BBQ Shrimp Tacos with Strawberry Salsa

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BBQ shrimp pairs perfectly with a light and spicy Strawberry Salsa that the whole family will love.


    For the shrimp:

  • 30 large shrimp, peeled, deveined, tails removed
  • juice of 1 lime
  • 2 tablespoons olive oil
  • ½ tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon honey
  • wooden skewers (soaked for 30 min) or metal skewers
  • For the Salsa:

  • 3 medium or 2 large tomatoes, small diced
  • ½ red onion, small diced
  • 1 jalapeño, deseeded, small diced
  • ½ pint of California Giant strawberries, small diced
  • ½ cup freshly shucked sweet corn kernels (cut off cob with sharp knife)
  • juice of 1 lime
  • 1½ teaspoons minced garlic
  • ¾ teaspoon salt
  • ¼ teaspoon pepper


      • Combine all ingredients for shrimp in a bowl and stir to coat. Allow to marinate for 30 minutes.
      • Place shrimp on skewers and grill for 3-4 on each side.
      • Combine all ingredients for salsa. Adjust seasoning to taste.
      • Fry the tortillas with a bit of olive oil to soften them, or brush them with oil and cook on BBQ for 30 seconds each side.
      • Serve with: warm corn tortillas, red cabbage, cojita cheese, chopped cilantro, lime wedges
  • Time Saving Tips:

    Shrimp can be prepped completely and refrigerated on skewers for several hours if desired. Brush lightly with additional olive oil before grilling. Salsa is at best flavor if prepared 1 day ahead of time.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!