Shrimp Tacos Recipes
Shrimp Tacos are a bright and tasty treat that bring a little beach party right to your dinner table! These tacos are filled with tender, juicy shrimp that are perfectly…
Tip: save now, cook later.Shrimp Tacos are a bright and tasty treat that bring a little beach party right to your dinner table! These tacos are filled with tender, juicy shrimp that are perfectly seasoned and cooked just right. Wrapped in soft tortillas, they’re topped with fresh crunchy slaw, a little zingy sauce, and maybe a squeeze of lime for that extra pop of flavor.
I love making shrimp tacos because they come together quickly and never fail to feel special. When I make them, I like to marinate the shrimp for a bit to let all those simple spices soak in. The mix of warm, spicy shrimp with the cool crunch of toppings always keeps things interesting. Plus, they’re super fun to assemble and eat with your hands!
My favorite way to serve shrimp tacos is with a side of black beans or corn and a cold drink on the side. They’re great for casual weeknights or when friends come over. Every time I make them, people end up asking for the recipe, and it always feels like a little celebration of simple, fresh flavors that everyone enjoys.
Key Ingredients & Substitutions
Shrimp: Using large shrimp works best for good bite size and quick cooking. If fresh shrimp aren’t available, frozen shrimp thawed well work fine too. I prefer wild-caught for flavor, but farmed is great for budget.
Spices: Chili powder and smoked paprika give that warm, smoky flavor that’s key here. If you want it less spicy, skip the cayenne or use a small pinch. These spices bring the shrimp to life without overpowering.
Corn Tortillas: Corn tortillas add an authentic touch with their slightly chewy texture. If you prefer, soft flour tortillas work well, but warming them first makes all the difference for flexibility.
Purple Cabbage: This adds crunch and color. You can swap with green cabbage or even shredded lettuce, but purple cabbage feels more vibrant and fresh to me.
Avocado & Pico de Gallo: Avocado adds creaminess, while pico adds freshness and acidity. You could replace pico with simple diced tomatoes and cilantro if needed, or add a squeeze of lime to freshen things up.
Cotija Cheese: Its salty crumbly texture is perfect here. Feta makes a fine substitute, or you can skip the cheese for a dairy-free option.
How Do I Make Sure the Shrimp Stay Tender and Flavorful?
The best way to get juicy shrimp for tacos is to cook them quickly over medium-high heat and avoid overcooking.
- Start by coating shrimp evenly with spices and oil—this keeps them moist and flavorful.
- Heat your skillet fully before adding shrimp so they sear nicely instead of steaming.
- Cook shrimp 2-3 minutes per side just until they turn pink and curl up slightly. Avoid cooking longer or they’ll get tough.
- Once cooked, remove shrimp immediately to stop the heat. Resting shrimp a minute lets flavors settle and keeps it tender.
By following these steps, you get shrimp that have a nice bite, a smoky kick, and stay tender inside your tacos. It’s simple but key to a great shrimp taco experience!
Equipment You’ll Need
- Large skillet – Perfect for cooking shrimp quickly and evenly without crowding.
- Mixing bowl – Handy for tossing shrimp with spices and oil for full flavor.
- Measuring spoons – To get your spice amounts just right every time.
- Tongs – Great for flipping shrimp gently without breaking them.
- Microwave-safe cloth or clean kitchen towel – To warm and soften tortillas safely and easily.
Flavor Variations & Add-Ins
- Swap shrimp for grilled fish like mahi-mahi for a milder, flaky texture.
- Add a drizzle of chipotle mayo or a squeeze of sriracha for spicy, creamy sauce options.
- Mix in mango or pineapple salsa instead of pico de gallo for a fresh, sweet contrast.
- Top with pickled red onions for tang and crunch that brighten the whole taco.
How to Make Shrimp Tacos?
Ingredients You’ll Need:
For The Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For The Toppings and Tortillas:
- 8 small corn tortillas
- 1 cup purple cabbage, shredded
- 1 cup diced avocado
- ½ cup fresh pico de gallo (diced tomatoes, onions, cilantro)
- ¼ cup crumbled cotija cheese or feta cheese
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook, for a total of 20 minutes. It’s a quick, fresh meal that comes together in no time — perfect for busy weeknights or casual gatherings.
Step-by-Step Instructions:
1. Seasoning the Shrimp:
In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well so every shrimp is coated with the flavorful spices.
2. Cooking the Shrimp:
Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, until they turn pink and are cooked through. Remove the skillet from heat once cooked.
3. Preparing the Tortillas:
Warm the corn tortillas in a dry skillet for a few seconds on each side, or wrap them in a damp cloth and microwave for 20-30 seconds. This makes them soft and easy to fold.
4. Assembling the Tacos:
Lay shredded purple cabbage on each tortilla first, then add several cooked shrimp on top. Next, add diced avocado and spoon over some fresh pico de gallo. Sprinkle crumbled cotija or feta cheese over each taco.
5. Garnishing and Serving:
Sprinkle chopped fresh cilantro on top and serve each taco with a lime wedge. Squeeze the lime juice over the tacos just before eating for a bright, zesty finish. Enjoy your delicious shrimp tacos right away!
Can I Use Frozen Shrimp for These Tacos?
Yes, frozen shrimp works great! Just make sure to fully thaw them in the fridge overnight or under cold running water before cooking. Pat dry to remove excess moisture for the best sear.
How Do I Store Leftover Shrimp Tacos?
Store leftover shrimp and toppings separately in airtight containers in the fridge for up to 2 days. Keep tortillas wrapped in a damp towel to stay soft. Reheat shrimp gently in a skillet and warm tortillas before assembling.
Can I Substitute Flour Tortillas for Corn Tortillas?
Absolutely! Flour tortillas work well if that’s your preference or what you have on hand. Just warm them before serving to keep them soft and flexible for wrapping.
How Can I Make These Tacos Spicier?
To turn up the heat, add extra cayenne pepper to the shrimp seasoning or include sliced jalapeños in your pico de gallo. A drizzle of spicy chipotle mayo or hot sauce on top also adds a tasty kick.
