Grilled Shrimp Taco with BBQ Spice Rub Recipe: Fast, Light and You Can Grill Them Indoors! Plus A Cool Give Away
Recipe type: Main Dish
Cuisine: American
  • 1 pound fresh or frozen shrimp (31 to 40 count per pound) peeled and deveined
  • 12 bamboo skewers, optional
  • 3 to 4 tablespoons BBQ spice rub (recipe follows)
  • 2 tablespoons vegetable oil for grill pan
  • ½ head cabbage, shredded
  • 1 small can crushed pineapple, packed in pure juice or water
  • 1 large tomato, diced
  • ¼ onion, diced
  • 2 avocados, diced
  • 2 tablespoons cilantro, chopped
  • 4 ounces cotija cheese, crumbled (feta may be substituted)
  • 4 ounces Mexican Crema or sour cream
  • 2 limes cut into wedges
  • 16 fresh corn tortillas
  • 4 ounces of your favorite hot sauce (optional)
  • BBQ Spice Rub Recipe
  • 1 tablespoon dry mustard powder
  • 1 tablespoon ground cumin
  • 2 tablespoons smoked paprika
  • 2 tablespoons dry, ground garlic (not garlic salt)
  • 1 tablespoon Ancho Chile
  • 2 tablespoons New Mexico Chile Powder
  • 2 tablespoons dried, minced onion
  • 2 tablespoons dark brown sugar
  • 4 tablespoons sea salt or kosher salt (if table salt, use half as much)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons black pepper
  • 1 tablespoons celery salt
  1. Defrost frozen shrimp in the refrigerator.
  2. Mix together the BBQ spice rub. Spoon 3 tablespoons into a small bowl. Put remainder into a zip-loc bag and label with name and date. Sprinkle dry rub over the shrimp, turn the shrimp and sprinkle the other side. Cover with plastic wrap and set in the refrigerator until the other ingredients are ready.
  3. Open the can of pineapple and drain off most of the liquid.
  4. Chop all of the tomatoes, onion, cilantro and avocado. Mix together for a Pico de Gallo.
  5. Pour the Mexican Crema into a bowl and mix with a tablespoon of your favorite hot sauce.
  6. Remove the shrimp from the refrigerator. Put on skewers if desired.
  7. Heat a grill pan over medium high heat. Brush with oil. Grill the shrimp for about 4 minutes on each side or until they are no longer gray and translucent. This will depend on the size of the shrimp. Do not overcook.
  8. Remove the shrimp from heat and cover to keep warm.
  9. Heat the tortillas over the hot grill pan or in the microwave for 30 seconds to 1 minute.
  10. Assemble the tacos by spreading a little hot sauce or Mexican Crema on the tortillas. Spoon on avocado, Pico de Gallo, shredded cabbage and crushed pineapple.
  11. Place three to four shrimp on each taco.
  12. Top with a dollop of Mexican Crema or sour cream.
  13. Directions for Dry Rub
Recipe by Everyday Southwest at