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Tex-Mex Grilled Shrimp Tacos

Scott Phillips

Yield: Yields 15 tacos

Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and tangy tomatillo salsa.


For the shrimp

  • 48 extra-jumbo shrimp (16 to 20 per lb.; about 2-1/2 lb. total), peeled and deveined
  • 3 Tbs. extra-virgin olive oil; more for the grill
  • Kosher salt and freshly ground
  • black pepper
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 1 medium clove garlic, minced
  • 1 medium lime

To serve the tacos

  • 15 6-inch fresh corn tortillas, preferably homemade
  • Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges

Nutritional Information

  • Nutritional Sample Size 1 taco (not including garnishes)
  • Calories (kcal) : 190
  • Fat Calories (kcal): 45
  • Fat (g): 4.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 120
  • Sodium (mg): 1075
  • Carbohydrates (g): 22
  • Fiber (g): 2
  • Protein (g): 16


Grill the shrimp

  • Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire.
  • Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Repeat with the remaining shrimp and skewers. Brush the shrimp with the olive oil and then season with 2 tsp. salt and a few grinds of pepper.
  • In a small bowl, combine the soy sauce, pineapple juice, and garlic. Finely grate the zest from the lime and add the zest to the soy sauce mixture; juice the lime and add the juice and the juiced peels. Set aside 3 Tbs. of the mixture in another small bowl.
  • Oil the grill grates. Put the shrimp on the grill in a single layer. Cook, covered, turning once and brushing a few times with the larger amount of soy sauce mixture, until just cooked through, 6 to 8 minutes.

To serve

  • Brush the shrimp with the reserved soy sauce mixture, remove the shrimp from the skewers, and serve with the tortillas, letting guests assemble their own tacos with the toppings of their choice.

Make Ahead Tips

You can prep and skewer the shrimp and mix the sauce up to a day ahead; refrigerate both in airtight containers.


Rate or Review

Reviews (2 reviews)

  • emeinig | 09/05/2015

    I made this for a cottage lunch and it was excellent. Next time I would not season the shrimp with salt as even with reduced sodium soy sauce in the marinade I felt the end result was too salty. Definitely a keeper!

  • AmyBick | 08/20/2011

    Terrific flavors and super easy to make.

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