Cilantro Lime Shrimp “Tacos”

I just returned from a weekend in Kansas City where it was 65 degrees and sunny.  The grass was green and the tulips were up.  I even got a bit of a sunburn during my son’s last soccer game…and now I am back to 30 degrees with a chance of snow again in Minnesota.  Seriously????  Well, I refuse to go back to winter!  I am done making the stews, soups and comfort foods that go hand in hand with snowy days and will be focusing more on grilling, fresh fruits and veggies.  You’ll be amazed at what you can do on your grill.  My goal is to not turn my oven on for the next several months…

This recipe is one of my favorites, especially during the summer because it tastes so fresh!  If you don’t like shrimp, you can replace it with any protein – chicken, beef, fish…even tofu!

shrimp tacos

Cilantro Lime Shrimp “Tacos”


  • 1 pound raw shrimp (deveined, tails removed)
  • 1 cup chopped fresh cilantro
  • 1 lime
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • Wooden or metal skewers (optional – it makes it much easier to flip your shrimp)
  • 1 head of bibb lettuce
  • Shannon’s Fruit Salsa
  • 1 avocado, sliced
  • Lime wedges

Preheat your grill to a medium to medium/high heat.

In a small bowl, combine the juice of one lime, garlic, olive oil and cilantro.  Place the shrimp in a ziplock bag and add the marinade to the shrimp.  Squeeze as much air out of the bag and seal so the shrimp can marinate.  While the shrimp is absorbing all that citrusy goodness, prepare your bibb lettuce leaves (taco shells).  Carefully remove the leaves from the head and rinse.  I usually discard the first couple outer leaves as they can be a little floppy.  You’ll see the crisp leaves are the perfect vessels for your fillings!

Only let the shrimp marinate 10-15 minutes, otherwise they will become ceviche and that is a whole different recipe!  Remove the shrimp from the marinade and place them on skewers being sure to stick the skewer both through the tail and body of the shrimp so they don’t’ fall off.  Grill for 1-2 minutes per side or until the shrimp are nice and pinkish/white with some delicious looking grill marks.

Slide the shrimp off your skewer directly into your lettuce shells, top with fruit salsa, an avocado slice and a squeeze of lime and enjoy!   A margarita pairs perfectly with this meal!

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