These Grilled Shrimp Tacos are an easy and healthy way to enjoy a lighter version of tacos. Using a lettuce wrap instead of a tortilla helps keep this recipe low carb, gluten free, paleo, and Whole30 compliant. Piled with cabbage slaw and dressed with a tasty sauce, these tacos are ready for eating.
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I love a good seafood taco, and these shrimp tacos do not disappoint. The flavor of the shrimp is so good – a little smoky, slightly garlicky, and just salty enough. Pile it with some cool coleslaw and a bit of the special sauce and you’ve got a seriously tasty meal.
If you look through the steps, it seems like a lot. But honestly it goes very quickly and you won’t be disappointed. So let’s see how it’s done!
HOW TO MAKE GRILLED SHRIMP TACOS
STEP 1: MAKE THE SAUCE
Use a measuring cup and measuring spoons to measure the mayo, lime juice, smoked paprika, kosher salt, and garlic powder and pour them into either a mini food processor or small whisk and medium sized bowl. Stir (or blend) until well combined, then set aside.
STEP 2: MAKE THE SEASONING BLEND
Use measuring spoons to measure out the ingredients for the taco spice blend (kosher salt, paprika, garlic powder, cumin, and ground black pepper), then combine them in a small bowl. Set aside.
STEP 3: PREP THE SHRIMP
Get out a large bowl and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away.
Sprinkle the seasoning over the shrimp, then measure out the oil and drizzle it over the shrimp as well. Use your fingers to combine everything together, making sure each shrimp is as evenly coated as possible.
Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewers point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers.
Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another. You should be able to fit 7 or 8 onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).
STEP 4: GRILL THE SHRIMP
Heat the grill to 350 degrees F, then once it comes to temperature place the shrimp skewers on the grill. Close the lid and cook for 5 minutes, then flip the skewers (use an oven mitt to protect your hands!) and cook for another 2 minutes with the lid closed.
Check the shrimp and see if they are opaque all the way through and at an internal temperature of 145 degrees F. You’ll need to use a meat thermometer to check temperature – if you don’t have one, we’ve had a Thermapen for years and love it. The larger shrimp or the shrimp in cooler spots on your grill (like the front of the grill) may need another 2 to 4 minutes to cook all the way through.
STEP 5: MAKE THE COLESLAW & ASSEMBLE THE SHRIMP TACOS
While the shrimp are cooking, assemble the coleslaw. Place the cabbage mix in a large bowl and pour the dressing over it. Combine with a pair of tongs and set aside.
Once the shrimp are done cooking remove them from the grill and let cool for a minute or two (they’ll be very hot!). Then start assembling your tacos by taking a piece of butter lettuce, placing several shrimp on it (between 5 and 7 is where I usually land), and scooping a dollop of coleslaw on top. Drizzle a bit of the smoky sauce on it and enjoy!
You may have a couple of questions about grilled shrimp tacos – let’s get to those now.
HOW DO YOU SEASON GRILLED SHRIMP TACOS?
The first part of seasoning is making sure the shrimp isn’t wet, otherwise the seasoning won’t stick. Then place a little oil so the shrimp won’t stick the grill, then shake the seasoning over the shrimp. Rub it in with your hands so every surface of the shrimp is covered relatively evenly with oil and seasoning and you’re good to go!
ARE GRILLED SHRIMP TACOS HEALTHY?
This version is! Shrimp is a lean protein, then pairing it with a lettuce wrap instead of a taco shell or tortilla helps lower the carbs. Serving it with slaw on top give you an added veggie boost!
WHAT DO I SERVE WITH GRILLED SHRIMP TACOS?
There are lots of options! Check some of these out:
- Of course you’ll want to top it with coleslaw. I’ve given you a simple version in this recipe, but you could do a different coleslaw like my pineapple coleslaw or apple broccoli slaw.
- Serve it up next to some grilled veggies, like this grilled zucchini or even grilled fruit, like this grilled pineapple!
- A classic side dish would be potato salad, and this Instant Pot potato salad is a winner.
