Grilled Shrimp Tacos
The hiss of shrimp hitting a hot grill always takes me back to July evenings when my family ate standing around the picnic table, passing lime wedges from hand to hand. I learned to keep the cabbage…
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 12 tortillas small corn tortillas
- 3 cups thinly shredded green cabbage
- 1/2 cup mayonnaise
- 3 whole fresh limes
- 2 cloves garlic cloves, finely grated
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 teaspoon fine salt
Instructions
- Set out a large bowl for the slaw, a medium bowl for the shrimp, a small bowl for the lime mayonnaise, twelve wooden or metal skewers, clean plates, and a baking sheet. If using wooden skewers, soak them completely in water for at least 20 minutes so their exposed ends do not scorch over the grill. Pat the shrimp very dry with paper towels; removing surface moisture helps the shells develop browned grill marks instead of steaming.
- Make the lime mayonnaise first. Stir 1/2 cup mayonnaise, 2 tablespoons lime juice, 1 finely grated garlic clove, and 1/4 teaspoon of the salt in the small bowl until smooth. Taste with a clean spoon and add another teaspoon of lime juice if you want a sharper sauce, then cover and refrigerate it while you prepare the rest. Chilling gives the garlic time to soften and keeps the sauce bright for the hot tacos.
- Place 3 cups shredded cabbage in the large bowl and squeeze over the juice of 1 lime. Add 1/4 teaspoon salt and toss with clean hands until every ribbon is lightly moistened. Leave the cabbage undressed with mayonnaise so it stays crisp; it should smell fresh and citrusy and feel springy rather than wet.
- Put the dry shrimp in the medium bowl and add 2 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon ground cumin, the remaining grated garlic clove, and the remaining 1/2 teaspoon salt. Toss gently until the shrimp are evenly coated, then thread them onto the skewers in a snug single layer, piercing each shrimp twice so it lies flat and is easier to turn. Do not add lime juice to this marinade; acid can make the shrimp's surface chalky if it sits too long.
- Preheat a clean outdoor grill to medium-high heat, about 425 to 450°F, with the lid closed for 10 to 15 minutes. Scrape the grates clean, then lightly oil them using tongs and a folded paper towel dipped in a little oil. The grill is ready when a drop of water evaporates immediately and the grate is hot enough to make a shrimp sizzle on contact.
- Arrange the shrimp skewers across the grates over direct heat, leaving a little space between each skewer. Grill for 2 to 3 minutes on the first side without moving them, until the underside is pink with browned spots and releases easily from the grate. Turn with tongs and cook 1 to 2 minutes more; the shrimp are done when opaque all the way through, curled into a loose C, and firm but still springy when pressed.
- Transfer the cooked shrimp to a clean plate and let them rest for 2 minutes while you warm the tortillas. Slide the shrimp off the skewers only after resting, using tongs or a fork, and discard the skewers. Never return the cooked shrimp to the plate or bowl that held the raw seafood, since that would reintroduce raw juices.
- Lower the grill to medium, or move the tortillas to a cooler part of the grate. Warm the twelve corn tortillas in small stacks for 20 to 30 seconds per side, turning once, until pliable with a few toasted brown freckles. Keep the warmed tortillas wrapped in a clean kitchen towel or foil; trapped steam prevents cracking while you finish assembling.
- For each taco, place one warm tortilla on a plate, add about 2 1/2 ounces grilled shrimp, and top with a small handful of the lime cabbage. Spoon over approximately 2 teaspoons of lime mayonnaise, taking care not to bury the shrimp so its smoky seasoning remains noticeable. Squeeze a little juice from the remaining lime over the assembled tacos just before serving.
- Serve the tacos immediately on a large platter with the remaining cabbage and lime mayonnaise alongside. The best bite should have a warm, flexible tortilla, a cool crackle of cabbage, and shrimp that are moist and opaque rather than rubbery. Keep any leftovers refrigerated within 2 hours and use them within 1 day; rewarm shrimp gently or enjoy them cold in a salad.
Watch the Grilled Shrimp Tacos cooking video
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