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Grilled shrimp tacos are the perfect Taco Tuesday change up. Juicy grilled shrimp, peppers, onions, crunchy slaw, and a fruit relish make a flavorful meal. You can use store-bought tortillas or make your own. Take a look.
Grilled Shrimp Tacos Ingredients
Preparing and Grilling Shrimp
Grilled shrimp tacos are quick and easy. I keep a bag of large raw frozen shrimp in my freezer so I always have shrimp on hand. If you prefer you can pick up fresh shrimp from your local grocery store or seafood monger.
If using frozen shrimp, thaw in a bowl of water. If you have shrimp with shells and tails, then remove shells and devein if necessary. Pat dry on paper towels.
Cut up vegetables you want to enjoy in your tacos such as onion, colorful bell peppers, or tomatoes. Slide shrimp on to skewers, making sure to attach the middle of the top and bottom of the shrimp so it makes a C and is secure. Alternate a shrimp with a vegetable and you are done.
I have metal skewers that are reusable and long. If you use wooden skewers, soak in water prior to loading with shrimp. Since wooden skewers are typically shorter, you use also more skewers in your recipe.
For this recipe, I kept it simple. I drizzed olive oil on the skewered shrimp and vegetables and then sprinkled seafood seasoning and paprika for flavor.
Grill on one side for 2-3 minutes, close the lid. Check often. Flip the skewers and cook 2-3 minutes until they are just pink and firm. Don't overcook or shrimp will be chewy.
Fruit Salsa
Fruit salsa is super easy to make and adds so much flavor to your tacos. I used a nectarine for this recipe and it was ripe and juicy. You could also use peaches, mangoes or pineapple, canned or fresh.
Add finely chopped onion, bell pepper, and jalepeno. For me, the more finely chopped the better. Add cilantro, lime juice, salt and pepper and you are done.
Make this earlier in the day and the tacos will come together quickly for a fast evening meal.
Tortillas
For this recipe, I made my own tortillas, but if you are rushed for time use store-bought and they will work just fine. I used a recipe by The Cafe Sucre Farine and it worked great.
If making your own tortillas, you could make them ahead of time to so your meal comes together quickly.
This is a simple recipe for thin tortillas. Simple to make, but it takes an extra minute to make them. Probably the trickiest part is rolling them into a perfect circle. Mine was far from perfect but they worked just fine.
Grilled Shrimp Tacos with Nectarine Salsa
Equipment
- Skewers
Ingredients
Tortillas
- 1 1/2 cup all-purpose flour lightly measured
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup olive oil extra virgin
- 1/2 cup water warm
Nectarine Salsa
- 2 nectarines ripe
- 1/4 onion
- 1/4 bell pepper red
- 2 tsp jalepeno finely chopped
- 1 tsp cilantro dried
- 1 lime juiced
- 1 tsp honey optional
- 1/8 tsp salt
Shrimp Skewers
- 20 lg shrimp
- 1/2 onion chopped, 1 1/2 inch
- 1/2 bell pepper chopped, 1 1/2 inch
- pinch seafood seasoning
- pinch smoked paprika
Slaw mix or Lettuce
Instructions
Tortillas
- Make these first as the dough needs to rest. Make ahead and reheat for a quick meal.
- In a stand mixer with dough hook in place, add flour, baking powder, oil, and water and mix. on medium speed. Scrap sides of mixer until ingredients start to form a shaggy ball.
- Drop mixer speed to low and continue to mix until dough forms a moist, smooth and springy ball. The mixing of the dough will mostly clean the sides of the mixer.
- Add a 1/4 cup of flour to a 9 x 13 pan. Divide dough into 8 balls. Roll dough in flour and then shape into a flattened round disk. Cover the pan with a kitchen towel and let rest for up to 2 hours.
- Heat frying pan on medium heat with a small amount of olive oil.
- Dust counter and rolling pin with flour. Take one piece of dough and place on counter. Think about rolling the dough into a rough circle. Start from the center of each disk and roll out and move around the disk shaping the dough into a thin tortilla.
- Place dough into hot pan. Watch for bubbles to form . This will take about 2 minutes. Flip once the pan side of the dough starts to lightly brown. Cook until the pan side of the dough starts to brown.
- Tortillas should be light with a few brown spots. They will be soft and easy to shape for your tacos. If they are stiff, then you need to shorten the cook time.
- Set aside and keep warm.
Salsa
- This salsa can be made ahead so the flavors have a chance to develop. Store in the refrigerator once made
- Finely chop necatarines, onions, bell pepper, and jalepeno and add to a bowl.
- Add cilantro.
- Mix honey and lime juice and add to salsa.
- Season with salt.
Shrimp Skewers
- If using wooden skewers, soak in water prior to loading with shrimp and vegetables.
- Thread shrimp on skewer, making sure to attach each end to form a C.
- Alternate shrimp with a piece of onion or bell pepper.
- Once skewer is loaded, sprinkle with seafood seasoning and smoked paprika.
- Grill on high with lid closed, for 2-3 minutes until the shrimp starts to turn pink.
- Flip skewer and cook an additional 2 -3 minutes until shrimp is pink and becomes firm. Do not over cook. Watch shrimp carefully. Cook until just done.
Assemple Tacos
- Add slaw mix or lettuce to tortilla. Add 2-3 shrimp, onion and bell pepper. Top with necatarine salsa. Enjoy!
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