COOKING TIPS
- Be sure to wash your hands after touching the raw shrimp! Raw meat can make you sick and you will contaminate any surface you touch before washing your hands.
- Don’t try and flip the skewers with your hands! They’ll be very hot and you’ll burn yourself. Use an oven mitt (I love the Ove Glove) to do it.
- Get to know the hot spots on your grill. Most grills have certain spots that are hotter than others, meaning some bell peppers may be done before others. Likely hot spots are directly over flames and likely cooler spots are at the front of the grill (closer to the opening of the lid).
Ready to develop your grilling skills?
Tune in and listen to the newly launched Grill Like a Mother podcast from Hot Pan Kitchen author Taryn Solie.
PIN THESE GRILLED SHRIMP TACOS FOR LATER!
IF YOU’RE LOOKING FOR MORE GRILLING IDEAS, CHECK THESE OUT!
- Grilled Teriyaki Chicken (Whole30, Paleo, GF)
- Greek Lamb Skewers (Whole30, Paleo, GF)
- Asian Steak Marinade (GF)
- Teriyaki Chicken Kabobs (Whole30, Paleo, GF)
- Grilled Dijon Chicken (Whole30, Paleo, GF)
- Dry Rubbed Steak (GF)
OR IF YOU NEED SOME EASY GLUTEN FREE & WHOLE30 DINNER IDEAS, TAKE A LOOK AT THESE!
- Mexican Ground Beef Skillet
- Paleo Ground Beef Stroganoff
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Paleo Meatloaf Muffins
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.
If you make these Grilled Shrimp Tacos (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
Grilled Shrimp Tacos (Whole30, Paleo, GF)
Equipment
- A small whisk (or mini food processor)
- 10 12-inch metal skewers (or wooden)
- A grill
Ingredients
Smoky Sauce
- ½ cup mayo whole30 compliant
- Juice from ½ a small lime about 1 tbsp of juice
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ¼ tsp garlic powder
Tacos
- ¾ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp cumin
- ⅛ tsp ground black pepper
- 1 tbsp oil avocado or olive
- 20 ounces raw shrimp medium sized – peeled and deveined
- 1 head butter lettuce
Coleslaw
- 12 ounces coleslaw mix or plain cabbage
- ¼ cup coleslaw dressing whole30 compliant
Instructions
- First make the smoky sauce. Use a measuring cup and measuring spoons to measure the mayo, lime juice, smoked paprika, kosher salt, and garlic powder and pour them into either a mini food processor or small whisk and medium sized bowl. Stir (or blend) until well combined, then set aside.
- Next make the spice blend. Use measuring spoons to measure out the ingredients for the taco spice blend (kosher salt, paprika, garlic powder, cumin, and ground black pepper), then combine them in a small bowl. Set aside.
- Now prep the shrimp. Get out a large bowl and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away. Sprinkle the seasoning over the shrimp, then measure out the oil and drizzle it over the shrimp as well. Use your fingers to combine everything together, making sure each shrimp is as evenly coated as possible.
- Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewers point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers. Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another. You should be able to fit 7 or 8 onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).
- Next grill the shrimp. Heat the grill to 350 degrees F, then once it comes to temperature place the shrimp skewers on the grill. Close the lid and cook for 5 minutes, then flip the skewers (use an oven mitt to protect your hands!) and cook for another 2 minutes with the lid closed. Check the shrimp and see if they are opaque all the way through and at an internal temperature of 145 degrees F. The larger shrimp or the shrimp in cooler spots on your grill (like the front of the grill) may need another 2 to 4 minutes to cook all the way through.
- While the shrimp are cooking, assemble the coleslaw. Place the cabbage mix in a large bowl and pour the dressing over it. Combine with a pair of tongs and set aside.
- Once the shrimp are done cooking remove them from the grill and let cool for a minute or two (they’ll be very hot!). Then start assembling your tacos by taking a piece of butter lettuce, placing several shrimp on it (between 5 and 7 is where I usually land), and scooping a dollop of coleslaw on top. Drizzle a bit of the smoky sauce on it and enjoy!
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