Marinated Grilled Shrimp Tacos

It’s Monday and y’all know what that means! It’s time for another blog about meal prepping.

If you haven’t checked out my first blog, click here to learn about saving money & time while meal prepping!

Prepping meals is great, it provides me with a little structure during the weekdays. Sure, it isn’t all I eat, but it is a great foundation! Last week I was starting to get a little tired of ground beef and chicken so I knew I had to turn my creativeness up a few notches.

Meal 1: Crunchy Peanut Butter Kodiak Cakes Mini Pancakes with Bacon.
Meal 2: Marinated Grilled Shrimp Tacos.
Meal 3: Smoked Pork Shoulder (homemade by Brett) with Roasted Garlic Potatoes and Cheesy Peas.
Meal 4: Mixed Fruit – Green Grapes, Pineapple, Raspberries, Blueberries and Blackberries.

Meal prepping doesn’t have to be for those who count calories or macros. You can meal prep simply to eat better to fuel your body properly.

When I created the meals above, I didn’t plan them based on calories. However, once I was done prepping, I added the calories up and was surprised to find I wasn’t overboard. In fact, I had room for an extra snack!!

While all the meals in this week’s meal prep have been nothing short of delicious, I am sharing just the Marinated Grilled Shrimp Tacos with you today! The recipe and nutrition info is below.

Marinated Grilled Shrimp Tacos:


  • 1 pound shrimp (peeled) – otherwise peel the shrimp before beginning.
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 2 tsp lime juice


  1. In a medium sized bowl, whisk together the wet and dry ingredients for the marinade.
  2. Toss around the shrimp in the marinade.
  3. Turn on the grill. Let the shrimp soak in the marinade only while the grill is heating up.
    1. If you let them soak too long, the lime juice will begin to the cook the shrimp.
  4. Toss the shrimp on the grill about 2-3 minutes. Flip.
    1. If you’re using tortillas, wrap them in foil and heat them up on the grill. You can also toast them in the oven.
  5. Remove the shrimp after another 2-3 minutes.
  6. Create tacos using toppings and shells that fit your macros or suit your taste buds. Tip: for a lower carb taco, I recommend using lettuce wraps.

For the tacos pictured below, I used:

  • 3 ounces of cooked shrimp
  • 2 Mission Fajita Carb Balance Tortillas
  • 1 serving Fresh Express Shredded Lettice
  • 14 grams Reduced Fat Mexican Style Shredded Cheese
  • 1 ounce Market Pantry Salsa
  • 1/2 a container of Wholly 100 Calorie Guacamole – although an entire container is pictured, I only used 1/2 for two whole tacos.

The nutrition for my specific measurements are:

Calories: 408

Carbs: 35

Fat: 16

Protein: 31

Fiber: 22

I promise you this meal is easy to make and easily customize-able to your liking! If you give it a try let me know!

Also, comment below if you’d like me share any of the other recipes from above!



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