Grilled Shrimp Tacos are a super easy way to do dinner on a weeknight. Not only is shrimp really simple to season, but takes no time at all to cook. My favorite shrimp taco recipe is with a Cilantro Lime Shrimp Tacos – it doesn’t get much better!
We’ve been needing all this rain, but it makes me sad that I haven’t been able to grill, and I’ve been going into barbecue withdrawals. I don’t care if I’m in a jacket under an umbrella I’m going to make something happen on the grill!
Getting a nice char on protein is something I’ve been really craving, and with my wife’s random pregnant cravings this recipe was a no-brainer. She was craving shrimp, I was craving something grilled. Done and done!
Just a quick tip – if you don’t have a grill basket, use a cooling rack to place on top of your grill before grilling up your shrimp. At the very least use some tin foil with holes poked into it. It will keep the shrimp from falling through the grates, but still will get hit with that lovely grilled flavor, that we all love!
Super Easy Shrimp Taco Recipe for the Weekdays!
This shrimp taco recipe is simple – a couple limes, a little cilantro, a some butter heated up with garlic. Toss it with your shrimp and let it sit for 10-15 minutes – longer for more flavor of course! Then, you’re ready to grill!
Add Some Spice!
I like adding a little pepper and cayenne to spice it up (see my spicy grilled shrimp tacos). Anything with heat to it immediately gets the thumbs down from our son. He’ll barely even eat shrimp, or anything that isn’t in the shape of a dinosaur right now.
If I can at least get him to TRY it it’s a win in my book.
If tacos aren’t your jam, this would also make an awesome shrimp burrito! I tend to go back and forth with these, and even enjoy making grilled shrimp salads like a grilled margarita salad. Shrimp is so quick and easy to cook you really can’t go wrong, so don’t be afraid to experiment!
Cilantro Lime Grilled Shrimp Tacos
- 1 lb shrimp 31-40 count is a good size
- 2 tbsp butter
- 1 clove garlic
- 2 whole limes
- 1/4 cup cilantro
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 cup shredded cabbae
- 8 whole corn tortillas
- Melt butter with minced garlic in a small pan; about 2 minutes
- In a medium bowl with thawed, peeled and de-veined shrimp, pour in the garlic butter, squeeze lime juice; mix in cilantro, salt and pepper.
- Grill on medium heat about 2-3 minutes per side. Serve on tortilla with cabbage and your favorite garnishes. Enjoy!