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Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

ByCaroline
Jump to Recipe· 4.5 from 13 reviews

Oh, you’ve got to try this Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe—it’s one of my absolute favorites for a quick and satisfying dinner that feels a bit fancy but without any fuss. The combination of smoky, juicy grilled shrimp paired with a creamy, spicy mayo really hits the spot, especially when you add those bright, crunchy fresh toppings. It’s like summer in every bite, and perfect for a casual weekend cookout or a weeknight when you want something fresh and flavorful without spending hours in the kitchen.

What really makes this Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe stand out is how versatile it is. You can customize the toppings and spice level to your liking, plus it comes together in under 40 minutes. I’ve made this recipe countless times for friends and family, and it’s always a hit—there’s just something about those little bursts of lime, the tang of the cheese, and the crunch of cabbage that makes it feel so satisfying. I honestly think once you try it, you’ll keep this recipe in your weekly rotation too.

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Why This Recipe Works

  • Simple, Bold Flavors: The smoked paprika and cayenne give shrimp a smoky kick, balanced perfectly by the creamy spicy mayo.
  • Quick to Make: Marinate for just 30 minutes, then grill for under 6 minutes, making dinner fast and impressive.
  • Fresh and Customizable: Crisp cabbage, tangy cheese, and zesty lime let you tailor each taco exactly how you like it.
  • Perfect for Any Occasion: Whether it’s a weeknight meal or weekend party, these tacos always wow guests and family alike.
The image shows four tacos arranged on a wooden board lined with brown paper, placed on a white marbled surface. Each taco has two soft, warm corn tortillas with brown char marks. The bottom layer is shredded purple and green cabbage mixed with thin carrot strips, creating a colorful base. On top are three or more grilled shrimp with a reddish-orange seasoning. Fresh green cilantro leaves are scattered inside and on top of the tacos. A light orange creamy sauce is drizzled over the shrimp and vegetables in a zigzag pattern. Lime wedges are placed inside some tacos and on the board. To the top left side, there are extra grilled shrimp skewered on wooden sticks. A small white bowl with black pepper stands near the top center. Half sliced avocados with the seed show on the right side of the image. A wooden spoon with the sauce rests on the board near the tacos. The photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe plays an important role. From the spiced marinade’s smoky warmth to the fresh crunch of the cabbage and the creamy heat in the mayo, it all comes together in perfect harmony. Don’t overlook the quality of your shrimp—the better the shrimp, the better the tacos!

  • Shrimp: I recommend large or extra-large shrimp for the perfect bite size that grills quickly without drying out.
  • Garlic: Adds a depth of flavor to the marinade, making every shrimp tasty and fragrant.
  • Lime Juice: The acidity brightens the shrimp and balances out the richness of the mayo and butter.
  • Smoked Paprika & Cayenne: These spices pack smoky heat, crucial to creating the tacos’ bold flavor profile.
  • Butter and Olive Oil: They help keep the shrimp tender while adding richness during grilling.
  • Mayonnaise and Greek Yogurt: Combine for a creamy, tangy base that holds the spice and onion powder perfectly.
  • Hot Sauce: Use your favorite, I like Frank’s or Valentina for just the right kick in the spicy mayo.
  • Coleslaw or Cabbage: This provides crunch and freshness, which contrast so nicely with the tender shrimp.
  • Cotija or Feta Cheese: Adds a salty, creamy touch that lifts the whole taco.
  • Lime Wedges, Radish & Cilantro: These fresh toppings add zesty, bright flavor and color.
  • Tortillas: Corn or wheat tortillas work—pick based on your preference or what you have on hand.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe is how easily you can make it your own. Whether you like it mild, super spicy, loaded with extra veggies, or topped with a different kind of cheese, there’s room to tweak it without losing what makes the recipe great.

  • Variation: Some days, I swap regular mayo for avocado mayo for a creamier, heart-healthier sauce, and it tastes just as good.
  • Vegetarian Option: Substitute shrimp with grilled halloumi or marinated portobello mushrooms for the same smoky vibes.
  • Seasonal Twist: Add diced mango or pineapple for a tropical touch, especially lovely in summer.
  • Spice Level: Adjust cayenne and hot sauce amounts to dial up or down the heat—you control the burn!

