Shrimp Tacos Recipe
Shrimp Tacos
These Shrimp Tacos are the kind of meal that turns a weeknight dinner into something truly special. Juicy, spiced shrimp wrapped in warm tortillas deliver bold flavor in every bite.
Balanced by crunchy cabbage, creamy avocado, and a zesty garlic-lime crema, these Shrimp Tacos satisfy with texture and taste. They’re fresh, fast, and incredibly crowd-pleasing.
What’s Inside These Irresistible Shrimp Tacos
- Shrimp – The star of the show, plump and perfectly seasoned, bringing savory spice and tenderness to every taco.
- Garlic – Adds aromatic depth and enhances the natural sweetness of the shrimp.
- Ground cumin & cayenne – Deliver smoky heat and warmth that define the taco’s flavor profile.
- Purple cabbage – Crisp and colorful, it adds refreshing crunch and visual appeal.
- Avocado – Smooth, buttery, and cooling, it balances the heat of the shrimp and sauce.
- Cotija cheese – Salty and crumbly, this Mexican cheese adds richness and authenticity.
- Cilantro – A fresh burst of herbal brightness to round out each bite.
- Garlic-lime crema – Tangy, creamy, and spiked with sriracha, this sauce ties everything together with bold zest.
- Corn tortillas – Lightly toasted, they add structure and toasty flavor while keeping things gluten-free.
How to Make Shrimp Tacos in Just a Few Easy Steps
Start by whisking together the creamy, spicy garlic-lime sauce so it has time to develop flavor. Next, prep your toppings—dice the avocado, chop the cabbage and cilantro, and get that Cotija cheese ready.
Season the shrimp with garlic, salt, cumin, cayenne, and pepper. Sauté them in a hot skillet until pink, curled, and just cooked through.
While they cool slightly, toast your tortillas to golden perfection. Assemble the tacos with shrimp, toppings, and a generous drizzle of sauce. Serve with lime wedges for that final citrusy squeeze.
Shrimp Taco Tips & Tempting Twists
For extra flavor, marinate the shrimp with the seasonings for 10–15 minutes before cooking. If you like it spicier, add extra sriracha to the sauce or toss the cabbage with a little hot sauce.
To make it even quicker, use store-bought taco seasoning instead of individual spices. Swapping Cotija for feta or queso fresco works well in a pinch.
Want to go low-carb? Pile everything into lettuce wraps instead of tortillas. Or go bold and turn it into a shrimp taco bowl over rice or quinoa.
Keeping Shrimp Tacos Fresh – Storage & Reheating Tips
Store cooked shrimp separately in an airtight container in the fridge for up to 4 days. To freeze, cool shrimp completely and place in a freezer-safe bag for up to 3 months.
Reheat gently in a skillet over low heat to avoid rubbery texture. The garlic-lime crema stays fresh in the fridge for up to a week—just don’t freeze it, as it may separate.
Keep toppings chopped and stored in individual containers to preserve freshness. Warm tortillas just before serving for the best texture.
Shrimp Tacos Recipe
Ingredients
For the Garlic-Lime Crema:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3/4 teaspoon garlic powder
- 1 1/2 tablespoons fresh lime juice
- 3/4 teaspoon Sriracha sauce adjust to taste
For the Shrimp:
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1 garlic clove minced or pressed
- 1 pound raw shrimp medium or large, thawed and patted dry
For the Toppings:
- 1/2 small purple cabbage finely shredded (approx. 2 cups)
- 1 lime sliced into 8 wedges
- 1/4 bunch fresh cilantro roughly chopped
- 4 ounces Cotija cheese grated (approx. 1 cup)
- 1 large avocado peeled, pitted, and diced
- 1/2 red onion finely diced
- 8 small white corn tortillas or hard taco shells 6-inch diameter
Instructions
- In a small mixing bowl, blend the mayonnaise, sour cream, lime juice, garlic powder, and Sriracha until smooth; set aside to allow flavors to meld. For ease of use, you may transfer the sauce to a squeeze bottle.
- Shred the cabbage finely, dice the avocado and red onion, and chop the cilantro coarsely. Arrange each topping in separate serving dishes for convenience.
- Place the shrimp in a medium bowl after patting dry with paper towels. Sprinkle with sea salt, black pepper, cayenne, cumin, and minced garlic. Stir until the shrimp are well-coated with seasoning.
- Heat a large non-stick skillet over medium-high heat. Pour in the olive oil, then arrange the shrimp in a single layer. Sauté for 1 to 2 minutes per side until they turn opaque and slightly pink. Transfer the cooked shrimp to a platter and let cool slightly.
- Warm tortillas individually over an open gas flame, on a hot griddle, or in a dry skillet until lightly charred or golden, about 10–30 seconds per side depending on method.
- Assemble the tacos by placing shrimp and toppings onto each toasted tortilla. Finish with a generous drizzle of the garlic-lime crema and serve with a lime wedge on the side.
Notes
Gas Stove: Toast one at a time over medium/low heat flame for about 10 seconds per side.
Oven: Broil tortillas on a baking sheet 6–8 inches from the heat for 2 minutes or until brown spots appear.
Griddle or Skillet: Heat dry over medium-high and toast tortillas 15–30 seconds per side. Make-Ahead Tips: Prepare the shrimp, toppings, and sauce in advance and store separately in the refrigerator. Heat tortillas just before serving for best results. Storage: Cooked shrimp keeps in the refrigerator for 3–4 days or freezer for up to 3 months. Reheat gently in a skillet over low heat. The crema lasts up to 1 week in the fridge but is not suitable for freezing.
