Sometimes you need something different on the grill. How about some grilled shrimp tacos? In fact, you can use shrimp, fish, crab, and more for this quick and easy dish.
This recipe is from a great vacation that Ally and I took on the cape. A storm washed out the road to shore so we made this quick meal with what we had in the fridge. We’re pretty well versed in quick and easy recipes with limited ingredients while on the road. The great thing about this recipe is a gas station with a tiny grocery was still open and they had some pretty neat items I selected in order to pull together some tasty meals. Since then I’ve expanded things out a bit. Here’s version three or four of my Cape San Blas Shrimp Tacos.
- 2 pounds large shrimp, peeled and de-veined
- 2 cups lemon yogurt
- 1 pack taco seasoning
- 1 cup coconut milk
- 1 tablespoon lemon juice
- 1/2 cup honey
- 2 teaspoon brown sugar
- 1/2 cup cilantro, chopped
- 1 tablespoon ketchup
- 2 tablespoons vegetable oil
Clean and de-vein the shrimp and set aside. In a bowl combine the yogurt, coconut milk, lemon juice, honey, brown sugar, cilantro, one fourth of the taco seasoning, and ketchup. Divide in half. Place one half in a bowl or re-sealable bag and refrigerate for your sauce. Add shrimp to the remaining marinade as well as some remaining taco seasoning and refrigerate for at least 2 hours. Remove shrimp from marinade. Grill shrimp over medium high heat or sauté in a pan with hot oil. Serve up your shrimp with all of your favorite taco toppings on hard or soft shells.
