Grilled Shrimp Tacos Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine olive oil, lime juice, minced garlic, smoked paprika, ground cumin, kosher salt and black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10 minutes or refrigerate up to 30 minutes (do not exceed 30 minutes to avoid texture changes).

Sauté aromatics

Heat a skillet over medium heat and add butter. When butter is foaming, add finely chopped shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and tomato paste and cook, stirring, for 30–45 seconds until fragrant and tomato paste darkens slightly.

Deglaze & simmer

Add the white wine or 1/4 cup seafood stock to deglaze, scraping up any browned bits. Let reduce by half (about 1–2 minutes). Add the remaining 1 cup stock, Old Bay seasoning, lemon zest, salt and pepper. Bring to a gentle simmer and cook 4–6 minutes to concentrate flavors.

Finish sauce

Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes until sauce slightly thickens and coats the back of a spoon. Taste and adjust seasoning. Stir in chopped parsley. Keep sauce warm on very low heat while you cook shrimp.

Grill or pan-sear shrimp

Preheat a grill or a cast-iron skillet to medium-high heat. If grilling, lightly oil grates. Place marinated shrimp on the hot surface in a single layer. Cook shrimp 1.5–2 minutes per side until opaque and just curled (internal temp ~120–130°F). Remove shrimp to a plate.

Coat shrimp in bisque

Turn heat under the bisque sauce to low. Add the cooked shrimp to the skillet with the warm bisque and toss gently to coat, spooning sauce over shrimp for 30–60 seconds so they absorb the sauce flavors. Remove shrimp from sauce with a slotted spoon, reserving extra sauce for serving.

Make pico

Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice, kosher salt and black pepper in a small bowl. Stir gently and let sit 5–10 minutes to marry flavors. Taste and adjust salt or lime as needed.

Warm the tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Build tacos: divide shredded cabbage among the warmed tortillas (about 2–3 tbsp per tortilla). Top each with 3–4 sauced grilled shrimp. Spoon a tablespoon of extra bisque sauce over shrimp if desired, then add a generous spoonful of pico de gallo.

Garnish & serve: sprinkle extra chopped cilantro, offer lime wedges and hot sauce at the table. Serve immediately so tortillas stay warm and shrimp remain tender.