Grilled Shrimp Tacos with Roasted Peppers
I love tacos and I love grilling. So the combination of the two is basically the perfect meal. Shrimp tacos are quick and easy and best of all, tasty. My buddy Jeff called me yesterday asking if I was interesting in grilling out. The only thing was that he had already purchased shrimp. So the solution was easy, grilled shrimp tacos.
Grilled Shrimp Tacos
- 1 pound peeled shrimp
- 1/2 cup extra virgin olive oil
- 1/3 cup tequila
- 2 tbs honey
- 2 limes juiced
- 2 cloves of garlic, finely minced
- 3 tbs chopped cilantro
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp parsley (fresh or dry)
- pinch of salt and pepper
Roasted Peppers
- 4-6 peppers of your choosing – I used poblano peppers as they have mild to moderate heat.
Mix all of the ingredients in a bowl and then pour into a ziplock bag.
Jeff wanted to make sure that you know to add enough tequila. If you would like to add more feel to up to a 1/3 cup more.
Let the marinade to its work for about 30 minutes. Don’t let it sit too long or else the acid in the limes will start to cook the shrimp and make them rubbery.
While your shrimp sit in the marinade, roast the peppers. Place the peppers on high heat and turn them every minute or so until all of the sides are blackened.
Make sure to rotate them so that all of the sides get blackened.
Remove them from the grill when blistered and place in a plastic bag. The plastic bag will help to steam the skins off.
After about 10 minutes it is time to peel the skins. As you can see, the skins come off in giant sheets.
Slice into strips and serve these tender, smokey, and tasty treats with any and everything.
The next step is to grill the shrimp. If you a grill pan that will hold the shrimp then you are set. If you do not you will need to skewer the shrimp. Remember to soak bamboo skewers in water for 30 minutes before skewering. Then place the meat over a medium/high heat grill. Using your hand, if you can hold it over the grill at a height of 5 inches for 5-7 seconds then your grill is at medium/high heat. This is roughly 340-370 degrees.
After about 5 minutes your shrimp should be almost all red and ready to eat. If using a pan, stir every 30 seconds. If you are using skewers, flip the shrimp after 2-3 minutes. Basically when the shrimp start to turn bright red.
Once done remove the shrimp from the grill and serve. De-skewer the shrimp if you used skewers. Removing the from shrimp from the skewers will make it easier for your dinner guests.
Serve the shrimp on a flour tortilla with some cheese, roasted peppers, salsa and some sour cream. Makes for a perfect summer meal.
