This post may contain affiliate links.
Shrimp Tacos are my go-to when I want a fresh, fast dinner that feels a little fancy, with juicy spiced shrimp piled into warm tortillas and topped with crunchy slaw, creamy avocado, and a zippy cilantro sauce. They come together in under 30 minutes, which makes them a weeknight hero around here. If you love taco night, you have to try our grilled mahi fish tacos too.
The combination of spicy shrimp, cool crema, and crunchy cabbage in every bite is downright addictive.
Shrimp Tacos Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 8 minutes
- ⏳ Total Time: 18 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 456kcal
- 🌶️ Flavor Profile: Spicy, fresh, and zesty with creamy, crunchy toppings
- ✋ Difficulty: Easy, quicker than our panko fried shrimp
Quick Answer
Toss peeled shrimp with a spicy seasoning blend, then cook them in a hot skillet for just a few minutes until pink and opaque. Warm corn tortillas, whip up a creamy cilantro lime sauce, and load each tortilla with shrimp, crunchy cabbage slaw, avocado, and a drizzle of sauce. Serve right away with lime wedges.
Jump to:
Why This Recipe Works
Click to see the technique science
- Shrimp cooks in minutes. It goes from raw to perfectly tender in just a few minutes, making this one of the fastest dinners around.
- The spice blend packs flavor fast. A quick toss in seasoning gives the shrimp bold, smoky-spicy flavor with no marinating required.
- Crunchy slaw balances the heat. Crisp cabbage adds texture and a cool contrast to the spicy shrimp.
- Creamy cilantro sauce ties it together. A zippy, herby drizzle cools the spice and adds richness to every bite.
- It is endlessly customizable. Set out toppings and let everyone build their own taco exactly how they like it.
- It is light but satisfying. Fresh, protein-packed, and full of flavor without feeling heavy.
Why You’ll Love This Recipe
- They are fresh, fast, and on the table in under 30 minutes.
- They feel restaurant-special but are totally easy to make at home.
- They are perfect for a taco bar, served with cilantro lime rice on the side.
Key Ingredients
A handful of fresh ingredients come together for big flavor. The toppings are half the fun, so set out plenty.
- Shrimp: peeled and deveined; medium or large both work great and cook fast.
- Taco Seasoning: a smoky-spicy blend that coats the shrimp with bold flavor.
- Corn Tortillas: warm them for the most authentic, pliable taco base.
- Cabbage and Avocado: for crunch and creaminess; the cabbage is also great in our grilled corn salsa bowls.
- Cilantro, Lime, and Crema: the bright, creamy sauce that makes these tacos sing.
See recipe card for exact quantities.
Variations and Substitutions
Make these shrimp tacos your own with a few easy swaps.
- Make them with fish: swap in white fish or try our grilled mahi fish tacos.
- Grill the shrimp: thread onto skewers and grill for a smoky char.
- Adjust the heat: add more or less cayenne and chili powder to taste.
- Use flour tortillas: if you prefer a softer, chewier wrap.
- Go low-carb: serve the shrimp and toppings in lettuce cups or over rice.
How to Make Shrimp Tacos
- Toss the peeled shrimp with the spicy taco seasoning.
- Toss until every shrimp is evenly coated in the spices.
- Cook the shrimp in a hot skillet for a few minutes until pink and opaque.
- Blend the creamy cilantro lime sauce until smooth.
- Prep the slaw and toppings and warm the tortillas.
- Assemble the tacos with shrimp, slaw, avocado, and sauce, then serve.
Recipe Tips & Tricks
- Do not overcook the shrimp; they are done as soon as they turn pink and curl, usually 2 to 3 minutes per side.
- Pat the shrimp dry before seasoning so they sear instead of steam.
- Warm the tortillas over a flame or in a dry skillet for the best flavor and flexibility.
- Make the sauce ahead; it keeps in the fridge and the flavor only improves.
- Prep all toppings first so you can assemble fast once the shrimp are cooked.
- Serve with a side of crispy panko fried shrimp for a seafood feast.
Serving Ideas and Suggestions
Shrimp tacos are a meal on their own, but they shine as part of a taco bar. Serve them with cilantro lime rice and a scoop of grilled corn salsa so everyone can build the perfect plate.
For a party spread, add a warm bowl of Mexican street corn dip and some slow cooker barbacoa so there is something for every taco lover at the table.
Pour a round of our lime margaritas for the grown-ups and dinner turns into a fiesta. Lime wedges and extra cilantro on the side never hurt either.
Shrimp Tacos FAQs
Medium or large peeled and deveined shrimp work best. Fresh or thawed frozen shrimp are both great; just pat them dry before seasoning so they sear nicely.
Cook shrimp just until they turn pink and opaque and curl into a loose C shape, about 2 to 3 minutes per side. Overcooking is what makes them tough and rubbery.
Classic toppings include crunchy cabbage slaw, avocado or guacamole, a creamy cilantro lime sauce, cotija cheese, diced onion, fresh cilantro, and a squeeze of lime.
Prep the sauce, slaw, and toppings ahead and store them separately. Cook the shrimp just before serving so they stay tender, then assemble.
These have a gentle kick from the taco seasoning. You can easily dial the heat up with more cayenne or down by using a milder blend, and the creamy sauce cools everything off.
They pair beautifully with cilantro lime rice, black beans, grilled corn salsa, Mexican street corn dip, chips and guac, or a simple green salad.
Hooked on taco night? Try our fresh and flavorful grilled mahi fish tacos next.
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?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
