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two grilled shrimp tacos on a white plate
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Grilled Shrimp Tacos

These quick and easy Grilled Shrimp Tacos with a fresh, tangy cabbage slaw and a cool, creamy, spicy chipotle-lime sour cream are so good, everyone will be coming back for more!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Servings: 10 tacos
Estimated Calories: 303
Author: Michelle

Ingredients

For the Red Cabbage Slaw:

  • 4 cups shredded red cabbage
  • 2 to 3 large green onions, thinly sliced (about ½ cup)
  • ½ cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • salt and pepper, to taste

For the Chipotle-Lime Sour Cream:

  • ½ cup sour cream
  • ½ tablespoon finely chopped chipotle chiles in adobo
  • ½ tablespoon honey
  • ½ tablespoon lime juice
  • salt, to taste

For the Shrimp and Tacos:

  • 2 tablespoons olive oil
  • 4 tablespoons lime juice
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  • 2 pounds raw shrimp (25 to 30-count), peeled and de-veined, tails removed (thawed if frozen)
  • 10 taco-sized flour tortillas

Instructions

  • Preheat the grill to medium-high heat.

Make the Red Cabbage Slaw:

  • Place the shredded red cabbage, green onions, cilantro, 1 tablespoon olive oil, and rice vinegar in a large bowl; toss until well-combined. Season with salt and pepper to taste. Set aside.

Make the Chipotle-Lime Sour Cream:

  • In a small bowl, stir together the sour cream, chipotles in adobo, honey, and ½ tablespoon lime juice until well-combined. Season with salt to taste; set aside.

Make the Shrimp and Assemble the Tacos:

  • In a large bowl, whisk together the 2 tablespoons olive oil, 4 tablespoons lime juice, chili powder, cumin, garlic powder and salt and pepper to taste. Add the shrimp and toss until they are evenly coated.
  • Remove the shrimp from the marinade (discard the marinade). Grill the shrimp just until they are cooked through (minimum internal temperature of 145°F), about 2 to 3 minutes per side. They will turn bright pinkish-orange in color, form a C shape, and the insides will be opaque white.
  • To assemble the tacos, place some of the shrimp in each tortilla, then top with the some of the red cabbage slaw and drizzle with some of the chipotle-lime sour cream.

Recipe Notes

  • Not a fan of cilantro? You can make the slaw without it, and it will still be delicious! Replace it with fresh parsley if you'd like.
  • Add more or less chipotles to the sour cream to adjust the heat level.
  • If the grates on your grill have spacing that is large enough that the shrimp might easily fall through, use a grill basket or put the shrimp on skewers (if using wooden skewers, be sure to soak them for 30 minutes before using so they don't burn on the grill).
  • No grill? No problem! Use a grill pan or frying pan and cook them on the stove.
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