Shrimp Tacos Recipe
If you’re looking for a dinner that’s as vibrant and lively as a summer fiesta, these Shrimp Tacos are the way to go. Picture juicy bites of lightly-spiced shrimp, freshly tossed cabbage slaw bursting with zest and crunch, all tucked inside warm corn tortillas and topped with rich avocado. Every mouthful is a joyful mix of flavors and textures, making these tacos a regular favorite in my house for both busy weeknights and casual entertaining. Let’s dive into what makes this dish so special and how you can whip it up in your own kitchen!
Ingredients You’ll Need
The magic of these Shrimp Tacos lies in their simplicity—each ingredient adds a layer of taste, texture, or color that just works. Grab these fresh basics and you’re already halfway to something crave-worthy.
- Shrimp (1 pound, 31-40/pound size): Quick-cooking, sweet, and succulent, these are the star of every bite.
- Olive oil (2 tablespoons): Helps the shrimp sizzle to perfection and carries all those delish spices.
- Chili powder (1 teaspoon): Adds a gentle warmth and smoky color you’ll love.
- Smoked paprika (1/2 teaspoon): Deepens the flavor with a subtle smokiness you can taste in every bite.
- Garlic powder (1/2 teaspoon): Gives each shrimp a boost of savory, aromatic goodness.
- Ground cumin (1/2 teaspoon): Adds earthy complexity that marries perfectly with seafood.
- Salt & pepper to taste: Essential for bringing out all those bold flavors.
- Mayo (1/2 cup): The creamy base for your slaw, balancing spice with richness.
- Sour cream (1/2 cup): Adds tang and smoothness to your slaw dressing.
- Lime juice (2 tablespoons): Brings a zesty sparkle that brightens up the slaw.
- Salt (1/4 teaspoon): Just enough to season the creamy dressing.
- Shredded cabbage or coleslaw mix (3 cups): Crunchy, colorful, and the ideal taco topper.
- Red onion (1/3 cup, chopped): A little bite and a lot of color for the slaw.
- Jalapeno pepper (1, finely chopped): For a punch of heat—add more or less to match your spice preference.
- Fresh cilantro (1/2 cup, roughly chopped): Bright and citrusy, finishing the slaw with a burst of freshness.
- Corn tortillas (8, medium): The perfect, sturdy wrap that delivers a classic taco flavor.
- Avocado (1 large, chopped or sliced): Buttery and cool, it balances the spice and adds creaminess.
- Lime wedges: A final squeeze of tang to wake up all the flavors just before eating.
How to Make Shrimp Tacos
Step 1: Prep the Shrimp
If you’re starting with frozen shrimp (which I often do!), just place them in a colander and run under cool water until they’re thawed. Pat them dry with paper towels—this helps them get those lovely golden edges once they hit the skillet. Double-check for any leftover shells or tails and remove them before moving on.
Step 2: Toss Together the Slaw
In a generously sized bowl, whisk together the mayo, sour cream, lime juice, and salt until you have a silky-smooth dressing. Toss in the shredded cabbage, diced red onion, finely chopped jalapeno, and fresh cilantro. Stir until every shredded bit is coated in that creamy, punchy dressing. Taste for seasoning! If you like extra tang, add another little squeeze of lime.
Step 3: Cook the Shrimp
Heat the olive oil in a skillet over medium-high. Add your prepared shrimp, then sprinkle them with chili powder, smoked paprika, garlic powder, ground cumin, a good pinch of salt, and cracked black pepper. Stir or flip them occasionally—they only need about 5 minutes, or until they’re bright pink and just cooked through. Don’t overcook, or they’ll turn rubbery; keep them juicy for the best Shrimp Tacos experience.
Step 4: Warm the Tortillas
While the shrimp are cooking, quickly warm your corn tortillas. My favorite way: a dry skillet over medium heat for a few seconds per side, until they’re soft, warm, and just a hint toasty. You can also microwave them gently wrapped in a damp paper towel if you’re in a hurry!
Step 5: Assemble and Serve
Now for the best part! Pile a generous amount of the creamy slaw onto each tortilla, tuck in a few hot shrimp, top with sliced or chopped avocado, and finish with a squeeze of lime. Every Shrimp Taco should be colorful and overflowing—it’s a feast for both your eyes and your stomach.
