Recipes from the Grapevine Cottage

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Grilled Shrimp and Vegetable Tacos

Grilled Shrimp and Veggie Burrito

There’s still plenty of sunshine left for grilling, and this is a great dish! The refried beans make a nice side, and you could even add a little Mexican rice if you want a little starch.

Serves 4


For the grill:
1 red or yellow bell pepper (or both) cut into 1/2-inch strips
1 large Vidalia or other sweet onion sliced 1/2-inch thick
1 large green zucchini cut into 3-inch x 1/2-inch sticks
1 large yellow zucchini cut into 3-inch x 1/2-inch sticks
1 pound, raw shrimp, each chopped into 3 pieces (we use 21 - 25 count)
2 tablespoons olive oil
Taco seasoning (we like Penzey's)
Ancho and/or chipotle chili powder
Salt and freshly ground pepper

For "some assembly required":
12- 8-inch soft corn or flour tortillas
Cilantro, chopped
1 avocado, peeled, pitted and diced
Sour cream
Cheddar cheese, grated
2 tomatoes, seeded and minced


Add about two tablespoons of taco spice and 1 teaspoon each of ancho and chipotle chili powder a to a large Ziplock bag and toss the shrimp to coat.

In another large Ziplock bag, combine the bell peppers, onion, zucchini, olive oil, a little salt and a healthy grind of fresh ground pepper. Toss the vegetables to coat them with oil and transfer to a grill basket. Cook over medium-high heat, turning frequently, until the peppers and zucchini are crisp-tender and the onions have softened and separated into rings. I add the shrimp about 2/3 of the way into the cooking and continue turning frequently until the shrimp are opaque.

Warm the tortillas by layering them with damp paper towels and microwave them for 10 to 15 seconds. Set the ingredients up on the kitchen island and let everyone build their own taco. Sprinkle with a little cheddar cheese, top with sour cream and garnish with tomato, avocado and cilantro.