Grilled Shrimp Tacos with Quick Pickled Fennel

Serves 4

Prep Time 30 minutes

Cook Time 5 minutes


500g large prawns
Zest of 2 limes
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons neutral oil

For the fennel
1 large bulb fennel
Juice of 2 limes
Juice of 1 lemon
Large pinch of sugar

To serve
5 corn tortillas per person
Shredded white cabbage
Finely diced onion
Finely diced chilli
Sour cream



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.

Prawn and Pickled Fennel Tacos .jpg

1. 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.

Fennel pickling .jpg

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

Taco prawns marinating .jpg

3. 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.​​​​​​​

prawns cooking .jpg

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

About the recipe author

Helen Graves The Author

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.