Grilled Louisiana Shrimp Tacos

Main Course

Recipe adapted from Louisiana Seafood for Life

Makes 8 (6-inch) tacos



  • ¼ cup fresh lime juice
  • ¼ cup chopped cilantro
  • 2 cups tomato juice
  • 1 cup chopped red onion
  • 1 tablespoon chili powder, Ancho preferred



  • ½ cup jarred Salsa Verde
  • ½ cup low fat sour cream


Grilled Shrimp Tacos

  • 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
  • salt and pepper to taste
  • 8 6-inch corn taco shells
  • ½ pound red cabbage, shredded
  • 1 cup cilantro, chopped
  • lime wedges for serving
  • 8 metal skewers for grilling

Grilled Shrimp Tacos

Grilled shrimp tacos 

Click image to enlarge



In a non-reactive container, combine all ingredients for marinade; chill and reserve.


Combine salsa verde and sour cream; chill and reserve.


Place shrimp in marinade; toss to combine. Refrigerate for about 20 minutes.

Preheat grill to high.

Drain shrimp and thread onto skewers, 3 per skewer. Season to taste with salt and pepper. Grill shrimp, 1 to 2 minutes per side, until just cooked through. Let diners assemble tacos as desired.

Meanwhile, heat taco shells.

Fill each shell with three shrimp; top with shredded cabbage, chopped cilantro, and salsa verde/sour cream sauce. Serve at once; pass lime wedges.


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