clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Shrimp Tacos and Chili Lime Shrimp Taco Sauce

Grilled Shrimp Tacos with Creamy Cilantro Chili Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ben Myhre
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40
  • Yield: 4 tacos 1x
  • Category: Tacos
  • Method: Grilling
  • Cuisine: Mexican


So much flavor in these little Mexican treats. The best grilled shrimp tacos and chili lime shrimp taco sauce you can imagine! Get out your grill and start today!


Units Scale

For Chili Lime Shrimp Taco Sauce:

  • 1/2 cup Mexican cream or sour cream with a dash of milk.
  • 1/4 cup cilantro, copped
  • 12 serrano pepper, minced
  • 2 garlic cloves, minced
  • Juice from 2 limes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

For Shrimp Tacos:

  • 1 pound 16/20 deveined and deshelled shrimp
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cabbage
  • 4 flour tortillas


  1. Submerge 4 wood skewers in water to soak for 30 minutes (optional)
  2. Add shrimp, 2 tablespoons Olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper to container and mix
  3. Put in fridge until ready to skewer
  4. Add all sauce ingredients to a blender and blend well
  5. Put in container and refrigerate until ready to use
  6. Skewer 4 shrimp per skewer.
  7. Preheat grill to 450° Fahrenheit
  8. Place skewers on grill for 3 minutes with the cover on over direct heat
  9. Flip and grill for three more minutes with the cover on over direct heat
  10. Remove when done and temp hits 145 degrees Farenheight
  11. Add 4 shrimp to each taco
  12. On each tortilla lay ¼ cup cabbage
  13. Top with Creamy Cilantro Chili Sauce
  14. Serve


  • Make sure to have a clean grill. Cleaning your grill helps ensure that product doesn’t stick and results in a better overall end product.
  • Use a meat thermometer to ensure your shrimp reach the desired temp or the 145 Farenheit that the USDA indicates as the safe minimum.
  • The integers on packets of shrimp indicate the number of shrimp per pound. For example “16/20” indicates that there are between 16 and 20 shrimp per pound.
  • Purchase deveined shrimp for sure, but deshelled can also make it easier. Mind you, the shells can add flavor to recipes.
  • We use Serrano peppers, but you could try any pepper of similar size to either get a spicier or milder heat profile. Obviously, peppers taste different, as well.