We are loving this warm PNW summer, especially grilling almost every night. This easy grilled shrimp is so tasty and won’t overheat your kitchen. It’s super quick and the final dish is super fresh and light.
- 1 pound of shrimp, peeled and deveined
- Juice of one large lime
- 3 Tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- Corn tortillas
- Assorted taco toppings (cabbage, peppers, radish, avocado, cilantro, black beans)
Mix all marinade ingredients in small bowl and toss on shrimp for 10 minutes in the fridge. Cook shrimp on med/high grill 2-3 minutes per side, or until shrimp is light pink.
Heat corn tortillas for a minute or two on the grill grates, then assemble your tacos! We did cabbage, radish and carrot slaw with black beans, corn and avocado. Simply delicious! Xoxo