This post contains affiliate links. Please see our disclosure policy.
Easy Grilled Shrimp Tacos on the Big Green Egg are one of my favorite weeknight meals. They are fast, flavorful, and ready in less than 30 minutes.
Many Big Green Egg owners focus on low-and-slow barbecue. However, the Egg is equally impressive at high-heat grilling. Shrimp cook quickly and benefit from the subtle wood-fired flavor that only lump charcoal can provide. A hot grill creates light char on the outside while keeping the shrimp tender and juicy.
The shrimp are seasoned with a simple Tex-Mex spice blend and grilled over direct heat. They are then topped with a cool cilantro lime crema that adds brightness to every bite. The combination of smoky shrimp and fresh toppings creates a taco that tastes like summer.
Whether you’re feeding the family or hosting friends, these shrimp tacos always deliver. Fire up your Big Green Egg and let’s get cooking.
Table of Contents
Get My NEW Book
The Ultimate Big Green Egg Cookbook
Step 1: Simple Ingredients for a Bold Flavor Profile
One of the best things about this recipe is its simplicity. A handful of fresh ingredients come together to create bold flavor in very little time.
For the shrimp, you’ll need large peeled and deveined shrimp, chili powder, cumin, Fajita-ish seasoning, and cayenne pepper. These spices add classic Tex-Mex flavor without overpowering the shrimp.
The cilantro lime crema combines Greek yogurt, fresh cilantro, lime juice, garlic, and cayenne pepper. It adds a cool, refreshing contrast to the smoky grilled shrimp.
Once your ingredients are measured and ready, it’s time to fire up the Big Green Egg and prepare the shrimp for grilling.
Step 2: Mixing the Cilantro Lime Crema
The cilantro lime crema comes together in just a few minutes. It adds a cool, creamy contrast to the smoky grilled shrimp. In a bowl, combine the Greek yogurt, cilantro, garlic, cayenne pepper, chili powder, and cumin. Stir until the ingredients are evenly mixed.
Next, add the lime juice and mix again. The lime brightens the sauce and balances the richness of the yogurt. Taste and adjust the seasoning if needed. Then place the crema in the refrigerator until you’re ready to serve the tacos.
Step 3: Seasoning and Skewering the Shrimp
Seasoning the shrimp is quick and easy. A simple blend of spices adds plenty of flavor without overpowering the seafood.
Place the shrimp in a large mixing bowl and drizzle with olive oil. Toss until the shrimp are lightly coated.
Add the cumin, chili powder, cayenne pepper, and Fajita-ish seasoning. Toss again until the shrimp are evenly coated with the spice mixture.
I use Dizzy Pig Fajita-ish for this recipe, but any quality Tex-Mex seasoning will work. Other great options include:
- Meat Church Holy Voodoo: A savory rub with a Cajun influence that provides a fantastic kick to any seafood dish.
- Badia Complete Seasoning: A versatile and budget-friendly option that offers a balanced herbal and garlic profile.
- Old Bay Seasoning: The classic choice for those who prefer a traditional, celery salt-forward coastal flavor.
- DIY Zesty Taco Blend: Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of cayenne.
Because shrimp cook so incredibly fast, you should ensure the seasoning is applied evenly to every piece. This process creates the foundation for a professional-grade taco that delivers a consistent burst of flavor in every bite. Once the shrimp are fully coated, you should thread them onto skewers or prepare your cast iron grid for the Big Green Egg.
Step 4: The High-Heat Big Green Egg Sear
Preheat your Big Green Egg to 450°F for direct grilling. High heat is important because shrimp cook very quickly. A hot grill helps develop color and char without overcooking the shrimp.
For the best results, use a raised direct setup. Raising the cooking grate moves the shrimp farther from the fire while still exposing them to direct heat. This creates a more even cook and reduces the risk of burning.
I typically use a Woo Ring or an EGGspander setup for raised direct grilling. Both position the cooking grate near the felt line for better heat control.
Other options include a Spider with a raised grid or an Adjustable Rig from Ceramic Grill Store. Any setup that raises the cooking grate several inches above the fire will work well for this recipe.
Once the grill is preheated and the grate is in place, you’re ready to cook the shrimp.
Place the seasoned shrimp on the cooking grate and cook over raised direct heat. The elevated setup helps the shrimp cook evenly while developing a light char. Cook the shrimp for about 4 to 5 minutes on the first side. The shrimp should begin to turn opaque and develop light grill marks.
Flip the shrimp and continue cooking for another 3 to 4 minutes. The shrimp are done when they turn opaque and form a loose “C” shape. Remove the shrimp from the grill as soon as they are cooked through. Shrimp can overcook quickly, especially at higher temperatures.
One of the best things about this recipe is how quickly it comes together. In less than 15 minutes, you’ll have perfectly grilled shrimp ready for tacos. Once the shrimp are off the grill, it’s time to assemble the tacos.
Step 5: Assembling and Serving the Ultimate Shrimp Tacos
Warm the tortillas before assembling the tacos. Place them on the grill for about 30 seconds per side. Grilling the tortillas makes them more flexible and adds a light char. This simple step also improves their flavor and texture. Once warmed, the tortillas are ready for the shrimp, toppings, and cilantro lime crema.nd the creamy sauce.
To assemble the tacos, start with a layer of shredded cabbage. The cabbage adds a fresh crunch that pairs well with the grilled shrimp. Top each tortilla with 3 to 4 shrimp. Add sliced avocado and a sprinkle of Cotija cheese. Finish with a generous drizzle of cilantro lime crema. Then garnish with fresh cilantro and a squeeze of lime juice.
Serve immediately while the shrimp are warm and the toppings are fresh. These easy grilled shrimp tacos are perfect for weeknight dinners, cookouts, and family gatherings.
Easy Grilled Shrimp Tacos on the Big Green Egg
Ingredients
Shrimp ingredients:
- 1.5 pounds shrimp, Peeled and deveined shrimp
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp Fajita-ish Rub, or favorite Tex-Mex seasoning
- ¼ tsp cayenne pepper
For the Cilantro Lime Crema:
- 1.5 cups plain Greek yogurt
- 3/4 cup fresh cilantro, chopped
- 4.5 tbsp lime juice
- 2 tsp garlic, minced
- 3/4 tsp cayenne pepper
For Serving:
- 8 small flour or corn tortillas
- Shredded cabbage
- Diced tomatoes
- Sliced avocado
- Fresh cilantro
- Lime wedges
Instructions
- Preheat your Big Green Egg to 450°F for direct grilling.
- In a large bowl, toss the shrimp with olive oil, chili powder, cumin, Fajita-ish seasoning, and cayenne pepper. Thread the shrimp onto skewers.
- In a separate bowl, combine the Greek yogurt, cilantro, lime juice, garlic, and cayenne pepper. Mix well and refrigerate until ready to serve.
- Place the shrimp directly over the heat and grill for 3 to 4 minutes per side.
- Remove the shrimp when they are opaque and cooked through. Avoid overcooking.
- Warm the tortillas on the grill for 30 seconds per side.
- Remove the shrimp from the skewers and divide among the tortillas.
- Top with cabbage, tomatoes, avocado, cilantro, and a drizzle of cilantro lime crema.
- Serve immediately with lime wedges.
Nutrition information is automatically calculated, so should only be used as an approximation.
Great flavor, its makes an allot more sauce than needed for 2lbs of shrimp so you may want to reduce the amount you make.