If you are craving a delicious and bright meal that combines the zest of citrus with the smoky char of the grill, the Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe is your new culinary best friend. This dish elevates simple shrimp by bathing them in a fresh ceviche-style marinade before grilling to perfection, delivering a perfect balance of tangy, spicy, and smoky flavors wrapped in warm tortillas. It’s a lively celebration of Louisiana shrimp and Mexican-inspired flair that’s bound to impress whether it’s a casual weeknight or a fun weekend gathering.
Ingredients You’ll Need
The beauty of making Ceviche-Marinated & Grilled Louisiana Shrimp Tacos lies in the simplicity and quality of your ingredients. Each element brings its own magic, from the fresh citrus juices that “cook” the shrimp to the crisp cabbage and creamy avocado that add layers of texture and color to this vibrant dish.
- 1 pound Louisiana shrimp, peeled and deveined: Wild-caught shrimp bring a sweet, firm texture perfect for grilling.
- ½ cup fresh lime juice: The key acid that gently cures the shrimp, adding brightness.
- 2 tablespoons fresh lemon juice: Adds an extra layer of citrus complexity.
- 2 tablespoons orange juice: Balances acidity with a hint of natural sweetness.
- 1 small jalapeño, finely chopped: Provides just the right amount of heat without overpowering.
- ¼ cup red onion, finely chopped: Adds a mild sharpness and crunch that complements the shrimp.
- 2 tablespoons fresh cilantro, chopped: Infuses a fresh herbaceous note essential in Mexican flavors.
- 1 clove garlic, minced: Brings depth and a subtle kick of aroma.
- 1 tablespoon olive oil: For grilling, it helps achieve that perfect char without sticking.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a gentle heat to round out the seasoning.
- 8 small corn or flour tortillas: Soft and warm carriers for all the delicious fillings.
- 1 cup shredded cabbage or slaw mix: Provides crunch and freshness to balance the cooked shrimp.
- 1 avocado, sliced: Offers creamy richness that pairs beautifully with the citrus notes.
- Lime wedges for serving: For an extra zesty squeeze just before eating.
How to Make Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe
Step 1: Marinate the Shrimp
Start by combining the fresh lime juice, lemon juice, orange juice, jalapeño, red onion, cilantro, garlic, salt, and black pepper in a glass bowl. This zesty marinade is crucial—it imparts bold flavor while gently “cooking” the shrimp thanks to the acidity. Toss the peeled and deveined Louisiana shrimp in the mixture, making sure each piece is thoroughly coated. Cover and let it chill in the refrigerator for 30 minutes to 1 hour, tossing gently halfway through. The shrimp will turn opaque as they absorb the citrus essence, bursting with bright flavor.
Step 2: Grill the Shrimp
While your shrimp marinade is working its magic, preheat your grill or grill pan to medium-high heat. Remove the shrimp from the marinade and gently pat them dry with paper towels—this step helps you get that perfect sear. Drizzle the shrimp with olive oil to prevent sticking and grill for 1 to 2 minutes per side. You’re aiming for a light char that adds smokiness without overcooking; the shrimp should be firm, juicy, and fully cooked.
Step 3: Prepare the Tortillas
Warm your tortillas on the grill or in a skillet until they become pliable and slightly toasted. Warm tortillas lend a comforting base that holds the juicy shrimp and crisp toppings without tearing.
Step 4: Assemble the Tacos
Build your tacos by layering the grilled shrimp on the tortillas, then topping with shredded cabbage or slaw for crunch and sliced avocado for creamy richness. A final squeeze of fresh lime juice over the assembled tacos brightens every bite, making it a perfectly balanced flavor explosion.
How to Serve Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe
Garnishes
To dress up your Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe even further, consider adding garnishes like extra cilantro leaves, thinly sliced radishes, or a drizzle of crema or chipotle mayo. These additions bring contrasting textures and flavors that turn a simple taco into an unforgettable meal. Lime wedges on the side are always a winner for that extra citrus pop.
Side Dishes
Pair your tacos with light and vibrant sides that complement the zesty shrimp. Classic Mexican-style street corn, a freshly made avocado salsa, or a simple black bean salad make great companions. For a refreshing finish, a crisp cucumber and jicama salad lends a cool crunch that balances the grilled shrimp’s smoky notes.
