Grilled Cilantro-Lime Shrimp Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp marinated in fresh lime and cilantro, grilled to perfection and served on warm corn tortillas with a vibrant corn salsa. This mexican ready in about 30 minutes pairs peeled and deveined shrimp, lime juice, chopped cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 tbsp lime juice, 1 tbsp chopped cilantro, 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Add 12 oz shrimp and toss to coat; marinate for 15 minutes at room temperature.
  2. Step 2: In a separate bowl, mix 1 cup corn kernels, 1/2 red bell pepper finely diced, 1/4 cup red onion finely diced, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1/4 tsp salt for the corn salsa.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Thread 12 oz marinated shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque.
  4. Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side.
  5. Step 5: Assemble tacos: Place 2-3 grilled shrimp on each tortilla, top with 2 tbsp corn salsa, then add 1 sliced avocado and 1/4 cup crumbled queso fresco per taco.

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Frequently asked questions

How long does Grilled Cilantro-Lime Shrimp Tacos take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cilantro-Lime Shrimp Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.

Can I substitute ingredients in Grilled Cilantro-Lime Shrimp Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cilantro-Lime Shrimp Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cilantro-Lime Shrimp Tacos?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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