Argentinian Grilled Shrimp Tacos

BBQing your shrimp is an easy summer meal that doesn't skimp on flavour!

Ingredients & Substitutions

• Large Shrimp such as Wild Argentinian are good because they stay juicy. Any jumbo size shrimp works here. You also want them large enough they are not fall through the grill.
• The chipotle spice and cornstarch mix do 2 things. The cornstarch helps the seasoning adhere to the shrimp better. You could substitute any Taco or even Fajita seasoning mix if you like. It is recommended to add the cornstarch to the mix though.

When I see Chipotle Shrimp Tacos on a menu I have a hard job getting past that item to see what else there is!   I love the shrimp tacos at Red Lobster.  I order them all the time at Mr. Sanchos Beach Club in Cozumel.

And I can also attest that the Cineplex VIP makes a mean shrimp taco as well.

So eventually I am thinking... why don't I make my own?  It took me a few tries to get the seasoning and texture the way I like but I have it down now!

I tried small salad shrimp at first because they seemed neater to stuff a tortilla with but they didn't have the right texture or smoky flavour.

I finally hit on Argentinian Wild Shrimp.  I coat them with cornstarch and ground chipotle and grill them.  The cornstarch coating holds the seasoning on the shrimp and the BBQ adds to the smoky flavour.

If you can't find Argentinian Wild Shrimp use jumbo tiger shrimp.

I serve them with this Lime Crema.  It is particularly nice because it is cool and refreshing in contrast to the chipotle.

You can do all this on the BBQ so this makes a great summer meal. Quick and easy.

If you use 100% corn tortillas this is also Gluten Free!

If you are in the mood for tacos you might like these Pulled Pork Tacos too!

Argentinian Grilled Shrimp Tacos

Toss your shrimp in some Mexican seasoning and you have a fantastic casual summer supper after 7 minutes on the grill. You can season the shrimp ahead and then BBQ the shrimp and the tortillas so you don't miss out on any patio fun!

Author: Carolyn Hetke

5 from 1 vote

Cook ModePrevent your screen from going dark

Print Pin Facebook

Course: Main Dish

Cuisine: Mexican

Prep Time: 10 minutes mins

Cook Time: 7 minutes mins

Total Time: 47 minutes mins

Servings: 6 8" tortillas

Ingredients

• ▢ 1 lb Argentinian wild shrimp or other jumbo shrimp uncooked, peeled and deveined
• ▢ 1 tablespoon corn starch
• ▢ ½ teaspoon ground chipotle
• ▢ shredded lettuce or cabbage for garnish optional
• ▢ Lime Crema for garnish optional
• ▢ Lime wedges for garnish optional
• ▢ 6 mini tortillas about 4 ½"

Instructions

• Preheat the BBQ.
• Rinse and pat the shrimp dry.
• Mix cornstarch and chipotle in a sealable bag that will hold all the shrimp. Toss the shrimp to coat them.
• Let the shrimp sit in the fridge about 30 minutes. This helps the coating adhere well. (You can do this well ahead of time if you like).
• BBQ shrimp over medium heat until opaque. Do not over cook. Mine took about 7 minutes for large shrimp.
• Warm tortillas on the grill.
• Rough chop the shrimp and divided them among the tortillas.
• Serve with Lime Crema, Pico de Gallo or condiments of your choice.

Notes

You can use any jumbo-size shrimp in this recipe. Smaller shrimp are not recommended because they can be dry and may fall through the grill.

Chipotle seasoning has an authentic flavour to it but you can add cornstarch to any Taco or Fajita seasoning.

The Lime Crema is also recommended but you could use a squeeze of fresh lime in some sour cream to thin it.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 16g | Fat: 2g | Cholesterol: 114mg | Sodium: 207mg | Fiber: 0.2g | Sugar: 0.03g

Tried this Recipe? Pin it for Later!Mention @TheWineLoverSki or tag #thewineloverski!