Name: Shrimp Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper (optional); Salt and pepper to taste; 8 small corn or flour tortillas; 2 cups shredded cabbage (green or purple); 1/4 cup chopped cilantro; 1/4 cup sliced red onion; 1 tbsp lime juice; 1/2 cup sour cream or Greek yogurt; 1 tbsp mayonnaise; 1 tbsp lime juice (for sauce); 1 tsp hot sauce (optional)

These shrimp tacos combine succulent, seasoned shrimp with warm tortillas and flavorful toppings, delivering a satisfying mix of textures and taste.

Why You’ll Love This Recipe

Quick and easy weeknight meal: Ready in about 30 minutes from start to finish.
Balanced flavors and textures: Juicy shrimp, creamy sauce or slaw, crunchy vegetables—all harmonize beautifully.
Versatile and customizable: Easily adapted to what you have on hand—try corn or flour tortillas, swap in favorite toppings, or adjust the spice level.
Perfect for gatherings: Set up a DIY taco bar and let guests assemble their own.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shrimp (medium or large, peeled and deveined)
Corn or flour tortillas
Oil (e.g., olive oil, avocado oil, or other high-heat oil)
Garlic (fresh minced or garlic powder)
Seasonings (such as taco seasoning, smoked paprika, cumin, chili powder, salt, pepper)
Optional extras: cornstarch (for extra crispness), cayenne pepper (for heat)
Fresh toppings: shredded cabbage, radishes, cilantro, red onion, avocado, tomatoes, cotija or Mexican-style cheese, lime wedges
Sauce options:
- Creamy sauce: mayonnaise + sour cream (or Greek yogurt) + sriracha (or hot sauce) + water or lime juice
- Garlic‑lime crema: sour cream + mayonnaise + garlic powder + lime juice + sriracha or other hot sauce

directions

Prep shrimp: If frozen, thaw and pat completely dry.
Season shrimp: Toss shrimp with spices and optional cornstarch for extra crispiness.
Cook shrimp: Heat oil in a skillet over medium-high heat. Add shrimp in a single layer and cook until pink and opaque—about 2–6 minutes, depending on size. Add garlic in the last minute. Remove from heat.
Warm tortillas: Char corn tortillas over a gas flame or toast in a skillet; for flour tortillas, warm in the oven wrapped in foil or in a microwave briefly. Keep warm.
Make sauce: Whisk together the sauce ingredients of your choice until smooth; adjust consistency with water or lime juice.
Assemble tacos: Layer tortillas with shredded cabbage or slaw, top with shrimp, drizzle sauce, and garnish with fresh toppings and a squeeze of lime. Serve immediately.

Servings and timing

Servings: Makes about 8 tacos (serves 4 when serving 2 tacos per person), or adjust depending on appetite and tortilla size.
Prep time: Approx. 15–20 minutes
Cook time: Approx. 10 minutes
Total time: Around 30 minutes

Variations

Grilled shrimp: Thread shrimp onto skewers, grill for 2–3 minutes per side for a smoky flavor.
Creative sauces: Try mango salsa, cilantro-lime crema, or a tangy yogurt-based sauce.
Stuffed fried tacos: Create a thicker filling by cooking shrimp with tomato-onion puree, then fill and fry the tortillas for crispy “street-style” tacos.
Cheese options: Use cotija, queso fresco, Mexican blend, or even feta.
Vegetarian swap: Substitute shrimp with blackened fish, tofu, or spiced beans for a protein alternative.

storage/reheating

Storage: Keep components (shrimp, sauce, slaw, tortillas) stored separately in airtight containers.
- Shrimp: refrigerate up to 2–4 days
- Sauce: refrigerate up to 1 week
- Tortillas: keep in a sealed bag in the fridge for 2–3 days
Reheating: Gently reheat shrimp in a skillet over low heat—avoid overcooking. Warm tortillas briefly on a skillet or in the oven.
Freezing: Shrimp can be flash-frozen and stored up to 3 months; sauce generally doesn’t freeze well.

FAQs

What size shrimp is best for tacos?

Medium (26–40 count per pound) work well—cook quickly and easily. Larger shrimp are also fine; just adjust cooking time.

Do I need to devein shrimp?

Yes—removing the vein yields better texture and presentation, though it’s optional.

Can I make the sauce ahead of time?

Absolutely. Store it in the refrigerator for up to a week; just give it a stir before using.

What if I don’t have sriracha?

Use any hot sauce you prefer, or omit entirely for a milder flavor.

How can I make this gluten-free?

Use corn tortillas and gluten-free oil and seasonings. Most ingredients, as listed, are naturally gluten-free.

What’s an easy way to heat tortillas?

For corn tortillas, char quickly over a low gas flame or toast in a hot skillet. Flour tortillas can be warmed in foil in the oven at 375°F or microwaved briefly in between damp paper towels.

Can I bake the shrimp instead of pan-frying?

Yes—bake at about 400°F for 6–8 minutes until just cooked through. Watch closely to avoid overcooking.

How do I make tacos ahead for a party?

Prep all components and lay them out buffet-style for guests to assemble. Warm tortillas just before serving.

What are good side dishes to pair with shrimp tacos?

Black bean salad, cilantro-lime rice, quick guacamole, corn salsa, or elotes (Mexican street corn).

Conclusion

Shrimp tacos are the perfect blend of flavorful, fast, and fun. Whether you’re whipping up a simple weeknight dinner or hosting a taco night feast, they offer the perfect balance of juicy shrimp, vibrant toppings, and customizable sauce options. With minimal cooking time and so many variations to explore, this dish is sure to become a household favorite. Enjoy crafting and savoring your version of these delicious tacos!