These Grilled Shrimp Tacos with Avocado Salsa are a simple dinner when you want something fresh, flavorful, and easy to put together. The shrimp are coated with a smoky, lightly spicy seasoning blend and grilled until just cooked through, then tucked into warm tortillas with creamy avocado salsa.
The avocado salsa adds a fresh contrast to the seasoned shrimp, with avocado, tomato, red onion, cilantro, and lime bringing plenty of brightness to every bite. You can have the shrimp marinated and ready while you prepare the salsa, so most of the cooking happens in just a few minutes.
Serve these tacos for a weeknight dinner, casual summer meal, or taco night with your favorite toppings and sides. They are also easy to customize with extra lime, sliced jalapeño, shredded cabbage, or a little hot sauce.
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Quick Recipe Snapshot
| Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 8 minutes |
| Total Time | 28 minutes |
| Servings | 4 |
| Course | Dinner |
| Cooking Method | Grilling |
Why You’ll Want to Make This
- Quick cooking: Shrimp cook on the grill in only a few minutes.
- Fresh topping: Avocado salsa adds creamy, juicy, and citrusy flavor.
- Simple preparation: The shrimp need only a short seasoning step before grilling.
- Easy to customize: Add cabbage, jalapeño, hot sauce, or your favorite taco toppings.
- Great for taco night: Put everything on the table and let everyone build their own tacos.
- Good for warm-weather meals: Grilling keeps the cooking simple while adding a lightly smoky flavor.
Ingredients
For the Grilled Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails removed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon fresh lime juice
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 cup diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely diced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
For Serving
- 12 small flour or corn tortillas
- 1 cup finely shredded green cabbage
- 1 lime, cut into wedges
- 1/4 cup sour cream, optional
- Hot sauce, optional
Ingredient Notes
Shrimp
Large shrimp work well because they are easy to season and grill without cooking too quickly. Fresh or properly thawed frozen shrimp can both be used.
Pat the shrimp dry before seasoning. Excess moisture can make it harder for the seasoning and oil to coat the shrimp evenly.
Chili Powder and Smoked Paprika
Chili powder gives the shrimp a mild savory heat, while smoked paprika adds a deeper smoky flavor. If you prefer less heat, leave out the cayenne rather than removing the chili powder.
Avocados
Use ripe avocados that yield slightly when gently pressed. Very soft avocados can become mushy when mixed, so dice them carefully and fold them into the salsa near the end.
Tomatoes
Roma tomatoes are a good choice because they are relatively firm and have less liquid than very juicy tomatoes. Remove excess seeds if your tomatoes are especially watery.
Jalapeño
Remove the seeds and inner ribs for a milder salsa. Leave some in if you want more heat.
Tortillas
Both corn and flour tortillas work. Warm them just before serving so they are flexible and less likely to crack when folded.
How to Make Grilled Shrimp Tacos with Avocado Salsa
1. Prepare the Shrimp
Pat the shrimp dry with paper towels and place them in a medium bowl.
Add the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, cayenne pepper if using, and lime juice.
Toss gently until every shrimp is evenly coated.
Let the seasoned shrimp sit for 10 minutes while you prepare the avocado salsa.
Tip: Don’t leave the shrimp sitting in the lime juice for a long time before grilling because the acid can start changing the texture of the shrimp.
2. Make the Avocado Salsa
Add the diced avocados, diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt to a bowl.
Gently fold everything together with a spoon. Avoid vigorous stirring because the avocado should remain in small pieces rather than turning into a dip.
Taste and add a little more lime juice or salt if needed.
Set the salsa aside while you grill the shrimp.
3. Preheat the Grill
Preheat an outdoor grill or grill pan to medium-high heat, about 400–450°F.
Lightly oil the grill grates if needed to reduce sticking.
Make sure the grill is properly heated before adding the shrimp. A hot cooking surface helps the shrimp develop lightly browned edges without requiring a long cooking time.
4. Grill the Shrimp
Place the shrimp on the hot grill in a single layer.
Grill for about 2–3 minutes per side, depending on their size.
Turn them once the bottoms have developed grill marks and the shrimp are beginning to turn opaque.
The shrimp are ready when they are opaque throughout, firm, and curled into a loose C shape. Avoid cooking them until they form a very tight O shape, which can indicate overcooking.
Remove the shrimp from the grill immediately once they are cooked.
5. Warm the Tortillas
Warm the tortillas on the grill for about 15–30 seconds per side, just until they are soft and flexible.
Keep the warmed tortillas covered with a clean kitchen towel while you finish assembling the tacos.
6. Assemble the Tacos
Place a small amount of shredded cabbage in each warm tortilla.
Add grilled shrimp and spoon the avocado salsa over the top.
Finish with a squeeze of fresh lime and, if desired, add sour cream or hot sauce.
Serve immediately while the shrimp are warm and the avocado salsa is fresh.
Recipe Tips
- Pat the shrimp dry first. This helps the oil and seasoning cling to the surface.
- Don’t overcook the shrimp. They cook quickly, especially on a hot grill.
- Cut the avocado into medium-sized pieces. Very small pieces can break apart when mixed.
- Make the salsa close to serving time. This keeps the avocado looking fresh and prevents it from sitting in liquid for too long.
- Warm the tortillas. Soft tortillas make the tacos easier to fold and eat.
- Don’t overcrowd the grill. Leave enough room between the shrimp for even cooking.
- Use a hot grill. A properly preheated grill gives the shrimp better color and helps them cook quickly.
