Grilled Shrimp Tacos with Coconut Chili Sauce

If you’re looking for a casual meal with plump marinated shrimp, crispy shells, slaw, creamy avocados and a bit of heat, check out these grilled shrimp tacos with spicy coconut lime chili sauce.

Super messy to eat, but worth it! With a few shortcuts, they are ready in 30 minutes including marinating time.

The flavors and textures create the perfect symphony.  Sweetness from maple syrup and sweet chili sauce; heat from both the sweet and garlic chili sauce, tartness from the lime, creaminess from the coconut milk and avocado, and crunch from the shrimp, coleslaw and taco shells.

I serve two to three tacos per person and figure about 1/4 pound shrimp per person. Tacos are typically an informal casual meal and grilled shrimp tacos are no different. I like to set out the components family-style and let the eaters build their own tacos.

How to serve grilled shrimp tacos

1. in hard taco shells (as pictured);
2. deconstructed to avoid the messy eating – pile on the coleslaw, shrimp, avocado and sauce, then crush the taco shell on top; or
3. in a soft corn tortilla warmed on the grill.

Tailor To Your Taste

Use any of these variations and substitutions you like.

• Add guacamole to the tacos instead of diced avocado
• Try chopped ripe mango as a topping.
• Use sriracha and minced garlic (or garlic powder) instead of bottled garlic chili sauce
• Add a couple of teaspoons fish sauce to the shrimp marinade for more depth
• Make your own citrus/lime coleslaw or try our Grilled Cabbage slaw recipe
• Substitute soft corn tortillas for the hard taco shells
• Make a vegetarian version with tofu, grilled zucchini or mushrooms instead of shrimp. Marinate and grill the same way.

Shortcuts

• Use a prepared coleslaw, preferably with vinaigrette (not mayonnaise) dressing
• Buy pre-peeled and deveined shrimp
• Buy ready made Guacamole

Make ahead

• All the components of the grilled shrimp tacos can be prepared ahead (shrimp, coleslaw, avocado, sauce/marinade).  The shrimp can be served room temperature or warmed, if preferred, 20-30 seconds in the microwave (be careful not to overcook or they will turn rubbery).

Steps to make grilled shrimp tacos with coconut chili sauce

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Grilled Shrimp Tacos with Coconut Chili Sauce

If you're looking for a casual meal with plump marinated shrimp, crispy shells, slaw, creamy avocados and a bit of heat, check out these grilled shrimp tacos with spicy coconut lime chili sauce.

Prep Time25 mins

Cook Time5 mins

Total Time30 mins

Course: Appetizer, Main Course

Cuisine: Mexican-Asian

Servings: 8 tacos

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

Ingredients

• 1 1/2 pound large shrimp, peeled and deveined
• 8 hard taco shells
• 3 cup coleslaw, preferably with vinaigrette dressing
• 1 avocado, peeled and diced (sprinkle with lime juice to avoid browning
• salt, to taste
• chopped cilantro or parsley, and fresh lime juice for garnish (optional)

Marinade/Sauce

• 3/4 cup coconut milk
• 1 1/2 tablespoon garlic chili sauce
• 1 1/2 tablespoon maple syrup (or honey)
• juice of 1 lime
• 1/4 teaspoon salt, or to taste
• 1-2 tablespoons sweet chili sauce (to be added later)

Instructions

• Oil and preheat grill to medium high, about 400F. If using wooden skewers, soak them for 20 minutes.
• MARINATE SHRIMP: Add all marinade ingredients to a ziploc bag. Massage to combine well. Pat shrimp dry then add to bag. Massage to distribute sauce evenly. Marinate 15-20 minutes (but not more than 30).
• GRILL SHRIMP: Thread shrimp on skewers. Place remaining marinade in small saucepan. Lightly salt shrimp, then spray with oil to prevent sticking. Grill shrimp a total of 3-4 minutes (depending on size), turning half way through. Do not overcook. Remove shrimp from skewer to a plate.
• MAKE SAUCE: Heat remaining marinade in saucepan to medium. Cook for several minutes, stirring occasionally, until reduced and slightly thickened. Add 1 tablespoon sweet chili sauce. Taste and add more to taste and to level of heat/spiciness desired. Transfer to small bowl.
• ASSEMBLE AND SERVE: Set out coleslaw, taco shells, shrimp, avocado and sauce. Assemble tacos or let eaters assemble their own. In each shell, add some coleslaw, 3-4 shrimp, some diced avocado and a bit more coleslaw. Drizzle on some sauce. Top with chopped cilantro or parsley and a squeeze of lime juice if using.

Notes

Make Ahead: All the components can be prepared ahead (shrimp, coleslaw, avocado, sauce/marinade).  The shrimp can be served room temperature or warmed, if preferred, 20-30 seconds in the microwave (be careful not to overcook or they will turn rubbery). I suggest you dice the avocado closer to serving time or toss with some lime juice to keep it from browning.

 

Nutrition value estimates are for one shrimp taco. 

Nutrition

Nutrition Facts

Grilled Shrimp Tacos with Coconut Chili Sauce

Amount Per Serving

Calories 253 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Cholesterol 214mg71%

Sodium 961mg42%

Potassium 326mg9%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 6g7%

Protein 19g38%

Vitamin A 69IU1%

Vitamin C 18mg22%

Calcium 159mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe has been tweaked from 2018.