Step-by-Step: How I Make Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

Step 1: Prep & Marinate the Shrimp

Start by rinsing your shrimp and patting them dry (this helps the marinade stick better). Toss them in a bowl with minced garlic, lime juice, cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and pepper. Cover and let them marinate in the fridge for 30 minutes. Trust me, this step really infuses the shrimp with flavor—it’s worth the wait!

Step 2: Make the Spicy Mayo Sauce

While the shrimp are marinating, whisk together mayonnaise, Greek yogurt, hot sauce, and onion powder. Pop this sauce in the fridge for at least 15 minutes so the flavors meld. Pro tip: this sauce doubles as a great dip for chips, so make extra!

Step 3: Grill the Shrimp

Preheat your grill to medium-high, or heat a nonstick pan if you’re indoors. Thread shrimp onto skewers for easy flipping. Grill each side for 2-3 minutes until pink and slightly charred—don’t overcook or they get rubbery. If you use a pan, cook 1-2 minutes per side. Removing tails before eating is easiest, but I usually leave them on to keep shrimp juicy while cooking.

Step 4: Assemble the Tacos

Warm your tortillas, then layer in shredded cabbage or coleslaw mix, a few shrimp, thinly sliced radish, red onion, a sprinkle of cotija or feta cheese, and a handful of fresh cilantro. Drizzle with the spicy mayo sauce and a squeeze of fresh lime. That’s it—tacos ready to enjoy!

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Tips from My Kitchen

  • Marinate for Flavor Depth: Even though 30 minutes is enough, I sometimes marinate up to an hour for a stronger flavor punch.
  • Don’t Skip the Butter: Adding melted butter to the marinade keeps the shrimp juicy and gives a lovely richness.
  • Use Wooden Skewers Soaked in Water: This prevents them from burning when grilling, making cleanup easier and safer.
  • Watch Your Cook Time: Shrimp cook fast—overcooking is my biggest mistake here, so keep your eye on them to stay juicy and tender.

How to Serve Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

Two grilled shrimp tacos are placed on a white speckled plate on a white marbled surface. Each taco has two layers of slightly charred, warm flatbread folded open. Inside, there is a layer of shredded red and white cabbage mixed with thin sliced carrots and pink pickled onions, topped with cooked shrimp that are orange with a light char, fresh green cilantro leaves, and a zigzag drizzle of creamy pale orange sauce. A wedge of lime sits on the side of the bottom taco, and extra lime wedges and shredded cabbage mix are visible nearby. The overall scene is bright and colorful with a fresh, summery look photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with fresh cilantro leaves because they add a burst of green freshness that complements the spicy mayo so well. A generous squeeze of lime juice right before eating brightens the flavors beautifully. Thin slices of radish add a peppery crunch, while crumbled cotija cheese gives a savory, salty balance that takes these tacos to the next level.

Side Dishes

These shrimp tacos pair wonderfully with simple sides like Mexican street corn, a fresh mango salsa, or even just tortilla chips and guacamole. On busy nights, I love serving them alongside a quick avocado salad or roasted sweet potatoes for a bit of heartiness.

Creative Ways to Present

For parties or special occasions, I arrange the tacos on a long platter layered with cabbage leaves underneath to catch drips and garnish with edible flowers for a stunning presentation. You could also serve the shrimp off the skewers with toppings and sauces on the side for a “build-your-own-taco” bar—guests love that kind of interactive meal.

Make Ahead and Storage

Storing Leftovers

Leftover grilled shrimp work well stored in an airtight container in the fridge for up to 2 days. I usually keep the toppings and tortillas separate to avoid sogginess. When assembled freshly, the tacos stay crisp and delicious.

Freezing

I don’t recommend freezing fully assembled tacos, but the grilled shrimp can be frozen in a single layer on a baking sheet first, then transferred to freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the shrimp gently in a skillet over medium-low heat just until heated through to avoid rubberiness. Toast tortillas separately. Reassemble with fresh toppings and mayo sauce for a near-fresh taste.

FAQs

  1. Can I use frozen shrimp for this recipe?

    Absolutely! I usually use frozen, peeled, and deveined shrimp—just make sure you thaw them fully and pat them dry before marinating to get the best flavor and texture.

