Can you hear that? These shrimp tacos are calling your name!
Tender tortillas piled high with juicy shrimp and a tasty shrimp taco sauce? Yes, please!
Between the fun spice blend, rich sauce, and fun extras, these shrimp tacos are addictive.
Easy Shrimp Tacos
Shrimp tacos are a game-changer if you’re craving Mexican food with a seafood twist.
Picture plump shrimp flavored with just the right amount of spice. Plop them on a soft tortilla and finish it off with your favorite taco toppings.
They’re quick to make, loaded with flavor, and hit the spot every time.
In under an hour, you’ve got yourself an easy but impressive meal.
Perfect for nights when you want to keep things light but refuse to compromise on taste.
Get ready; these shrimp tacos might just become your new Taco Tuesday fave!
Ingredients
Here’s a rundown of what you need for delicious shrimp tacos. You’ll find the full measurements in the recipe card below.
- Large Shrimp: Make sure they’re peeled and deveined for easy eating.
- Olive Oil: A must for cooking shrimp to perfection. It adds a subtle flavor that complements the seafood.
- Seasoning Blend: A quick mix of chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Corn or Flour Tortillas: Corn torillas are the best choice for authentic shrimp tacos. But feel free to use flour is you prefer.
- Taco Toppings: Shredded cabbage, chopped onion, diced avocado, pico de gallo or salsa, queso fresco – you pick! Also, don’t forget lime wedges on the side.
How to Make Shrimp Tacos
The beauty of tacos is how easy they are to make. And they’re always a winner!
And since this recipe calls for shrimp, it’s ready in a flash.
Here are the steps:
1. Season the shrimp with olive oil and all the spices in a bowl.
2. Cook the shrimp in a hot pan until they’re pink and just cooked.
3. Warm the tortillas in a dry skillet until they’re warm and pliable.
4. Assemble the tacos. Lay shrimp on each tortilla and add your favorite toppings. Finish with a squeeze of lime and a drizzle of shrimp taco sauce (recipe below).
5. Serve and enjoy your homemade shrimp tacos!
The Best Shrimp Taco Sauce
The shrimp tacos themselves are undeniably delish. But let’s also spotlight this garlic cilantro lime sauce.
Trust me, it’ll take your tacos to the next level.
Here’s how to make it:
1. Blend the sauce ingredients until smooth: 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, and a pinch of salt.
2. Cover and chill. Transfer the sauce to an airtight container and chill for 30-60 minutes.
Use it as a dipping sauce, to drizzle, or mix it with shredded cabbage to make a slaw!
Tips for Success
Here are some tips to make your shrimp tacos a hit every time:
- Substitute for cilantro? If cilantro’s not your thing, try parsley or just skip it altogether.
- Simplify with store-bought. Save time with pre-made taco seasoning or peeled shrimp.
- Use raw shrimp. Fresh or frozen is fine. But be sure to get raw shrimp. The pre-cooked stuff is fine, but it’s more likely to overcook.
- Try other seafood. Cod, halibut, or mahi mahi are great alternatives with a similar taste.
- Kick up the heat. For spicy tacos, add a bit of cayenne pepper or a squeeze of sriracha to the sauce.
- How to warm the tortillas all at once. Wrap them in foil and heat in the oven at 300 degrees Fahrenheit for 10-15 minutes.
What to Serve with Shrimp Tacos
There are no wrong answers here. So add whatever toppings you like – be it Mexican street corn, rice, pickled red onions, or more.
But if you need some inspiration, here’s a few fun ideas:
- Queso: A warm, creamy cheese dip adds a rich, smooth texture that contrasts nicely with the tacos.
- Pico de gallo: This fresh tomato salsa brings brightness and a bit of acidity. It cuts through the richness of the shrimp.
- Guacamole: Its creamy, rich texture and the freshness of avocado balance the spices in the tacos.
- Refried beans: This hearty, comforting side complements the tacos with their creamy texture and deep flavor.
- Corn salsa: Adds a sweet, tangy pop that pairs well with the seafood’s natural sweetness.
- Fresh Pineapple Salsa: The sweet fruit pairs perfectly with the juicy shrimp. And it cools the dish down, which is ideal if you added extra heat.
How to Store
I don’t know about you, but I never have leftovers after Taco Tuesday!
But if you happen to have extra, here’s how to store it:
To Store: Store cold leftover shrimp* in an airtight container in the fridge for up to 3 days.
To Reheat: Shrimp doesn’t reheat well, so tossing it into a salad is a great option. If you must warm them up, do it gently in a skillet on medium-low heat.
To Freeze: Place cold leftovers into a freezer bag and store for up to three months. Thaw in the fridge overnight, then reheat as directed above.
Keep in mind that reheating shrimp can turn it rubbery. So, it’s best enjoyed fresh out of the pan!
Note: Only freeze shrimp that hasn’t been frozen before.
*Leftover taco toppings: Store each topping separately, as you cannot reheat the shrimp with them on top. But remember that some won’t stay fresh (such as guacamole) so it might be best to discard leftovers and make fresh.
More Shrimp Recipes You’ll Love
Creamy Shrimp Newburg
Ina Garten Shrimp Scampi
Greek Shrimp Saganaki
Bang Bang Shrimp
Shrimp Alfredo
Shrimp Tacos with Shrimp Taco Sauce
4
servings45
minutes10
minutes55
minutesCan you hear that? These shrimp tacos are calling your name! Between the fun spice blend, rich sauce, and fun extras, they’re impossible to resist.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Olive oil, for cooking
- For Serving:
8 corn or flour tortillas
Shredded green or purple cabbage, optional
Chopped onion, optional
Diced avocado, optional
Pico de gallo or salsa, optional
Chopped cilantro, optional
Queso fresco, optional
Lime wedges, for serving
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Heat olive oil in a large skillet or grill pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Warm the tortillas in a hot, dry skillet. Then plate and divide the shrimp evenly between each tortilla.
- Top with shredded cabbage, onion, avocado, pico de gallo/salsa, cilantro, or queso fresco if using. Serve with lime wedges, and enjoy!
Notes
- Cilantro crema: Blend 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, and a pinch of salt until creamy and drizzle on top. Or mix it with shredded cabbage for easy slaw.
- If using frozen shrimp, be sure to thaw and pat dry before cooking.
