Grilled Shrimp Tacos make a flavorful, fast weeknight dinner that’s both light and satisfying. Succulent grilled shrimp seasoned with Tex‑Mex spices are topped with a bright cilantro‑lime slaw for a crisp contrast.
Taco night is always a crowd‑pleaser and works well for picky eaters since everyone can customize their own. Serve with chips and your favorite salsas or sides.
Shrimp tacos are a great balance of textures and flavors: tender, smoky shrimp paired with crunchy slaw and fresh toppings. Shrimp cooks quickly on a hot grill—usually under 10 minutes—making this an ideal choice for busy evenings or casual entertaining.
Ingredients Needed
- Jumbo shrimp (gulf or Argentina red shrimp suggested)
- Olive oil
- Granulated garlic
- Smoked paprika
- Ground cumin
- Dried oregano
- Kosher salt
- Black pepper
- Tortillas (corn or flour)
- Avocado
- Red onion
- Tomatoes
- Limes
- Cotija cheese (or crumbled feta/shredded cheese)
- Cilantro
- Cilantro Lime Slaw: cabbage, carrots, mayonnaise, sour cream, lime juice, sugar, granulated garlic, salt, pepper, cilantro
Note: Ingredient amounts and a printable recipe card are provided below in the recipe section.
Step By Step Directions
Begin by making the cilantro‑lime slaw. Whisk together the dressing ingredients, then toss with shredded cabbage, carrots and chopped cilantro. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Peel and devein the shrimp, rinse briefly, and pat dry with paper towels.
In a small bowl combine granulated garlic, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper. Toss the shrimp with olive oil, then sprinkle the seasoning mix over the shrimp and stir until evenly coated.
Prepare a grill to about 350°F using indirect heat and, if desired, a mild smoking wood such as hickory or pecan for added flavor. Arrange the shrimp in a single layer over the indirect heat, close the grill lid, and cook for 3–5 minutes.
Flip the shrimp and continue cooking until they turn pink and curl, and register 145°F on a thermometer. Remove from the grill promptly to avoid overcooking.
While the shrimp rest, lightly toast tortillas on the grill if you like. Dice avocados, tomatoes and red onion, slice limes, and chop cilantro for garnish.
Assemble tacos by placing shrimp on warmed tortillas, topping with cilantro‑lime slaw, diced avocado, tomatoes, red onion, cotija cheese and a squeeze of lime. Garnish with cilantro if desired.
Enjoy immediately while the shrimp are warm and the slaw is crisp.
How to Thaw Frozen Shrimp Quickly
Place frozen shrimp in a colander and run cool water over them, gently stirring occasionally until thawed, about 8–10 minutes. Pat dry before seasoning and grilling.
How to Store and Reheat Grilled Shrimp
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Keep the slaw separate in its own container for up to 3 days and stir before serving. Reheat shrimp briefly in a skillet with a light coating of olive oil over medium heat, stirring until just warmed through.
More Delicious Taco Recipes
Try other taco ideas for variety: grilled steak tacos, smoked brisket tacos, or grilled chicken tacos make excellent alternatives when you want something different but equally tasty.
Grilled Shrimp Tacos are an easy, fresh meal that comes together quickly and satisfies a range of tastes with bright slaw and customizable toppings.
If you tried this recipe, please leave a comment and rating — feedback helps others find recipes they’ll love.
Print Recipe
Grilled Shrimp Tacos
Ingredients
For the Tacos
- 1 pound jumbo shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 8 corn or flour tortillas
Toppings
- ⅓ cup cotija cheese
- 1 avocado diced
- ¼ cup diced red onion
- ¼ cup diced tomatoes
- 1 fresh lime sliced
- Cilantro for garnish optional
Cilantro Lime Slaw
- ¼ cup mayonnaise
- 1 tablespoon sour cream
- 1 ½ teaspoons lime juice
- 1 tablespoon sugar
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons chopped cilantro
- 3 cups shredded cabbage
- ⅓ cup shredded carrot
Instructions
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Prepare a grill to 350°F. Use hickory or pecan for mild smoke flavor if desired.
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Rinse shrimp and pat dry with paper towels.
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In a small bowl, combine granulated garlic, smoked paprika, cumin, oregano, salt and pepper.
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Toss shrimp with olive oil and sprinkle with the seasoning mixture.
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Cook shrimp over indirect grill heat in a single layer with the grill closed about 3–5 minutes.
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Turn shrimp and continue to cook until pink and curled, reaching 145°F with a thermometer.
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Remove shrimp from the grill.
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Lightly toast the tortillas on the grill if desired.
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Serve shrimp on toasted tortillas with slaw and desired toppings.
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For the Cilantro Lime Slaw:
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Whisk together mayonnaise, sour cream, lime juice, sugar, granulated garlic, salt and pepper.
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Add chopped cilantro and the shredded cabbage and carrots.
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Mix until well combined.
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Cover and refrigerate 30 minutes or until ready to serve.
Notes
Reheat shrimp in a skillet with a light coating of olive oil over medium heat, stirring occasionally until just heated through.