Spicy Shrimp Tacos with Aioli
This dish features succulent shrimp grilled until lightly charred, tucked into warm corn tortillas. Topped with a fiery homemade aioli, the tacos present a vibrant combination of smoky, spicy, and creamy textures with bright citrus accents. The final presentation showcases crispy tortillas, plump shrimp, and bold flavors in every bite.
Equipment
- Grill or grill pan
- Small mixing bowl
- Whisk
- Tongs
- Sauté pan or skillet
- Basting brush
Ingredients
- 1 lb large shrimp, peeled and deveined tails removed
- 8 pieces corn tortillas
- 1 lime lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce optional for heat
- 1 teaspoon smoked paprika for seasoning
- 1/2 teaspoon cayenne pepper adjust to heat preference
- Salt to taste
- Fresh cilantro a handful chopped, for garnish
- 1 tablespoon olive oil for grilling
Instructions
- Preheat your grill or grill pan over medium-high heat and lightly brush with olive oil. Season the shrimp with smoked paprika, cayenne, and a pinch of salt, then toss to coat evenly.
- Place the shrimp on the grill and cook for 2-3 minutes per side, until they turn pink and develop light char marks. Remove and set aside.
- While the shrimp cook, prepare the spicy aioli by whisking together mayonnaise, minced garlic, hot sauce (if using), and lime juice in a small bowl until smooth. Adjust seasoning to taste.
- Warm the corn tortillas on the grill for about 30 seconds on each side until slightly soft and lightly charred for extra flavor.
- Assemble each taco by placing a few grilled shrimp on a tortilla, squeezing fresh lime juice over, then drizzling with the spicy aioli.
- Garnish with chopped fresh cilantro and serve immediately for the best texture and flavor.
Notes
For a smoky flavor, char the tortillas slightly on the grill. Adjust spice levels in the aioli to suit your taste. Serve with extra lime slices for added brightness.