Go Back
–+ servings
Save Print

Spicy Shrimp Tacos

Prep30 minutes
Cook15 minutes
Total45 minutes
Serves4
These grilled spicy shrimp tacos feature honey-marinated shrimp with beautiful caramelized edges, creamy chipotle aioli, and crisp red cabbage slaw. Ready in just 30 minutes, they deliver restaurant-quality flavor that's perfect for any night of the week.

Equipment

  • Large Bowl
  • Skewers
  • Grill
  • Plate

Ingredients  

  • 1 lb. Shrimp, 16/20 count, peeled, deveined, rinsed and dried

For the Marinade

  • 1/3 c. Olive Oil
  • 1/4 c. Honey
  • 1 tsp. Red Chili Flakes
  • 1 tsp. Sea Salt

For Serving

  • 8 Corn or Flour Tortillas
  • 2 c. Red Cabbage Slaw
  • 1 c. Chipotle Pepper Aioli

Other Serving Ideas

  • 2 c. Shredded Cabbage
  • 1 Avocado sliced
  • Fresh Cilantro
  • Lime Wedges

Save this recipe!

Enter your email and we'll send it directly to you.

Instructions 

Marinate the Shrimp

  • In a large bowl, whisk together olive oil, honey, chili flakes, and sea salt. Add shrimp and toss to coat. Let marinate for 15-30 minutes.

Grill the Shrimp

  • Heat the grill to medium-high. Skewer the marinated shrimp, skewering them closely together. Slather any leftover marinade over the skewers. Using a basting brush or paper towels, lightly oil the grates. Place the skewers on the grill, cook on each side for 3 to 4 minutes, or until the edges begin to brown. Pull from grill and let stand for a couple of minutes

Warm Tortillas

  • While the shrimp grills, warm tortillas in a dry skillet for 30 seconds per side. Or wrap them in foil, place on the top rack of the grill and warm.

Assemble Tacos

  • For each warmed tortilla, slather a layer of chipotle adobo aioli, please 3 to 5 shrimp, and then cover in the red pepper slaw. Serve with lime wedges. Enjoy!

Notes

Shrimp Size Matters
Stick with 16/20 count shrimp – they're the Goldilocks size for tacos! Any smaller and they'll overcook too quickly, any larger and they become unwieldy to eat.
Marinade Magic
Even 15 minutes makes a huge difference, but if you can swing 30 minutes, you'll be rewarded with incredible flavor penetration. The honey needs time to work its caramelizing magic!
Skewer Smart
Thread the shrimp close together on skewers to prevent them from overcooking. Consider using two skewers for each skewer to avoid the shrimp from flipping. If using wooden skewers, soak them for 30 minutes first to avoid any charred surprises.
Don't Flip Too Early
Let those shrimp develop gorgeous grill marks before flipping – resist the urge to move them around! You'll know they're ready when the edges start browning and they release easily from the grates.
Tortilla Game-Changer
Warming your tortillas isn't optional – it transforms them from cardboard-esque to soft, pliable perfection. A dry skillet for 30 seconds per side does the trick!
Make-Ahead Friendly
The marinade can be prepped up to 24 hours ahead, and the aioli gets even better after sitting in the fridge for a few hours. Just grill the shrimp fresh when you're ready to eat.
No Grill? No Problem
These work beautifully in a cast iron skillet over medium-high heat. Just cook for 2-3 minutes per side until pink and caramelized.

Nutrition

Calories: 670kcal, Carbohydrates: 61g, Protein: 37g, Fat: 33g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 0.01g, Cholesterol: 186mg, Sodium: 1144mg, Potassium: 1129mg, Fiber: 9g, Sugar: 23g, Vitamin A: 2258IU, Vitamin C: 98mg, Calcium: 311mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Jamie Sandstedt
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 4
Calories: 670
Keyword: Shrimp, tacos

Tried this recipe?

Rate or Leave a Comment Below!