Mexican Shrimp Grill Tacos Food

GRILLED SHRIMP TACOS RECIPE

Steps:

• Gather your ingredients.
• Whisk together the garlic powder, paprika, Sriracha, salt, pepper, lime juice, and olive oil in a bowl. Throw in the shrimp and toss until they are completely coated.
• Grill the shrimp on high heat until cooked through, about 2 minutes per side. You can grill on an indoor griddle if you don't have an outdoor grill, or simply cook the shrimp in a large saute pan.
• Gather the coleslaw ingredients.
• Add the mayonnaise, sour cream, salt, pepper, garlic clove, Sriracha, and lime juice to your blender or food processor. Blend until completely smooth. Taste and adjust the salt and pepper as needed.
• Toss the dressing with the coleslaw in a large bowl until completely coated. Cover and refrigerate if you aren't using right away.
• Place the shrimp on top of the tortillas then add the coleslaw, cotija cheese, and cilantro. Then squeeze a little lime juice over the top. Dig in and enjoy!

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 SHRIMP TACOS

Steps:

• Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
• Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

HONEY LIME SHRIMP TACOS

Steps:

• Warm tortillas in a dry skillet or lightly fry in a small amount of oil until crisp.
• Heat oil in medium skillet.
• Add shrimp and cook over medium heat for about 3 minutes or until mostly pink.
• Stir in lime juice, honey, and Mexican seasoning.
• Cook for about 5 minutes more until mixture is thick and glazes the shrimp.
• Meanwhile, stir together sour cream and adobo sauce to make Chipolte Cream.
• Spoon shrimp into tortilla and top with garnishes and a dollop of Chipolte Cream.

GUY FIERI'S GRILLED SHRIMP TACOS

Steps:

• In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
• Warm tortillas on grill or pan. Cover with a towel to keep warm.
• In a medium Dutch oven, heat the canola oil to 350 degrees F.
• Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
• Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
• Directions for Pico de Gallo:.
• In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

MEXICAN SHRIMP GRILL TACOS

Steps:

• Combine the pineapple (drained), peppers, onion, cilantro, parsley, chili and 1/2 of the oil and lime juice together in a medium glass bowl.
• Season with salt and pepper to taste. Cover and chill for 50 minutes.
• Prepare the BBQ (High heat).
• Combine the remaining oil and lime juice together and add shrimp; toss to coat with marinade.
• Grill until opaque, about 1 minute per side.
• Grill tortillas on each side for 30 seconds. Place 5 shrimp onto each tortilla.
• Spoon on salsa and serve.