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
To make two spicy grilled shrimp 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.
Spicy Grilled Shrimp Tacos
Ingredients
- 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
-
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.
-
In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.
-
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.
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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.
I can’t wait to try these with a gluten-free shell. Thanks
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.
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 !
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.
It’s not the chili lime tacos – it’s the spicy grilled shrimp tacos. It’s quite a bit different, but so very good
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!
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
Hi Gina. Thank you sooooooo much for posting this recipe! I have been searching online for it for awhile now. So happy you figured it out!! I accidentally forgot to pick up the sweet Thai Chili Sauce but it still came out amazing. Next time I will pick up the Thai sauce… Something to look forward to. I cannot believe I can make this now! Thank you so much for sharing. Please keep sharing more spicy copycat recipes like this if you can! 🙂
I tried this tonight and it was so delicious! I think it really does match Chili’s! My husband loved it, and he has never tried the Chili’s dish. Thanks for the recipe!
I love the beans that they serve with the tacos. Any ideas on how to copy those?
I think they are just refried beans, you can buy them in a can and doctor them up 🙂