Chilis Spicy Grilled Shrimp Tacos Recipes

SHRIMP TACOS WITH CREAMY TACO SLAW

Steps:

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

SPICY GRILLED SHRIMP TACOS

Steps:

• Heat a grill pan over medium/high heat and wipe surface with olive oil. Season the shrimp with the salt, pepper and chili powder, and then grill for 3-5 minutes until done.
• In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.
• Warm the tortillas and place half of the cabbage on each tortilla. Drizzle half the sauce over each taco. Top with shrimp & garnish with avocado.

SHRIMP TACOS

Steps:

• Preheat an outdoor grill or grill pan over high heat.
• Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
• Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.

GRILLED SPICY SHRIMP TACOS

Steps:

• Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
• Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
• Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
• Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

SPICY GRILLED SHRIMP TACO

Steps:

• 1. Saute the minced garlic in 2 tablespoons of olive oil on medium-low heat for 3-5 minutes be careful not to burn. Remove from heat and let cool for 10 minutes.
• 2. Rinse shrimp; pat dry.
• 3. In a resealable plastic bag combine remaining olive oil, garlic, chili powder, and 1/4 tsp salt; add shrimp. Seal bag and turn to coat shrimp. Chill 30 minutes.
• 4. Meanwhile finely shred peel from lime and juice lime. For the lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, jalapeno, and remaining 1/4 tsp. salt; set aside.
• 5. In a small bowl combine sour cream and chipotle pepper; set aside.
• 6. Wrap tortillas in foil.
• 7. Thread shrimp on 10-inch metal skewers. Note, if using wooden skewers, soak in water 30 minutes before using.
• 8. On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Shrimp can also be cooked on the stove-top in a skillet and tortillas can be heated in a 350 degree oven. Remove tortilla packet from grill. Remove shrimp from skewers.
• 9. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and avocado slices, if desired.

SWEET AND SPICY SHRIMP TACOS

Steps:

• 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
• 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
• 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

CHILE LIME GRILLED SHRIMP TACOS

Steps:

• Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side.
• Mix the sour cream with chipotle and adobe sauce.
• Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds.
• Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges.