How to make Grilled Shrimp Street Tacos and make summertime fun time!
You’ll love these grilled shrimp street tacos at your next grill event! Flour tortilla filled with a bok choy slaw, grilled seasoned shrimp, pineapple salsa and lime crema.
I’m not sure if I’ve ever mentioned that I was born in Louisianna. My father was stationed at Camp Polk in Leesville during my mother’s pregnancy and although I only spent a brief time in Louisianna, one thing that my father learned while stationed in that backwater town was that shrimp were ah-mazingly delicious. Specifically Louisiana Shrimp.
Because of his love for shrimp, we learned to eat them at an early age and in mass quantities. You see in those days shrimp was basically a throwaway food that the poor ate. Imagine that….lol. So when my father cooked shrimp it was five pounds at a time. He would fry up more than half of them and make shrimp cocktail with the rest.
We loved the fried shrimp, but he was definitely a shrimp cocktail man. I can still remember the care he took icing up the tray and placing those lovely delicious morsels on the ice to be enjoyed when fully chilled with a tangy cocktail sauce, the old man loved his shrimp cocktail.
Let’s get started with our mise en place (everything in its place) for our Grilled Shrimp Street Tacos, slaw, pineapple salsa and lime crema (already prepared).
Once all the components are ready, you can either make the tacos up for your guests or let them have some of the fun assembling these delicious treats.
If you like a little more heat to your tacos just add some jalapenos or your favorite hot sauce.
My Grilled Shrimp Street Tacos were bursting with flavor and textures. I loved the crunch of the bok choy slaw and the spiciness of the shrimp with the sweetness of the pineapple salsa. It all came together in that flour tortilla with the crowning touch being the lime crema.
I will admit I had four of those beauties before I even let my wife near them!
If you love Grilling you might also like these recipes:
- Grilled Chicken Fajitas Bar
- Grilled Mahi-Mahi with Caponata
- Grilled Cedar Planked Salmon
- Grilled Blueberry Bourbon Pork Steaks
Grilled Shrimp Street Tacos with Lime Crema
Ingredients
- 1 lb shrimp peeled and deveined
- 1 teaspoon cajun seasoning
- 8 flour tortillas grilled or heated on a skillet
Slaw
- 1 head bok choy fine shred
- 1 bunch scallions chopped
- ¼ cup pepper red sweet
Salsa
- 1 cup pineapple small dice
- ¼ cup red onion small dice
- 1 teaspoon cilantro finely chopped
- 1 teaspoon lime juice
- sea salt season to taste
Crema
- ¼ cup sour cream or Greek Yogurt
- ¼ cup heavy cream
- 1 juice from one lime
- sea salt season to taste
Instructions
Crema
- Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 2-3 hours. Cover and refrigerate until needed.
Slaw
- Mix together boy choy, scallions, and pepper. Refrigerate until needed
Salsa
- Mix together pineapple, red onion, cilantro and lime juice. Season to taste with sea salt.
Shrimp
- season shrimp with your choice of seasonings. I used cajun seasoning
- grill shrimp for approximately 3 minutes per side or until completely cooked
Assembly
- Set up ingredients to allow guests to build their own taco My suggested order: Flour tortilla, slaw, grilled shrimp, salsa, crema.
Fey Rey
Can’t wait to try this recipe. Doing street taco night on Saturday with friends. This recipe is making me salivate. Thanks for posting this😊
Chef Dennis Littley
you’re welcome and I hope everyone enjoys the tacos!
Bec
Love getting a video with the recipe, and the environmentally friendly packaging on any products is always a good thing!
Chef Dennis Littley
You’re very welcome! Thanks for stopping by
Lella
Are you kidding me? This is a perfect recipe for me to serve at our summer home on the Ct shore. I cannot wait. I might add non GMO fresh corn.
Thank you.
Chef Dennis Littley
I hope you like them as much as we did Lella! And non-gmo corn is always what I look for!
Andy Gibbs
Ok reposting it anyway, great recipe ! I tried something similar in south asia but the bread was a “naan” and the prawn were rubbed with tandoori masala and other south asian spices and coriander.
Laughed out loud when i read this “I will admit I had four of those beauties before I even let my wife near them!”
Chef Dennis Littley
Hi Andy
sorry about the late response, I’ve been traveling. I love naan bread and that would be a great way to serve them as well.