Shrimp and avocado has to be one the best food combos… ever. Especially delicious if you’re going to wrap it up in a warm tortilla and add a few splashes of of Tapatío! And all this can all be had in just about an hour.
There is nothing better than shrimp on the barbie (I know, 30 years later and it’s still a thing). However, many folks just aren’t that clear on how to grill plump juicy shrimp so they tend to over-cook them producing something a little rubbery.
The secret? A quick brine in cold salted water. Briefly brining the shrimp will ensure that they remain plump and juicy on the grill because of the extra moisture they take in, plus they will be perfectly seasoned though. In just about the amount of time it takes to prep and make the avocado mixture, and preheat your grill, the shrimp is ready to go. Of course, this step is optional, but why wouldn’t you???
I’m writing this recipe two ways – with the mis en place (food prep) in the ingredient list, and and without so you can just follow along the “what do I do next” steps. You can print whichever one suits your style.
- For the shrimp:
- 1½ pounds medium shrimp, peeled, deveined, tails removed
- 2 cups cold water
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1 tablespoon chili powder - I use Gebhardt
- 1 teaspoon Mexican oregano
- -
- For avocado salad:
- 1 Roma tomato, seeded and diced
- ⅓ cup diced roasted red bell pepper
- ½ cup diced red onion
- 1 jalapeno, diced with or witout seeds
- ½ bunch cilantro, finely chopped
- 3 medium or 2 large Haas avocados, pitted, peeld and diced
- 5 small limes
- Kosher salt and black pepper
- -
- For serving:
- Small corn tortillas, groups of 3 to 5 wrapped in foil
- Shredded red cabbage, for serving
- Tapatio or your favorite hot sauce
- -
- Extras:
- Grilling grid or skewers
- Place shrimp in a bowl. Stir together the cold water, salt, and sugar until dissolved. Pour over shrimp and place in refrigerator for about 45 minutes, but no longer than 90 minutes.
- In a mixing bowl, combine the tomato, red pepper, onion, jalapeno, and avocados. Cut and squeeze 2 small limes over the avocado. Lightly toss until combined. Taste and season with salt and pepper. Cover and store in the fridge until serving.
- Remove shrimp from fridge and drain well. Toss with olive oil, juice from 1 lime, chili powder, and oregano.
- Set up grill for direct cooking over medium heat. Brush and oil grates before cooking. If using a grid, preheat that as well. If using skewers, thread the shrimp onto them.
- Place packets of tortillas on the grill off to the side to warm. Grill shrimp so that they are just opaque (white) all the way through; about 2 minutes per side.
- Build tacos with warm tortillas, shredded cabbage, spoonfuls of avocado salad, shrimp and splashes of hot sauce.
Step-by-step directions:
- For the shrimp brine:
- 1½ pounds medium shrimp, preferably peeled and deveined
- 2 cups cold water
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
- -
- For avocado salad:
- 1 Roma tomato
- 1 canned roasted red bell pepper
- 1 small red onion
- 1 jalapeno
- ½ bunch cilantro
- 3 medium or 2 large Haas avocados
- 5 small limes
- -
- To finish:
- 1 tablespoon olive oil
- 1 tablespoon chili powder - I use Gebhardt
- 1 teaspoon Mexican oregano
- Small corn tortillas
- Small head red cabbage - you'll use about ¼th
- Tapatio or your favorite hot sauce
- -
- Extras:
- Grilling grid or skewers
- If you didn't get already peeled and deveined shrimp - get at it. Remove the tails if still attached and place shrimp in a bowl. Stir together the cold water, salt, and sugar until dissolved. Pour over shrimp and place in refrigerator for about 45 minutes, but no longer than 90 minutes.
- Cut the tomato in half and squeeze out the seeds, then dice and transfer to a mixing bowl. Dice the red pepper and the onion so that you have roughly the same amount as the tomato. Finely chop the jalapeno - remove seeds if desired and then finely chop the cilantro and add both to the bowl.
- Cut the avocados in half and remove the pits. Scoop out the flesh, dice, and add to the bowl. Cut and squeeze 2 small limes over the avocado. Lightly toss until combined. Taste and season with salt and pepper. Cover and store in the fridge until serving.
- Remove shrimp from fridge and drain well. Toss with olive oil, juice from 1 lime, chili powder, and oregano.
- Set up grill for direct cooking over medium heat. Brush and oil grates before cooking. If using a grid, preheat that as well. If using skewers, thread the shrimp onto them.
- Shred the cabbage, cut remaining limes in to quarters, and wrap groups of 5 tortillas in foil.
- Place packets of tortillas on the grill off to the side to warm. Grill shrimp so that they are just opaque (white) all the way through; about 2 minutes per side.
- Build tacos with warm tortillas, shredded cabbage, spoonfuls of avocado salad, shrimp and splashes of hot sauce.
Cheers and Happy Grilling!
~Jeff
