Barbecue Shrimp Tacos

Why This Barbecue Shrimp Tacos Works

During grilling, the shrimp are coated in oil and spices, so they don’t dry out. The olive oil clings to the shrimp and keeps a thin layer of moisture on the surface. As the shrimp hit the hot grill, the outside browns fast while the inside cooks just enough. They stay juicy because they only sit on the heat for a few minutes on each side, so they don’t have time to get rubbery.

While the shrimp cook, the cabbage, carrot, cilantro, lime juice, mayo, and vinegar sit together in the bowl. The lime juice and vinegar start to soften the cabbage and carrot a little, but not so much that they lose their crunch. The mayo sticks to the shredded vegetables and turns into a light, creamy coating instead of a runny dressing.

Once the warm tortillas, hot shrimp, cool slaw, and soft avocado go together, the textures balance each other. The crisp slaw and tender shrimp hold inside the tortilla without falling apart, and each bite stays moist instead of dry or soggy.

Mistakes To Avoid

Letting the shrimp sit too long in the spice rub and oil before grilling can make them weep liquid in the bowl. Once they hit the grill, they steam instead of sear, so they turn soft and a little mushy instead of firm and slightly springy.

Cooking the shrimp over very high heat or for much longer than 2–3 minutes per side quickly makes them tough. The outside shrinks and goes a bit rubbery while the inside dries out, so the tacos end up with chewy, bouncy shrimp instead of juicy pieces.

Warming the corn tortillas too long on the grill or in a dry pan often makes them brittle. Instead of folding around the filling, they crack down the middle and the shrimp and slaw spill out, so the tacos are hard to pick up and eat.

Overloading the slaw with mayonnaise or not adding the vinegar and lime first can leave it heavy and pasty. The cabbage softens too much and loses its crunch, so the tacos feel soggy and rich instead of crisp and fresh.