This post is sponsored by our friends at AE Dairy!
Get your spring and summer grilling started with these Lemonade Marinated Grilled Shrimp Tacos! Warm corn tortillas filled with a creamy cabbage slaw, grilled shrimp, crema sauce, fresh cilantro, and queso fresco. We’re using AE Dairy No Added Sugar Lemonde in our shrimp marinade for a citrusy, slightly sweet flavor. As well as in the lemonade crema sauce which is drizzled over top of the tacos and used in the slaw! This comd together in just minutes after marinating and is great on the grill.
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TL;DR (Quick Recipe Overview)
Recipe: Lemonade Marinated Shrimp Tacos with Slaw & Crema
Ready In: 40 minutes + marinade time
Difficulty: medium (store-bought short cuts can be used!)
Serves: 4 servings
Staple Ingredients: raw jumbo shrimp, AE Dairy No Added Sugar Lemonade, olive oil, chili lime seasoning, limes, corn tortillas, cabbage
What Makes It Special: Citrusy grilled shrimp layered into warm tortillas with crisp slaw and a crema, bringing together fresh and lightly smoky flavors in every bite. The lemonade marinade adds a subtle sweetness and acidity that really builds depth without overpowering the shrimp. I’ve always loved how citrus and seafood pair together, and this version proves just how simple and flavorful that combination can be.
Taco recipes are some of the most fun to come up with, similar to sandwiches, you can load just about anything into a tortilla! This flavor-packed shrimp tacos are great for late spring/summer and to get you outside and grilling. These are great for a quick weeknight dinner sincr the shrimp only need about 20-30 minutes to marinate and grill up quickly.
While the shrimp marinate you can prep the crema and slaw so everything is ready at the same time! Serve with a spicy jalapeno paloma or fresh margarita, pair with some steamed rice or a creamy guacamole and your taco night will be a hit.
Key Ingredients
Several of these ingredients are reused bewteen each of the different components!
- Corn or Flour Tortillas: Warmed before serving for the best texture. If using corn tortillas, give them a quick char or warm on the grill before using!
- Raw Jumbo Shrimp: Peeled and deveined. Larger shrimp stay juicy and hold up well to grilling. Make sure the shrimp are not pre-cooked.
- Olive Oil: Helps the marinade coat the shrimp evenly. Avocado oil works well here too.
- AE Dairy No Added Sugar Lemonade: Made with fresh squeezed lemons and no added sugar, it adds light sweetness and acidity to tenderize the shrimp and build flavor. We also use this for the crema sauce which is used in the slaw!
- Chili Powder: Brings a mild warmth and depth. Adjust to taste or swap with taco seasoning for a slightly different flavor.
- Kosher Salt: Enhances all the flavors.
- Paprika: Adds color and a subtle smoky note. Smoked paprika can be used for more depth.
- Fresh Lime Zest and Juice: Brightens everything up with fresh citrus flavor. Bottled lime juice can work in a pinch, but fresh is best!
- Garlic: Minced for a savory base. Garlic powder can be used if needed.
- AE Dairy Sour Cream: Creates a rich, creamy base for the sauce. Greek yogurt is a great substitute for a lighter option.
- Green and Red Cabbage: Adds crunch and color. A pre-shredded coleslaw mix works perfectly as a shortcut!
- Fresh Cilantro: Adds a bright, fresh finish. Leave it out if you’re not a fan.
- Queso Fresco: Crumbled for a light, slightly salty topping. Cotija or feta can be used instead.
How to Make The Shrimp Tacos
Let’s talk a little about how to make the marinated & grilled shrimp tacos (The printable instructions are in the recipe card below.)
Quick overview:
- Firstly, Marinate shrimp.
- Secondly, Make crema sauce, combine cabbage slaw.
- Then, Grill shrimp, assemble tacos.
- Add extra toppings and enjoy!
- In a large mixing bowl combine the shrimp, olive oil, lemonade, seasoning, garlic, and lime. Mix well, cover, and let marinate in the fridge for 30 minutes.
- In a medium mixing bowl combine sour cream, lemonade, lime zest, lime juice, chili powder. Mix to combine, adjust lemonade until desired consistency is reached, you want the sauce thin enough to drizzle.
- Preheat a gas grill over medium-high heat. Once the grill reaches about 400 degrees F, add the marinated shrimp, cook for 3-4 minutes per side depending on size. Shrimp should turn bright pink when done and temp around 135/140 degrees F. Remove from grill and set aside.
- In a large mixing bowl combine about 1/4 cup of the cream sauce with the shredded cabbage and cilantro. Toss to combine. Warm tortillas, top with the slaw, some grilled shrimp, a drizzle of the crema, fresh cilantro, and a crumble of queso fresco. Best enjoyed immediately!
