I wanted to make something easy and delicious for Taco Tuesday this week featuring seafood. The last recipe I made was for Fish Tacos and that turned out great. This time I set my attention to shrimp and came up with this simple yet savory recipe. Now sit back, grab a cold Tecate, and enjoy this recipe for Big Green Egg Shrimp Tacos.
Big Green Egg Shrimp Tacos
Talk about easy… the ingredients for this recipe couldn’t be simpler. Shrimp, seasoning, lime juice, cilantro, garlic, and Greek yogurt.
Mix the Cumin, Chili, and Cayenne Pepper with Cilantro, Garlic, and Greek Yogurt.
Mix well and let sit in the refrigerator to allow the flavors to meld.
Now toss the shrimp with the Cumin, Chili, and Fajita-ish rub by Dizzy Pig.
Preheat the Big Green Egg to 450° measured at the dome. Using a raised grid (Woo II) place the shrimp directly over the fire. Cook for 5 minutes and flip. Then cook for another 5 minutes or until the shrimp curl and turn opaque.
Serve with small corn tortillas, Avocados, Cotija Cheese, Cilantro, Sliced cabbage, and the Shrimp Taco Sauce!. Enjoy!
- 1.5 Lbs Peeled and deveined shrimp
- 1 Tsp chili
- 1 Tsp cumin
- 1 Tsp Fajita-ish Rub
- ¼ Tsp Cayenne pepper
- Toss the shrimp in the chili, cumin, and Fajita-ish
- Skewer the shrimp
- Preheat the BGE to 450°
- Place the shrimp directly on the grill and cook for 4 minutes the flip
- Cook another 4 minutes or until the shrimp curl and turn opaque
- 1.5 C Greek Yogurt
- ¾ C Cilantro (chopped)
- 4.5 Tbls Lime Juice
- 2 tsp chopped garlic (or more)
- ¾ tsp Cayenne
- Mix all the ingredients
- Let chill
- Serve with the tacos