I love tacos and I love grilling.  So the combination of the two is basically the perfect meal.  Shrimp tacos are quick and easy and best of all, tasty.  My buddy Jeff called me yesterday asking if I was interesting in grilling out.   The only thing was that he had already purchased shrimp.  So the solution was easy, grilled shrimp tacos.

These tacos were great, especially with the grilled peppers.
These tacos were great, especially with the grilled peppers.

Grilled Shrimp Tacos

  • 1 pound peeled shrimp
  • 1/2 cup extra virgin olive oil
  • 1/3 cup tequila
  • 2 tbs honey
  • 2 limes juiced
  • 2 cloves of garlic, finely minced
  • 3 tbs chopped cilantro
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp parsley (fresh or dry)
  • pinch of salt and pepper

Roasted Peppers

  • 4-6 peppers of your choosing – I used poblano peppers as they have mild to moderate heat.

Mix all of the ingredients in a bowl and then pour into a ziplock bag.

Zip top bags work great for marinades.  The seal out the air and help the marinade to do its work.  Not all zip top bags are created equal so make sure to place the bag on a tray in the refrigerator.
Zip top bags work great for marinades. The seal out the air and help the marinade to do its work. Not all zip top bags are created equal so make sure to place the bag on a tray in the refrigerator.

Jeff wanted to make sure that you know to add enough tequila. If you would like to add more feel to up to a 1/3 cup more.

Jeff with the free pour.  And yes, the tequila was in the freezer.
Jeff with the free pour. And yes, the tequila was in the freezer.

Let the marinade to its work for about 30 minutes.  Don’t let it sit too long or else the acid in the limes will start to cook the shrimp and make them rubbery.

While your shrimp sit in the marinade, roast the peppers.  Place the peppers on high heat and turn them every minute or so until all of the sides are blackened.

It is alright to let them burn as it will make the skins come off easier.
It is alright to let them burn as it will make the skins come off easier.

Make sure to rotate them so that all of the sides get blackened.

Once all of the sides are blistered and black time to remove them from the grill
Once all of the sides are blistered and black time to remove them from the grill

Remove them from the grill when blistered and place in a plastic bag.   The plastic bag will help to steam the skins off.

Zip top bags make the perfect container for steaming the skins off.
Zip top bags make the perfect container for steaming the skins off.

After about 10 minutes it is time to peel the skins.  As you can see, the skins come off in giant sheets.

It might be a little dirty, but this is a hands on sort of thing.
It might be a little dirty, but this is a hands on sort of thing.

Slice into strips and serve these tender, smokey, and tasty treats with any and everything.

The next step is to grill the shrimp.  If you a grill pan that will hold the shrimp then you are set.  If you do not you will need to skewer the shrimp.  Remember to soak bamboo skewers in water for 30 minutes before skewering.  Then place the meat over a medium/high heat grill.  Using your hand, if you can hold it over the grill at a height of 5 inches for 5-7 seconds then your grill is at medium/high heat.  This is roughly 340-370 degrees.

Shrimp sitting nicely in a grill pan.
Shrimp sitting nicely in a grill pan.

After about 5 minutes your shrimp should be almost all red and ready to eat.  If using a pan, stir every 30 seconds.  If you are using skewers, flip the shrimp after 2-3 minutes.  Basically when the shrimp start to turn bright red.

Ready to eat
Ready to eat

Once done remove the shrimp from the grill and serve. De-skewer the shrimp if you used skewers.  Removing the from shrimp from the skewers will make it easier for your dinner guests.

Serve the shrimp on a flour tortilla with some cheese, roasted peppers, salsa and some sour cream.  Makes for a perfect summer meal.

These tacos were great, especially with the grilled peppers.
These tacos were great, especially with the grilled peppers.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

5 Comments

  1. I made this tonight for dinner, didn't have peppers handy but just added regular taco toppings, they were great!

    • Glad you enjoyed them Melissa. I wish you got to try them with the peppers. They add a smokey flavor to the tacos that is out of this world.

  2. Used the marinade for shrimp tacos, and WOW this was delicious. Loved the marinade. Added just the perfect flavor without taking away from the shrimp. Placed shrimp in my own homemade corn tortillas with a medium/hot salsa and you are in taco heaven. Thanks for sharing and I will absolutely make again.

  3. Love this recipe. A little curious about addition of honey. Thanks. Need to get the grill pan.

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