Get ready to transport your taste buds to a beachside fiesta with this Grilled Shrimp Tacos recipe! As summer heats up, there’s no better way to celebrate than with these mouthwatering tacos packed with smoky grilled corn, charred poblano peppers, zesty pico de gallo, creamy avocado, and savory cheese crumbles. Whether you’re hosting a backyard barbecue, planning a family dinner, or simply craving a taste of sunshine, these tacos are sure to be a hit. So fire up the grill, it’s shrimp taco time!
A simple shrimp taco with layers of flavor.
First step in this recipe is roast poblano peppers and corn on the grill. Start with the peppers since they will take the longest to roast. Let them roast with the grill lid down at 400 degrees F until they are nice and soft. It should take about 45 minutes. Once they are soft, with a pair of tongs remove the peppers and let them cool.
Next up on the grill is 3 corn on the cob. Grill them with the husks on for ten minutes so they are completely cooked to perfection. With the husks remaining on the corn, they will only slightly char and the corn will steam inside the husks. One major mistake people make is overcooking corn. It only needs a few minutes.
Grilled Corn with husks on sitting on grill grates.
While the corm is
Grilling basket for the shrimp.
When I have shrimp smaller than 21/25, meaning shrimp that are smaller than 21 to 25 per pound, I like to use a
Grilling shrimp in a grill basket is a great way to achieve perfectly cooked shrimp with minimal effort. Using a grill basket not only prevents smaller shrimp from falling through the grill grates but also allows for even cooking and easy flipping. To get started, make sure your grill basket is clean and lightly oiled to prevent sticking. For this recipe, season the shrimp with old bay, salt, and garlic powder. The shrimp lay nicely on the basket so all of them should be coated with seasoning. The key to this is not to overcrowd the shrimp in the basket.
Preheat your gas grill to medium-high heat. Once the grill is hot, place the grill basket directly over the flames. Grill the shrimp for 2-3 minutes per side, or until they become pink and slightly charred. Be sure to keep an eye on them to prevent overcooking because shrimp cook quickly! Once done, carefully remove the grill basket from the heat.
Grilling shrimp in a grill basket is a simple and effective way for flavorful seafood. With minimal prep and cooking time, you can enjoy juicy, perfectly cooked shrimp with a smoky char that adds depth to any dish. Whether you’re hosting a summer barbecue or craving a quick and healthy meal, grilled shrimp in a grill basket is a versatile option that pairs well with a variety of flavors and cuisines. So don’t be afraid to try a
Assemble the Grilled Shrimp Tacos.
It’s time to assemble the tacos. Warm up the flour tortillas on the grill, then fill them with the grilled corn, sliced poblano peppers, and shrimp. Finish off each taco with a generous spoonful of zesty pico de gallo, creamy slices of avocado, a dollop of sour cream, and a sprinkle of queso crumbles.
Shrimp Taco
That’s all it takes to have a delicious meal stuffed in a tortilla. So now that the weather is warming up try these Grilled Shrimp Tacos a try!
Grilled Shrimp Tacos
Transport your taste buds to a beachside fiesta with our Grilled Shrimp Tacos! Packed with smoky grilled corn, charred poblano peppers, zesty pico de gallo, creamy avocado, and savory cheese crumbles, these tacos are perfect for summer gatherings. Fire up the grill and savor the essence of summer in every bite
Ingredients
- 1 1/2 pounds of 31/35 peeled shrimp.
- 3 ears of corn
- 2 poblano peppers
- 5 plum tomatoes
- 1 medium sized yellow onion
- 1 lime
- olive oil
- salt
- 10 medium size flour tortillas
- 3 avocados
- 1 cup of sour cream
- 1/2 cup chopped cilantro
Instructions
For Pico De Gallo
Chop 5 plum tomatoes, 1 yellow onion and a handful of chopped cilantro.
Combine those ingredients in a bowl with a juice of a lime, 1/2 teaspoon of garlic powder, pinch of salt, and 2 tablespoons of olive oil.
Let ingredients sit in the fridge overnight.
Roast the poblano peppers for 45 minutes at 400 degrees F using indirect heat until soft.
Remove skin once cooled.
Grill corn cobs with husks on for 10 minutes at 400 degrees over direct heat.
Slice Avocados.
For shrimp
Clean and lightly oiled to prevent sticking.
Season the shrimp with old bay, salt, and garlic powder
The shrimp lay nicely on the basket so all of them should be coated with seasoning.
Preheat your grill to medium-high heat and place the grill basket directly over the flames.
Grill the shrimp for 2-3 minutes per side, or until they become pink and slightly charred.
Prepare soft tacos.
Warm the tortilla on the grill for 30 seconds.
Fill them with the grilled corn, sliced poblano peppers, and shrimp
Finish off each taco with a generous spoonful of zesty pico de gallo, creamy slices of avocado, a dollop of sour cream, and a sprinkle of queso crumbles.
Serve
Notes
Watch the grilled shrimp carefully. They cook quickly.
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