We love grilling shrimp for a taco supper! It’s fast, it’s easy and best of all, it’s really yummy.
We buy our shrimp from the fish monger at our grocery store. This recipe calls for a pound of peeled and deveined shrimp and your fish monger should be able to do that for you. You could also use a frozen shrimp that has been brought to room temp. No matter which shrimp you use, you will love this little recipe!
Don’t forget, all entrees, unless otherwise stated, serve four adults.
1 pound of peeled and deveined shrimp
2 tablespoons chili powder
1 package of cabbage/slaw mix (found by the prepackaged salads)
1 avocado, sliced
1 red onion, diced
1 lime, quartered
a drizzle of Ranch dressing
Crushed up tortilla chips or little tortilla strips
Tortillas (we used Gluten-free but you could use Flour, Corn or Wheat too)
Preheat your outdoor grill or indoor grill pan to medium-high.
In a bowl, combine your shrimp and chili powder. Either skewer your shrimp or put it in a fish/shrimp basket before placing it on your hot grill.
Grill each side about a minute or two or until nice and grilled.
Remove shrimp from grill and assemble your tacos. We put down our tortillas first and then top it with a little slaw, some sliced avocado, a little red onion, a squirt of lime juice, a drizzle of Ranch and a few pieces of tortilla chips for crunch.
Serve and enjoy!