Argentinian Grilled Shrimp Tacos
Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time47 minutes mins
Course: Main Dish
Cuisine: Mexican
Servings: 6 mini tortillas
Calories: 100kcal
- 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"
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.
Calories: 100kcal | Carbohydrates: 5g | Protein: 16g | Fat: 2g | Cholesterol: 114mg | Sodium: 207mg | Fiber: 0.2g | Sugar: 0.03g