Grilled Spicy Shrimp Tacos Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a juicy and flavorful protein.

Olive oil: Used to coat the shrimp and help the spices adhere, adding a rich flavor.

Chili powder: Adds a spicy kick to the shrimp, enhancing the overall flavor.

Cumin: Provides a warm, earthy flavor that complements the other spices.

Garlic powder: Adds a savory depth of flavor to the shrimp.

Paprika: Contributes a mild sweetness and vibrant color to the shrimp.

Salt: Enhances all the flavors in the spice mixture.

Small tortillas: Serve as the base for the tacos, holding all the delicious ingredients together.

Shredded cabbage: Adds a crunchy texture and fresh flavor to the tacos.

Lime: Squeezed over the top, it adds a zesty brightness that ties all the flavors together.

To ensure your shrimp are perfectly cooked and flavorful, marinate them for at least 15 minutes before grilling. This allows the spices to penetrate the shrimp, enhancing their taste. Additionally, thread the shrimp onto skewers to make flipping them on the grill easier and to prevent them from falling through the grates.

• shrimp - Substitute with chicken breast: Chicken breast can provide a similar texture and can be seasoned similarly to shrimp for a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat, though it is slightly spicier, so use less.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the recipe.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though it will have a slightly different taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• small tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh, crisp texture.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce can provide a similar crunch and freshness to the tacos.

• lime - Substitute with lemon: Lemon can provide a similar acidic and citrusy flavor to brighten up the dish.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the shrimp soggy.
• Transfer the cooled shrimp to an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.
• Store the shrimp in the refrigerator for up to 3 days. This keeps the shrimp fresh and safe to eat.
• For longer storage, place the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Store the frozen shrimp for up to 2 months. This ensures the best quality and flavor.
• To reheat, thaw the shrimp in the refrigerator overnight. Reheat gently in a skillet over medium heat until warmed through.
• Store tortillas separately in a resealable plastic bag or airtight container. Keep them at room temperature for up to 3 days or freeze for up to 2 months.
• For frozen tortillas, thaw at room temperature or warm them directly on a skillet or grill.
• Keep shredded cabbage in a separate container in the refrigerator. Use within 3 days for optimal freshness.
• Store any leftover lime wedges in an airtight container or resealable bag in the refrigerator. They will stay fresh for up to 5 days.
• When ready to enjoy, reassemble the tacos by warming the tortillas, reheating the shrimp, and adding the shredded cabbage and lime juice as desired.

• Oven Method: Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Warm for about 10 minutes or until heated through. For the tortillas, wrap them in foil and place them in the oven for the last 5 minutes of reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the shrimp in the skillet and cook for 2-3 minutes, stirring occasionally, until heated through. Warm the tortillas in another skillet over medium heat for about 30 seconds on each side.

• Microwave Method: Place the shrimp in a microwave-safe dish and cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. For the tortillas, wrap them in a damp paper towel and microwave for about 30 seconds.

• Grill Method: Preheat your grill to medium heat. Place the shrimp on a piece of aluminum foil and fold the edges to create a packet. Grill for about 5 minutes, flipping halfway through. Warm the tortillas directly on the grill for about 30 seconds on each side.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the shrimp in the air fryer basket in a single layer. Cook for 3-4 minutes, shaking the basket halfway through. Warm the tortillas in the air fryer for the last minute of cooking.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the shrimp on a baking tray and cover with foil. Heat for about 10 minutes or until warmed through. For the tortillas, wrap them in foil and place them in the toaster oven for the last 5 minutes of reheating.

• Mixing bowl: Use this to combine the olive oil, chili powder, cumin, garlic powder, paprika, and salt with the shrimp.

• Grill: Preheat this to medium-high heat for cooking the shrimp and warming the tortillas.

• Tongs: These will help you turn the shrimp on the grill and handle the tortillas.

• Measuring spoons: Use these to measure out the spices and olive oil accurately.

• Cutting board: This is useful for cutting the lime into wedges.

• Knife: Use this to cut the lime into wedges.

• Serving platter: Place the grilled shrimp and warmed tortillas on this for easy assembly.

• Grill brush: Use this to clean the grill grates before cooking the shrimp.

• Spatula: This can help you flip the tortillas on the grill.

• Basting brush: Optional, but can be used to brush the olive oil and spice mixture onto the shrimp if you prefer.

Marinate in advance: Mix the spices and shrimp the night before to save time on prep.

Preheat the grill: Start heating the grill while you prepare the shrimp to cut down on waiting time.

Use pre-shredded cabbage: Buy pre-shredded cabbage to avoid extra chopping.

Warm tortillas together: Heat multiple tortillas at once on the grill to save time.

Prepare lime wedges: Cut the lime into wedges ahead of time for quick assembly.