Chef Eric Gephart fires up the Kamado Joe for these simple, flavor packed Chipotle Shrimp Tacos!
"I love quick, big, bold flavors. This dish can be made from start to finish in about 10 minutes and is one of my families favorite Taco Tuesday meals. Enjoy!"
- Chef Eric Gephart
WHAT YOU'LL LOVE
- Seasoning the shrimp with chipotle before it hits the pan: Coating the shrimp in chipotles in adobo before cooking means the chile flavor cooks into the shrimp itself, rather than being added only as a topping afterward.
- Charring the avocados before blending: Giving the avocados a light char on the grill before whipping them into the cream adds a subtle smoky note that raw avocado alone wouldn't bring to the sauce.
- Finishing with fresh lime juice off the heat: Adding lime juice after the shrimp are done cooking keeps its brightness intact, instead of cooking off the acidity by adding it too early.
- A high-heat, closed-dome cook: Stabilizing the grill at 500°F and closing the dome while the shrimp cook lets them pick up smoky ambient heat on top of the direct pan contact, all in just a couple of minutes.
Chipotle Shrimp Tacos
Eric Gephart
Rated 5.0 stars by 3 users
Category
Entree
Cuisine
Mexican
Servings
6-8
Prep Time
20 minutes
Cook Time
3 minutes
Calories
325
Delight your taste buds with these delectable chipotle shrimp tacos cooked to perfection on the Kamado Joe Grill. Add a creamy avocado cream and you have a meal that's sure to please. Gather up the ingredients to make this recipe and enjoy!
Ingredients
- 1/4 each yellow onion, sliced thin
- 1/2 cup red cabbage, sliced thin
-
1 tbsp extra virgin olive oil
- 1/2 lb shrimp, peeled & deveined (21/25 or smaller)
- 1/2 each (7 oz) can chipotles in adobo
- 2 each limes, juice
-
2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 6-8 tortillas
- 2 tbsp cotija cheese
- 2 each avocado (slightly charred on the grill)
- 2 tbsp heavy cream (for consistency)
- 1 each lemon, juice
-
1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
For the Avocado Cream:
Directions
- To make the Avocado Cream, place all ingredients in a food processor and whip until everything is incorporated. Add more cream if needed for sauce like consistency. Store in refrigerator until ready to serve.
- Stabilize your grill at 500ºF, place a large cast iron or grill safe pan on the grill and allow it to come to temperature.
- Place the oil in the pan, add the sliced onion and cabbage and sauté for 1 to 2 minutes.
- Season the shrimp with the chipotle in adobo and add the shrimp to the pan, use a pair of tongs to mix everything evenly then top with seasoning and close the dome for 2 to 3 minutes.
- Open the dome, mix again then top with fresh squeezed lime juice and season with 8 Second Ride. Ensure the shrimp are fully cooked.
- Mix again and transfer directly to tortillas and top with avocado crème and crumbled cotija cheese.
Recipe Note
Recipe FAQ
Why season the shrimp with chipotle in adobo before they go in the pan?
Coating the shrimp in chipotle before cooking lets the chile flavor cook directly into the shrimp, rather than just sitting on top as a garnish added afterward.
Why char the avocados before blending them into the cream?
A light char on the grill adds a subtle smoky note to the avocado that raw avocado can't provide, giving the finished cream more depth than a straightforward guacamole-style sauce.
Why add the lime juice at the end instead of at the start?
Squeezing lime juice in after the shrimp are done cooking keeps its acidity bright and fresh, since cooking lime juice for several minutes would mellow and dull that brightness.
Why cook the shrimp with the dome closed instead of leaving it open the whole time?
Closing the dome while the pan sits at 500°F surrounds the shrimp with ambient heat on top of direct contact with the hot pan, cooking them through quickly without needing to flip constantly.
What internal temperature should the shrimp actually reach?
This recipe says to "ensure the shrimp are fully cooked" but doesn't give a number. USDA's minimum safe internal temperature for shrimp is 145°F — check with an instant-read thermometer rather than relying on visual cues alone.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet on the stovetop handles the sautéing and shrimp just as well as the grill; the Kamado mainly adds a touch of smoke to the dish.
Recipe Highlights
Chipotle-coated shrimp: Chile flavor cooks into the shrimp instead of sitting on top.
Charred avocado cream: A light grill char adds smokiness raw avocado can't match.
Late-added lime juice: Keeps the acidity bright instead of cooking it off.
Closed-dome cooking: Ambient heat speeds up the shrimp cook without constant flipping.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.98 oz
- per serving
- Calories
- 325
- Carbs
- 22 grams
- Protein
- 26 grams
- Fat
- 15 grams
- Sodium
- 610 milligrams
