# @brooklynsbites on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DZYIoq2u_6p
- **Gondola URL:** https://gondola.cc/posts/66473345-brooklynsbites-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/cef16e8ea2.jpg
- **Posted:** 2026-06-09T19:39:37.000+00:00
- **Account Owner:** Brooke Carson (@brooklynsbites) — https://gondola.cc/brooklynsbites

## Caption

GRILLED SHRIMP TACOS 🌮 
Dinner on the table in under 30 minutes with all of the ingredients delivered straight to your front door thanks to hyvee 👏🏼 These grilled shrimp tacos are everything I want in a summer dinner🌞 Hy-Vee is our go-to for all of our meat & seafood grilling needs in the summertime!
#GrillingwithHyVee #HyVeePartner
INGREDIENTS:
Shrimp:
* 1lb raw, deveined shrimp with tails removed
* 1 lime, juiced
* 1 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp cumin
* 1 tsp chili powder
* 1 tsp paprika
* Pinch of salt & pepper
* 2 garlic cloves, minced
Sriracha Crema:
* 1/2 cup sour cream
* 1/2 cup plain Greek yogurt
* 1 tbsp sriracha
* 1 lime, juiced
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
Toppings:
* Corn tortillas
* Green cabbage
* Grilled corn
* Pickled onions 
* Avocado
* Cotija cheese
* Cilantro
* Freshly squeezed lime juice
DIRECTIONS:
1. In a bowl, toss the shrimp with lime juice, olive oil, garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper. Let marinate while you prep the toppings and heat the flattop grill.
2. In a small bowl, whisk together the sour cream, Greek yogurt, sriracha, lime juice, garlic powder, and onion powder until smooth. Refrigerate until ready to serve.
3. Preheat the flattop grill to medium-high heat. Lightly oil the surface.
4. Place the corn cobs directly on the grill and cook for 10–12 minutes, rotating every few minutes, until lightly charred and tender. Remove and let cool slightly before slicing the kernels off the cob.
5. Add the shrimp to the hot grill in a single layer. Cook for 2–3 minutes per side until pink, slightly charred, and cooked through. Add minced garlic in the last minute to finish cooking, then remove from the grill.
6. Warm the corn tortillas directly on the Blackstone for about 30–60 seconds per side until soft with light char marks. Keep wrapped in a clean towel to stay warm.
7. Assemble the tacos with grilled shrimp, shredded cabbage, grilled corn, pickled onions, avocado, cotija cheese, and cilantro.
8. Drizzle with the sriracha crema and finish with a squeeze of fresh lime juice before serving - enjoy!

## Stats

- **Views:** 2,531
- **Likes:** 279
- **Shares:** 0
- **Comments:** 23

## Tags

hyveepartner, grillingwithhyvee

---
Copyright (c) Gondola