Shrimp Tacos al Carbon with Salsa Roja combine the bold, smoky flavors of Mexican street cooking with the freshness of grilled seafood. Traditionally, “al carbon” refers to cooking directly over hot coals or flame for a charred, smoky finish, and this recipe embraces that technique beautifully.

Tender shrimp are marinated in spices, grilled to perfection, and served in warm tortillas with a vibrant, homemade salsa roja. This dish is incredibly flavorful yet simple enough for weeknight cooking, making it a favorite for both casual meals and gatherings.

Why I Love This Recipe

This recipe strikes the perfect balance between smoky, spicy, bright, and fresh. The shrimp cook quickly, stay juicy, and absorb the marinade deeply. The salsa roja adds layers of roasted pepper flavor, tanginess, and warmth without overwhelming the delicate shrimp.

I also love how customizable it is. You can effortlessly adjust the heat, toppings, and tortilla choice to your preference. With minimal prep and simple ingredients, it still tastes like a restaurant-quality meal.

Why It’s a Must-Try Dish

This dish is a must-try because it brings authentic Mexican grilling techniques into your kitchen in a manageable way. The marinade creates real depth of flavor in just minutes, and the salsa roja elevates the tacos beyond the ordinary.

The charred flavor from the grill or cast iron pan mimics traditional street-style preparation. Whether you’re entertaining or meal prepping, these tacos offer an impressive, colorful presentation and satisfying taste that works for all skill levels.

Preparation and Cooking Details

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4 servings (2 tacos per serving)
Calories: Approximately 320 calories per serving (varies with toppings and tortillas)
Course: Main Course
Cuisine: Mexican

Ingredients

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salsa Roja

• 3 Roma tomatoes
• 2 dried guajillo chiles, seeded
• 1 dried ancho chile, seeded
• 2 garlic cloves
• ¼ small white onion
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt
• ¼ cup water (as needed)

For Serving

• 8 small corn or flour tortillas, warmed
• Chopped cilantro
• Lime wedges
• Thinly sliced red cabbage or lettuce
• Avocado slices or guacamole (optional)

Cooking Directions

1. Prepare the shrimp marinade by mixing olive oil, lime juice, garlic, and spices in a bowl. Toss shrimp to coat and let marinate for 10–15 minutes.
2. Prepare the salsa roja by roasting tomatoes, garlic, and onion until softened and charred.
3. Rehydrate the dried chiles in hot water for 10 minutes.
4. Blend chiles, tomatoes, garlic, onion, salt, vinegar, and a little water until smooth.
5. Grill the shrimp over medium-high heat for about 2–3 minutes per side until pink and lightly charred.
6. Warm the tortillas and assemble with shrimp, salsa roja, and desired toppings.

Step-by-Step Preparation Method

Step 1: Marinate the Shrimp

Place shrimp in a bowl. Add olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Mix well and set aside.

Step 2: Make the Salsa Roja

Roast tomatoes, garlic, and onion in a dry skillet or under a broiler until they develop dark spots. Soak the dried chiles in hot water for 10 minutes to soften. Blend roasted vegetables with softened chiles, vinegar, salt, and water until smooth. Adjust consistency as needed.

Step 3: Grill the Shrimp

Heat a grill pan, outdoor grill, or cast iron skillet. Cook shrimp for 2–3 minutes per side until opaque and lightly charred.

Step 4: Warm the Tortillas

Heat tortillas on the grill or skillet until soft and slightly charred around the edges.

Step 5: Assemble the Tacos

Layer shrimp in warm tortillas. Spoon salsa roja on top, then garnish with cilantro, cabbage, avocado, or lime juice.

How to Serve This Recipe

Serve the tacos immediately after assembling for the best texture and flavor. Pair them with a light side like Mexican rice, black beans, grilled corn, or a simple cabbage slaw. Keep extra salsa roja and lime wedges on the table so everyone can adjust their meal to taste.

Recipe Tips

• Do not overcook the shrimp or they will become rubbery.
• For extra smoky flavor, grill the shrimp on metal skewers over an open flame.
• Season your tortillas lightly with salt while heating for added flavor.
• If the salsa is too spicy, add an extra roasted tomato to balance it.

Variations

• Spicy Shrimp Tacos: Add chipotle pepper in adobo to the marinade.
• Citrus Shrimp Tacos: Add orange juice for a sweet, tangy twist.
• Creamy Shrimp Tacos: Add a drizzle of lime crema or Greek yogurt sauce.
• Grilled Pineapple Tacos: Add charred pineapple chunks for a sweet contrast.
• Baja-Style: Top with cabbage, crema, and pickled onions for crunch and creaminess.

Freezing and Storage

• Cooked shrimp can be refrigerated for 2–3 days. Store salsa separately for best results.
• The salsa roja lasts 5–7 days refrigerated in an airtight container.
• Do not freeze assembled tacos.
• Cooked shrimp can be frozen for up to 2 months, though it may lose some tenderness.

Special Equipment Needed

• Grill pan, cast iron skillet, or outdoor grill
• Blender for salsa roja
• Tongs
• Mixing bowls

FAQ

Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating.

Can this recipe be made spicy?
Yes, simply add more dried chiles or a serrano pepper to your salsa roja.

Can I bake the shrimp instead of grilling?
Yes, bake at 425°F (220°C) for 8–10 minutes.

Can I substitute chicken?
Absolutely. Thinly sliced chicken cooks well with the same marinade.

Conclusion

Shrimp Tacos al Carbon with Salsa Roja are a flavorful, vibrant, and satisfying meal that brings Mexican grilling tradition to your table. The smoky shrimp paired with the rich, tangy salsa roja creates a memorable taste that works for gatherings, weeknight dinners, and special occasions. With fresh ingredients, simple steps, and plenty of room for customization, this recipe is one you’ll return to again and again.

If you’d like, I can also create a printable format or a shorter version.