Shrimp tacos just scream summer food to me. Whenever I am making grilled shrimp, I like to add a little sugar to the marinade or dry rub. It can be challenging to get good color on the shrimp before it gets overcooked, but the sugar solves that problem.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 10 to 12 tacos |
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 pound peeled and deveined large shrimp, tails removed
- Kosher salt and freshly ground black pepper
- 10 to 12 “street taco”-size flour tortillas
- 1 cup finely shredded red cabbage
- Lime wedges, for squeezing
- 1 cup peach habanero salsa
- 1/4 cup cilantro leaves
Instructions
- In a shallow dish, whisk together the olive oil, chili powder, dark brown sugar, garlic powder, onion powder and cayenne. Add the shrimp and toss to coat. Refrigerate for 20 to 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade and pat dry with a paper towel. Season with salt and pepper.
- Place the shrimp on the grill and cook until it just turns pink and begins to curl slightly, 2 to 3 minutes. Remove to a cutting board and coarsely chop.
- Place the tortillas on the grill just to heat for about 30 seconds per side. Build the tacos with the shrimp, red cabbage, a squeeze of lime, salsa and cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 206 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 66 mg |
| Sodium | 596 mg |
Reviews
Loved it! I did add cumin to the marinade, cause tacos without cumin?
Very Good! Top with sour cream to cool off. Just a little spicy for me
Yum! Great summer recipe. I made it as is except for a different peach salsa, quick & easy.
Katie, I made it exactly as you did and you nailed it!!
Thanks.
Thanks.
Excellent! Substitutions were pineapple habanero salsa and green cabbage. Still looking for the peach salsa.
Spice rub on shrimp was excellent with the salsa. I used Florida pink shrimp 26-30 u count so did in a cast iron stove top 2 minutes, bib lettuce on white corn tortillas. The only think missing was a mango margarita maybe next time.
I do not eat shrimp (cooked) that often. This recipe was so tasty and delicious. I did not have any soft tortillas, so I used the crispy shells, and pineapple salsa. This recipe is a keeper. I will be buying raw shrimp more often.
These are absolutely addictive. The spice rub for the shrimp was spot on…but what takes these tacos over the top was the Peach Habanero Salsa from Whole Foods (which Katie used). The only substitution I made was shredded lettuce for the purple cabbage, which I don’t care for raw.
They were delicious exactly as Katie prepared them. They are permanently in the rotation of yummy meals!
Loved this! Used Paul Newman’s mango salsa instead of making my own.