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5 from 1 vote

Grilled Shrimp and Mexican Street Corn Tacos

These Grilled Shrimp Tacos are topped with a Mexican Street Corn Salad and the perfect backyard summer dinner! They are juicy, sweet and a bit spicy!
Resting time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: pescatarian, shrimp, tacos
Servings: 8 tacos


  • 8 tortillas
  • 1 lb shrimp, peeled and deveined (about 24 shrimp)
  • 1 tbsp olive oil
  • 2 cloves garlic, diced
  • 1 tsp chili powder
  • 2 cups Mexican Street Corn Salad (see note)
  • 1 tbsp Primal Kitchen Garlic Aioli Mayo (or mayo sub)
  • 1 tsp Sriracha
  • cilantro, lime for garnish


  • Marinate the shrimp: combine olive oil, minced garlic and chili powder. Place in a bowl or ziploc bag with shrimp. Marinate for 15-30 minutes.
  • Combine Primal Kitchen mayonnaise with Sriracha. Spoon into a ziploc bag corner, and snip the very tip of the corner.
  • If not already made, make the Mexican Street Corn Salad. (see note for recipe link)
  • Preheat the grill.
  • Skewer the shrimp, 3 shrimp per skewer. Grill over high heat for 1-2 minutes per side.
  • Warm tortillas on grill or open fire gas range.
  • Top warm tortillas with 3 shrimp and 1/4 cup of Mexican Street Corn Salad. Drizzle with Sriracha mayo and additional lime and cilantro, as needed.