GRILLED SHRIMP TACO MARINADE RECIPES

GRILLED SPICY SHRIMP TACOS RECIPE | ALLRECIPES

Grilled Spicy Shrimp Tacos Recipe | Allrecipes image

The shrimp marinade and the sauce make the dish!

Provided by Robin Wells

Categories World Cuisine Latin American Mexican

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 tacos

Number Of Ingredients 16

Ingredients

1?½ cups lime juice
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon mayonnaise
3 pounds uncooked medium shrimp, peeled and deveined
½ cup enchilada sauce
½ (4 ounce) jar diced jalapeno peppers
5 teaspoons honey
3 teaspoons lime juice
salt to taste
½ head red cabbage, shredded, or more to taste
2 bunches scallions, chopped
3 tablespoons olive oil
3 tablespoons white vinegar
1 small bunch cilantro, chopped
20 (8 inch) corn tortillas

Steps:

Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Nutrition Facts : Calories 187 calories, CarbohydrateContent 20.9 g, CholesterolContent 103.7 mg, FatContent 6.1 g, FiberContent 3.5 g, ProteinContent 13.9 g, SaturatedFatContent 0.9 g, SodiumContent 226.1 mg, SugarContent 3.6 g

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY ...

Grilled Shrimp Tacos With Creamy Cilantro Sauce Recipe by ... image

Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro

Provided by Claire Nolan

Total Time 30 minutes

Yield 12 tacos

Number Of Ingredients 20

Ingredients

2 lb shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 corn tortillas
1 cup sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
lime wedge
fresh cilantro

Steps:

In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
Remove from skewers & set aside for taco assembly.
In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
Enjoy!

Nutrition Facts : Calories 268 calories, CarbohydrateContent 26 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 19 grams, SugarContent 2 grams

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