1 lb. raw shrimp, peeled and deveined
¼ cup olive oil
Juice and zest of 1 lemon
Juice and zest of 1 lime
2 cloves garlic, minced or grated
1 tsp. smoked paprika
½ tsp. chipotle chili powder
½ tsp. cumin
1 tsp. salt
1 cup watermelon, diced
6-8 flour or corn tortillas, warmed
Quinoa or rice, for serving
Fresh cilantro, chopped for serving
Fresh basil, chopped for serving

½ cup Cotija cheese, crumbled (may sub feta cheese)
1 ear grilled corn, kernels removed
1 avocado, diced
1 jalapeno, seeded and diced
¼ cup basil, chopped
¼ cup cilantro, chopped
Juice of ½ a lime


Place the shrimp in a bowl. Add the olive oil, juice and zest of 1 lemon, juice and zest of 1 lime, garlic, smoked paprika, chipotle chili powder, cumin, and salt. Toss well and let the shrimp sit for 15-30 minutes.

Meanwhile, make the salsa. In a bowl, combine the Cotija cheese, corn, jalapeno, basil, cilantro, and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.

Now cook the shrimp. First, heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for 3-4 minutes per side or until light char marks appear. Once done cooking, remove the shrimp from the grill and squeeze with a little lemon and lime juice (if desired). Sprinkle with basil and cilantro. Top corn tortillas with shrimp. Add the watermelon, Cojita salsa, and garnish with cilantro. Enjoy! For a heartier option, add quinoa, rice, and/or beans to the tacos.


NUTRITION FACTS FOR TACOS: Calories 365; Total Fat 16; Total Carbohydrate 27g; Fiber 3.5g; Protein 29g
FOR SALSA: Calories 112; Total Fat 9.3; Total Carbohydrate 5.9g; Fiber 2.6g; Protein 2.8g

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Anschutz Health and Wellness Center