Grilled Shrimp Tacos with Slaw

Shrimp tacos have carved out a beloved niche in culinary culture, captivating the taste buds of food enthusiasts across the globe. These delectable treats embody the vibrant, fresh flavors often associated with coastal cuisine, making them a staple in both casual dining and gourmet restaurants. The allure of shrimp tacos stems not only from their succulent taste but also from their versatility; they can be tailored to suit a wide range of palates and dietary preferences.

Grilled Shrimp Tacos with Slaw

Dive into the delicious world of Zesty Grilled Shrimp Tacos, where succulent shrimp meet vibrant slaw and warm tortillas for a culinary experience like no other. This recipe highlights the perfect balance of zesty flavors and fresh ingredients, making it an ideal choice for any meal. Packed with protein and essential nutrients, these tacos promise a delightful crunch in every bite. Perfect for gatherings or a cozy dinner at home, elevate your taco night with this flavorful dish.

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Ingredients

For the Shrimp Marinade:

1 pound large shrimp, peeled and deveined

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lime juice

2 cloves garlic, finely minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh cilantro, finely chopped

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, finely chopped

1/2 cup Greek yogurt (or sour cream)

2 tablespoons freshly squeezed lime juice

1 tablespoon honey

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

Lime wedges for serving

Extra fresh cilantro leaves for garnish

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Instructions

Marinate the Shrimp:

- In a mixing bowl, combine the olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, black pepper, and chopped cilantro. Whisk together until well blended.

- Add the peeled and deveined shrimp to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for deeper flavor absorption.

Prepare the Slaw:

- In a large mixing bowl, toss together the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro until evenly mixed.

- In a separate small bowl, whisk together the Greek yogurt (or sour cream), lime juice, honey, and a pinch of salt and pepper. Pour this creamy dressing over the slaw mixture and toss well until combined. Allow the slaw to sit and let the flavors meld for about 10-15 minutes.

Grill the Shrimp:

- Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

- If using bamboo skewers, soak them in water for 30 minutes before threading the shrimp to avoid burning. Thread the marinated shrimp onto the skewers.

- Grill the shrimp for approximately 2-3 minutes on each side, or until they are pink and opaque. Once grilled, take them off the skewers and set aside.

Warm the Tortillas:

- Place the tortillas directly on the grill for about 20-30 seconds on each side, or until they are warm and slightly charred. Alternatively, heat them in a skillet or microwave if preferred.

Assemble the Tacos:

- Lay 4-5 grilled shrimp on each warm tortilla. Generously top with the vibrant slaw mixture and add a few fresh cilantro leaves as a garnish.

- Serve immediately with lime wedges on the side for squeezing fresh lime juice over the tacos just before enjoying.

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Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 (2 tacos each)

Presentation Tips: Arrange the tacos on a colorful platter, and garnish with extra lime wedges and sprigs of fresh cilantro for a visually appealing showcase. Enjoy!