Zesty Grilled Shrimp Tacos
Ingredients
The shrimp
-
1
pound
raw shrimp peeled + deveined
-
¼
cup
olive oil
-
1
each
lemon (juice + zest)
-
1
each
lime (juice + zest)
-
2
cloves
garlic (minced or grated)
-
1
teaspoon
smoked paprika
-
½
teaspoon
chipotle chili powder
-
½
teaspoon
cumin
-
1
teaspoon
salt
-
1
cup
watermelon (diced)
-
6-8
each
flour or corn tortillas (warmed)
-
to taste
quinoa or rice (for serving)
-
to taste
fresh cilantro and basil (chopped for serving)
South of the Border Corn and Cotija Salsa
-
½
cup
Cotija cheese (crumbled, may sub feta cheese)
-
1
ear
grilled corn (kernels removed)
-
1
each
avocado (diced)
-
1
each
jalapeno (seeded + diced)
-
¼
cup
basil (chopped)
-
¼
cup
cilantro (chopped)
-
½
each
lime (juice)
Instructions
- Marinate the shrimp with olive oil, lemon juice and zest, lime juice and zest, garlic, smoked paprika, chipotle chili powder, cumin, and salt for 15-30 minutes.
- Prepare the salsa by combining Cotija cheese, corn, jalapeno, basil, cilantro, and lime juice in a bowl. Gently stir in diced avocado and refrigerate.
- Preheat the grill or grill pan to high heat. If using skewers, thread the shrimp onto them.
- Grill the shrimp for 3-4 minutes per side until cooked through and lightly charred. Optionally brush with leftover marinade.
- Assemble the tacos by placing quinoa or rice in warmed tortillas, adding watermelon and grilled shrimp, then topping with salsa and garnishing with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
627
Total fat
30g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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