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  • Writer's pictureThe Crooked Ladle

Grilled Shrimp Tacos with Jalapeño Crema - Bursts with Fresh Flavors

Shrimp Grilled Tacos with Crema Jalapeño - Zesty Flavors Abound

Grilled Shrimp Tacos with Jalapeño Crema Sauce

If you're a shrimp lover like I am, this recipe may become your new go-to taco recipe. It is packed full of wonderful flavors coming at you from all angles. First, you've got the multiple spices seared onto the shrimp which marries great with the mild shrimp. Then there's the deliciously fresh and tangy crema surrounding the shrimp. Plus, the grill flavor on the shrimp adds still another layer of flavor. I even grilled the corn tortillas to see how much more flavor that would add. I have to say, I don't think that technique added much flavor at all. However, I did like that the tortillas were not as greasy as when I fried them on the stove; so, I did prefer the grill method of the tortillas for that reason alone. Having said that, you can save time by frying your tortillas.

The crema sauce is the real star of the show here. In fact, I like it so much I like to use any leftovers on a salad as a dressing. The crema can be used in a myriad of other ways, too, including as a dip for chicken wings and raw vegetables. I'm sure you can think of other great ways to use this refreshing crema. I'd love to hear how else you use this crema recipe.

Alrighty, here we go. There are three phases to making these fabulous tacos: the crema, the tortillas and the shrimp. It's worth pointing out that you can replace the shrimp for a fish of your choice such as salmon, cod, etc.

Jalapeno & Lime Crema Sauce -

Prep: 15 Minutes

Cook Time: None

Servings: 2-4

Suggested Tools:

· Food processor or blender

· Medium bowl

· Spatula

· Stir spoon

Crema Ingredients:

· ½ cup mayonnaise

· ½ cup sour cream

· 1 tablespoon fresh lime juice

· ¼ cup cilantro (most large stems removed)

· 1 - 2 tablespoons chopped fresh jalapeño (I used 1 tablespoon)

· ¼ teaspoon salt

Crema Instructions:

Note: I recommend making the crema first; so it is ready after your shrimp are grilled. You can make the crema several hours in advance which brings out the flavor.

1. Add all of the ingredients into a food processor or blender and blend for about a minute. Turn off the processor/blender and scrap down the sauce remnants on the vessel sides and blend again for another minute or so until you are satisfied with the blend results. Place the sauce in the refrigerator until ready to use.

Grilling Tortillas - (Ingredients included under Taco section below)

1. With a pastry brush, spread a little canola oil onto both sides of each tortilla. Once the grill has reached 400 degrees, lay the four tortillas on the grill and cook the tortillas, with the lid open, for about 6 minutes or at least until you see bubbles form on the tortilla. Flip and grill for another few minutes.

Grilled Shrimp Tacos -

Serves: 2

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Suggested Tools:

· Gas grill or other grill type such as charcoal or pellet

· Cutting board

· Shallow bowl (for oil)

· Small bowl or ramekin (for spices)

· Plate (for sprinkling spices onto shrimp)

· Sharp knife

· Pastry brush

· Small spoon

· Kabob skewers

Taco Ingredients:

· 12 medium shrimp, shelled and vein cleaned (21 to 25 count size) [3 shrimp to a taco]

. 4 medium sized corn tortillas, plus canola oil to spread on the tortillas

· 1 small or ½ large avocado, sliced somewhat thinly

· 1 medium fresh tomato, diced well

· 1 cup iceberg lettuce, sliced thinly

. ½ cup red onion, diced well

· ½ teaspoon paprika

· ½ teaspoon onion salt

· ½ teaspoon garlic salt

· ½ teaspoon ground cumin

· ¼ teaspoon chili powder

Taco Instructions:

1. Add all spices in a small bowl and mix well to combine.

2. Lay out shrimp on a plate and sprinkle all of the spice mixture onto the shrimp. I just sprinkled on one side but you can do both sides lightly if desired.

3. Skewer six shrimp on a kabob stick and repeat the process on another kabob stick.

4. Lay out the skewered shrimp kabobs onto a pre-heated 400-degree outdoor grill and

cook for about five minutes on one side, then flip the skewer and cook for another few minutes. [I found it easier to flip the skewer with a a spatula but find what works best for you].

5. Lay cooked skewered shrimp on a plate until ready to use. When ready to add to the taco,

take a fork and push a couple shrimp at a time off of each skewer.

Assembly: I first spread a layer of the crema onto the corn tortilla and then added the shrimp on top of the crema. Next, I added the chopped tomatoes, onions, lettuce and avocado. Of course, feel free to add these condiments in any sequence or omit or add other condiments.

The Crooked Ladle

Savor the taste


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