- Serve immediately. The contrast between warm shrimp, cool avocado salsa, and soft tortillas is best when assembled fresh.
Variations & Substitutions
Make Them Spicier
Add extra diced jalapeño to the avocado salsa or finish the tacos with your favorite hot sauce.
Use Flour or Corn Tortillas
Corn tortillas give the tacos a more traditional taco texture, while flour tortillas are soft and flexible. Use whichever you prefer.
Add Crunch
Increase the amount of shredded cabbage or add thinly sliced radishes for extra crunch.
Add a Creamy Topping
Drizzle the tacos with sour cream or a simple lime-sour-cream mixture.
Try a Different Protein
The same taco assembly can be used with grilled chicken or grilled fish, although the cooking time will need to be adjusted for the different protein.
Skip the Cayenne
For a milder version, simply leave out the cayenne pepper while keeping the chili powder and smoked paprika for flavor.
What to Serve With Grilled Shrimp Tacos
- Mexican-style rice: A simple rice side makes the tacos a more filling dinner.
- Black beans: Their earthy flavor works well with the fresh avocado salsa.
- Corn salad: A fresh corn side adds sweetness and crunch.
- Tortilla chips and salsa: An easy choice for a casual taco night.
- Grilled vegetables: Peppers, onions, or zucchini work well alongside the smoky shrimp.
- Extra lime wedges: Fresh lime brightens the shrimp and avocado salsa just before serving.
Make-Ahead, Storage & Reheating
Can You Make Them Ahead?
You can prepare the shrimp seasoning mixture and chop most of the salsa ingredients ahead of time. For the best texture, dice the avocado and combine the salsa shortly before serving.
The shrimp can be seasoned up to about 1 hour before grilling and kept covered in the refrigerator.
How to Store Leftovers
Store leftover grilled shrimp and avocado salsa separately in airtight containers in the refrigerator.
The shrimp are best used within 2 days, while the avocado salsa is best eaten the same day for the freshest texture and color.
Can You Freeze Them?
The grilled shrimp can be frozen, but the avocado salsa should not be frozen because the avocado and fresh vegetables can become watery and soft after thawing.
To freeze the shrimp, let them cool completely, place them in an airtight freezer-safe container or bag, and freeze for up to 2 months.
How to Reheat the Shrimp
Thaw frozen shrimp in the refrigerator overnight if possible.
Reheat refrigerated shrimp gently in a skillet over medium-low heat for a few minutes, just until warmed through. Avoid prolonged heating because shrimp can become tough.
Make a fresh batch of avocado salsa rather than reheating the salsa.
Grilled Shrimp Tacos with Avocado Salsa
Cuisine: Mexican-InspiredDifficulty: Easy4
servings20
minutes8
minutes380
kcal28
minutesJuicy grilled shrimp, warm tortillas, and fresh avocado salsa come together for an easy dinner packed with bright, fresh flavor.
Ingredients
Large shrimp, peeled and deveined, tails removed
Olive oil
Chili powder
Smoked paprika
Ground cumin
Garlic powder
Kosher salt
Black pepper
Cayenne pepper (optional)
Fresh lime juice
Ripe avocados, diced
Roma tomatoes, diced
Red onion, finely diced
Fresh cilantro, chopped
Jalapeño, seeded and finely diced
Fresh lime juice
Kosher salt
Small flour or corn tortillas
Green cabbage, shredded
Lime wedges
Sour cream (optional)
Hot sauce (optional)
Directions
- Pat shrimp dry, toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, cayenne (if using), and lime juice. Let sit 10 minutes.
- Combine diced avocado, tomato, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Gently fold together — avoid mashing. Set aside.
- Preheat grill or grill pan to medium-high heat (400-450°F). Lightly oil the grates.
- Grill shrimp in a single layer for 2-3 minutes per side until opaque, firm, and curled into a loose C shape.
- Warm tortillas on the grill for 15-30 seconds per side, keeping them covered with a towel.
- Fill each tortilla with shredded cabbage, grilled shrimp, and avocado salsa. Finish with lime, sour cream, or hot sauce as desired. Serve immediately.
FAQs
Can I use frozen shrimp for these tacos?
Yes. Thaw the shrimp completely in the refrigerator and pat them very dry before seasoning and grilling.
How long should shrimp cook on the grill?
Large shrimp generally take about 2–3 minutes per side on a medium-high grill. Cooking time varies with shrimp size, so look for opaque flesh and a firm texture.
Can I make the avocado salsa ahead of time?
You can chop the ingredients ahead, but it is best to combine the avocado salsa shortly before serving. This helps maintain the avocado’s texture and fresh appearance.
Can I use corn tortillas instead of flour tortillas?
Yes. Corn tortillas work very well with grilled shrimp tacos. Warm them briefly before assembling so they are more flexible.
How can I make these shrimp tacos spicier?
Keep the cayenne pepper in the shrimp seasoning, add more jalapeño to the avocado salsa, or finish the tacos with hot sauce.
Can I use a grill pan?
Yes. Preheat the grill pan over medium-high heat and cook the shrimp for about 2–3 minutes per side.
What can I use instead of avocado salsa?
If you don’t have avocado, you can serve the shrimp with a fresh tomato salsa, cabbage slaw, or another taco topping. The avocado salsa, however, adds the creamy texture intended for this recipe.
Can I prepare the shrimp ahead of time?
Yes. Season the shrimp up to about 1 hour before cooking and keep them refrigerated until you’re ready to grill.
