Bobby Flay Shrimp Tacos Recipe

This Bobby Flay Shrimp Tacos Recipe is a spicy and smoky recipe, which features plump grilled shrimp and a zesty creamy slaw. It’s a crowd-pleasing summer dinner, ready in about 35 minutes.

Bobby Flay Shrimp Tacos Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Finely grated zest from 2 limes
• 1/4 cup sour cream
• 1 1/2 pounds medium shrimp peeled and deveined, tails removed
• 1/4 cup extra-virgin olive oil, plus more for the grill grates
• 4 cups coleslaw mix (shredded cabbage and carrots)
• Kosher salt and freshly ground black pepper
• 12 corn tortillas
• Whole cilantro leaves and lime wedges, for serving

How To Make Bobby Flay Shrimp Tacos

1. Preheat the grill: Heat a grill pan or an outdoor grill to high heat. You want the grates very hot to get a quick char on the shrimp without overcooking them.
2. Make the spice rub: In a medium bowl, combine the lime zest, light brown sugar, chili powder, ground cumin, and smoked paprika. Toss well to mix.
3. Prepare the sauce and marinade: Take 2 teaspoons of this sugar-spice mixture and stir it into the sour cream in a small bowl; set this aside for the slaw.
4. Marinate the shrimp: Add the shrimp and the 1/4 cup of olive oil to the medium bowl with the remaining spice mixture. Toss to coat the shrimp thoroughly. Let them sit aside to marinate for 15 minutes at room temperature.
5. Make the slaw: In a large bowl, combine the coleslaw mix and the reserved spicy sour cream. Mix well until the cabbage is evenly coated. Season with salt and pepper to taste.
6. Toast the tortillas: Place the corn tortillas on the hot grill for approximately 1 minute per side, turning once, until they are warm and have light grill marks. Remove them to a platter and cover with foil to keep warm.
7. Grill the shrimp: Remove the shrimp from the marinade and season them lightly with salt. Brush the grill grates with a little oil to prevent sticking. Grill the shrimp for 2–3 minutes on each side, turning once, or until they are pink, opaque, and cooked through.
8. Assemble and serve: To serve, place a few grilled shrimp in each warmed tortilla. Top with a generous amount of the spicy slaw, whole cilantro leaves, and a squeeze of fresh lime juice.

Recipe Tips

• Don’t over-marinate: Since the marinade contains lime zest (and potentially juice if you add it), don’t let the shrimp sit for longer than 30 minutes, or the texture can become mushy.
• Shrimp size: Medium or large shrimp work best. If they are too small, they might fall through the grill grates. You can use a grill basket or skewers if your shrimp are on the smaller side.
• Warming tortillas: Corn tortillas need to be warmed to be pliable. If you don’t grill them, they will crack and break when you try to fold them.
• Spice level: The chili powder provides a mild heat. If you want it spicier, add a pinch of cayenne pepper to the spice rub.

What To Serve With Bobby Flay Shrimp Tacos

These tacos are light and fresh, making them perfect for a summer spread.

• Mexican Street Corn (Elote): Grilled corn with cotija cheese.
• Black Bean Salad: Simple and filling.
• Guacamole and Chips: A taco night essential.
• Margaritas: The lime pairs perfectly with the shrimp.

How To Store Bobby Flay Shrimp Tacos Recipe

• Refrigerate: Store the cooked shrimp and the slaw in separate airtight containers. The shrimp will last for 2 days; the slaw is best eaten within 24 hours as it will get watery.
• Reheat: Reheat the shrimp briefly in a hot skillet. Do not microwave, as they will become rubbery.
• Freeze: Freezing is not recommended for this recipe.

Bobby Flay Shrimp Tacos Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 170mg
• Sodium: 450mg
• Total Carbohydrates: 28g
• Dietary Fiber: 3g
• Sugar: 6g
• Protein: 24g

Nutrition information is estimated per serving (3 tacos).

FAQs

Try More Recipes:

• Bobby Flay Shrimp and Grits Recipe
• Bobby Flay Shrimp Scampi Recipe
• Bobby Flay Grilled Shrimp Skewers Recipe