Grilled Shrimp Tacos

Grilled Shrimp Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food styling by Skyler Myers; Prop Styling by Madison Beck.

Here’s a light and tasty summer taco recipe that’s great for a family dinner or the next time you have guests. These tacos are delicious as is, or with different toppings. Try pico de gallo, halved cherry tomatoes, sliced radishes, onion, shredded cabbage, or even half of a grilled peach.

  • Prep time
    15 min
  • Cook time
    8 min
  • Servings
    4 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 220

  • Total Fat 8g
    • Saturated Fat 1.6g
  • Cholesterol 150mg
  • Sodium 390mg
  • Total Carbohydrate 17g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 23g
  • Potassium 380mg
  • Phosphorus 330mg


  • Greek yogurt (plain, non-fat)
    1/4 cup
  • light mayonnaise
    2 tbsp
  • chili powder
    1/2 tsp
  • shrimp (peeled and deveined)
    12 oz
  • long bamboo skewers (soaked in warm water)
  • olive oil
    1 tbsp
  • garlic (minced or grated)
    2 clove
  • lime (juiced)
  • salt (optional)
    1/2 tsp
  • black pepper (ground )
    1/4 tsp
  • corn tortillas (6-inch)
  • lettuce (shredded)
    1 cup
  • salsa verde (tomatillo salsa)
    1/2 cup
  • cotija or feta cheese
    2 1/2 tbsp


  1. Preheat an indoor or outdoor grill.

  2. In a small bowl, whisk together the yogurt, mayonnaise, and chili powder. Cover and keep in the refrigerator until needed.

  3. Skewer 3 ounces of shrimp on each skewer.

  4. In a small bowl, whisk together olive oil, garlic, lime juice, salt (optional) and pepper. Brush the shrimp with the marinade and grill for 3-4 minutes on each side until the shrimp are pink and just firm. Continue to brush with the marinade while grilling, using all of the marinade.

  5. Heat the corn tortillas briefly on the grill. Remove the shrimp from one skewer and place in a tortilla. Top the shrimp with 1/4 cup shredded lettuce, a heaping tablespoon of the reserved yogurt sauce, and 2 tablespoons of salsa verde, and about 2 teaspoons cheese. Repeat for the remaining three tacos.