Shrimp Tacos
Prep time
Cook time
Total time
These Shrimp Tacos are a delicious bite of heaven. Quick and satisfying. Serve with a chilled Negra Modelo for a perfect meal.
Cuisine: Mexican
Serves: 3-4 servings
  • For The Shrimp
  • 2 lbs raw large shrimp (21-25/pound count), peeled and deveined
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chile powder
  • Pinch cinnamon
  • Kosher salt and freshly ground black pepper
  • For The Sauce
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chili powder
  • 1 lime, juiced, plus extra if necessary
  • Kosher salt and pepper
  • At Service
  • 24-6" corn tortillas, wrapped in foil and warmed in the oven at 225 degrees for 10-15 minutes
  • Finely shredded cabbage or angel hair coleslaw mix
  • Pickled banana peppers
  • 1-2 fresh limes cut into wedges
  1. Rinse shrimp in a colander under cool running water. Line a baking sheet with a double thickness of paper towels. Put the shrimp on top and cover with another layer of double paper toweling. Pat dry.
  2. In a large bowl, mix the marinade ingredients. Add shrimp and toss until it's well coated. Cover with plastic wrap and set aside for 30 minutes.
  3. In a small bowl, mix the sauce ingredients. Cover with plastic wrap and chill in the refrigerator to let the flavors blend.
  4. If you're serving homemade guacamole, now's the time to put that together. Keep in the refrigerator until ready to serve.
  5. Divide tortillas into two stacks. Wrap tortillas with aluminum foil and set inside a 225F degree oven to warm.
  6. On the stove, heat a grill pan over medium-high heat. Begin to grill the shrimp in batches making sure not to overcrowd the pan. Grill for two minutes on each side, or until the shrimp turn pink. Be sure not to overcook the shrimp, because they will become tough.
  7. As the shrimp cook, remove them to a bowl covered with aluminum foil.
  8. To Serve
  9. Set out warm tortillas, cooked shrimp, shredded cabbage, guacamole, sauce, and banana peppers buffet-style. Let everyone assemble their own tacos with whatever they like.
Shrimp Tacos may be served with refried beans, Mexican rice, or a salad. I've never cooked seafood on an outdoor grill, so I can't comment, but they certainly could be grilled. Enjoy!
Recipe by At Mimi's Table at