Carolina BBQ Shrimp Tacos



  • shrimp (colossal, 13-15), 6 each

  • tortillas (5" white corn), 6 each

  • lillie’s q carolina barbeque sauce, 45 grams
  • red pepper flakes, a pinch

  • salt, a pinch

  • Slaw

  • cabbage, 50 grams

  • lime juice (fresh squeezed), 15 grams  

  • salt, 2 grams

  • Garnish

  • toasted salted pumpkin seeds, 20 grams  

  • cilantro

  • jalapeno, 2 slices per taco

  • radish, 3 slices per taco

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Prep Time

13 hours

  1. clean the shrimp by slicing down the back to remove the vein, and then remove the tails and shells

  2. place the cleaned shrimp in a small container, add Lillie’s Q Carolina barbeque sauce, a pinch of pepper flakes, and a pinch of salt, then let marinate for 12 hours

  3. the next day, preheat a grill to high heat for charring the shrimp

  4. prepare the slaw by finely shaving the cabbage on a mandoline, then toss it with lime juice and salt

  5. pluck about 3-5 cilantro leaves per taco

  6. thinly slice the jalapeños and radishes on a mandoline; chop the toasted pumpkin seeds

  7. lightly spray each side of the tortillas with pan spray and grill them to get charred grill marks; do this for all 6 tortillas

  8. stack the grilled tortillas on a plate, three each, then another three on top to double them up

  9. quickly char the marinated shrimp on the preheated grill, flipping once one side is charred—be mindful they cook quickly

  10. divide the slaw into three portions and place onto each doubled tortilla

  11. add two grilled shrimp on top of the slaw for each taco

  12. sprinkle the toasted, salted, chopped pumpkin seeds over the shrimp

  13. top each taco with the cilantro leaves, two slices of jalapeño, and radish slices


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