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These Spicy Shrimp Tacos have a subtle heat that is addictive and paired with our cilantro-lime crema, this recipe is sure to be a hit all summer long.
We love tacos in our house, I mean, who doesn’t?! With the total cooking time under 10 minutes, these Spicy Shrimp Tacos come together in no time, the hardest part is waiting for the shrimp to marinate!
We make these more often than not since they are easy to make and bursting with flavor. Add your favorite toppings, we like to add shredded purple cabbage, avocado, red onion, cotija cheese, lime, cilantro, and of course our homemade crema.
The flavors just work so well together while being a lighter meal, you don’t feel heavy afterward.
We love to make it fun and serve these as more of a taco bar when having guests over, they just love to serve themselves.
If you are looking for the perfect Spicy Shrimp tacos, look no further, you have hit the jackpot with this recipe!
Some of our other favorite taco recipes include: Slow Cooker Shredded Beef Tacos, Skirt Steak Tacos, and Carne Asada Ribeye Tacos.
WHY THIS RECIPE WORKS:
- They are light and flavorful, making them the perfect lunch or dinner meal.
- Minimal ingredients and time make them come together quickly.
- You can easily double or triple this recipe to feed more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Shrimp, peeled, and deveined
Chili powder
Ground cumin
Onion powder
Black pepper
Smoked paprika
Red pepper flakes
Vegetable oil
Water
Fresh cilantro
Fresh garlic
Salt
Limes
Sour cream
Corn tortillas
Purple cabbage
Avocado
Red onion
Cotija cheese
HOW TO MAKE SPICY SHRIMP TACOS:
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In a large bowl add the shrimp, chili powder, cumin, red pepper flakes, garlic powder, onion powder, paprika, and kosher salt. Stir to combine so the shrimp are coated in the spices. Place in the fridge for at least 30 minutes, or up to overnight to marinate.
-
While the shrimp is marinating, add the sour cream, cilantro, garlic, lime juice, water, and salt to a blender or small food processor. Blend until smooth. Place in the fridge until ready to assemble.
-
Heat a large skillet over medium-high heat. Once it is hot, add the vegetable oil. Add the shrimp to the pan and saute until just done about 5-8 minutes total. Cooking times will vary depending on the size of shrimp used. They are done when the inside is opaque.
-
Warm tortillas in a skillet or oven. Add the cooked shrimp, prepared crema, red cabbage, avocado, red onion, cheese, and cilantro to the tortillas. Serve immediately with lime wedges.
WHAT SIZED SHRIMP ARE BEST TO USE?
We like to use medium-sized shrimp (36/40 count) that are already peeled and deveined to make it easy. I like to use this size so the tacos are easy to eat, the shrimp are not so big that you need to chop them up and not too small that they don’t stand out in the tacos.
However, use whatever size you like, just make sure to keep the ratio of the ingredients the same. Fresh or frozen and dethawed shrimp will both work perfectly.
CAN I MAKE THEM SPICIER?
Of course! When I make these for my Dad I always amp up the spice for him, he LOVES everything extra spicy.
I’ll mix it up and add different things like doubling the red chili flakes, adding chopped canned jalapenos, chipotle powder, cayenne pepper, or even adding his favorite hot sauce right into the marinade for the shrimp! I’ve also used pureed chipotle in adobo for a smokey heat.
CAN I TOP THESE WITH OTHER INGREDIENTS?
Absolutely! Add your favorite taco toppings, some of our favorites are:
- Extra sour cream
- Monterey Jack or sharp cheddar in place of the cotija
- Spicy cheese sauce
- Guacamole
- Salsa
- Pickled red onions
- Diced tomatoes
HOW TO STORE:
Any leftovers can be stored in the fridge for up to 3 days. I do not suggest storing them as already made-up tacos but as separate ingredients.
The crema actually gets better the longer it sits so it’s a great make-ahead sauce.
Reheat any leftover shrimp in the oven, microwave, or skillet until warmed through. They are also amazing cold!
The only element I suggest freezing is the shrimp which they will keep for up to 3 months. Thaw in the fridge overnight and warm through.
TIPS AND TRICKS:
- We like yellow corn tortillas for these shrimp tacos but you can use flour, white corn, or even a lettuce wrap.
- Use your preferred size of shrimp, we like medium shelled and deveined, 36/40 count.
- The crema gets better the longer it sits, so make it ahead of time if you can and store it in the fridge until ready to serve.
- This recipe can be easily doubled or tripled for a larger crowd.
- They can be made spicier, see my tips above on that.
- Use other toppings, see my suggestions above.
Looking to switch up taco Tuesday? Then you absolutely HAVE to try these Spicy Shrimp Tacos, the perfect lunch or dinner meal.
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If you’ve tried these SPICY SHRIMP TACOS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Spicy Shrimp Tacos
Ingredients
For the shrimp:
- 1 pound medium sized shrimp peeled and deveined
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
For the crema:
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/2 cup chopped fresh cilantro
- 2 cloves garlic minced
- juice of 2 small limes
- 1 tablespoon water
- 1/2 teaspoon kosher salt
To assemble:
- 1 tablespoon vegetable oil
- 8 corn tortillas
- 1 cup shredded red cabbage
- 1 avocado sliced
- 1/2 cup small-diced red onion
- 1/2 cup cotija cheese
- fresh chopped cilantro to serve
- 1 lime cut into wedges
Instructions
- In a large bowl add the shrimp, chili powder, cumin, red pepper flakes, garlic powder, onion powder, paprika, and kosher salt. Stir to combine so the shrimp are coated in the spices. Place in the fridge for at least 30 minutes, or up to overnight to marinate.
- While the shrimp is marinating, add the sour cream, cilantro, garlic, lime juice, water, and salt to a blender or small food processor. Blend until smooth. Place in the fridge until ready to assemble.
- Heat a large skillet over medium-high heat. Once it is hot, add the vegetable oil. Add the shrimp to the pan and saute until just done about 5-8 minutes total. Cooking times will vary depending on the size of shrimp used. They are done when the inside is opaque.
- Warm tortillas in a skillet or oven. Add the cooked shrimp, prepared crema, red cabbage, avocado, red onion, cheese, and cilantro to the tortillas. Serve immediately with lime wedges.
Notes
- We like yellow corn tortillas for these shrimp tacos but you can use flour, white corn, or even a lettuce wrap.
- Use your preferred size of shrimp, we like medium shelled and deveined, 36/40 count.
- The crema gets better the longer it sits, so make it ahead of time if you can and store it in the fridge until ready to serve.
- This recipe can be easily doubled or tripled for a larger crowd.
- They can be made spicier, see my tips above on that.
- Use other toppings, see my suggestions above.
Nutrition
Love This Recipe?
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