Spicy Grilled Shrimp Tacos

Chili’s Spicy Grilled Shrimp Tacos is hands down my absolute favorite food on earth. Like for reals. They’re outrageously addictive, as my husband (who has to take me to Chili’s weekly) will tell you. I would gladly eat them every single day, however my wallet doesn’t agree that it’s sensible to eat out daily. Not to mention that it’s 45 minutes each way to the nearest location.

So like almost every other thing in my life, if I can figure out how to do it myself I’m going to. I had to suffer through about fifty times of eating them before I could put my finger on the “special sauce” that makes them spicy and sweet and creamy all at the same time, but I finally got it.

And, I apologize in advance if you’ve never had them, because if you eat these once you’ll become an addict. #sorrynotsorry

Chili's Spicy Grilled Shrimp Tacos Recipe

 

To make two tacos you will need:

6-8 shrimp, peeled, de-veined, with tails off (fresh is best, frozen will work in a pinch) (3-4 per taco)

2 small flour tortillas

1/3 cup finely shredded cabbage

2 slices avocado

pinch of salt

pinch of ground black pepper

pinch of chili powder

1-2 TBS olive oil

2 TBS mayonnaise

1 TBS Siracha (the kind with the Rooster on the label rocks)

1/2 TBS Thai Sweet Chili Sauce

 

Instructions:

SHRIMP

Heat a grill pan over medium/high heat and wipe surface with olive oil. Season the shrimp with the salt, pepper and chili powder, and then grill for 3-5 minutes until done.

SAUCE

In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.

ASSEMBLE

Warm the tortillas and place half of the cabbage on each tortilla. Drizzle half the sauce over each taco. Top with shrimp & garnish with avocado.

So, so simple! If you want to get the full Chili’s Spicy Grilled Shrimp Taco experience, pair it with some black beans and rice, and enjoy.

Chili's Copycat Spicy Grilled Shrimp Tacos Recipe

 

 

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About Gina Luker

Gina Luker is a writer, photographer and lover of all things quirky. She's usually found with a drill in one hand and a cocktail in the other while blogging along the way. She's addicted to coffee, polka dots, rock stars, Instagram, and everything aqua.

Comments

  1. This one has been my new favorite as well as Chilis tends to be one of the few restaurants that we go to. Not because I don’t want to branch out though. Ha! Looking forward to trying these myself. Thanks.

  2. I can’t wait to try these with a gluten-free shell. Thanks

  3. I reccomend skipping the mayo. It tastes more like the ones from chilis that way. Pretty spicy though so be prepared, also I used chili garlic sauce and sweet chili sauce instead and I added the sauces with the shrimp while it was cooking as well.

  4. Joyce Swearingen says:

    Oh wow Gina
    was planning to try and make these on my own they are so incredible at Chili’s.
    Found your copy and made the tacos.

    Perfect. So grateful .
    thanks !

  5. Looking at the chilis menu I find that some VERY key components are missing… It’s called chili LIME shrimp tacos.. Where is the lime? There is also no instructions or mention of pico de gallo. There is also no mention of cilantro. The lime, pico and cilantro is what is going to give the dish that FRESH taste to it that everyone is looking for in a home made Mexican dish. I am sure these tacos taste fine but i can tell from the picture that there are a lot of flavors missing from this dish that could turn a good dish into a GREAT dish.

    • Gina Luker says:

      It’s not the chili lime tacos – it’s the spicy grilled shrimp tacos. It’s quite a bit different, but so very good

  6. Wendy Jaikaran says:

    Ok, so I tried this recipe and they turned out ok but! There was definitely something not quite right. The shrimp were delicious ( if not for be7ng a little too hot, spice wise.) The cabbage was completely raw and hard! The ones at chili’s, well, the cabbage is soft and it also has a little flavor of it’s not too strong but like little surpises in your mouth! You know? Also the avacado was hard too! Is there some step missing from this recipe or is it just me? I absolutely adore these tacos and would normally fight someone just to get one! (Just kidding!) but i do love them! If the cabbage and the avacado were soft, i would be in heaven right now! Please help!

    • Gina Luker says:

      At my Chili’s the cabbage is always crunchy, but you could soften it a bit by letting the sauce sit on it for 20-30 minutes to help break it down a bit while you’re preparing everything else. Sounds like your avocado wasn’t quite ripe enough, if you get one that’s ripened well then it should be soft and not hard.

      Thanks for reading!
      Gina

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