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Grilled Shrimp Tacos

Grilled Shrimp Tacos
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2003

Nutritional Information

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

Quick Tip

Crate and Barrel stainless steal vegetable skewers
To keep the shrimp from spinning when flipped, thread each on two parallel skewers instead of one.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.