Lemonade Marinated Grilled Shrimp Tacos
These Lemonade Marinated Grilled Shrimp Tacos are bright, fresh, and packed with flavor! The shrimp are quickly marinated in a simple lemonade-based mixture with AE Dairy No Added Sugar Lemonade, garlic, olive oil, and spices, then grilled until lightly charred and juicy. Layered into warm tortillas with a crisp cabbage slaw and finished with a creamy lemonade sauce for the perfect balance!
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
Serving: 1servingCalories: 298kcalCarbohydrates: 9gProtein: 33gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 319mgSodium: 1705mgPotassium: 436mgFiber: 1gSugar: 3gVitamin A: 1256IUVitamin C: 22mgCalcium: 205mgIron: 1mg