Creative Ways to Present
If you’re hosting, consider setting up a taco bar with all the fixings laid out so guests can customize their tacos. Use colorful bowls for toppings like cabbage slaw, avocado slices, chopped jalapeños, and fresh herbs. Serving tacos on a wooden board with lime wedges scattered around offers rustic appeal and encourages sharing the fun of this flavorful meal.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and taco fixings can be stored separately in airtight containers in the refrigerator for up to 2 days. Keep the tortillas wrapped in foil to maintain softness. For best texture, it’s wise to reassemble tacos right before eating rather than storing fully assembled.
Freezing
It’s not ideal to freeze the grilled shrimp or assembled tacos because the texture can suffer. However, you can freeze peeled and deveined Louisiana shrimp before marinating for up to 3 months. Thaw fully before proceeding with the marinade step for best results.
Reheating
To reheat the grilled shrimp, use a quick sauté in a hot skillet or a few seconds on the grill to warm without overcooking. Warm the tortillas separately in a dry pan or microwave wrapped in a damp paper towel to keep them soft and pliable.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp as long as they are properly thawed and patted dry before marinating. Fresh wild-caught Louisiana shrimp are ideal for the best flavor and texture, but quality frozen shrimp work well too.
How spicy is the dish?
The heat level is mild to moderate since the jalapeño seeds are removed. You can adjust the spiciness by adding more jalapeño or keeping it milder if preferred by using less.
What if I don’t have a grill?
No grill? No problem! You can use a grill pan or even a regular skillet to cook the shrimp. Just ensure it’s hot enough to get a nice sear quickly without overcooking.
Can I substitute the tortillas?
Absolutely! Corn and flour tortillas are traditional, but you could also use lettuce leaves or low-carb wraps for a different twist that keeps it light and fresh.
How long should I marinate the shrimp?
The shrimp should marinate for at least 30 minutes but no longer than 1 hour. Over-marinating in citrus can make the texture too firm or rubbery, so it’s best to watch the clock for that perfect ceviche effect.
Final Thoughts
There’s something truly special about the Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe—it’s vibrant, quick, and packed with layers of flavor that feel both fresh and satisfying. Whether you’re making a simple dinner for yourself or entertaining friends, these tacos bring a joyful burst of sunshine to your table. Give this recipe a try and discover your new favorite way to enjoy shrimp with a spirited kick of Louisiana and Mexican flair.
Print
Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus 30 minutes to 1 hour marinating time)
- Yield: 4 servings (8 tacos) 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Pescatarian
Description
These Ceviche-Marinated & Grilled Louisiana Shrimp Tacos combine the bright, tangy flavors of citrus-marinated shrimp with the smoky char from grilling, wrapped in warm tortillas and topped with crunchy cabbage and creamy avocado. Perfect for a quick, fresh, and healthy main course inspired by Mexican-American cuisine.
Ingredients
Shrimp Marinade
- 1 pound Louisiana shrimp, peeled and deveined
- ½ cup fresh lime juice (about 4 limes)
- 2 tablespoons fresh lemon juice
- 2 tablespoons orange juice
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Grilling & Assembly
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Prepare the marinade: In a glass bowl, combine the lime juice, lemon juice, orange juice, jalapeño, red onion, cilantro, garlic, salt, and pepper. Stir well to blend all the flavors.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, stirring halfway through, until the shrimp turn opaque and begin to ‘cook’ in the citrus juices.
- Preheat the grill: Heat a grill or grill pan to medium-high heat, ensuring it is hot enough to sear the shrimp quickly.
- Grill the shrimp: Remove the shrimp from the marinade and gently pat them dry with paper towels to prevent steaming. Drizzle the shrimp lightly with olive oil, then grill for 1–2 minutes per side until they are lightly charred and fully cooked through.
- Warm the tortillas: While the shrimp finish grilling, warm the corn or flour tortillas on the grill or in a skillet until soft and pliable.
- Assemble the tacos: Place the grilled shrimp in the warmed tortillas. Top each with shredded cabbage or slaw mix, avocado slices, and a drizzle of additional lime juice for brightness.
- Serve: Serve the tacos immediately with lime wedges on the side for extra zing.
Notes
- Use wild-caught Louisiana shrimp for the best flavor and sustainable sourcing.
- Do not marinate the shrimp for more than 1 hour to avoid over-curing and a mushy texture.
- For extra richness, add a drizzle of crema or chipotle mayo when assembling the tacos.
