Grilled Shrimp Tacos

Grilled Shrimp Tacos gets straight to the point: smoky grilled shrimp turned into a fast, fresh summer taco dinner. It is practical enough for a weeknight without tasting like a compromise. It is especially good when summer cooking is in full swing. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. For seafood lovers, Grilled Shrimp Tacos brings plenty of character while still letting the seafood stay front and center. The best part of grilling is that dinner becomes part of the hang. You are outside, somebody has a drink in hand, people are picking at things before they officially hit the table, and nobody is in much of a rush. That is exactly the energy I want this recipe to have.

Seafood

Grilled Shrimp Tacos

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Grilled Shrimp Tacos keeps seafood front and center with plenty of flavor and a recipe that feels special without getting fussy.

Prep 25 minutes mins

Cook 20 minutes mins

Total 45 minutes mins

Makes 2

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Ingredients  

1x2xCustom

For the Shrimp

• ▢ 1 pound raw shrimp
• ▢ Romain Lettuce or lettuce of choice
• ▢ 1.5 tsp paprika
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp cumin
• ▢ 1 tsp oregano
• ▢ 1/2 tsp chili powder
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp cayenne pepper

For the Calabrian Chili Chimichurri

• ▢ 1/3 cup parsley finely chopped
• ▢ 1/2 shallot minced
• ▢ 2 tb oregano
• ▢ 2 tb Calabrian chili paste
• ▢ 3 garlic cloves grated
• ▢ 1/3 cup red wine vinegar
• ▢ 1/3 cup EVOO

For the Avocado/Guac

• ▢ 1 Avocado
• ▢ Salt to taste
• ▢ Pepper to taste
• ▢ Cumin to taste
• ▢ EVOO to taste
• ▢ White wine vinegar to taste

Instructions 

Cook Mode

• Clean and dry the lettuce.
• In a medium bowl, mix together the Chimichurri ingredients. Taste and adjust seasoning as needed.
• Mix all the shrimp seasoning ingredients in a bowl until fully combined. Pat the shrimp fully dry, and then liberally season the shrimp.
• Heat your grill to 400°. Once hot, cook the shrimp for 2-3 minutes per side or until desired temperature is reached.
• Then mix together the avocado/guac ingredients to taste. Taste, and adjust seasoning as needed then set aside in the fridge.
• Cut the shrimp into bite size pieces (in half or in thirds). Then build the taco – add a layer of avocado/guac, shrimp, then Chimichurri!