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Creamy Grilled Shrimp Tacos

Creamy Grilled Shrimp Tacos

  • Prep

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Grilled shrimp are simmered briefly in a creamy garlic sauce with onions, then served in warm corn tortillas with shredded cheese, coleslaw mix, and salsa.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet


  1. Heat barbecue to medium-high heat.
  2. Toss shrimp with 1 Tbsp. (3 tsp.) oil; thread onto skewers. Grill 3 to 4 min. on each side or until shrimp turn pink. Remove from skewers; set aside.
  3. Heat remaining oil in large skillet on medium heat. Add onions; cook and stir 5 min. Add shrimp and Cooking Creme; cook and stir 2 to 3 min. or until heated through.
  4. Spoon onto tortillas; top with remaining ingredients.
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Kimberly Kotz Walls

Good base recipe. I made a number of changes, based on what I had on hand. I used regular Philly cream cheese, added orange and red peppers, garlic and lime juice. Sauteed the onions and peppers in olive oil, cilantro and garlic and then added the cream cheese and lime juice. Then I stirred in the shrimp and cooked for 5 minutes. Served in the tortillas with the coleslaw mix and cheese. Family was very happy!


I did not like this recipe. The cooking Creme was good but not for tacos. It tasted like an Alfredo sauce. I was thinking more Mexican flavor when I thought tacos. I would use it again but in a different dish. I think this recipe would have been better using the fish tacos white sauce.


This was not bad. I read the review about it tasting like Alfredo sauce so to help avoid that, I added a couple of tsp of chili powder (taco seasoning would work too) to give it a hint of familiar flavour. I also used a fresh salsa I had made. I used frozen cooked shrimp so didn't bother grilling them. They were the small kind (100/200 per lb) so fit more on a tortilla (flour because I couldn't find corn). It seemed excessively saucy (there was a lot extra after all the shrimp was gone), but I would probably make it again