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.
Ingredients
- ¾ to 1 pound jumbo wild caught shrimp de-headed
- 8 corn tortillas
- ¼ 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
Instructions
- Remove shell from shrimp, leaving tails on. De-vein, then marinate in ¼ 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.
Assemble tacos:
- Put arugula on bottom of shell
- Then spoon on some corn salad, and sprinkle on queso fresco
- Finally nest the shrimp on top.*
Notes
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
Colleen says
This looks really good and something I think my husband would love.
HilLesha @To the Motherhood says
That looks really good! 🙂
Kelly @ A Girl Worth Saving says
Shrimp sounds so good right now.
Kelly @ A Girl Worth Saving says
Shrimp sounds so good right now. That looks amazing Robin!
Rachel @ Following In My Shoes says
WOW -- that sounds and looks so dang good, Robin!
Lisa says
That looks so good!
Liz @ A Nut in a Nutshell says
You sure make me wish I liked seafood!
Lolo says
This sounds so amazing!!
Emily @FamilyNLifeLV says
Your photography makes everything look so great!
Shell Feis says
I don't eat seafood, but even I think these look delicious! I may have to make them for my next party.
Penelope (NYC Blogger) says
I can't come here anymore, you are DANGEROUS! This looks so good!
Jay @craftyspices says
We love all the ingredients that you have mentioned, sounds like a great combination that we will be making very soon.
Thank you for sharing.
Donna says
I love, love, love, fish tacos but have never tried shrimp tacos. The shrimp with the corn looks delcious!
nicole @nicky_olea says
YUMMY! Adding avocado sounds great too. I'm a HUGE fan of veggie tacos!
Maryann says
that looks really good. we just made our own corn tortillas.
Nichol says
Your corn salsa looks delish. I'd make this with chicken since we aren't seafood eaters.
Crystal @ Simply Being Mommy.com says
Gosh I'm starving and those look absolutely divine!
LyndaS says
Shrimp? Looks fabulous.
Marcie W. says
This look and sound amazing! I love the additions of the corn and queso fresco.
Toni says
I love love love shrimp. This looks so good!