These Grilled Shrimp & Corn Tacos were the result of incorporating my recent Grilled Corn & Tomato Salad recipe into shrimp tacos.
Fresh shrimp and sweet corn are a perfect pair. They are both mildly sweet and while they pick up the flavors around them, do have wonderful flavor and texture of their own.
I used a couple arugula leaves at bottom of my freshly grill taco shells, topped generously with the corn salad, sprinkled with sprinkled Queso Fresco (got that idea from the Blackened Shrimp Tacos in this months Cooking Light issue), then nested a pair of nice big grilled shrimp, which had been marinated in the same dressing as the corn salad, on the top.
I was quite enthralled with the results, so much so that I skipped plopping on avocado or salsa. The Grilled Corn & Tomato Salad, sort of works as both a primary component and a condiment. They were just right as they were in my eyes (Though, I did make one taco with avocado instead of shrimp and that was a tasty combo too… great if you have a vegan in your tribe.) I also liked that with the hot summer months coming up, all the cooking was done on the grill.
- 3/4 to 1 pound jumbo wild caught shrimp de-headed
- 8 corn tortillas
- 1/4 cup crumbled queso fresco
- arugula substitute other lettuce if you prefer
- Batch of Tex-Mex Corn & Tomato Salad the dressing used to marinate shrimp is reserved from this recipe
- Remove shell from shrimp, leaving tails on. De-vein, then marinate in 1/4 of the dressing from corn salad.
- If you haven't already prepared the salad, do so now.
- Preheat grill.
- Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
- Grill the shrimp. This should be quick. Pull them off as soon as no translucency is visible on the outside, to avoid over cooking. If the inside isn't fully cooked through, it will finish doing so off the grill, from residual heat.
- Put arugula on bottom of shell
- Then spoon on some corn salad, and sprinkle on queso fresco
- Finally nest the shrimp on top.*
*I used 16-25 shrimp and two were perfect, if using smaller shrimp more will likely be needed.
Time note: If you are making the corn salad at the same time, total time required between prep and cooking will be around 40-45 minutes