AuthorMike EgrieCategoryDifficultyIntermediate
Grilled-Shrimp-Tacos
Yields8 Servings
Prep Time15 minsCook Time6 minsTotal Time21 mins
 ¾ cup light sour cream
 1 ½ tsp lime zest, divided
 2 tbsp fresh lime juice, divided
 1 tbsp finely chopped cilantro
 1 lb medium shrimp, peeled and deveined (about 30 to 35)
 2 garlic cloves, minced
 8 corn tortillas, warmed
 1 ½ cups finely shredded cabbage or napa cabbage
 Salsa verde (optional)
1

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the sauce, in a small bowl whisk together sour cream, 1 teaspoon of the lime zest, 1 tablespoon of the lime juice, plus cilantro. Cover and refrigerate until ready to serve.

2

In a medium bowl combine shrimp, garlic, remaining 1/2 teaspoon lime zest, remaining 1 tablespoon lime juice, and salt and pepper to taste; toss. Thread shrimp onto 5 (10-inch) skewers.* Grill 3 to 5 minutes per side or just until shrimp turn pink.

3

Place shrimp evenly in tortillas. Top with cabbage, and drizzle with sauce. If desired, serve with salsa verde.

*If using wooden skewers, soak them at least 30 minutes before grilling to prevent burning.

Make it a meal: Serve with black bean and corn salsa.

Cook’s tip: To bake shrimp, preheat oven to 450°F. Arrange shrimp in a single layer in baking dish. Bake 5 to 7 minutes or just until shrimp are pink. (Do not overbake.)

Culinary: Salsa Verde
Salsa verde is a green sauce made in a blender or food processor. Mexican salsa verde is made with tomatillos, chiles, fresh cilantro and onion.

Nutrition: Pink Shrimp
Pink shrimp are very tender and firm with shades of pink through the tail. Pink shrimp provides 18 grams of protein in a 3-ounce, cooked serving.

Make it Gluten Free: Dependent on using a Gluten Free corn tortillas.

Ingredients

 ¾ cup light sour cream
 1 ½ tsp lime zest, divided
 2 tbsp fresh lime juice, divided
 1 tbsp finely chopped cilantro
 1 lb medium shrimp, peeled and deveined (about 30 to 35)
 2 garlic cloves, minced
 8 corn tortillas, warmed
 1 ½ cups finely shredded cabbage or napa cabbage
 Salsa verde (optional)

Directions

1

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the sauce, in a small bowl whisk together sour cream, 1 teaspoon of the lime zest, 1 tablespoon of the lime juice, plus cilantro. Cover and refrigerate until ready to serve.

2

In a medium bowl combine shrimp, garlic, remaining 1/2 teaspoon lime zest, remaining 1 tablespoon lime juice, and salt and pepper to taste; toss. Thread shrimp onto 5 (10-inch) skewers.* Grill 3 to 5 minutes per side or just until shrimp turn pink.

3

Place shrimp evenly in tortillas. Top with cabbage, and drizzle with sauce. If desired, serve with salsa verde.

Grilled Shrimp Tacos
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