Rob and I could not stop quoting the Good Place the whole time we were making these tacos. Whether we were calling them “Shrampis” or joking about white chocolate sauce on them, we were laughing almost the whole time.
I have recently started liking shrimp and I still don’t always like it. I really like them grilled or seared with a sauce. While eating out, I recently had a Korean shrimp taco that was awesome and that is what sort of inspired me to make these.
I did stick to a more traditional flavor profile for this one with a lime-jalapeno marinade to start. To note, I didn’t let it marinade too long since I didn’t want the lime acid to start cooking the shrimp too much. This can actually be a problem with any marinade and something to think about. For pork and chicken it helps break down the meat in a good way; for fish and steak, it actually causes it to cook strangely.
Anyway, about 30 minutes worked perfectly and onto the grill they went. These were pretty small (mid 20 count per pound) and cooked pretty quickly. Larger shrimp, which I would have preferred if the store had them, may take a little longer.
For toppings, I wanted to keep this really simple in a street taco kind of style. I often go really heavy on toppings, but this time I wanted to focus on the shrimp. I topped it with some grilled radicchio and a combo of cilantro-lime crema and chipotle crema. Grilling turns out to be a great way to remove the bitterness from the radicchio. I liked the mixture of cremas to provide both a cooling and spicy mix that tied the whole thing together.
Grilled Shrimp Street Taco
- 1 Lb Shrimp peeled/deveined
- 2 Oz Lime Juice
- 1 Jalapeño very finely diced
- 2 Tbs Cilantro minced
- 3/4 Cup Oil mix of olive and avocado
- 1 Tsp Cumin
- 1 Head Radicchio quartered
- 2 Garlic Cloves minced
- Corn Tortillas
- 8 Oz Sour Cream
- 1 Lime juiced
- 1 Tsp Cilantro
- 1 Canned Chipotle
- Salt & Pepper to taste
- Add the garlic, cumin, cilantro, and jalapeño to a bowl or measuring cup.
- While whisking, slowly drizzle in the oil to create a vinaigrette.
- In a bowl or bag, pour the vinaigrette over the shrimp and ensure the shrimp is covered.
- Allow to marinade for 30 minutes.
- Heat a grill pan over high heat.
- Grill the radicchio for about 4-5 minutes per side.
- Cook the shrimp for about 3-4 minutes until pink.
- Heat the tortillas in a skillet or oven. For corn tortillas, make sure they are separated and largely dry. If they are too moist they will just fall apart.
- To make the cream, combine all of the ingredients in a food processor and blend until smooth. Start without the chipotle, remove some then add and pulse again.