Shrimp and onion tacos

Prep 5 min
Total 25 min
Plus Serves: 4



red onion
400-g pkg
frozen raw large shrimp, thawed and peeled
2 tbsp
canola oil
soft corn or flour tortillas


  • PREHEAT barbecue to medium-high.
  • PEEL onion and cut into 8 wedges, keeping the core intact to hold each wedge together. Toss onion and shrimp with oil in a large bowl. Season with fresh pepper. Oil grill. Barbecue onion wedges, lid open, until charred on 1 side, about 3 min. Flip, then add shrimp. Barbecue until shrimp turn pink and onions are tender, about 2 min per side. Transfer shrimp to a plate and onions to a cutting board. Coarsely chop onions.
  • SERVE shrimp and onions on tortillas.

Tip: Try these tacos with guacamole, pineapple-watermelon salsa and a squeeze of lime.


Calories 311, Protein 19 g, Carbohydrates 33 g, Fat 12 g, Fibre 1 g, Sodium 473 mg. Excellent source of Vitamin B12
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