DinnerLatest NewsLunchRecipes

Grilled Shrimp Tacos with Basil Chimichurri

Shrimp Taco Ingredients:

  • 1 pound (26/30 count) shrimp, peeled and deviened
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lime
  • 1/2 teaspoon salt
  • 1 large avocado, sliced
  • 8 small corn tortillas
  • oil

Basil Chimichurri

  • 1 cup packed basil leaves
  • 1/2 cup italian parsley
  • 1/4 cup white wine vinegar
  • 2 garlic cloves
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil


  1. Place shrimp in a bowl. In another bowl whisk together olive oil, garlic, lime and salt. Pour mixture over shrimp and toss to coat. Cover and refrigerate for at least 30 minutes but no longer than 1 hour.
  2. Meanwhile if using wooden skewers begin soaking them in water.
  3. Prepare chimichurri by combining basil leaves, parsley, vinegar, garlic, crushed pepper and salt together in a food processor. Pulse until everything is finely minced. With food processor running slowly pour in olive oil and process until emulsified.
  4. Heat grill to medium high heat.
  5. Skewer 3 – 4 shrimp per skewer. Cook on grill for 2 – 3 minutes per side or until pink.
  6. Brush both sides of tortillas with oil and cook on grill 30 seconds – 1 minutes per side or until softened.
  7. To assemble a taco: place 2 slices of avocado and 3 – 4 shrimp on each taco shell. Drizzle with basil chimichurri. Repeat with remaining ingredients. Serve.

Comment here