There’s something irresistible about Grilled Shrimp Tacos with Avocado Salsa. Juicy shrimp with smoky char marks, tucked into warm tortillas, then topped with a creamy, fresh avocado salsa that’s bright, citrusy, and bursting with flavor. Every bite hits that perfect balance: tender shrimp, crisp vegetables, creamy avocado, and a squeeze of lime that ties it all together.
This is the kind of meal that feels like summer on a plate, even if you’re making it on a busy weeknight. It’s light but filling, fresh but satisfying, and impressive enough for guests while still being incredibly easy to pull off. If you love vibrant, flavor forward dinners that look amazing on Pinterest and perform well on Google Discover, these grilled shrimp tacos deserve a permanent spot in your recipe collection.
The Best Shrimp Tacos with Avocado Crema Sauce
What Is Grilled Shrimp Tacos with Avocado Salsa?
Grilled Shrimp Tacos with Avocado Salsa is a fresh, modern taco recipe inspired by coastal Mexican and California style cooking. The shrimp are marinated briefly with lime juice, spices, and oil, then grilled quickly over high heat to develop smoky flavor while staying juicy.
Instead of heavy sauces, these tacos are finished with a chunky avocado salsa made from ripe avocado, tomato, onion, cilantro, and lime. The result is a taco that’s lighter and fresher than traditional fried versions, but still packed with bold, crave worthy flavor.
What makes this recipe special is how simple techniques create restaurant quality results. The shrimp cook in minutes, the salsa comes together in one bowl, and the final tacos feel colorful, balanced, and endlessly customizable.
Why You’ll Love This Recipe
- Quick and weeknight friendly: Ready in about 30 minutes
- Fresh and healthy: High protein shrimp with wholesome fats from avocado
- Perfect for entertaining: Easy to scale up for guests or taco nights
- Bold but balanced flavors: Smoky, citrusy, creamy, and fresh
- Pinterest worthy: Bright colors and grill marks make stunning visuals
Why This Recipe Works
- High heat grilling: Shrimp cook fast and develop smoky char without drying out
- Short marinade time: Adds flavor without breaking down the shrimp texture
- Avocado salsa instead of sauce: Keeps tacos fresh, light, and vibrant
- Warm tortillas: Enhance flavor and prevent cracking
Ingredients
For the Grilled Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Avocado Salsa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt, or to taste
For Serving
- 8–12 small tortillas (corn or flour)
- Lime wedges
- Optional: shredded cabbage, cotija cheese, sour cream, or crema
Ingredient Notes & Substitutions
- Use frozen shrimp if needed; thaw completely and pat dry
- Swap cilantro for parsley if preferred
- Flour tortillas are softer; corn tortillas add authentic flavor
Step-by-Step Instructions
Step 1: Marinate the Shrimp
In a large bowl, combine olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss until evenly coated.
Let marinate for 10–15 minutes only. Longer than that and the lime juice can start to “cook” the shrimp.
Step 2: Prepare the Avocado Salsa
In a medium bowl, gently combine diced avocado, tomatoes, red onion, cilantro, lime juice, and salt. Toss carefully to avoid mashing the avocado.
Cover and refrigerate while you grill the shrimp.
Step 3: Preheat the Grill
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Step 4: Grill the Shrimp
Thread shrimp onto skewers or place directly on the grill. Cook for 2–3 minutes per side, until opaque with light char marks.
Remove immediately to avoid overcooking.
Step 5: Warm the Tortillas
Warm tortillas directly on the grill for about 20–30 seconds per side, or wrap them in foil and heat briefly.
Step 6: Assemble the Tacos
Fill each tortilla with grilled shrimp. Top generously with avocado salsa and any optional toppings. Finish with a squeeze of lime.
Serve immediately.
Tips & Tricks / Flavor Variations
- Spicy version: Add cayenne or chipotle powder to the marinade
- Garlic lime crema: Mix sour cream with lime juice and garlic
- Pineapple twist: Add diced grilled pineapple to the salsa
- Low carb option: Serve shrimp and salsa in lettuce cups
- Pan sear instead: Use a cast iron skillet if grilling isn’t an option
If you enjoy bold, comforting flavors, these tacos pair beautifully with heartier meals on other nights similar to how One Pot Garlic Shrimp and Quinoa balance out lighter dinners during the week.
