Grilled Shrimp Tacos with Quick Pickled Fennel

02 Mar 2021

Grilled Shrimp Tacos with Quick Pickled Fennel

35 Minutes | easy | Serves 4

These tacos are bursting with juicy spiced shrimp and zesty pickled fennel. The fennel isn’t so much pickled as given a bath in lots of lemon and lime juice, which softens it and brings essential acidity to the taco. A good taco is all about the garnishes too, so make sure to have lots of them on the table for people to help themselves.


  • 500g large prawns
  • Zest of 2 limes
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 2 tablespoons neutral oil
  • 1 large bulb fennel
  • Juice of 2 limes
  • Juice of 1 lemon
  • Large pinch of sugar
  • 5 corn tortillas per person
  • Shredded white cabbage
  • Finely diced onion
  • Finely diced chilli
  • Sour cream
  • Coriander




Combine the fennel, lime and lemon juices, sugar and a large pinch of salt in a bowl. Mix well and set aside, stirring every so often.

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Combine the shrimp, lime zest, cumin, paprika, oregano, oil and some salt in a bowl.​​​​​​​

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Ensure you have all your garnishes

Ensure you have all your garnishes ready to go. Light two burners on the Jupiter Outback BBQ and set the heat to medium high. Cook the shrimp for a couple of minutes each side, or until pink and cooked through.​​​​​​​

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Serve the cooked shrimp with the pickled fennel and garnishes.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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