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 30g 46%
  • Carbs 16g 5%
  • Saturated 4g 21%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 21g
  • Polyunsaturated 4g
  • Protein 48g 96%
  • Cholesterol 365mg 122%
  • Sodium 463mg 19%
  • Calcium 201mg 20%
  • Magnesium 89mg 22%
  • Potassium 696mg 20%
  • Iron 3mg 14%
  • Zinc 3mg 22%
  • Phosphorus 548mg 78%
  • Vitamin A 10µg 1%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 34µg 8%
  • Vitamin E 5mg 23%
  • Vitamin K 19µg 24%
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