Tex-Mex Grilled Shrimp Tacos

Tex-Mex Grilled Shrimp Tacos
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil; more for the grill
  • 1 medium clove garlic, minced
  • black pepper
  • 48 extra-jumbo shrimp (16 to 20 per lb.; about 2-½ lb. total), peeled and deveined
  • ¼ cup pineapple juice
  • ¼ cup soy sauce
  • 1 medium lime
  • + 3 more ingredients
    • Kosher salt and freshly ground
    • Toppings of your choice, such as: sliced avocado, tomatillo salsa, shredded iceberg lettuce, crumbled queso fresco, chopped ripe tomatoes, lime wedges
    • 15 6-inch fresh corn tortillas, preferably homemade

Soak sixteen 12-inch wooden skewers in water for 30 minutes. Meanwhile, prepare a high charcoal or gas grill fire. Spear 6 of the shrimp through their head and tail ends with one of the skewers; then spear the same six shrimp with another skewer about a third of the way from their back sides. Re...

View full recipe at Fine Cooking


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