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.
Servings (change as needed): 8 tacos
- 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)
- 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)
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.
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.
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