You’ll love these Shrimp Tacos because they’re fast to make without sacrificing flavor. The shrimp cooks in minutes and pairs beautifully with bright toppings like crunchy slaw, creamy sauce, and fresh lime. They’re light yet satisfying, customizable to your taste, and always a hit with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Shrimp, peeled and deveined • Olive oil or butter • Garlic, minced • Chili powder • Cumin • Paprika • Salt • Black pepper • Lime zest and juice • Corn or flour tortillas • Shredded cabbage or slaw mix • Avocado, sliced • Fresh cilantro • Red onion, thinly sliced • Salsa or pico de gallo • Sour cream or Mexican crema • Hot sauce (optional)
Direction
Pat the shrimp dry with a paper towel. In a bowl, toss shrimp with olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper until evenly coated.
Heat a large skillet over medium‑high heat. Add the seasoned shrimp in a single layer and cook for 2–3 minutes on each side until shrimp are pink and opaque. Squeeze lime juice over the shrimp and remove from heat.
Warm the tortillas in a dry skillet or wrap them in a damp paper towel and microwave for about 20 seconds until pliable.
Assemble the tacos by placing a portion of shredded cabbage or slaw mix on each tortilla.
Top with the cooked shrimp, sliced avocado, red onion, and fresh cilantro.
Add salsa or pico de gallo and a drizzle of sour cream or Mexican crema.
Finish with extra lime juice or hot sauce if desired.
• Spicy Shrimp Tacos: Add cayenne pepper, chipotle powder, or sliced jalapeños for heat. • Grilled Shrimp: Grill the shrimp instead of pan‑searing for a smoky flavor. • Mango Salsa: Top with fresh mango salsa for sweetness and brightness. • Creamy Cilantro Lime Slaw: Toss cabbage with lime juice, cilantro, and a little crema for a tangy slaw. • Fish & Shrimp Combo: Mix grilled fish pieces with shrimp for a surf‑and‑turf version.
Storage/Reheating
Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, warm briefly in a skillet over medium heat for a few minutes; be careful not to overcook. Do not store assembled tacos; keep tortillas and toppings separate until ready to serve to maintain freshness.
FAQs
What type of shrimp should I use for tacos?
Medium to large shrimp work best for tacos, as they provide a satisfying bite and hold up well to seasoning and cooking.
Can I use frozen shrimp?
Yes, just thaw thoroughly and pat dry before seasoning and cooking.
How can I make the tacos healthier?
Use corn tortillas, load up on veggies, and swap sour cream for Greek yogurt or a light crema.
Can I prep the shrimp ahead of time?
You can season the shrimp ahead of cooking, but it’s best to cook them just before serving for optimal texture.
What toppings go well with shrimp tacos?
Cabbage slaw, avocado, cilantro, lime, pico de gallo, and crema are classic and delicious toppings.
Can I grill the shrimp instead of pan‑searing?
Yes, grilling adds a nice smoky flavor—just be sure to oil the grill grates and cook shrimp quickly on high heat.
Are shrimp tacos spicy?
They can be as mild or spicy as you like—adjust the spice level by adding chili powder, cayenne, or hot sauce.
What kind of sauce should I use?
A simple crema with lime juice, sour cream, and a touch of hot sauce works great, but salsa or guacamole are also excellent choices.
Can I make this gluten‑free?
Yes, use corn tortillas and check that all seasonings and sauces are gluten‑free.
How do I keep the tortillas from tearing?
Warm tortillas until pliable before filling them to prevent tearing.
Conclusion
Shrimp Tacos are a fresh, flavorful meal that comes together in minutes and offers endless customization. With perfectly seasoned shrimp and vibrant toppings, they’re ideal for weeknight dinners or casual gatherings. Whether you stick to the classic style or try one of the variations, these tacos deliver deliciousness every time.
Shrimp Tacos are vibrant and flavorful tacos made with seasoned, sautéed shrimp, fresh toppings like slaw and avocado, and finished with a tangy sauce, all wrapped in warm tortillas. Quick to prepare and full of zesty flavor, they’re perfect for a fast, satisfying meal.
Ingredients
1 lb shrimp, peeled and deveined
1 tbsp olive oil or butter
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Zest and juice of 1 lime
8 small corn or flour tortillas
2 cups shredded cabbage or slaw mix
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1/4 red onion, thinly sliced
1/2 cup salsa or pico de gallo
1/4 cup sour cream or Mexican crema
Hot sauce (optional)
Instructions
Pat shrimp dry with paper towel. In a bowl, toss shrimp with olive oil, garlic, chili powder, cumin, paprika, salt, and pepper.
Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque.
Squeeze lime juice over shrimp and remove from heat.
Warm tortillas in a dry skillet or microwave until soft and pliable.
To assemble tacos, add a layer of shredded cabbage or slaw to each tortilla.
Top with cooked shrimp, avocado slices, red onion, and cilantro.
Add salsa or pico de gallo and drizzle with sour cream or crema.
Finish with additional lime juice or hot sauce if desired. Serve immediately.
Notes
Do not overcook shrimp—they cook quickly and can become rubbery.Use Greek yogurt as a healthier alternative to sour cream.Grilled shrimp add a smoky depth of flavor.Prepare toppings in advance for faster assembly.For gluten-free tacos, use certified gluten-free corn tortillas.
