Yum Yum Shrimp Street Tacos

LunchDinner

Jun 15

Written By Ginna

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 15 minutes

I have been on such a street taco kick lately because they feel easy enough for a quick lunch or dinner, but still feel like you made something good. These tacos started because I already had leftover grilled corn and avocado salad in the fridge and realized it worked ridiculously well over shrimp with yum yum sauce.

Jump to Recipe

*Three shrimp street tacos topped with grilled corn avocado salad and drizzled with yum yum sauce.*

The shrimp gets quickly grilled on the stove with a smoky seasoning blend while the corn and avocado salad adds freshness, crunch, and a little creaminess from the avocado. Then everything gets drizzled with yum yum sauce which pulls the whole thing together.

I like making these when I want something that feels a little fun without spending forever cooking. The shrimp cooks in minutes, and if you prep the salad ahead of time these come together even faster during the week.

The grilled corn and avocado salad is one of my favorite things to keep in the fridge during the summer because it works on everything. I originally made it as a side dish, but once I threw it on tacos I kept going back to it. The charred corn with the shrimp works really well together.

I use small flour street taco tortillas for these because they stay soft and hold the filling nicely, but corn tortillas work too if that is what you like. I usually warm them directly in a dry skillet for about 30 seconds per side so they get a little toasted around the edges.

The yum yum sauce does a lot here, so use one you already love. Store bought works perfectly. I usually drizzle it over the top right before serving so the tacos stay fresh and the tortillas do not get soggy.

Ingredients

🍽️ Servings: 1 • 🔥 Calories/Serving: 560 • 💪 Protein/Serving: 32g

For the shrimp

8-10 medium shrimp, peeled and deveined
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and pepper, to taste

For the tacos

3 street taco tortillas
3/4 cup grilled corn and avocado salad
2 tablespoons yum yum sauce
Fresh parsley or cilantro, optional

Steps

Step 1

Pat the shrimp dry with paper towels. Add them to a bowl with the olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper. Toss until evenly coated.

Step 2

Heat a skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and lightly charred around the edges.

Step 3

Warm the tortillas in a dry skillet for about 30 seconds per side until soft and lightly toasted.

Step 4

Divide the shrimp evenly between the tortillas.

Step 5

Top each taco with the grilled corn and avocado salad.

Step 6

Drizzle the tacos with yum yum sauce and finish with parsley or cilantro if using. Serve immediately.

Make it your own!

🌮 Swap the tortillas
Corn tortillas work great here if you want a more traditional taco texture. You could also turn this into a rice bowl instead.
🌶️ Add heat
A few sliced jalapeños or a sprinkle of red pepper flakes gives these a little more kick.
🥑 Extra avocado
If your avocado salad is light on avocado, add a few extra diced pieces right before serving.
🍋 Brighten it up
A squeeze of fresh lime over the tacos right before eating makes the shrimp taste even fresher.