Recipe | "Grilled Shrimp Tacos" Shared by Dr. Kirsten Corda

Want to find the best shrimp? Peggy Issitt, Rockport Aquarium Education Center, encourages everyone to “buy local.”

This time of year, you will find both Gulf and Bay shrimp at any one of Rockport-Fulton’s reputable seafood markets. Gulf shrimp are usually larger and pinker than Bay shrimp. However for this recipe, Peggy recommends Bay shrimp which offer a bigger, “sweeter taste in a small package.” - Kirsten

Two tacos have 220 Calories; 21 grams Total Carbohydrates; 9 grams Total Fat, 115 milligrams Cholesterol; 14 grams Protein. 

  • 1/2 cup light sour cream
  • 3 Tablespoons light mayonnaise
  • 3 Tablespoons 1% milk
  • 1/2 teaspoon ground cumin
  • 1 pound large shrimp, peeled
  • 2 Tablespoons unsalted butter, melted
  • 2 large garlic cloves, minced
  • 4 limes, cut into squares
  • 8 6-inch corn tortillas
  • 2 to 3 cups finely shredded green cabbage
  • Bottled green tomatillo salsa (optional)


1. Heat grill to medium-high heat. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.

2. Skewer the shrimp. (if wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.

3. Place the shrimp on grill. Cook for about 4 minutes on each side or until the shrimp is opaque. Remove from grill.

4. Grill the tortillas for 30 seconds on each side. Pull the shrimp off the skewers; divide evenly among tortillas.

5. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

Dinner Tonight videos are weekly cooking demonstration that provide healthy eating tips and are available at

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