Citrus-Marinated Grilled Shrimp Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Bright and smoky grilled shrimp marinated in a citrus blend, served in warm corn tortillas topped with tangy pickled red onions and fresh avocado. This Mexican-inspired Cinco de Mayo recipe, ready in about 45 minutes, pairs large shrimp, peeled and deveined, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup orange juice
• 1/4 cup lime juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/2 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 whole avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced (optional)

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Instructions

1. Step 1: Combine 1/4 cup orange juice, 1/4 cup lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate in the refrigerator for 20 minutes.
2. Step 2: Meanwhile, place 1/2 medium thinly sliced red onion in a small bowl. Heat 1/2 cup white vinegar with 1 tbsp sugar until sugar dissolves, then pour over onions. Let sit at room temperature for 30 minutes to pickle.
3. Step 3: Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers and grill for 2-3 minutes per side until shrimp are pink and slightly charred.
4. Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by placing grilled shrimp on tortillas, topping with pickled red onions, slices of 1 avocado, fresh cilantro leaves, and optional jalapeño slices for heat.