A Squared: What's For Dinner Wednesday: Grilled Shrimp Tacos with Spicy Slaw

Wednesday, September 24, 2014

What's For Dinner Wednesday: Grilled Shrimp Tacos with Spicy Slaw

I know it's officially fall now, but I have one more slightly summery dinner recipe to share with you before we move into months of pot roasts, soups, and casseroles. These grilled shrimp tacos with spicy slaw scream "summer!" and as much as I love fall, I am totally okay with stretching summer out for a few more days-- especially when it tastes like this!

I did a little social media crowdsourcing recently to find out about which recipes you readers wanted to see first. The margin between these tacos and the winner (baked rosemary, thyme, & parmesan potato chips) was super slim, so you got the potato chip recipe on Monday and today we are talking taocs.

These tacos make for a fabulous dinner. They're healthy, flavorful, and filling all at the same time. Shrimp is marinated in a flavorful combination of Old Bay seasoning, citrus, and cayenne and then grilled until tender. For me, a fish taco is not complete without a little slaw and this tangy and spicy red cabbage and jalapeno slaw is the perfect complement to the briny grilled shrimp. Topped with some simple homemade guacamole, you have yourself a complete dinner in a tortilla.

My hubby can't eat shrimp, so I made these tacos with scallops for him. They were marinated and grilled in the same way that the shrimp was prepared and he seemed to really enjoy them.

  • Juice of 1 lemon
  • 2 limes
  • 1 tsp. Old Bay seasoning
  • 1/4 tsp. cayenne pepper
  • Salt and pepper, to taste
  • 2 Tbs. olive oil
  • 18 peeled and deveined raw shrimp
  • 1 Tbs. light mayonnaise
  • 2 Tbs. cilantro, chopped
  • 2 cups shredded red cabbage
  • 1/4 cup red onion, thinly sliced
  • 1 jalapeno pepper, membranes removed, seeded, and finely diced
  • 1 avocado
  • 6 corn tortillas, warm

For the shrimp: In a large glass bowl, whisk together lemon juice, juice of 1 lime, Old Bay, cayenne, salt, pepper, and olive oil until fully combined. Add shrimp and toss to coat. Cover and refrigerate for 1-2 hours.

Preheat grill to high heat. Thread shrimp on to prepared skewers and grill for roughly 2 minutes per side, until shrimp is pink and curled. Remove from heat and when cool enough to handle, pull shrimp off the skewers and remove tails.

For the slaw: In a medium bowl, combine juice of 1/2 lime, mayonnaise, 1 Tbs. cilantro, and season with salt and pepper. Add cabbage, red onion, and jalapeno and stir to evenly coat.

For the guacamole: Mash the avocado in a small bowl. Add juice of 1/2 lime, 1 Tbs. cilantro, and season with salt and pepper. Stir to fully combine.

To assemble, layer each tortilla with a few spoonfuls of slaw, 3 shrimp, and a dollop of guacamole. Serve immediately.


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