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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.

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

Grilled Shrimp Tacos with Coconut Lime Chili Sauce

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).

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2 grilled shrimp tacos all dressed with plate of shrimp and sauce beside them
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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
Author: Cheryl

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

Calories: 253kcal | Carbohydrates: 18g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 214mg | Sodium: 961mg | Potassium: 326mg | Fiber: 4g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 18mg | Calcium: 159mg | Iron: 3mg
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This recipe has been tweaked from 2018. 

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2 Comments

  1. Awesome recipe.
    I used soft tortillas and included 2 Kooks grilled summer peaches! In th “wrap. Delish!!!!