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Grilled Shrimp Tacos
15 min prep time
8 min cook time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDCES, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Terry Doran; Food styling by Skyler Myers; Prop Styling by Madison Beck
How to Make Grilled Shrimp Tacos
Here’s a light and tasty summer taco recipe that’s great for a family dinner or the next time you have guests. These tacos are delicious as is, or with different toppings. Try pico de gallo, halved cherry tomatoes, sliced radishes, onion, shredded cabbage, or even half of a grilled peach.
15 min prep time
8 min cook time
4servings
1 taco
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Step-By-Step Instructions:
- Preheat an indoor or outdoor grill.
- In a small bowl, whisk together the yogurt, mayonnaise, and chili powder. Cover and keep in the refrigerator until needed.
- Skewer 3 ounces of shrimp on each skewer.
- In a small bowl, whisk together olive oil, garlic, lime juice, salt (optional) and pepper. Brush the shrimp with the marinade and grill for 3-4 minutes on each side until the shrimp are pink and just firm. Continue to brush with the marinade while grilling, using all of the marinade.
- Heat the corn tortillas briefly on the grill. Remove the shrimp from one skewer and place in a tortilla. Top the shrimp with 1/4 cup shredded lettuce, a heaping tablespoon of the reserved yogurt sauce, and 2 tablespoons of salsa verde, and about 2 teaspoons cheese. Repeat for the remaining three tacos.
Nutrition facts
4 Servings
-
Serving Size
1 taco
- Amount per serving Calories 220
-
Total Fat
8g
- Saturated Fat 1.6g
- Cholesterol 150mg
- Sodium 390mg
-
Total Carbohydrate
17g
- Dietary Fiber 2g
- Total Sugars 2g
- Protein 23g
- Potassium 380mg
- Phosphorous 330mg
Ingredients
Greek yogurt (plain, non-fat)
1/4 cup
light mayonnaise
2 tbsp
chili powder
1/2 tsp
shrimp (peeled and deveined)
12 oz
long bamboo skewers (soaked in warm water)
4
olive oil
1 tbsp
garlic (minced or grated)
2 clove
lime (juiced)
1
salt (optional)
1/2 tsp
black pepper (ground )
1/4 tsp
corn tortillas (6-inch)
4
lettuce (shredded)
1 cup
salsa verde (tomatillo salsa)
1/2 cup
cotija or feta cheese
2 1/2 tbsp
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