  2. What if I don’t have a grill?

    No worries! A nonstick skillet or grill pan works great too. Just cook the shrimp over medium-high heat for about 1-2 minutes per side until pink and slightly charred.

  3. How spicy are these tacos?

    The heat mainly comes from cayenne and hot sauce in the spicy mayo. If you want milder tacos, reduce the cayenne and use less hot sauce. You can always add more spice later!

  4. Can I make the spicy mayo in advance?

    Yes! The spicy mayo actually tastes better after sitting for at least 15-30 minutes, so making it ahead and refrigerating works perfectly.

  5. What tortillas work best for shrimp tacos?

    Corn tortillas are traditional and add great flavor, but wheat tortillas work just as well if you prefer a softer option. Warm them up briefly before assembling for the best texture.

Final Thoughts

This Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe holds a special place in my kitchen because it’s easy, fresh, and just downright delicious every single time. Sharing it feels like sharing a little piece of summer, no matter the season. I hope you give it a try soon—I promise you’ll enjoy how quickly it comes together and the many ways you can make it your own. Once you do, you’ll find it hard to go back to plain old tacos.

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Grilled Shrimp Tacos with Spicy Mayo and Fresh Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 36 minutes
  • Yield: 10 tacos
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Halal
Print Recipe

Description

Delicious and flavorful grilled shrimp tacos perfect for a quick and satisfying meal. Marinated shrimp grilled to perfection, topped with a creamy spicy mayonnaise sauce and fresh toppings like cabbage, radish, and cheese, all wrapped in warm tortillas.

Ingredients

Units Scale

Shrimp

  • 1 pound large or extra large shrimp, thawed

Shrimp Marinade

  • 1 tablespoon garlic, minced
  • 1 teaspoon lime juice
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 2 tablespoons butter, melted
  • 1 teaspoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Sauce

  • 1/4 cup mayonnaise
  • 2 teaspoons Greek yogurt
  • 1 teaspoon hot sauce (such as Frank’s or Valentina)
  • 1 teaspoon onion powder

Optional Items for Serving

  • Coleslaw mix or shredded cabbage
  • Cotija or feta cheese crumbles
  • Lime wedges
  • Radish, sliced
  • Red onion, sliced
  • Corn or wheat taco size tortillas
  • Cilantro

Instructions

  1. Prepare the Shrimp: Rinse and pat dry the shrimp, keeping tails on for grilling. Removing tails after cooking is optional.
  2. Make the Marinade: In a large bowl, combine minced garlic, lime juice, ground cayenne, smoked paprika, cumin, melted butter, olive oil, salt, and black pepper. Toss the shrimp in the marinade until fully coated. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Prepare the Spicy Sauce: In a small bowl, mix mayonnaise, Greek yogurt, hot sauce, and onion powder. Chill in the refrigerator for 15-30 minutes to blend the flavors.
  4. Preheat Grill: Heat the grill to medium-high heat to ensure quick cooking without drying out the shrimp.
  5. Grill the Shrimp: Thread the marinated shrimp onto wooden skewers. Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through. Alternatively, cook the shrimp in a nonstick pan over medium-high heat for 1-2 minutes per side.
  6. Remove Tails: After cooking, remove the shrimp tails for easier eating if desired.
  7. Assemble Tacos: Warm the tortillas and fill each with cabbage or coleslaw mix, a few shrimp (3-4), sliced radishes, red onion, cilantro, and cheese crumbles. Drizzle the spicy mayonnaise sauce on top and garnish with lime wedges.

Notes

  • For added flavor, marinate the shrimp longer but avoid exceeding 1 hour to prevent texture changes.
  • Wooden skewers should be soaked in water for 30 minutes to prevent burning on the grill.
  • Substitute Greek yogurt with sour cream for a richer sauce if preferred.
  • You can grill shrimp without skewers by placing them on a grill pan or using a grilling basket.
  • Use gluten-free tortillas to make this recipe gluten-free.
  • Make the tacos ahead by preparing all components and assembling just before serving to keep tortillas from getting soggy.

Nutrition

  • Serving Size: 1 taco
  • Calories: 180 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 90 mg

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