Grilled shrimp tacos with a fresh mango, avocado, red onion, jalapeño and lime salsa.
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It’s Labor Day weekend and the unofficial end of summer vacation (although school started a few weeks ago for some kids!). I’m still looking for ideas on what to grill this weekend.
A few tips for perfectly grilled shrimp. Use large shrimp first, they retain their moisture better on the grill and won’t dry out when cooked on high heat.
If using frozen shrimp, thaw them in salt-cold water. The water helps them thaw quickly, and the salt in the water helps keep the natural salt in the shrimp from leaching out.
Finally, use two skewers at a time to thread the shrimp. That way the shrimp won’t flip over when you turn them on the grill and they’re less likely to fall off while grilling. Here is a very short (12 second) video on how to thread the shrimp onto skewers:
Have a nice weekend!
Grilled Shrimp Tacos with Mango Avocado Salsa
Large shrimp grill best (they dry out less). Look for 16/20 shrimp (that’s 16-20 shrimp per pound). Do not attempt to grill shrimp smaller than 26/30.
For convenience, we recommend using peeled and deveined shrimp. But you really get the best taste if you leave the skin on while grilling. You can cut open the back with sharp scissors and devein them before grilling if you want to leave the skins on. The shrimp absorb the flavor from the cooking bowl and retain moisture better.
We thaw shrimp in salty cold water because soaking in water is the fastest way to thaw shrimp, and soaking the shrimp in plain water will leach out the natural salt in the shrimp. The salty water helps the shrimp retain their natural salt.
Special equipment required: skewers for grilling, if bamboo, soak in water for an hour
ingredients
Grilled Shrimp:
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1 lb shrimp (count 16/20) peeled and deveined (frozen is fine)
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1 quart water (4 cups)
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1 tablespoon kosher salt
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1 Cup rolled Ice
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olive oil
Mango Avocado Salsa:
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1 ripe but still firm mangopeeled and cut into small cubes
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1 ripe avocadocored, peeled and cut into small cubes
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2 tablespoon Red onionfinely chopped
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1/2 fresh Jalapeno chilli (less or more to taste), chopped
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3 tablespoon fresh lime or lemon juice
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1/2 teaspoon kosher salt
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2 tablespoon fresh coriander leaveschopped (optional)
Tortillas:
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10 to 12 corn or flour tortillas
method
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To thaw frozen shrimp:
If you’re starting with frozen shrimp, put a quart of cold water in a large bowl and add a tablespoon of salt. Stir until the salt has dissolved. Add shrimp and several large ice cubes. Let stand until thawed (leave ice in water).
If your shrimp are fresh or already thawed, you can soak the shrimp in salted water for 15 minutes or until you are ready to thread skewers and grill the shrimp, if you prefer.
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Preparation of the salsa:
Place chopped mango, avocado, red onion, and jalapeño in a bowl. Sprinkle with salt and gently toss with fresh lime or lemon juice. Add fresh cilantro (if using) just before serving.
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Prepare your grill for high direct heat:
(You know it’s hot enough when you can place your hand 1 inch above the cooking grate for 1 second).
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Thread the shrimp onto skewers:
Use two bamboo skewers at a time to thread the shrimp. This will make turning easier and prevent the shrimp from turning on the skewer.
Start at the large end of the shrimp and hold the shrimp in a tight spiral in the shape of an apostrophe. Start at the large end of the shrimp and thread the 2 skewers through the shrimp, starting at the large end and through the smaller end, just before the tail piece.
Thread 3 to 4 or more onto a skewer, depending on how long your skewers are, leaving some space between each shrimp to help the shrimp cook evenly.
Brush the prawns lightly with olive oil on both sides.
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Grill shrimp:
Brush the hot grill with a padded paper towel soaked in olive oil. Place the shrimp skewers on the hot grill. Grill 2-5 minutes per side depending on how hot your grill is and the size of your shrimp.
The cut end of the shrimp will change from translucent to opaque as it cooks. It’s done when it’s just opaque. Take it off the grill. Don’t overcook or your shrimp will be rubbery!
Remove the shrimp from the skewers while they are still relatively hot (they slide off better when warm).
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Warm tortillas:
Depending on the type of tortilla you are using (flour tortillas work well, as do soft white corn tortillas), you can place them on the grill for a few minutes to toast each side.
You can also reheat tortillas in the microwave (works well to soften them) or in a skillet. When reheating corn tortillas in a pan, adding some oil to the pan helps.
To serve, place some shrimp in the center of a tortilla and top with mango avocado salsa!
Links:
Battered Shrimp Tacos with Chipotle Lime Crema from the Beeroness
Cilantro Lime Sour Cream Shrimp Tacos from Life’s Ambrosia
Cracker Shrimp Tacos with Avocado Corn Salsa by Kevin and Amanda
| nutritional information (per serving) | |
|---|---|
| 1124 | calories |
| 36g | Fat |
| 153g | carbohydrates |
| 48g | protein |
