Grilled Shrimp Tacos

Matt Moore

Ingredients

  • 1 Pound  medium shrimp, peeled and deveined
  • 1/4 Cup  extra-virgin olive oil
  •   Zest and juice from 1 lime
  • jalapeño, sliced
  • 1/4 Teaspoon  chili powder
  • 1/4 Teaspoon  cumin powder
  •   Kosher salt and freshly ground black pepper, to taste
  •   Soft flour tortillas, warmed
  •   Jack cheese, grated, for garnish
  •   Red cabbage, shredded, for garnish
  •   Cilantro, minced, for garnish
  •   Hot sauce, for garnish

Inspired by a dish served at Tower 7 in North Carolina, this shrimp recipe conjures up the fresh and exotic flavors of the beachside town and is simple and easy to make.

Directions

Combine and mix the first 7 ingredients into a large bowl and allow to sit for 30 minutes. Meanwhile, heat a grill pan over medium-high heat.

Add the entire contents of the bowl onto the grill pan and cook until shrimp are bright pink and firm, about 2-3 minutes.

Begin assembling tacos by adding a layer of cheese, followed by the shrimp, and the remaining ingredients on top of the tortillas. Serve immediately.

Notes

Click here to see more of Matt's recipes from Have Her Over For Dinner.

Nutrition

Calories per serving:

326 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free

Daily value:

16%

Servings:

2
  • Fat 58g 89%
  • Carbs 33g 11%
  • Saturated 8g 41%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 3g
  • Protein 5g 9%
  • Sodium 378mg 16%
  • Calcium 113mg 11%
  • Magnesium 20mg 5%
  • Potassium 195mg 6%
  • Iron 3mg 16%
  • Zinc 0mg 3%
  • Phosphorus 125mg 18%
  • Vitamin A 393IU 8%
  • Vitamin C 36mg 60%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 67µg 17%
  • Vitamin E 9mg 45%
  • Vitamin K 39µg 48%
  • Fatty acids, total monounsaturated 41g
  • Fatty acids, total polyunsaturated 7g
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