Perfect Pairing: Chile Lime Blend
Zesty, smoky, and full of flavor, this blend adds the perfect balance of heat and citrus to everything from tacos to roasted veggies. Sprinkle it on shrimp, chicken, or corn for an instant boost of bold flavor that tastes fresh and bright every time.
Lemonade Marinated Grilled Shrimp Tacos
Equipment
Ingredients
- Corn or flour tortillas, warmed
- Fresh cilantro, for garnish
- Queso fresco cheese, crumbled
For the shrimp:
- 2 lbs. Raw jumbo shrimp, peeled and deveined
- 3 tbsp Olive oil
- 1/2 cup AE Dairy No Added Sugar Lemonade
- 1 tsp Chili powder
- 1/2 tsp Kosher salt
- 1/2 tsp Paprika
- 1 tsp Fresh lime zest
- 2-3 Garlic cloves, minced
For the crema:
- 8 ounces AE Dairy sour cream
- 1/4 cup AE Dairy No Added Sugar Lemonade
- 1 tsp Fresh lime zest
- 1 tsp Fresh lime juice
- 1/4 tsp Chili powder
For the slaw:
- 1/4 cup Crema sauce, from above
- 1 cup Green cabbage, shredded
- 1 cup Red cabbage, shredded
- Fresh cilantro, chopped
Instructions
- In a large mixing bowl combine the shrimp, olive oil, lemonade, seasoning, garlic, and lime. Mix well, cover, and let marinate in the fridge for 30 minutes.2 lbs. Raw jumbo shrimp, 3 tbsp Olive oil, 1/2 cup AE Dairy No Added Sugar Lemonade , 1 tsp Chili powder, 1/2 tsp Kosher salt, 1/2 tsp Paprika, 1 tsp Fresh lime zest, 2-3 Garlic cloves
- In a medium mixing bowl combine sour cream, lemonade, lime zest, lime juice, chili powder. Mix to combine, adjust lemonade until desired consistency is reached, you want the sauce thin enough to drizzle.8 ounces AE Dairy sour cream , 1/4 cup AE Dairy No Added Sugar Lemonade , 1 tsp Fresh lime zest, 1 tsp Fresh lime juice, 1/4 tsp Chili powder
- Preheat a gas grill over medium-high heat. Once the grill reaches about 400 degrees F, add the marinated shrimp, cook for 3-4 minutes per side depending on size. Shrimp should turn bright pink when done and temp around 135/140 degrees F. Remove from grill and set aside.
- In a large mixing bowl combine about 1/4 cup of the cream sauce with the shredded cabbage and cilantro. Toss to combine. Warm tortillas, top with the slaw, some grilled shrimp, a drizzle of the crema, fresh cilantro, and a crumble of queso fresco. Best enjoyed immediately!Corn or flour tortillas, Fresh cilantro, 1/4 cup Crema sauce, 1 cup Green cabbage, 1 cup Red cabbage, Fresh cilantro, Queso fresco cheese
Notes
- Don’t over-marinate the shrimp:
Because of the acidity in the lemonade and lime, 15–30 minutes is plenty. Any longer and the texture can start to break down. - High heat is key:
Whether you’re grilling or using a skillet, cook the shrimp quickly over high heat to get that light char without overcooking. Shrimp are done when they turn pink and temp at 135/140 degrees F. - Use a pre-shredded slaw mix to save time:
It’s a great shortcut and still gives you that fresh crunch if you don’t want to shred your own cabbage. - Warm your tortillas:
A quick char helps corn tortillas get more pliable and gives them a better flavor. Flour tortillas can also be used. - Make it your own:
Add cotija cheese, avocado, cilantro, or hot sauce depending on what you like.
Nutrition
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More Dinner Ideas
Recipe FAQs
Yes, just make sure they’re fully thawed and patted dry before marinating. Removing excess moisture helps the marinade stick and gives you a better sear.
Absolutely. A hot skillet works just as well. Cook over medium-high heat with a little oil for 2–3 minutes per side until opaque/pink and lightly charred.
15–30 minutes is ideal. The lemonade and lime are acidic, so longer marinating can start to affect the texture of the shrimp.
It adds a light sweetness and acidity that helps tenderize the shrimp while balancing the spices. It’s a simple way to build flavor quickly without needing a long marinade. AE Dairy No Added Sugar Lemonade is a great option made weith fresh squuzed lemons and no additional sugar.
Cotija cheese, avocado, extra cilantro, or even a little hot sauce all work really well here.
They have a mild kick from the seasoning, but you can easily adjust the heat by adding more or less spice.
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Cheers!
-Rachel
