Grilled shrimp tacos combine crunchy slaw and tacos, plump shrimp, creamy avocado and spicy coconut lime chili marinade/sauce. Yum.
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. Tacos are typically and informal casual meal and grilled shrimp tacos is no different. Perfect summer fare. I like to set out the components family-style and let the eaters build their own tacos. In fact, there are three ways to serve them: in hard taco shells (as pictured); deconstructed to avoid the messy eating – pile on the coleslaw, shrimp, avocado and sauce, then crush the taco shell on top (see picture below); or in a soft corn tortilla (warmed on the grill).
Tailor To Your Taste
- use Guacomole instead of dice avocado
- use sriracha and minced garlic instead of bottled garlic chili sauce
- make your own citrus/lime coleslaw or try our Grilled Coleslaw (No Mayo) recipe
- use soft corn tortillas instead of hard taco shells
- make a vegetarian version with tofu instead of shrimp. Marinate and grill the tofu the same way.
- use a prepared coleslaw, preferably with vinaigrette (not mayonnaise) dressing
- buy shrimp pre-peeled and deveined
- buy ready made Guacomole
Make ahead Grilled Shrimp Tacos
- 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.
Grilled Shrimp Tacos with Coconut Lime Chili Sauce Recipe
- 1 1/2 lb 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)
- 3/4 cup coconut milk
- 1 1/2 tbsp garlic chili sauce
- 1 1/2 tbsp maple syrup (or honey)
- juice of 1 lime
- 1/4 tsp salt, or to taste
- 1-2 tablespoons sweet chili sauce (to be added later)
- 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.
Here’s another grilled shrimp dish you might like:
Grilled Pesto Shrimp Panzanella get the recipe