Grilled Shrimp Tacos with BBQ Spice Rub Recipe

Name: Grilled Shrimp Tacos with BBQ Spice Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fresh Or Frozen Shrimp (31 To 40 Count) Peeled And Deveined; 8 ounces, weight Crushed Pineapple; 1/2 heads Cabbage, Shredded; 1 whole Large Tomato; 2 Tablespoons Cilantro, Minced; 1/2 whole Onion; 1 whole Large Avocado; 8 ounces, fluid Mexican Crema, Or Sour Cream; 4 ounces, fluid Your Favorite Hot Sauce; 2 Tablespoons Vegetable Oil For The Grill Pan; 24 whole Fresh Corn Tortillas; 4 ounces, weight Cotija Cheese, Crumbled (feta May Be Substituted); 2 whole Limes, Cut Into Wedges; 1 Tablespoon Dry Mustard Powder; 1 Tablespoon Ground Cumin (comino); 2 Tablespoons Smoked Paprika; 1 Tablespoon Ancho Chile; 2 Tablespoons New Mexico Chile Powder; 2 Tablespoons Dried Minced Onion; 2 Tablespoons Dark Brown Sugar; 4 Tablespoons Sea Salt Or Kosher Salt (if Table Salt, Use Half As Much Or Less); 1 teaspoon Red Pepper Flakes; 2 teaspoons Ground Black Pepper; 1 Tablespoon Celery Salt

Try this homemade Grilled Shrimp Tacos with BBQ Spice Rub recipe the whole family will love. Made with Shrimp, Pineapple, Cabbage and Tomato. Easy step-…

This Grilled Shrimp Tacos with BBQ Spice Rub relies on simple, everyday ingredients such as heads cabbage, shredded, whole large tomato, cilantro, minced and whole onion. It comes together quickly and makes 4 servings, at about 1043 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 pound Fresh Or Frozen Shrimp (31 To 40 Count) Peeled And Deveined
8 ounces, weight Crushed Pineapple
1/2 heads Cabbage, Shredded
1 whole Large Tomato
2 Tablespoons Cilantro, Minced
1/2 whole Onion
1 whole Large Avocado
8 ounces, fluid Mexican Crema, Or Sour Cream
4 ounces, fluid Your Favorite Hot Sauce
2 Tablespoons Vegetable Oil For The Grill Pan
24 whole Fresh Corn Tortillas
4 ounces, weight Cotija Cheese, Crumbled (feta May Be Substituted)
2 whole Limes, Cut Into Wedges
1 Tablespoon Dry Mustard Powder
1 Tablespoon Ground Cumin (comino)
2 Tablespoons Smoked Paprika
1 Tablespoon Ancho Chile
2 Tablespoons New Mexico Chile Powder
2 Tablespoons Dried Minced Onion
2 Tablespoons Dark Brown Sugar
4 Tablespoons Sea Salt Or Kosher Salt (if Table Salt, Use Half As Much Or Less)
1 teaspoon Red Pepper Flakes
2 teaspoons Ground Black Pepper
1 Tablespoon Celery Salt

1
Defrost frozen shrimp in the refrigerator.
2
Mix together the BBQ spice rub.
3
Spoon 3 to 4 tablespoons of the spice rub into a small bowl before sprinkling on any type of meat or fish to avoid cross-contaminating the entire batch.
4
Put the remainder of the spice rub into a Ziploc bag and label with name and date.
5
Skewer shrimp with bamboo skewers, if desired, to make them easier to grill.
6
Sprinkle spice rub over the shrimp, turn the shrimp and sprinkle the other side.
7
Cover with plastic wrap and set in the refrigerator until the other ingredients are ready.
8
Open the can of pineapple and drain off most of the liquid.
9
Shred the cabbage.
10
Chop all of the tomatoes, onion, and cilantro.
11
Mix together for a pico de gallo.
12
Chop avocado and set aside.
13
Pour the Mexican crema (or sour cream) into a bowl and mix with a tablespoon of your favorite hot sauce.
14
Remove the shrimp from the refrigerator.
15
Heat a grill pan over medium high heat.
16
Brush with oil.
17
Grill the shrimp for about 4 minutes on each side or until they are no longer gray and translucent.
18
This will depend on the size of the shrimp.
19
Do not overcook.
20
Remove the shrimp from heat and cover to keep warm.
21
Heat the tortillas over the hot grill pan or in the microwave for 30 seconds to 1 minute.
22
Assemble the tacos by stacking two tortillas together and spreading a little hot sauce or Mexican crema on the top tortilla.
23
Spoon on avocado, pico de gallo, shredded cabbage and crushed pineapple.
24
Sprinkle with cheese.
25
Place three to four shrimp on each taco.
26
Top with a dollop of Mexican crema or sour cream.
27
Makes 6 servings of two tacos per serving with 3 shrimp in each taco.
28
Serve with lime wedges.

1043

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pound Fresh Or Frozen Shrimp (31 To 40 Count) Peeled And Deveined, 8 ounces, weight Crushed Pineapple, 1/2 heads Cabbage, Shredded, 1 whole Large Tomato, and more.

Yes, Grilled Shrimp Tacos with BBQ Spice Rub falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1043 kcal
Category
Seafood

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