Wade Murphy's Grilled Shrimp Tacos with Avocado Salsa.


Serves: Approx 4

Prep time: Including marinating - 2 hours

For the Shrimp:

  • 1 tbsp rapeseed oil
  • 1 tsp chili powder
  • Pinch of sea salt
  • Pinch of cayenne pepper
  • Zest of 1 lime
  • 650g large IQF shrimp, peeled and de-veined

For the Salsa:

  • 1/2 red onion - chopped1 red chilli - de-seeded and finely chopped
  • 2 garlic cloves - peeled and finely chopped
  • 1 tomato - deseeded and chopped
  • 1 avocado - cut into even sized chunks
  • Pinch of fine sea salt
  • Juice of 1/4 lime
  • 30g coriander leaves, coarsely chopped

To Serve:

  • 8 flour tortillas
  • 2 limes, cut into wedges, for garnish
  • 250g sour cream
  • 1 handful of coriander leaves garnish


To make the Salsa:

  1. Put the red onion, chili and garlic in a bowl. Add the chopped tomatoes, avocado, salt, lime juice and coriander and stir to combine.
  2. Set aside.

To make the Shrimp:

  1. Heat your bbq to a medium heat. Meanwhile, mix the rapeseed oil, chilli powder, salt, cayenne pepper, lime zest and shrimp in a large bowl.
  2. Stir until shrimp are evenly coated with seasoning. If you can, leave for at least 1 hour in the fridge to marinate.
  3. Using a piece of paper towel dipped in vegetable oil give your bbq a light rub just to grease it. Place the marinated shrimp on bbq and cook until just cooked, about 1 and a half minutes per side.
  4. Remove and cover to keep warm. Throw the tortillas on the bbq for about 20 seconds per side until warm and slightly charred.
  5. Serve family style with the avocado salsa in a bowl, warm tortillas, the grilled shrimps, sour cream, lime wedges and coriander leaves.
  6. Allow everyone to then build their own tacos. Happy barbecuing!

Wade's Shrimp Tacos with Avocado Salsa