Grilled Shrimp Tacos

Last time we went to the library, I took out a bunch of cookbooks and have since filled them with Post-it flags at the recipes I want to try. (Does anyone else out there LOVE Post-it flags as much as I do? I have considered composing a sonnet.)

This is a new recipe I tried from the Real Simple: Meals Made Easy cookbook when we had our friend Amanda (who’s moving away… sniff, sniff) over the other night. It was almost as good as Cabo Fish Taco, but not quite. But it was very easy.

Grilled Shrimp Tacos


To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa (note from Kelly: I used Trader Joe’s version, of course. It was mild and yummy.)

Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.

Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.

Yield: Makes 8 first-course or 4 main-course servings

CALORIES 247(0% from fat); FAT 13g (sat 5g); PROTEIN 16mg; CHOLESTEROL 147mg; CALCIUM 96mg; SODIUM 345mg; FIBER 3g; CARBOHYDRATE 18g; IRON 3mg

Jane Kirby
writePublicationAppearance();Real Simple, JUNE 2003

3 Responses to “Grilled Shrimp Tacos”

  1. lmngirls

    Um, basically you’re amazing. Cooking for me as of late involves frozen corndogs, applesauce, and Hershey’s Kisses.ChristinaOh and Oprah loves those post it tab things too, so much so she had the guy who invented them come on her show.


  2. Jessica

    I DO love post it flags and have a preponderance of them in my favorite craft and cookbooks.I am eager to hear your sonnet…or we can both compose one and start a book of sonnets to extraordinary household objects.


  3. Amanda

    Kelly,(Very behind on blog-reading …)Ohmyword, these were aMAzing. And, I might add, *better* than Cabo’s. (I guess that IS possible!) And the … um, I’m not even going to try to spell it … the rice-y stuff … was the perfect complement. Oh yes, and the lovely orange wheels as well!Thank you sooooooo much for both the meal and this post with the recipe! Absolutely DEE-lish


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