Toasted Cumin and Chili Rubbed Grilled Shrimp Tacos

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

Succulent shrimp coated in a toasted cumin and chili powder rub, grilled to perfection and served in warm tortillas with fresh toppings. This Mexican-inspired Cinco de Mayo recipe, ready in about 20 minutes, pairs large shrimp, ground cumin, chili powder 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Add 1 1/2 tsp ground cumin and toast for 1-2 minutes until fragrant, stirring constantly to prevent burning. Remove from heat.
  2. Step 2: In a bowl, combine toasted cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the spice mixture and 2 tbsp olive oil. Toss well until every shrimp is evenly coated.
  4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers for easier handling.
  5. Step 5: Grill shrimp for 2-3 minutes per side until pink, opaque, and slightly charred.
  6. Step 6: Warm 8 corn tortillas on the grill for 30 seconds each side until pliable.
  7. Step 7: Assemble tacos by placing 3-4 shrimp per tortilla, topping with 1/4 cup thinly sliced red cabbage, 1 tbsp chopped fresh cilantro, and a drizzle of 1/2 cup Mexican crema or sour cream.
  8. Step 8: Serve immediately with 4 lime wedges for squeezing over the tacos.

Frequently asked questions

How long does Toasted Cumin and Chili Rubbed Grilled Shrimp Tacos take to make?

Total time is about 20 minutes (10 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 Toasted Cumin and Chili Rubbed Grilled 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 large shrimp from drying out.

Can I substitute ingredients in Toasted Cumin and Chili Rubbed Grilled 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 Toasted Cumin and Chili Rubbed Grilled 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 Toasted Cumin and Chili Rubbed Grilled Shrimp Tacos?

Mexican cinco de mayo 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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