Easy Shrimp Tacos

5 from 6 votes

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.

Prep Time10

Cook Time6

Marinating20

Total Time36

Servings: tacos

Calories: 184kcal

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

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.

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

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

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.