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:

519 calories

Dietary restrictions:

Low Carb Sugar Conscious

Daily value:

26%

Servings:

2
  • Fat 60g 93%
  • Carbs 33g 11%
  • Saturated 9g 43%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 42g
  • Polyunsaturated 8g
  • Protein 96g 192%
  • Cholesterol 730mg 243%
  • Sodium 926mg 39%
  • Calcium 403mg 40%
  • Magnesium 179mg 45%
  • Potassium 1,393mg 40%
  • Iron 5mg 29%
  • Zinc 7mg 43%
  • Phosphorus 1,096mg 157%
  • Vitamin A 19µg 2%
  • 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%
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