Make Ahead, Storage & Freezing Instructions
Make-Ahead
- Shrimp can be marinated up to 8 hours ahead (without lime juice)
- Avocado salsa is best fresh but can be prepped 1–2 hours early
Storage
- Store cooked shrimp in an airtight container for up to 3 days
- Store salsa separately to prevent sogginess
Freezing
- Cooked shrimp freeze well for up to 2 months
- Do not freeze avocado salsa
Serving Suggestions
Serve these tacos with:
- Cilantro lime rice
- Mexican street corn or corn salad
- Black beans or refried beans
- A light slaw or simple green salad
For a full weekly dinner plan, rotate these tacos with cozy favorites like Slow Cooker Buffalo Chicken Chili to keep meals exciting and balanced.
Nutritional Notes (Approximate per Serving)
- Calories: 420–460
- Protein: 32–36g
- Fat: 22–26g
- Carbohydrates: 28–34g
Values vary based on tortillas and toppings.
Common Mistakes to Avoid
- Over marinating shrimp: Makes them mushy
- Overcooking: Shrimp turn rubbery fast
- Cold tortillas: They crack and mute flavor
- Overmixing salsa: Leads to mashed avocado
FAQs About Grilled Shrimp Tacos with Avocado Salsa
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before marinating.
What size shrimp works best?
Large or extra-large shrimp are ideal for grilling.
Can I make this without a grill?
Absolutely. A hot skillet works great.
Is this recipe kid-friendly?
Yes. Reduce spice levels for sensitive palates.
Can I use store bought guacamole instead?
You can, but fresh avocado salsa gives better texture and flavor.
Conclusion
Grilled Shrimp Tacos with Avocado Salsa are everything a great taco should be: fresh, flavorful, satisfying, and easy enough for real life. Smoky grilled shrimp paired with creamy avocado salsa create a meal that feels both indulgent and light, perfect for busy nights or relaxed weekend gatherings.
If you love easy dinners like One Pot Shrimp and Sausage Jambalaya Recipe or Creamy Shrimp and Gnocchi with Garlic Parmesan belongs in your regular rotation.
Smoky grilled shrimp, creamy avocado salsa, and warm tortillas save these Grilled Shrimp Tacos now for your next fresh, easy dinner win!
Grilled Shrimp Tacos with Avocado Salsa
Ingredients
For the Grilled Shrimp
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Avocado Salsa
- 2 ripe avocados diced
- 1 cup cherry tomatoes diced
- ¼ cup red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt or to taste
For Serving
- 8 –12 small tortillas corn or flour
- Lime wedges
- Optional: shredded cabbage cotija cheese, sour cream, or crema
Instructions
Step 1: Marinate the Shrimp
- In a large bowl, combine olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss until evenly coated.
- Let marinate for 10–15 minutes only. Longer than that and the lime juice can start to “cook” the shrimp.
Step 2: Prepare the Avocado Salsa
- In a medium bowl, gently combine diced avocado, tomatoes, red onion, cilantro, lime juice, and salt. Toss carefully to avoid mashing the avocado.
- Cover and refrigerate while you grill the shrimp.
Step 3: Preheat the Grill
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Step 4: Grill the Shrimp
- Thread shrimp onto skewers or place directly on the grill. Cook for 2–3 minutes per side, until opaque with light char marks.
- Remove immediately to avoid overcooking.
Step 5: Warm the Tortillas
- Warm tortillas directly on the grill for about 20–30 seconds per side, or wrap them in foil and heat briefly.
Step 6: Assemble the Tacos
- Fill each tortilla with grilled shrimp. Top generously with avocado salsa and any optional toppings. Finish with a squeeze of lime.
Video
Notes
📝 Notes
- Use large, peeled, and deveined shrimp for easy grilling.
- Marinate shrimp briefly; long marinades can make shrimp mushy.
- Preheat the grill or grill pan for quick, even cooking.
- Cook shrimp just until pink and opaque to avoid overcooking.
- Fresh avocado works best for a creamy, chunky salsa.
- Warm tortillas before assembling for better texture.
- Assemble tacos just before serving to keep everything fresh.
- Store leftover shrimp and salsa separately in the fridge.
🍽️ Nutrition Facts (Per Serving)
Calories: 380 kcal,Carbohydrates: 34 g,
Fiber: 6 g,
Sugars: 4 g,
Protein: 26 g,
Fat: 18 g,
Saturated Fat: 4 g,
Cholesterol: 165 mg,
Sodium: 620 mg,
Potassium: 520 mg,
Calcium: 140 mg,
Iron: 2.3 mg
