Sweet and Spicy Shrimp Tacos

Total Time:
35 min
20 min
15 min
  • 2 tablespoons light brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Finely grated zest from 2 limes
  • 1 1/2 pounds medium shrimp peeled, deveined and tails removed
  • 1/4 cup extra-virgin olive oil
  • 1/4 cups sour cream or Mexican crema
  • 1/4 head cabbage, cored and shredded ( about 4 cups)
  • Kosher salt and freshly ground black pepper
  • 12 corn tortillas
  • Fresh cilantro leaves, for serving
  • Lime wedges, for serving
  • 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.

  • 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.

  • 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.

  • 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

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  • Calories: 578

  • Total Fat: 22 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrates: 51 grams

  • Protein: 41 grams

  • Sodium: 549 milligrams

  • Cholesterol: 269 milligrams

  • Fiber: 8 grams

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