Grilled Shrimp Tacos with a Creamy Lemon Sauce {grain-free options}
For The Shrimp
  • 1 pound Shrimp
  • 2-3 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Salt
  • ½ teaspoon freshly cracked Black Pepper
  • Dash Cayenne powder
For the Lemon Sauce
  • 2 tablespoons Butter
  • ¼ cup very finely minced White Onion
  • 1 clove Garlic, minced
  • ½ cup White Wine (cooking wine will work for non-alcoholic households)
  • Juice of 1 Lemon, divided into equal parts (roughly a tablespoon each)
  • ½ cup Half-and-Half
  • Cracked Black Pepper, to taste
For Tacos
  • Shredded Red and Green Cabbage
  • Cilantro
  • Queso Fresco (crumbly Mexican cheese)
  • Corn Tortillas*
To Grill Shrimp:
  1. Prepare your grill and heat to medium-high.
  2. Mix the spices for the shrimp together and then set aside.
  3. Clean and shell the shrimp. Toss shrimp with olive oil, and then sprinkle with the spices. Toss again to coat thoroughly.
  4. Lay the shrimp on a grill pan and then place the pan on your grill.
  5. Cook for 2-3 minutes or until the shrimp begin to turn pink.
  6. Flip each shrimp and cook an additional 2-3 minutes.
  7. Remove the shrimp from the grill to a plate.
To Make the Lemon Sauce:
  1. In a saute pan, melt the butter over medium-low heat. Once melted, add the finely minced onion.
  2. Cook, stirring often, till the onions have softened and have begun to brown.
  3. Add the minced garlic and stir till fragrant (30-60 seconds).
  4. Raise the heat to medium and pour in ½ of the lemon juice and the white wine. Bring to a light boil, stirring occasionally, till the liquid has reduced by half.
  5. Lower the heat to low, add the reserved lemon juice and then gently stir in the half and half. Continue stirring till the sauce has thickened. Season with cracked black pepper, to taste.
  6. Remove from heat and serve.
To Assemble the Tacos:
  1. Heat corn tortillas*.
  2. Place a few tablespoons of shredded cabbage on top of a tortilla.
  3. Put 2-3 shrimp atop the bed of cabbage.
  4. Pour lemon sauce on top, followed by fresh cilantro and queso fresco. Enjoy!
* If you are grain-free, you can choose to either use a grain-free tortilla or just serve the shrimp, sauce and toppings on a bed of cabbage. Both are good!

When you are making the sauce, you can (if you aren't fan of the onion pieces or have picky eaters) use a blender or immersion blender to puree the the onions and sauce (just before you add the reserved lemon juice and wine).
Recipe by Following In My Shoes at