Oh-em-geee! These grilled shrimp tacos! Tender spicy grilled shrimp stuffed into a homemade tortilla shell with baby tomatoes, creamy avocado and sweet chunks of fresh juicy pineapple all drizzled in a cilantro sour cream. Its Mexican meets Caribbean in the best possible way.
We used a pre-made jerk seasoning for these grilled shrimp tacos, but you can easily make your own too. There are tons of recipes on pinterest you could try. I love jerk seasoning. Its incredibly flavorful with the spices, herbs and a good bit of heat. The heat of the jerk spice is countered with the cool sauce and the sweet pineapple. It tones it down quite a bit and even those that are sensitive to heat, like Debbie, will find they can eat these no problem.
I made my own tortilla shells for these tacos, but pleeeease don’t judge me on my tortilla shells. I quite obviously suck at rolling a perfect circle, but regardless of how they look, homemade tortillas are 100% better than store bought. Super soft and way more flavorful than any other tortilla you will ever have. They are very easy to make too, just a few ingredients to make the dough, roll it into balls and roll them out and fry in a dry hot pan. They only take a min or two per side so they are quick. They don’t even take that long to roll out. I’m slightly embarrassed to admit that I had the help of a tortilla press, which makes things a little quicker, but I still couldn’t get the shape nice. In my defense, I have yet to find a tortilla press that does the whole job. It will press the ball of dough into a circle, but no where near thin enough! So after having the press do half the job, I have to finish it with a rolling pin. Like I said, they still taste great, even if they are all wonky shaped.
We aren’t sharing a recipe for tortilla shells, because I used the one from Karrie at Happy Money Saver. She tried out a bunch of recipes for tortillas and tells us which is best.
These grilled shrimp tacos just beg to be eaten on the back deck during a hot summer night, or a weekend lunch. They are great for summer since there is very minimal cooking time required. The last place I want to be on a sweltering hot summer night is hovering around a hot stove.
The great thing about serving these grilled shrimp tacos to guests is that you can virtually do everything ahead of time. All that needs to be done directly before eating is cooking the shrimp. All the other fixings can be prepared before hand. Its fun to let your guests fill their own tacos which means even less work for you and everyone gets their tacos exactly how they like them. It’s a win win in our books. Serve these with a corn or green salad and you have your meal.
- FOR THE SAUCE
- 4 tbsp sour cream
- 1 tbsp garlic, minced
- 2 tbsp chopped fine cilantro
- ¼ tsp salt
- 1 lime
FOR THE SHRIMP
- 15 Shrimp or prawns, de-veined
- 1 tbsp jerk seasoning
- 2 tbsp butter
- 1 tsp garlic, minced
FOR EACH TACO
- tortilla shell (homemade is best)
- 3 or 4 shrimp
- 3 baby tomatoes, halved or quartered
- 2 tbsp diced grilled pineapple
- small handful of coleslaw
- 2 tbsp diced avocado
- few sprigs of cilantro
- 1 - 2 tbsp sauce
- First make the sauce. Add all the ingredients into a small bowl and mix together. Cover and place in the fridge until you are ready to use it.
- Marinate the shrimp. Rinse the shrimp well and get rid of excess water with a paper towel. Add the shrimp to a bowl, melt the butter in the microwave and pour over the shrimp, add the minced garlic, and sprinkle the jerk seasoning over the shrimp. Mix the shrimp with the seasonings till they are all coated.
- Get the rest of the ingredients ready. Heat the bbq to medium high heat. Peel and cut the pineapple in long spears. Place the pineapple on the bbq and let the pineapple sit there until grill marks appear. Continue this with all sides of the spear and the rest of the pineapple. Wash and slice up the tomatoes, place in the bowl. Slice an avocado in half and pull it open, take out the avocado pit and discard. With a sharp knife, slice the avocado lenthwise and then again across then scoop out the flesh with a spoon into a bowl. Wash the cilantro and pick the leaves off the stems.
- Cook the shrimp. Thread them onto a few skewers and place them on the bbq. (You dont have to cook the shrimp on a skewer, but we find it much easier) Cook for a few mins on each side until the shrimps turn a bright pink and remove from heat. Do your best not to overcook the shrimp. They only take a few mins. Take the skewers out of the shrimp.
- Make the tacos. Add a little coleslaw to the middle of each tortilla shell. Then add the amount of pineapple, tomatoes, avocado, and cilantro that you desire for each one. Add a few shrimp and drizzle with the sauce.