Grilled Shrimp Tacos

Photo by Roland Bello

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 35 min
Total Time 35 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 247 calories
- Fat 13 g
- Sat Fat 5 g
- Cholesterol 147 mg
- Sodium 345 mg
- Protein 16 mg
- Carbohydrate 18 g
- Fiber 3 g
- Iron 3 mg
- Calcium 96 mg
May 2003

Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.

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.

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.

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
jarred green tomatillo salsa

Directions

Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
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.
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.
Remove from grill. Lightly salt the shrimp.
Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
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.