp for 2-3 minutes on each side or until they are pink and opaque. Remove from the grill and set aside.
- Place the tortillas in a single layer on the grill. Grill with the lid open, 30 to 45 seconds per side. Remove to a plate.8 corn tortillas
- To assemble the tacos, place a few grilled shrimp on each tortilla. Top with shredded red cabbage, sliced avocado, and chopped cilantro. Drizzle on the sauce. Serve with lime wedges and cotija cheese on the side.1 cup shredded cabbage, ¼ cup fresh cilantro, 1 avocado, lime wedges and cotija cheese
Notes
Storing Leftovers
Store the taco ingredients separately to keep them fresh. Place the shrimp, toppings, and tortillas in separate airtight containers in the fridge for up to 4 days. Store the Baja sauce in a jar and refrigerate for up to a week. You can make the sauce in advance.Equipment
- Grill, gas or charcoal
Rebecca says
These shrimp tacos look incredible! Perfect for summer!
Desiree says
I made these shrimp tacos last night. The recipe was quick, easy and delicious. It is definitely a keeper! Thank you!
Jen Wooster says
It was delicious!