How to Serve Shrimp Tacos
Garnishes
Don’t skip the finishing touches! A handful of extra chopped cilantro, a sprinkle of diced red onion, and additional jalapeno slices add freshness and spark. Lime wedges are essential for squeezing right at the table, and a few dashes of hot sauce bring another layer of excitement. The vibrant topping parade makes Shrimp Tacos feel restaurant-worthy.
Side Dishes
These tacos pair beautifully with a side of cilantro-lime rice, charred corn salad, or even just classic black beans. If you want to keep things light, a crisp cucumber salad works wonders. Family-style sides invite everyone to dig in and build their perfect Shrimp Taco plate.
Creative Ways to Present
For casual gatherings, set up a Shrimp Taco bar with all the toppings, sauces, and garnishes in little bowls—let everyone build their own! For a gorgeous presentation, serve them stacked on a platter lined with parchment and a scatter of extra cilantro and lime wedges. You can also miniaturize them for party appetizers or picnic fare.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra filling (lucky you!), store the cooked shrimp and slaw separately in airtight containers in the fridge. This keeps everything crisp and fresh. Shrimp will keep well for up to two days, while the slaw can last about three.
Freezing
Shrimp can be frozen if you need to store it even longer—just cool completely and lay them flat in a freezer bag to prevent clumping. The slaw, sadly, doesn’t freeze well, as the dressing can separate and the veggies get soggy, so keep that fresh in the fridge.
Reheating
To reheat the shrimp, place them in a skillet over low heat for just a couple of minutes, until warmed through. You can also microwave them briefly, but do it in short spurts to avoid toughness. Always build the tacos fresh for the very best flavor and texture.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas contribute a toasty, authentic flavor, flour tortillas will work just fine and are great if you love a softer, more pliable wrap. Either way, warm them before assembling your Shrimp Tacos.
Is there a way to make these Shrimp Tacos less spicy?
Definitely. Simply use less chili powder and jalapeno, or leave the jalapeno out of the slaw entirely. You can also offer extra hot sauce on the side so everyone can customize the heat level.
Can I grill the shrimp instead?
Yes! Grilled shrimp add a gorgeous smoky char to your Shrimp Tacos. Thread the seasoned shrimp onto skewers and grill for a couple minutes per side until pink and just cooked through.
What other toppings go well with Shrimp Tacos?
There’s so much room for creativity! Pickled red onions, shredded cheese, sliced radishes, or diced mangoes add new dimensions of flavor and color to Shrimp Tacos. Mix, match, and make it your own.
How do I make this dairy-free?
Swap the mayo and sour cream in the slaw dressing with your favorite plant-based alternatives. You’ll keep all the creaminess and tang without the dairy, so everyone can enjoy these Shrimp Tacos.
Final Thoughts
Tacos night will never be the same after you try these Shrimp Tacos. They’re fresh, flavorful, and surprisingly simple to pull together. I truly hope you fall in love with this recipe, and share it with family and friends as often as I do. Give it a go, and let these Shrimp Tacos become a new tradition in your kitchen!
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Shrimp Tacos Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These delicious shrimp tacos are a perfect blend of flavors, with seasoned shrimp, tangy slaw, creamy avocado, and a squeeze of lime. A quick and easy recipe that’s sure to please!
Ingredients
For the Shrimp:
- 1 pound uncooked (31-40/pound size) shrimp, thawed & peeled, tails removed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt & pepper to taste
For the Slaw:
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 3 cups finely shredded cabbage or coleslaw mix
- 1/3 cup chopped red onions or to taste
- 1 jalapeno pepper, chopped finely
- 1/2 cup roughly chopped fresh cilantro
For Serving:
- 8 medium corn tortillas
- 1 large avocado, chopped/sliced
- Lime wedges
Instructions
- Prep the Shrimp: Thaw the shrimp if frozen.
- Prepare the Slaw: Mix mayo, sour cream, lime juice, and salt in a bowl. Add cabbage, onions, jalapenos, and cilantro. Toss to coat.
- Cook the Shrimp: Season shrimp with chili powder, paprika, garlic powder, cumin, salt & pepper. Cook in olive oil until pink and cooked through.
- Serve: Warm tortillas, fill with shrimp, slaw, and avocado. Serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 130mg
Keywords: Shrimp Tacos, Mexican, Easy, Quick, Seafood
