Grilled Shrimp Tacos


Grilled Shrimp Tacos

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A new + delicious taco recipe just in time for Cinco de Mayo!

These Grilled Shrimp Tacos are the perfect addition to any Cinco de Mayo celebration, Taco Tuesday, or just when you need a simple weeknight meal! The recipe requires minimal preparation and cooking time, making it an easy and quick meal to whip up.

The shrimp is marinated in lime juice and olive oil for a tangy and slightly sweet flavor that pairs well with the freshness of the cucumber jalapeño coleslaw! The warm tortillas are the perfect vessel for the juicy and tender shrimp, making each bite a delicious and satisfying experience. If you’re feeling adventurous, you can also add some of our Easiest Salsa Ever for an extra kick of spice. These Grilled Shrimp Tacos are sure to be a hit with family and friends!

Grilled Shrimp Tacos

Servings 4


  • 1 lb shrimp, peeled and deveined
  • 1 lime, juiced
  • 2 tbsp olive oil
  • salt and pepper to taste
For Serving
  • Limes cut into wedges
  • warm tortillas
  • Chips
  • Cucumber Jalapeno Slaw (recipe below)
  • Easiest Salsa Ever (recipe below(
  • fresh cilantro


  • Combine the shrimp, lime juice, and olive oil. Gently mix and marinate in the refrigerator for a minimum of 30 minutes, but up to 2 hours for extra flavor.
  • On a preheated grill or grilling pan, cook shrimp and cook 4 – 5 minutes per side or until shrimp is cooked through. The cooking time will depend on how large your shrimp are. Shrimp are cooked when they are opaque white, and firm.
For Assembly
  • Place a little coleslaw on the bottom of the tortilla and top with a few grilled shrimp. Garnish with fresh chopped cilantro and lime wedges on the side.
  • Serve with extra limes on the side.
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Cucumber Jalapeño Coleslaw

Servings 6


  • 1 10 oz. package of shredded cabbage (some brands have carrot in it too, that’s what we used)
  • 1 large jalapeño, chopped
  • 1 large cucumber, seeded and finely chopped
  • 1/4 cup red onion, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1-1/2 limes, zested and juiced, divided
  • 1/4 cup mayonnaise
  • Salt and pepper to taste


  • In a large mixing bowl, combine the cabbage, cucumber, jalapeño, onion, cilantro and lime zest.
  • In a small bowl, combine the mayonnaise and all the lime juice. Stir to combine, making the dressing. Pour the dressing over the cabbage mixture and toss to coat well. Season to taste with salt and pepper.
For optimal taste, make ahead of time to allow the flavors to meld. This can also be made a day in advance, as the cabbage holds up well. If you’d like more spice, you can add another jalapeño.
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The Easiest Salsa Ever

Servings 3.5 cups


  • 28 oz can of petite diced tomatoes (slightly drained)
  • 1/2 cup onions, chopped
  • 1 large lime or 2 small limes, zest and juice
  • 2 tsp ground cumin
  • 1 cup cilantro, chopped
  • 2 tsp sea salt
  • 1-2 jalapeno peppers or serrano chilis, chopped optional depending on if you like spicy


  • Add all ingredients into a blender or bowl that you can use an emersion blender. Pulse / blend until combined, but still leaving texture to the ingredients.
  • Transfer to a container with a lid, cover and refrigerate for 8-10 hours or overnight.
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All photos by Lorianne DeVita

by Camila Alves McConaughey