Grilled Shrimp Tacos

Grilled Shrimp Tacos
James Baigrie
Grill the tortillas lightly before filling with garlic-butter shrimp to add a smoky, delicious char.

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Serves 4
35
minutes
35
minutes

Ingredients

1/2
cup
sour cream
3
tablespoons
mayonnaise
3
tablespoons
milk
1/2
teaspoon
ground cumin
1 1/2
pounds
large shrimp, peeled
3
tablespoons
butter, melted
2
large garlic cloves, minced
4
limes, cut into quarters
kosher salt
8
6-inch corn tortillas
2
to 3 cups finely shredded green cabbage
bottled green tomatillo salsa

Directions

  1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
Jane Kirby
May 2003

Nutritional Information

  • Per Serving
  • Calories 247
  • Calcium 96 mg
  • Carbohydrate 18 g
  • Cholesterol 147 mg
  • Fat 13 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 16 mg
  • Sat Fat 5 g
  • Sodium 345 mg
What does this mean? See Nutrition 101.