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These succulent margarita marinated grilled shrimp tacos are the perfect blend of smoky and tangy when topped with my fresh red cabbage slaw. These tacos are a quick and easy beginner level recipe that your family will love!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Grilled Shrimp Tacos with Slaw
Shrimp is one of the fastest things you can cook on the grill so I end up cooking them a lot on busy weeknights. This recipe came about because I had made margaritas one evening after my husband had a long day and made too much mixture so just quickly marinated some shrimp in the leftover. Of course, they were amazing and became a family favorite! These tacos are a favorite for potlucks and dinner parties alike!
These shrimp tacos are a fusion of smoky charr from the grill with vibrant crunchy red cabbage slaw. I use a lot of citrus and fresh herbs which add a cooling tang and a harmonious blend of flavors. You can add more jalapeno if you want really spicy slaw or shrimp, this recipe is a “medium” spice wise.
These tacos are inspired by a little joint we stopped at on my California Road Trip, read more about it here.
How to Make Grilled Shrimp Tacos
First assemble the following ingredients:
- Raw extra jumbo shrimp (1 lb): Tender and succulent, these extra jumbo shrimp provide the perfect meaty base for your tacos.
- Tortillas (6): Soft and warm, these tortillas cradle the flavorful shrimp and vibrant slaw beautifully.
- Olive oil (? cup): Rich and smooth, olive oil adds a luscious texture and enhances the marinade.
- Garlic cloves (2): Fresh and aromatic, garlic infuses the shrimp with a robust flavor.
- Jalapeno (1 teaspoon): Spicy and zesty, jalapeno adds a fiery kick to the marinade.
- Brown sugar (2 teaspoons): Sweet and caramel-like, brown sugar balances the heat and adds depth to the shrimp.
- Smoked paprika (1 teaspoon): Smoky and earthy, smoked paprika lends a rich, warm flavor to the shrimp.
- Chili powder (1 teaspoon): Bold and spicy, chili powder brings a punch of heat to the seasoning mix.
- Garlic powder (1 teaspoon): Savory and pungent, garlic powder layers in additional depth of flavor.
- Garlic salt (1 teaspoon): A blend of garlic and salt that enhances the overall seasoning with a savory note.
- Onion powder (1 teaspoon): Sweet and aromatic, onion powder adds subtle complexity to the shrimp.
- Cumin (1 teaspoon): Warm and nutty, cumin gives a distinctive earthy flavor to the marinade.
- Sea salt (1 teaspoon): Pure and natural, sea salt perfectly seasons the shrimp for optimal flavor.
- Black pepper (½ teaspoon): Sharp and pungent, black pepper adds a hint of spice and complexity.
- Tequila (optional): A splash of tequila can add a delightful, smoky undertone to the marinade.
- Red cabbage (2 cups): Crisp and vibrant, red cabbage provides a refreshing crunch and beautiful color.
- Red onion (½): Sharp and sweet, red onion adds a flavorful bite to the slaw.
- Mayonnaise (? cup): Creamy and rich, mayonnaise binds the slaw ingredients together smoothly.
- Sour cream (? cup): Tangy and smooth, sour cream adds a delightful creaminess to the slaw.
- Lime juice (2-3 tbsp): Fresh and zesty, lime juice brightens the slaw with a citrusy kick.
- Scallions (3): Mild and crisp, scallions bring a subtle onion flavor and vibrant green color.
- Cilantro (¼ cup): Fresh and fragrant, cilantro adds a burst of herbal freshness to the slaw.
- Garlic salt (1 tbsp): Savory and aromatic, garlic salt enhances the flavor profile of the slaw with a balanced, garlicky touch.
Use this Method
Prep Skewers. If using wood skewers, start soaking them in water. Skewers should soak for at least 30 minutes before going on the grill.
Marinate Shrimp. Place shrimp in a wide shallow bowl and set aside. Blend all marinade ingredients. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
Optional Liquor. Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
Cook Shrimp. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char.
Make Slaw. Place 2 cups shredded cabbage in a large colander set over a sink or large bowl. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat. Allow cabbage to drain for 10-15 minutes.
Make the dressing. In a large mixing bowl, whisk together mayo, sour cream, garlic salt, and the juice of 2 limes.
Toss, then chill. Transfer the drained cabbage to the large mixing bowl with the dressing, then add thinly sliced red onion, scallions, and ¼ cup fresh cilantro. Toss well, then refrigerate until needed, at least 30 minutes. Taste, adjust seasoning, then serve!
Assemble. Grill the tortillas lightly then add slaw and top with shrimp – enjoy!
Tips and Tricks to Perfect Smoky GRilled Shrimp Tacos
Choosing Shrimp. Opt for large, fresh, or high-quality frozen shrimp. Wild-caught shrimp generally have better flavor than farm-raised.
Cleaning Shrimp. Peel and devein the shrimp if not pre-cleaned. Remove the tail if you prefer, although leaving it on can enhance presentation.
Skewering. Skewer the shrimp or use a grill basket to prevent them from falling through the grill grates. Double-skewering helps with even cooking and easy flipping.
Preheating the Grill. Preheat your grill to medium-high heat. A well-heated grill ensures quick cooking and prevents sticking.
Grilling Technique. Grill the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Overcooking will make them tough, so keep an eye on them.
