Fresh Grilled Shrimp & Corn Tacos Recipe

Grilled Shrimp & Corn Tacos
These Grilled Shrimp & Corn Tacos were the result of incorporating my recent Grilled Corn & Tomato Salad recipe into shrimp tacos.

corn salad

I used a couple arugula leaves at bottom of my freshly grill taco shells, topped generously with the corn salad, sprinkled with sprinkled Queso Fresco (got that idea from the Blackened Shrimp Tacos in this months Cooking Light issue), then nested a pair of nice big grilled shrimp, which had been marinated in the same dressing as the corn salad, on the top.

fresh grilled shrimp tacos

I was quite enthralled with the results, so much so that I skipped plopping on avocado or salsa.  The Grilled Corn & Tomato Salad, sort of works as both a primary component and a condiment.  They were just right as they were in my eyes (Though, I did make one taco with avocado instead of shrimp and that was a tasty combo too… great if you have a vegan in your tribe.)  I also liked that with the hot summer months coming up, all the cooking was done on the grill.

5.0 from 10 reviews

Grilled Shrimp & Corn Tacos Recipe
Recipe type: Entree
Cuisine: Mexican, American
Prep time: 
Cook time: 
Total time: 

  • ¾ to 1 pound jumbo wild caught shrimp (de-headed)
  • 8 corn tortillas
  • ¼ cup crumbled queso fresco
  • arugula (substitute other lettuce if you prefer)
  • Batch of Tex-Mex Corn & Tomato Salad ( the dressing used to marinate shrimp is reserved from this recipe
  1. Remove shell from shrimp, leaving tails on. De-vein, then marinate in ¼ of the dressing from corn salad.
  2. If you haven’t already prepared the salad, do so now.
  3. Preheat grill.
  4. Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
  5. Grill the shrimp. This should be quick. Pull them off as soon as no translucency is visible on the outside, to avoid over cooking. If the inside isn’t fully cooked through, it will finish doing so off the grill, from residual heat.
Assemble tacos:
  1. Put arugula on bottom of shell
  2. Then spoon on some corn salad, and sprinkle on queso fresco
  3. Finally nest the shrimp on top.*
*I used 16-25 shrimp and two were perfect, if using smaller shrimp more will likely be needed.
Time note: If you are making the corn salad at the same time, total time required between prep and cooking will be around 40-45 minutes




  1. Jenn @TheRebelChick says

    This post is total torture! I love shrimp but I can’t eat them anymore because of my shellfish allergy. I’ll just live vicariously through your photos!

  2. says

    Oh my gawsh! Hubby is going to LOVE this! Thanks for sharing :) He’s a corn and taco freak and also been bugging me to make shrimp!

  3. says

    We love all the ingredients that you have mentioned, sounds like a great combination that we will be making very soon.
    Thank you for sharing.

  4. says

    I love, love, love, fish tacos but have never tried shrimp tacos. The shrimp with the corn looks delcious!

  5. says

    Your corn salsa looks delish. I’d make this with chicken since we aren’t seafood eaters.

  6. Cindi says

    Thanks for this! I made it tonight and it was KILLER! I added some diced cucumber to it and it added a freshness that was amazing.
    Love love loved it!

    • Robin Gagnon says

      I’m so happy you liked it & the cucumber addition sounds delicious.

  7. Cindi says

    I have to confess that for years the mere thought of a shrimp taco totally grossed me out.

    But something about THESE caught my eye (or taste buds) and I just had to try them.

    Robin… these . are . incredible .

    All I have to do to start craving these things is just look at that picture of the corn salad. It’s nuts.

    The only thing I did differently – and you should try this – is to add about half a diced cucumber to the salad. And we quadrupled the dressing recipe because we liked it. a LOT. LOTLOTLOT.

    Can’t say enough about how wonderful these flavors blend together, especially with the cucumber. I tell literally everyone about this.

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