These Easy Shrimp Tacos are light, fresh, and so full of flavor! Simple and easy to make, they’re ideal for a busy weeknight meal.
Shrimp Tacos are one of my favorite things to order when I’m out at restaurants, but they are so easy to make at home. I love this easy recipe and the way it utilizes my taco seasoning. We build on that with a homemade cilantro crema, crunchy cabbage, avocado slices, and fresh cilantro. These simple ingredients come together in the best way to make some amazing tacos.
How to Make Shrimp Tacos
Here is a brief overview of how this recipe for shrimp tacos comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Marinate and Cook the Shrimp
Combine the seasonings and pour them over the thawed shrimp, stirring to coat the shrimp. Cook the shrimp in a large skillet for a few minutes on each side. Cook until the shrimp turn pink, but remove them before they fully curl in on themselves.
Make the Sauce
Combine ingredients for the crema sauce in a food processor and blend until smooth. Taste, and add more salt or fresh lime juice if needed.
Tips and Tricks
- Using frozen shrimp: Using frozen shrimp is a great way to make this easy shrimp tacos recipe when you don’t live near a coast with good options for fresh shrimp. Thaw your shrimp according to package directions.
- What tortillas to use: Corn tortillas are my first choice for shrimp tacos, but if your family prefers flour tortillas, you can use those.
- Shrimp taco seasoning: My taco seasoning recipe is perfect with shrimp in these tacos. It is easy to make enough for this recipe, or a big batch to keep on hand.
Storing Leftovers
If you have leftover shrimp and sauce, store them in separate airtight containers in the refrigerator for up to three days. I do not recommend reheating the shrimp because it tends to turn rubbery and tough when overcooked. They are delicious cold and can be enjoyed right out of the fridge. The shrimp would also make a great addition to a salad with the sauce acting as a perfect dressing. Always use your best discretion with leftovers.
What to Serve With Shrimp Tacos
- I love making my Cilantro Lime Rice to go on the side.
- Pico de Gallo is a must in my opinion.
- And of course, my margarita recipe is hands down THE BEST.
If you make this shrimp taco recipe or any of my recipes, I would love if you would come back and leave me a comment! Hearing from you makes my day.
Easy Shrimp Tacos
Ingredients
Shrimp
- 2 pounds raw frozen shrimp, deveined and peeled thaw according to package instructions
- 1 tablespoon chili powder (please see note 1)
- 2 teaspoons paprika
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon lime juice
Cilantro Crema
- 1 cup sour cream
- 1/2 cup cilantro leaves
- 2 teaspoons lime juice (see note 2)
- 1/2 teaspoon salt
Assembling Tacos
- 12 soft shell corn tortillas
- 1 cup shredded red cabbage
- 1 avocado sliced
- cilantro for garnish
Instructions
Shrimp
- Pat the shrimp down with a paper towel to remove any excess liquid that accrued during thawing.2 pounds raw frozen shrimp, deveined and peeled
- In a measuring cup, mix together the chili powder, paprika, kosher salt, onion powder, garlic powder, ground cumin, and cayenne pepper with the olive oil and lime juice. Pour over the thawed shrimp in a large bowl, and mix to combine. Refrigerate, covered, for 15 to 20 minutes. (Move on to making the cilantro crema and shredding the cabbage.)1 tablespoon chili powder, 2 teaspoons paprika, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1/4 cup olive oil, 1 tablespoon lime juice
- Heat a large skillet over medium heat. Add just enough shrimp to the skillet to cover the bottom of the pan in a single layer. Cook for 4 to 5 minutes, flipping once halfway through. Cook so that the shrimp turn pink, but before they completely curl in on themselves.
- Remove the shrimp from the pan to a plate. You will need to cook the shrimp in multiple batches.
Cilantro Crema
- Add the sour cream, cilantro, 1 teaspoon lime juice, and 1/4 teaspoon kosher salt to a blender or food processor. Blend until fully combined. Taste and add the rest of the lime juice and kosher salt a little at a time to taste, or more if needed.1 cup sour cream, 1/2 cup cilantro leaves, 2 teaspoons lime juice, 1/2 teaspoon salt
Assembling Tacos
- Add cabbage, avocado slices, and then shrimp to the taco shells. Top with some of the cilantro crema and fresh cilantro.12 soft shell corn tortillas, 1 cup shredded red cabbage, 1 avocado , cilantro
Notes
- You can replace the spices in this recipe (from the chili powder down to the cayenne pepper) with 3 tablespoons of homemade taco seasoning or a 1-ounce packet of store-bought taco seasoning.
- I recommend adding half the lime juice and salt when you initially blend this. Taste the recipe and add more to taste.
- Please note that the nutritional information does not contain the cilantro crema, as the amount you use will greatly change the values. I recommend calculating this separately based on the brand of sour cream you use.
Stacie says
I Love all of these recipes, one of my favorites…I Always read your recipes but this was full of delicious stuff and easy to make. Thanks, your Wonderful!!
I’m so glad you liked these!