Grilled Shrimp Tacos with Mango Avocado Salsa
Recipe GLPRbf73646b318719
Succulent grilled shrimp skewered and cooked over high heat, served in warm tortillas with a fresh mango and avocado salsa. This vibrant dish combines sweet fruit, creamy avocado, and tender shrimp for a restaurant-quality meal that comes together in under an hour.
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Ingredients
1 pound large shrimp (16-20 count), peeled and deveined
1 quart cold water
1 tablespoon kosher salt (for brining)
1 cup ice cubes
Olive oil for brushing
1 ripe but firm mango, peeled and cut into small cubes
1 ripe avocado, seeded, peeled, and cut into small cubes
2 tablespoons finely chopped red onion
1/2 fresh jalapeño pepper, minced (adjust to taste)
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt (for salsa)
2 tablespoons fresh cilantro leaves, chopped (optional)
10 to 12 corn or flour tortillas
Bamboo skewers (soaked in water for 1 hour if using)
Directions
If using frozen shrimp, prepare the brine: Pour 4 cups of cold water into a large bowl and stir in 1 tablespoon of kosher salt until fully dissolved.
Add the frozen shrimp and 1 cup of ice cubes to the salt water. Let sit for 20 to 30 minutes, maintaining ice in the water, until the shrimp are completely thawed. If using fresh shrimp, you may optionally soak them in the salt water for 15 minutes before proceeding.
While the shrimp thaw, prepare the mango avocado salsa: Combine the diced mango, avocado, red onion, and minced jalapeño in a medium bowl.
Gently toss the salsa ingredients with 1/2 teaspoon kosher salt and 3 tablespoons fresh lime juice. Set aside. Add the fresh cilantro just before serving if desired.
If using bamboo skewers, soak them in water for 1 hour. Pat the thawed shrimp dry with paper towels.
Preheat your grill to high direct heat. The grill is ready when you can hold your hand 1 inch above the grates for only 1 second.
Thread the shrimp onto skewers: Using two skewers at a time per batch, position each shrimp in a tight spiral shape. Insert both skewers through the shrimp starting at the large end and passing through to just before the tail. Thread 3 to 4 shrimp per pair of skewers, leaving a small space between each for even cooking.
Brush both sides of the shrimp skewers with a thin coating of olive oil.
Oil the grill grates: Dip a paper towel in olive oil and use long-handled tongs to wipe the hot grates thoroughly.
Place the shrimp skewers directly on the hot grill. Cook for 2 to 5 minutes on the first side, depending on grill heat and shrimp size, until the exposed flesh changes from translucent to opaque.
Flip the skewers carefully and cook the other side for 2 to 5 minutes until the entire shrimp is opaque and cooked through. Do not overcook or the shrimp will become rubbery. Shrimp reach a safe internal temperature of 145°F when fully cooked.
Remove the shrimp skewers from the grill while still warm and slide the shrimp off the skewers onto a clean plate.
Warm the tortillas: Place them on the grill for a few seconds on each side to warm and lightly toast, or warm them in a microwave for 30 to 45 seconds, or in a skillet over medium heat (adding a light coating of oil for corn tortillas).
To assemble the tacos, place several cooked shrimp in the center of each warm tortilla and top generously with the mango avocado salsa. Serve immediately.
