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Home » Recipes » Seafood Recipes

How to make Grilled Shrimp Street Tacos with a Lime Crema

Published: May 30, 2017 · Modified: Apr 8, 2021 by Chef Dennis Littley

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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. 

two grilled shrimp street tacos sitting on a cutting board

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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.

shrimp, pineapple, peppers, onion, lime, cilantro, green onions and bok choy on a cutting board

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).

bowls of ingredients with tortillas and lime cream sitting on a cutting board

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.

3 grilled street shrimp tacos with the ingredients to make more sitting on a cutting board

If you like a little more heat to your tacos just add some jalapenos or your favorite hot sauce.

grilled shirmp street taco on cutting board with ingredients in the background

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.

If you love seafood tacos, my Fish Tacos are sure to please.

grilled shrimp street taco on a cutting board

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 shirmp street taco on cutting board with ingredients in the background

Grilled Shrimp Street Tacos with Lime Crema

Chef Dennis Littley
Don’t you just love Tacos?  My Grilled Shrimp Street Tacos will turn any night into a fiesta.   They’re easy to make and will have your family and friends shouting for more!!
4.63 from 8 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine Fusion
Servings 8
Calories 213 kcal

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.

Nutrition

Calories: 213kcalCarbohydrates: 21gProtein: 16gFat: 7gSaturated Fat: 3gCholesterol: 156mgSodium: 724mgPotassium: 408mgFiber: 2gSugar: 4gVitamin A: 5010IUVitamin C: 61.3mgCalcium: 242mgIron: 3.2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.63 from 8 votes (6 ratings without comment)

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    Recipe Rating




  1. Fey Rey says

    August 23, 2018 at 12:27 am

    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😊

    Reply
    • Chef Dennis Littley says

      August 24, 2018 at 9:46 am

      you’re welcome and I hope everyone enjoys the tacos!

      Reply
  2. Bec says

    August 17, 2017 at 6:33 pm

    Love getting a video with the recipe, and the environmentally friendly packaging on any products is always a good thing!

    Reply
    • Chef Dennis Littley says

      August 18, 2017 at 8:40 am

      You’re very welcome! Thanks for stopping by

      Reply
  3. Lella says

    July 06, 2017 at 3:54 pm

    5 stars
    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.

    Reply
    • Chef Dennis Littley says

      July 06, 2017 at 6:31 pm

      I hope you like them as much as we did Lella! And non-gmo corn is always what I look for!

      Reply
  4. Andy Gibbs says

    June 13, 2017 at 4:27 am

    5 stars
    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!”

    Reply
    • Chef Dennis Littley says

      June 14, 2017 at 6:36 am

      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.

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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