Grilled Shrimp Tacos with Vegetables and Creamy Chipotle Sauce
These easy-to-make grilled shrimp tacos pack a punch of flavors, thanks to the juicy shrimp and colorful veggies. What truly sets them apart is the creamy chipotle sauce that adds an unexpected smokey kick. Just add tortillas for a satisfying dinner any night of the week – and the best part? It comes together in a snap!
Looking for more easy grilled recipes? Try my favorite way to make grilled vegetables here (perfect for using up what’s coming in from the garden!), these feta-filled Greek beef lettuce wraps, or this yummy grilled chicken sesame cabbage salad.
I love seafood, especially shrimp and salmon, so it’s often my go-to choice at restaurants. They are healthy options with flavors that work well in so many dishes.
The flavor of seafood is the main thing, but I also like how quickly it cooks up, which makes it such a great weeknight meal option! I try to schedule seafood once a week on our menu plan – while it is healthy and quick, it’s also a bit more expensive than chicken, beans, or other protein options, so once a week is usually our limit.
When it’s grilling season, my absolute favorite way to cook shrimp is to thread them on skewers with some vegetables and brush everything with some kind of wonderful sauce.
Exactly like this one dish meal of (slightly) spicy grilled shrimp tacos with that you cook on skewers along with vegetable skewers and then serve in shells with a delicious creamy chipotle sauce. It makes for some simple but amazing tacos!
Ingredient Notes & Substitutions
- Greek yogurt – I like this for the thickness, flavor, and extra protein, but you could also use regular yogurt or sour cream.
- Chipotles in adobo sauce – we like things a bit spicy, so 2 peppers is what I call for in the recipe – feel free to use only one (or three if you like things hot!). IF you don’t care for spice at all, use 1/4-1/3 cup of a mild salsa.
- Lemon – lime is also a good option for a slightly different flavor profile.
- Shrimp – the shrimp must be raw for this recipe in order to grill along with the vegetables – do not substitute cooked shrimp.
- Vegetables – I show snap peas, red peppers, and onions. I’ve also used zucchini, mushrooms, and cherry tomatoes. Use what you have and experiment with different in season veggies!
How to Make Grilled Shrimp Tacos with Vegetables
Step 1: Make the sauce. Add all the ingredients to a wide mouth jar and use an immersion blender until smooth (or use a blender or food processor).
Step 2: Marinate. Add half of the chipotle sauce and all of the shrimp to a medium glass bowl. Mix well and let sit while preparing the veggies (up to 30 minutes).
Step 3: Make and grill skewers. Using metal skewers (if using bamboo, soak 20 minutes in water), thread the veggies and shrimp alternately until full. Grill over direct heat, turning once, for 5-8 minutes or until the shrimp is pink (veggies will be crisp).
TIP: If you’re like us, you’ll enjoy the crispy and slightly charred grilled vegetables that cook in the same time as the fast cooking shrimp. BUT if you’d prefer your vegetables to be cooked longer, just thread all your vegetables onto separate skewers and leave them on the grill until they’re done to your liking.
To Serve + Side Ideas
Server these shrimp taco skewers with flour or corn tortillas that you’ve heated briefly on the grill and the remaining creamy chipotle sauce.
I usually serve these as a one dish meal but if you’d like offer some sides, this Cumin Lime Slaw would be good, as would this Orange Almond Salad.
And of course chips and salsa are always a great option! Serve this perfect canned salsa if you have it or make a quick batch of restaurant salsa or pico de gallo. You can even make your own baked chips in 10 minutes with corn tortillas if you’d like!
Simply slide all the ingredients off the skewer and onto a heated tortilla and drizzle with more sauce.
Storage & Reheating
Store: If you have any leftovers, store the shrimp and vegetables in an airtight container and the tortillas in a baggie.
Reheat: Warm the tortilla on the stove top or microwave and then gently heat the shrimp and vegetables for 30 seconds in a microwave or a minute on the stove.
I hope you’ll try these soon – they really are such a fantastic, light summer meal that’s ready to go in about 30 minutes and my family loves them!
More Great Grilled Recipes To Try
- Chipotle Spice-Rubbed Grilled Chicken Salad with Guacamole, Corn, and Black Beans
- Thai-style Salad of Grilled Pork and Vegetables
- Smashed Garlic Burgers with Jalapeños (Brew Pub Style)
I hope you love these shrimp tacos! If you make them, be sure to leave a recipe rating so I know how you liked it!
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Grilled Shrimp Tacos with Vegetables and Creamy Chipotle Sauce
Equipment
- immersion blender, blender or food processor
- 8 metal skewers or bamboo skewers
Ingredients
Chipotle Yogurt Sauce:
- 1 cup Greek yogurt (regular yogurt or sour cream also work)
- 1 to 2 chipotle peppers in adobo sauce*
- 2 cloves garlic
- 1 small lemon juiced (about 1 ½ tablespoons)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
Shrimp & Vegetable Tacos:
- 1 pound raw shrimp peeled and deveined
- 1/3 pound snap peas or green beans (or whatever's in season) enough for 2-4 per skewer
- 1 red sweet pepper or sliced zucchini, mushrooms, etc.
- 4 tiny onions or a small onion, cut into pieces
- 8 flour or corn tortillas, taco size
Instructions
Make Chipotle Sauce:
- Add all ingredients to a wide mouth pint jar and use an immersion blender right in the jar until smooth (alternately, add to the bowl of a blender or food processor and whir until smooth).
- Pour half into a medium bowl and transfer the remaining sauce to a small jar or pitcher for serving, refrigerating until needed.
Make Shrimp & Tacos:
- Marinate: To the bowl with half the chipotle sauce, add the cleaned shrimp, tossing to coat well. Marinate while prepping the vegetables (or for up to 30 minutes).
- Prep all vegetables: snap and string peas or beans; seed and slice peppers, and cut into rectangles for skewers; cut tiny onions in half or a small whole onion into quarters and then in half to skewer. TIP: I find it easiest to group all the vegetables in the order I want to thread them – 2 peas, a pepper, onion, pepper, 2 peas – then it's easy to grab them and evenly divided between the skewers.
- Add to skewers: Using metal skewers (if using bamboo, soak 20 minutes before threading), add the vegetables and shrimp in an order like this: peas, shrimp, pepper, shrimp, onion, shrimp, pepper, shrimp, peas (or however you'd like).**
- Cook: Grill the skewers, covered, over direct heat, turning once, for 5-8 minutes, or until shrimp are done (pink and opaque). Remove to a platter. While grill is hot, briefly grill tortillas until char marks appear – transfer to a cloth-lined plate to keep warm.
- Serve skewers with tortillas and reserved sauce, letting each person remove shrimp and vegetable from skewers with a fork onto a tortilla and drizzle more sauce on top.
Notes
Nutrition
This recipe has been updated – it was originally published in July of 2015.
These Grilled Shrimp Tacos are delicious and easy to make. Used snap peas, red peppers and zucchini. Two chipotle peppers in the sauce was just the right amount of spice for us. Thanks Jami!
Oh, yeah – I’m glad that amount of spice worked for you, too! Thanks for the review!
This looks fantastic, I love spice and I have some zucchini that I could add with shrimp that would be good. Thanks for the recipe was looking for a new sauce.
Yes, zucchini would be great, too, Carole!