Warming the Tortillas. Warm the tortillas on the grill for about 30 seconds per side until they’re slightly charred and pliable. You can also wrap them in foil and warm them on the grill.
Serving. Serve the tacos immediately to maintain the shrimp’s texture and the tortillas’ warmth. Provide lime wedges and extra toppings on the side for guests to customize their tacos.
Cooking in Batches. If cooking for a crowd, grill the shrimp in batches to avoid overcrowding the grill and ensure even cooking.
Resting Time. Let the shrimp rest for a minute or two after grilling to let the juices redistribute, ensuring moist and flavorful shrimp.
Pairing Sides. Complement the tacos with sides like Mexican street corn (elote), black beans, or a fresh corn and avocado salad.
FAQs
Use large, fresh shrimp for the best flavor and texture. Wild-caught shrimp are preferred over farm-raised. If using frozen shrimp, make sure they are fully thawed and patted dry before cooking.
Both corn and flour tortillas work well. Corn tortillas offer a more traditional flavor, while flour tortillas are softer and more pliable. Warm them on the grill for about 30 seconds per side before assembling the tacos.
Shred the red cabbage finely and mix it with lime juice, apple cider vinegar, honey, salt, and a bit of olive oil. Add freshly chopped cilantro and thinly sliced radishes or carrots for extra crunch.
Popular toppings include avocado slices, guacamole, pico de gallo, mango salsa, crumbled queso fresco, and a drizzle of lime crema. Fresh cilantro and lime wedges are also great additions.
Yes, you can cook the shrimp on a stovetop using a grill pan or a regular skillet. Heat the pan over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and opaque.
Ensure the grill is properly preheated and lightly oil the grates before grilling. Pat the shrimp dry before marinating and grilling to reduce moisture and sticking.
Adjust the heat by varying the amount of chili powder in the marinade or adding spicy elements like chopped jalapeños, a spicy salsa, or a dash of hot sauce to the tacos.
Store the shrimp, slaw, and tortillas separately in airtight containers in the refrigerator. Reheat the shrimp gently in a skillet over medium heat until warmed through. Warm the tortillas on a dry skillet or directly over a gas flame.
What to Enjoy with these Shrimp Tacos
Guacamole. Creamy avocado dip made with lime juice, cilantro, onions, tomatoes, and a touch of jalapeño.
Pico de Gallo. Fresh salsa made with diced tomatoes, onions, cilantro, jalapeño, and lime juice.
Salsa Verde. A tangy green salsa made with tomatillos, jalapeños, onions, cilantro, and lime juice.
Mango Salsa. A sweet and spicy salsa made with diced mango, red bell pepper, red onion, cilantro, and lime juice.
Mexican Street Corn (Elote). Grilled corn on the cob slathered in a mixture of mayonnaise, sour cream, cotija cheese, chili powder, and lime juice.
Black Beans. Seasoned black beans cooked with onions, garlic, and spices like cumin and chili powder. Top with fresh cilantro.
Mexican Rice. Fluffy rice cooked with tomatoes, onions, garlic, and a blend of spices for a flavorful and colorful side dish.
Corn and Avocado Salad. A refreshing salad with sweet corn, creamy avocado, cherry tomatoes, red onion, cilantro, and a lime vinaigrette.
Cilantro Lime Rice. White rice cooked with lime juice and zest, mixed with chopped fresh cilantro for a bright and zesty flavor.
If you want more easy taste of the sea, try Garlic Herb Salmon and Zucchini packets or paleo salmon taco bowls with cauliflower rice.
Try these other Shrimp recipes next:
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Grilled Shrimp Tacos
Equipment
- 1 Ninja AG301 Foodi 5-in-1 Indoor Grill with Air Fry, Roast, Bake & Dehydrate, Black/Silver
Ingredients
- 1 pound raw extra jumbo shrimp 16-20 per pound, peeled and deveined
- thin slices of fresh lime if placing shrimp on skewers, plus more to garnish
- 6 tortillas, flour or corn according to taste
For Shrimp Marinade
- ⅓ cup olive oil
- 2 garlic cloves, roughly chopped
- 1 teaspoon jalapeno, minced
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoon tequila, optional
For the Taco Slaw
- 2 cups red cabbage, shredded, pre-shredded is fine
- ½ small red onion, thinly sliced into half moons
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tbsp limes juice
- 3 scallions, thinly sliced, green and white parts
- ¼ cup cilantro, finely chopped
- 1 tbsp garlic salt
- Sea salt, to taste
Instructions
- If using wood skewers, start soaking them in water. Skewers should soak for at least 30 minutes before going on the grill.
- Place shrimp in a wide shallow bowl and set aside.
- In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
- Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
- Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
Taco Slaw
- Place 2 cups shredded cabbage in a large colander set over a sink or large bowl. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat. Allow cabbage to drain for 10-15 minutes.
- In a large mixing bowl, whisk together mayo, sour cream, garlic salt, and the juice of 2 limes.
- Transfer the drained cabbage to the large mixing bowl with the dressing, then add thinly sliced red onion, scallions, and ¼ cup fresh cilantro. Toss well, then refrigerate until needed, at least 30 minutes. Taste, adjust seasoning, then serve!
- Lightly grill your tortillas, top with slaw then shrimp, Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious shrimp tacos!