Delaware Spicy Grilled Shrimp Tacos for the Arteflame Grill

There is something undeniably magnetic about the combination of fresh seafood and the open flame, a culinary tradition deeply rooted in Delaware’s coastal culture. These Delaware Spicy Grilled Shrimp Tacos are not just a meal; they are an experience that transports you straight to the boardwalk, with the salty air breeze and the sound of crashing waves in mind. The secret lies in the balance between the sweet, briny succulent shrimp and a robust, spicy seasoning blend that pays homage to the region's love for bold flavors. By utilizing the Arteflame grill, we elevate this dish entirely. The center grate provides that intense, smoky sear, while the flat cooktop allows you to toast tortillas and char vegetables simultaneously without flare-ups, preserving the delicate texture of the shrimp.

Whether you are hosting a summer backyard gathering or looking for a quick, flavor-packed weeknight dinner, these tacos deliver a punch. The heat of the spices is perfectly tempered by a crisp, cooling slaw and the creamy richness of avocado, creating a harmony of textures and tastes in every bite. This recipe is designed to be forgiving yet impressive, ensuring that even novice grillers can achieve restaurant-quality results. Fire up your Arteflame, grab a cold drink, and get ready to serve a dish that captures the spirited essence of Delaware dining.

Ingredients

The Shrimp & Marinade

• 1 lb large shrimp, peeled and deveined (tails removed)
• 2 tablespoons olive oil
• 1 tablespoon Old Bay seasoning (a Delaware staple)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for heat)
• 1 teaspoon garlic powder
• Juice of 1 fresh lime
• Salt and black pepper to taste

The Slaw & Toppings

• 2 cups purple cabbage, shredded thinly
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 jalapeño, thinly sliced (optional for extra heat)
• Lime wedges for serving

Instructions

Step 1: Marinate the Shrimp

1. In a medium-sized mixing bowl, combine the olive oil, Old Bay seasoning, smoked paprika, cayenne pepper, garlic powder, lime juice, salt, and pepper. Whisk until well blended.
2. Pat the peeled and deveined shrimp dry with a paper towel to ensure the marinade adheres properly.
3. Toss the shrimp in the marinade, coating them evenly. Cover the bowl and refrigerate for at least 15 to 20 minutes while you prep the grill. Do not marinate for more than 30 minutes, or the acid in the lime juice will begin to cook the shrimp (ceviche style), altering the texture.

Step 2: Prepare the Slaw

1. While the shrimp is marinating, take a separate bowl to prepare the slaw.
2. Combine the shredded purple cabbage, chopped cilantro, mayonnaise, apple cider vinegar, and honey.
3. Toss vigorously until the cabbage is well coated. Season with a pinch of salt and pepper.
4. Set the slaw aside in the refrigerator to let the flavors meld and the cabbage soften slightly.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using wood or charcoal. Let it burn down until you have a hot, consistent heat.
2. The beauty of the Arteflame is the heat zones. The center grate will be the hottest (500°F+), perfect for searing, while the outer flat top ranges from hot to warm.
3. Lightly oil the flat cooktop surface with vegetable oil or a grill spray to prevent sticking.

Step 4: Grill the Shrimp and Tortillas

1. Place the marinated shrimp directly onto the hot flat cooktop, closer to the center for a quick sear.
2. Cook the shrimp for 2-3 minutes per side. You are looking for a pink color and an opaque center with a nice golden-brown crust. Remove them immediately to a warming zone or plate to prevent rubberiness.
3. Simultaneously, place your tortillas on the outer, cooler ring of the cooktop. Toast them for about 30 seconds per side until they are warm and slightly pliable.

Step 5: Assemble the Tacos

1. Take a warm tortilla and lay down a generous bed of the slaw.
2. Top with 3-4 grilled shrimp per taco.
3. Add sliced avocado and fresh jalapeño slices if desired.
4. Squeeze a fresh lime wedge over the top right before serving to brighten the flavors.

Tips

When cooking shrimp on the Arteflame, speed is your best friend and your worst enemy. Shrimp cook incredibly fast, especially on the high-heat zones of the plancha. Keep a close eye on them; the moment they curl into a "C" shape, they are done. If they curl into an "O," they are likely overcooked. Utilizing the different heat zones of the Arteflame is crucial here. Start the shrimp near the center to get that flavorful crust, then slide them to the cooler outer edge if you need to keep them warm while finishing the tortillas. This ensures every element of the taco is hot when it hits the plate.

For the tortillas, freshness matters. If your corn tortillas feel dry or stiff, dip them quickly in water before throwing them on the grill. The steam generated as they hit the hot steel will make them incredibly pliable and soft, preventing them from cracking when you fold them. Additionally, don't skip the step of resting your slaw. Letting the cabbage sit in the vinegar and mayo mixture for 15 minutes breaks down the fibrous crunch just enough to make it pleasant to eat without losing its texture.

Variations

While the Delaware-style spice blend is a classic, these tacos are incredibly versatile and can be adapted to suit any palate or dietary preference. The flat top of the Arteflame makes it easy to experiment with different ingredients alongside your shrimp. Here are a few ways to switch things up:

• Mango Salsa Twist: Replace the creamy slaw with a fresh mango, red onion, and cilantro salsa for a sweeter, tropical profile that balances the spicy cayenne.
• The Surf & Turf: Add small cubes of chorizo to the grill alongside the shrimp. The spicy pork fat will flavor the shrimp and add a savory depth.
• Low Carb Option: Swap the corn tortillas for large butter lettuce leaves or grilled portobello mushroom caps for a keto-friendly dinner.
• Cheesy Melts: Sprinkle a blend of Monterey Jack and cheddar directly onto the tortilla while it's on the grill, letting it melt before adding the shrimp.
• Protein Swap: If you aren't a fan of shrimp, this exact marinade works wonders on mahi-mahi or cubed chicken breast.

Best pairings

To truly round out this meal, you need beverages and sides that can stand up to the bold Old Bay and cayenne seasoning. The heat of the tacos calls for something crisp and refreshing to cleanse the palate between bites. Since you already have the Arteflame fired up, utilize the grill space to prepare your side dishes simultaneously, making the entire cooking process seamless and efficient.

• Grilled Corn on the Cob: Throw whole ears of corn on the flat top. Brush them with butter and chili powder for a Mexican street corn (Elote) vibe.
• Local Craft Lager: A cold, crisp lager or a session IPA pairs beautifully with spicy seafood, cutting through the richness of the avocado and mayo.
• Cucumber Salad: A vinegar-based cucumber and onion salad provides a tart, crunchy contrast to the soft tacos.
• Classic Margaritas: The acidity of lime in a margarita mirrors the marinade, making it the ultimate cocktail companion for this dish.

Conclusion

Delaware Spicy Grilled Shrimp Tacos are more than just a recipe; they are a celebration of coastal living and the joy of outdoor cooking. The Arteflame grill makes the process effortless, turning simple ingredients into a gourmet feast with its superior heat distribution and versatile cooking surface. The smoky char on the shrimp, paired with the zest of fresh lime and the crunch of the slaw, creates a flavor profile that is both nostalgic and exciting.

We hope this recipe inspires you to gather friends and family around the fire. Food tastes better when it's prepared with passion and shared with loved ones. Don't be afraid to customize the spice levels or toppings to make it your own. Once you master the quick sear of the shrimp and the assembly of these tacos, they are guaranteed to become a regular rotation in your grilling repertoire.