Tracy and I have been full of surprises lately. We planned a “dude trip” for our husbands and a few friends this weekend, secretly organizing it on Mother’s Day and keeping it quiet until Father’s Day. It wasn’t a fluke that we pampered some of the guys from Stay Fit Mom before the More Than Macros Retreat next month — and it wasn’t a fluke that we served these incredible grilled shrimp tacos for dinner.
These grilled shrimp tacos were such a hit that our guys went back for seconds. Tacos are an easy crowd-pleaser: they’re fast to prepare, quick to cook, and everyone can customize them to taste. Popular toppings include diced onions, shredded cabbage, chopped tomatoes, fresh cilantro, sliced avocado, sour cream, and crumbled feta.
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Be sure to pick up bamboo skewers when you shop — they make grilling jumbo shrimp much easier and help prevent shrimp from falling through the grates. If you skip the skewers, you risk losing a few to the fire while flipping.
For this recipe you’ll need about 2 pounds of raw jumbo shrimp. If using frozen shrimp, thaw them under cool running water before peeling and skewering. Once the shrimp are threaded on skewers, coat them generously with the seasoning blend so every piece is well flavored.
I grilled these on a Traeger at 225°F for around 20 minutes until they turned pink. On a traditional gas or charcoal grill, cook for 3–4 minutes per side over medium-high heat, or until the shrimp are opaque and pink. Avoid overcooking — shrimp that cook too long will become dry and rubbery.
For the taco sauce I combined all ingredients directly in a zip-top bag and mixed them by squeezing the bag. When ready to serve, snip one corner and drizzle the sauce right onto the tacos for easy, mess-free application.
To easily log this meal in MyFitnessPal, search for “Stay Fit Mom Shrimp Tacos.” If you add extra taco sauce, search for “Stay Fit Mom Taco Sauce” to track those additional grams. The sauce macros are listed per gram, so you can set your plate on a food scale, zero it, and drizzle to measure precisely.
We love seeing Stay Fit Mom recipes in your kitchen. Share your creations on Instagram and tag @stayfitmom_Krista and @stayfitmom_Tracy. You can also follow us on Pinterest for more recipe ideas.
Grilled Shrimp Tacos
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Ingredients
For the Shrimp
- 2 Pounds Raw Jumbo Shrimp
- 8-10 Bamboo Skewers
- 1/2 Tablespoon Paprika
- 1 Teaspoon Cumin
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Oregano
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Kosher Salt
- 1/8 Teaspoon Cayenne Pepper
For the Taco Sauce
- 1/4 Cup Low Fat Mayonnaise
- 1/4 Cup Low Fat Sour Cream
- 2 Teaspoons Minced Garlic
- 1/4 Teaspoon Salt
- Small Pinch of Pepper
- Small Pinch of Cayenne Pepper
- Juice of 1 Lime
For the Tacos
- Corn Tortillas (we used Guerrero)
- Red Cabbage
- Red Onion
- Tomatoes
- Cilantro
- Avocado
- Fat Free Feta Cheese
Instructions
For the Shrimp
- Soak bamboo skewers in water for at least 30 minutes.
- Mix all seasoning spices together in a small bowl or a zip-top bag.
- Peel and remove tails from shrimp. Make sure shrimp are fully thawed for even cooking.
- Thread 4–5 shrimp onto each skewer and arrange on a baking sheet.
- Generously coat shrimp on both sides with the seasoning blend.
- Grill over medium-high heat for 3–4 minutes per side, or until shrimp turn pink. On a Traeger cook at 225°F for 15–20 minutes.
For the Taco Sauce
- Combine sour cream, mayonnaise, minced garlic, salt, pepper, cayenne, and lime juice. Mix until smooth.
For the Tacos
- Warm corn tortillas in the microwave or over a gas stovetop.
- Chop and prepare all toppings.
Assemble the Tacos
- Place three warmed corn tortillas on a plate.
- Top each tortilla with a bit of cabbage, diced tomatoes, cilantro, and red onion.
- Add two jumbo shrimp to each taco.
- Finish with about 20 g sliced avocado, 8 g feta, and roughly 20 g of the taco sauce per taco, or adjust to taste.
Notes
Nutrition
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