Grilled BBQ Shrimp Tacos (South Carolina Style) | Arteflame

Introduction

Close your eyes and imagine the scent of wood smoke mingling with tangy vinegar and sweet honey. That is the essence of the Lowcountry brought to life in your backyard. These South Carolina BBQ Shrimp Tacos are my absolute favorite way to celebrate warm evenings or brighten up a dreary day. The snap of the shrimp, the fresh crunch of the slaw, and that signature gold sauce create a flavor explosion that feels like a coastal vacation on a plate.

Why This Recipe Works

I am obsessed with this recipe because it breaks the mold of traditional tomato-based BBQ. The Carolina Gold mustard sauce cuts right through the richness of the seafood, offering a tangy zing that you just cannot get elsewhere. Furthermore, cooking this on the Arteflame means you get that incredible restaurant-quality sear in minutes, making it a surprisingly fast weeknight dinner that tastes like a weekend project.

Kitchen Wisdom

• Watch the Heat: Shrimp cook in a blink. Keep them moving on the flat top and pull them off the moment they turn opaque to avoid rubbery textures.
• Rest the Slaw: Make your cabbage mixture early. Giving it at least 30 minutes allows the vinegar to soften the crunch just enough for the perfect bite.
• Sauce Strategy: Do not glaze too early! The sugars in the honey can burn quickly, so brush the sauce on during the final minute of searing.

Make It Your Own

If you are not a fan of seafood, this mustard sauce works wonders on diced chicken thighs or pork belly. For a dairy-free slaw, simply swap the mayonnaise for a bit more olive oil or a vegan mayo alternative.

Ingredients

The Shrimp & Marinade

• 1 lb Large Shrimp, peeled and deveined (tails removed)
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Salt and Black Pepper to taste

The South Carolina "Gold" Sauce

• 3/4 cup Yellow Mustard
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Honey
• 2 tbsp Brown Sugar
• 1 tbsp Worcestershire Sauce
• 1 tsp Hot Sauce (Tabasco or similar)
• 1/2 tsp Garlic Powder

The Slaw

• 2 cups Red Cabbage, shredded
• 1 cup Carrots, grated
• 1/4 cup Mayonnaise
• 1 tbsp Apple Cider Vinegar
• 1 tsp Sugar
• Salt and Celery Seed to taste

For Serving

• 8-10 Corn or Flour Tortillas
• Fresh Cilantro, chopped
• Lime wedges

Instructions

Step 1: Prepare the Carolina Gold Sauce

1. In a medium bowl, combine the yellow mustard, apple cider vinegar, honey, brown sugar, Worcestershire sauce, hot sauce, and garlic powder.
2. Whisk thoroughly until the sugar has dissolved and the sauce is smooth.
3. Set half of the sauce aside for serving later, and keep the other half ready for glazing the shrimp on the grill.

Step 2: Marinate the Shrimp

1. In a large bowl, toss the peeled and deveined shrimp with olive oil.
2. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Toss gently to coat the shrimp evenly. Let them sit for 15 minutes while you heat up the grill.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Let it burn down until the center cooktop reaches over 400°F.
2. Lightly oil the flat steel cooktop to prevent sticking and ensure a good sear.

Step 4: Grill the Shrimp and Toast Tortillas

1. Place the shrimp on the hot flat top cooktop. Sear for 1-2 minutes per side until they turn pink and opaque.
2. In the last minute of cooking, brush the shrimp generously with the reserved glazing sauce. Move them around to caramelize the sauce without burning it.
3. Simultaneously, place the tortillas on the outer edge of the flat top to warm them up and get a light toast.

Step 5: Assemble the Tacos

1. Remove the shrimp and tortillas from the grill.
2. Fill each tortilla with a bed of slaw, top with the glazed shrimp, and drizzle with the extra fresh sauce you set aside earlier.
3. Garnish with fresh cilantro and a squeeze of lime juice.

Tips

Mastering shrimp on the Arteflame requires attention to timing and temperature zones. Shrimp cook incredibly fast, and the difference between juicy and rubbery is often a matter of seconds. Use the varying heat zones of the Arteflame cooktop to your advantage; sear them close to the center for that initial crust, then move them toward the cooler outer edges once you apply the sugary mustard sauce to prevent charring. For the slaw, it is highly recommended to make it at least 30 minutes before you start grilling. This resting period allows the salt and vinegar to break down the cabbage slightly, resulting in a crunch that is tender rather than tough. Also, do not skip warming the tortillas on the grill. The flat top imparts a subtle smokiness to the corn or flour, which acts as the perfect vehicle for the bold flavors of the Carolina Gold sauce.

Variations

While the classic South Carolina mustard base is the star of this show, these tacos are incredibly versatile and can be adapted to suit different dietary needs or flavor preferences. You can easily adjust the heat level or swap the protein while keeping that signature tangy profile. Here are a few ways to mix things up:

• The Spicy Lowcountry: Add a chopped jalapeño or a teaspoon of cayenne pepper to the gold sauce for a significant kick.
• Pork Belly Swap: Replace the shrimp with cubed pork belly; the mustard sauce cuts through the fat beautifully.
• Lettuce Wraps: Ditch the tortillas and use Bibb lettuce or Romaine hearts for a Keto-friendly, low-carb version.
• Grilled Pineapple Addition: Grill pineapple slices on the Arteflame alongside the shrimp and dice them into the tacos for extra sweetness.
• Creamy Sauce Twist: Mix a tablespoon of Greek yogurt into the finishing sauce for a creamier, less acidic topping.

Best pairings

To truly round out this Southern-inspired meal, your drink and side dish choices should complement the tangy acidity of the mustard sauce and the sweetness of the shrimp. A cold beverage is essential to balance the slight heat and vinegar punch. The most classic pairing is a glass of sweet iced tea with lemon, a staple of South Carolina dining. If you prefer beer, opt for a crisp Pilsner or a light Wheat Ale; these styles are refreshing and won't overpower the delicate shrimp. For wine lovers, an off-dry Riesling or a Sauvignon Blanc works wonders against the tangy sauce. As for side dishes, consider grilling corn on the cob directly on the Arteflame with a dash of chili lime seasoning, or serving a side of hushpuppies to keep with the traditional Lowcountry theme. These pairings ensure the tacos remain the star while offering a cohesive dining experience.

Conclusion

South Carolina BBQ Shrimp Tacos are more than just a quick dinner; they are a celebration of regional American flavors brought to life through the art of wood-fired cooking. The Arteflame grill proves to be the perfect tool for this recipe, offering the high heat needed for the shrimp and the surface area required to toast tortillas and prepare sides simultaneously. The tangy bite of the Carolina Gold sauce combined with the smoky char of the shrimp creates a memory that your guests won't soon forget. This dish invites you to slow down, enjoy the outdoors, and savor the unique taste of the South. We encourage you to try this recipe at your next gathering—it is a guaranteed conversation starter that brings the best of the coast right to your backyard. Don't forget to share your results and keep the fire burning!