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!
Servings: 6 8" tortillas
Calories: 100kcal
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