HONEY SRIRACHA GRILLED SHRIMP TACOS

Gluten-free|Seafood|Tacos|Tex-Mex

Ingredients

The shrimp:

1-pound large shrimp (16/20 count or larger)

The marinade:

¼ cup olive oil

3 tablespoons lemon juice

1 teaspoon paprika

½ teaspoon cumin

2 large cloves garlic, chopped

¼ cup cilantro leaves, chopped

1 teaspoon fish sauce

1 tablespoon Sriracha sauce

2 tablespoons honey

The Grilled Veggie ‘Salsa’:

1 small zucchini, cut into ¼” rounds

1 large onion, cut into ¼” rounds

4 plum tomatoes, cut in half

1 jalapeño, cut in half lengthwise

3 ears corn

2 scallions, chopped

⅓ cup cilantro leaves, chopped

¼ cup olive oil

¼ cup lemon juice

2 teaspoons salt

2 teaspoons black pepper

Taco Assembly:

8, 8” flour tortillas (or corn tortillas for gluten-free)

½ cup crumbled goat or cojita cheese

2 cups shredded cheddar cheese (optional)

Instructions

Heat grill to medium high.

Peel and devein the shrimp, leaving the tail part only of the shell on (this will help the shrimp keep their shape while grilling). Combine all of the marinade ingredients in a small bowl and whisk to thoroughly combine. Pour over the shrimp and toss to coat. Let marinate for 20-30 minutes while you prepare the veggies.

Place the zucchini, onion, tomatoes, jalapeño, and corn on a large baking sheet. Drizzle with the olive oil and season with 1 teaspoon each of the salt and pepper. Place the veggies on the hot grill and close the lid. Let grill for 3-5 minutes.

Add the shrimp to the grill (reserve any remaining marinade) and turn the veggies over if they are getting grill marks. Close the lid again and cook for another 3 minutes. Open and turn the shrimp. Turn veggies as needed.

The shrimp will cook quickly in another 2 minutes. Remove when they are curled and just cooked through. You should remove the veggies when they are soft and have grill marks. The tomatoes will come off first and the corn will need several turns and come off last.

When the veggies are all cooked, place all except the corn in a pile on a large cutting board. Chop them all together to create a chunky salsa consistency. Cut the corn off the cobs and place together with the other chopped veggies in a large bowl. Add the scallions and cilantro, followed by the olive oil, lemon, and remaining salt and pepper.

Heat any remaining marinate in the microwave for 3 minutes, stirring half way through. Add the marinade to the salsa and toss everything to combine.

Place the tortillas on the grill for 1-2 minutes per side until they are toasty and lightly browned.

To assemble, place a generous portion of the grilled veggie salsa down the center of the tortillas, followed by 3-4 shrimp. Sprinkle with the cheese and a few more cilantro leaves. Fold and DEVOUR! So fresh, soooo good!!

If you want a “cheesier” finish you can also sprinkle a few tablespoons of shredded cheddar on the tortillas after you flip them on the grill and remove when cheese is melted. Then, layer the goodies on top!