Grilled Shrimp Tacos


8 tacos

Prep time


Cooking time


Total time




  • 1/2 cup Sour cream

  • 3 tablespoon mayonnaise

  • 3 tablespoon Milk

  • 1/2 teaspoon ground cumin

  • 1 1/2 pound shrimp (large, peeled)

  • 3 tablespoon Butter (melted)

  • 2 clove garlic (large cloves, minced)

  • 4 limes (cut into quarters)

  • 1/2 teaspoon kosher salt

  • 8 6-inch corn tortillas

  • 3 cup finely shredded green cabbage (2 – 3 cups)

  • 1 bottled green tomatillo salsa


  • Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  • Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic.
  • Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
  • Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp.
  • Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  • To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.


  • Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the Total Times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
  • Suck it, Trebek (RIP)
  • Garnish with fresh green onions and cilantro