This simple Shrimp Tacos recipe features flavorful sauteed shrimp served with tangy cabbage slaw, creamy cilantro lime crema, and all of your favorite toppings like avocado slices and cotija cheese. It’s perfect for your next Taco Tuesday!
Enjoy more of my favorite shrimp taco recipes like Grilled Shrimp Tacos and Tequila Lime Shrimp Tacos.
Table of Contents
If you’re looking for a go-to shrimp taco recipe, you’ve found it! While they’re a summer favorite of mine, you can easily toss these tacos together anytime for a fast and easy dinner. From start to finish, you can have homemade shrimp tacos on the table in less than 30 minutes.
There are three key elements to these tacos that really make them shine – the shrimp, the cabbage, and the cilantro lime crema. While this recipe is delightfully customizable to your preferences, those three components are pretty unbeatable and compliment each other in the very best way. Oh, and don’t forget the avocado and cotija cheese on top!
Before searing, give the shrimp a little time to marinate with a simple (yet bold) blend of seasonings that compliments any other taco topping. The taco sauce is a cilantro lime crema with lots of flavor and no unnecessary ingredients. It adds a lovely creamy balance to each bite that balances the tender shrimp and crisp cabbage. (Psst, you can also use blackened shrimp in these tacos!)
Ingredient Notes
Shrimp – They need to be peeled and deveined. You can use frozen shrimp if you’d like, but they’ll need to be fully thawed prior to marinating and cooking.
Lime – For the very best flavor, use freshly squeezed lime juice only!
Oil – I love using avocado oil for these tacos. In a pinch, olive oil will also get the job done since it’s a neutral oil with a high heat point.
Tortillas – Corn or flour taco-sized tortillas are both just fine, so choose your favorite. Remember to use corn tortillas if you need to keep if gluten free. (Just check the packaging.)
Brown Sugar – use light of dark brown sugar for the shrimp marinade. Dark brown sugar just have a little more molasses added.
Garlic – For the best flavor, be sure to use fresh garlic and not pre-minced.
See recipe card for complete information on ingredients and quantities.
How to Make Shrimp Tacos
Marinate the shrimp. Once shrimp is cleaned and deveined, add them into a small mixing bowl. Add oil, fresh lime juice, and seasoning. Mix well and set aside for about 10 minutes (1).
Prepare the cabbage. In a small bowl, combine thinly sliced cabbage with oil, lime juice, salt, and sugar. Mix well and massage it gently with your hands. Set aside (2).
Make the crema. Combine the ingredients for the sauce in a small mixing bowl and mix well (3).
PRO TIP: You can choose to blend the crema or make sure to mince the cilantro finely and press the garlic clove a couple of times. Mix well and set aside.
Cook the shrimp. Preheat a large pan over medium-high heat. Add a little oil if needed and sear shrimp for 45 seconds to 1 minute, until that side turns opaque. Flip the shrimp, add the remaining marinade from the bowl, and sear the shrimp for another minute, or until turn completely opaque (4). Take shrimp out of the pan right as soon as they are cooked.
Assemble the tacos. Heat up your tortillas in the hot cooking pan or in a microwave if you wish. Divide cabbage, cooked shrimp, and toppings among the taco shells. Drizzle with some taco sauce and enjoy!
Shrimp Taco Topping Options
There’s so much room for creativity when it comes to your toppings! Here are just a few of my classic favorites:
- Cabbage or slaw
- Tomatoes
- Onions
- Green onion or chives
- Pico de Gallo
- Queso fresco or cotija cheese
- Avocados
- Jalapeños
- Fresh lime juice
- Crema
- Avocado Ranch
- Diced cucumbers
PRO TIP: Try not to choose toppings that will overpower the flavor of shrimp. Shrimp have a delicate flavor and a slight sweetness to them. You will want to be able to taste the shrimp and not just the toppings.
Recipe FAQs
These tacos pair beautifully with something on the lighter side like Mexican street corn salad or a southwest salad. Serve some fresh guacamole and salsa as a side or a topping as well.
I love really enjoying the vibrant flavors of summer with cocktails like a classic Mojito, a Paloma and of course a Margarita!
You can make the cabbage ahead of time. With that being said, don’t make it more than 1 day ahead or it won’t be as crisp. You can also feel free to make the crema ahead of time and store it in an airtight container in the refrigerator for a couple of days.
Absolutely! You can also use lobster tails and scallops. For lobster tails, take the meat out and chop it into larger pieces that are similar in size to the shrimp. You’ll want to make sure that the shrimp, lobster and scallops are about the same thickness and close in size so everything cooks evenly.
More Taco Recipes To Try
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Easy Shrimp Tacos Recipe
Ingredients
For Shrimp:
- 1 lb peeled and de-veined shrimp
- 1 ripe lime – juice only
- 1/4 cup avocado oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tbsp brown sugar
Cabbage:
- 1 1/2 cups thinly sliced cabbage
- 2 tbsp avocado oil
- 1 tbsp lime juice
- 1/4-1/2 tsp salt to taste
- 1/2 tsp sugar
Taco Sauce:
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1/2 tbsp fresh lime juice
- 2 tbsp minced fresh cilantro
- 1 garlic clove pressed
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Toppings:
- 1 ripe avocado
- 1/4 cup crumbled cotija cheese
- 4-6 taco tortillas*
Instructions
Marinate shrimp:
- Once shrimp is cleaned and deveined, add them into a small mixing bowl.
- Add oil, fresh lime juice, and seasoning. Mix well and set aside for about 10 minutes.
Cabbage:
- In a small bowl, combine thinly sliced cabbage with oil, lime juice, salt, and sugar. Mix well and massage it gently with your hands. Set aside.
Sauce:
- Combine the ingredients for the sauce in a small mixing bowl and mix well. Note: you can choose to blend it or make sure to mince the cilantro finely and press the garlic clove. Mix well and set aside.
- To drizzle the sauce, you can add it into a zip-top bag and use it like a piping bag. Cut a small opening on the bottom and drizzle finished tacos. (Or use a squeeze bottle if you have one.)
Cooking Shrimp:
- Preheat a large cooking pan over medium-high heat. Add a little oil if needed and sear shrimp for 45-1 minute, until that side turns opaque. Flip the shrimp, add the remaining marinade from the bowl, and sear the shrimp for another minute, or until turn completely opaque. Take shrimp out of the pan right as soon as they are cooked.
- To assemble the tacos: heat up your tortillas in the hot cooking pan or in a microwave if you wish. Divide cabbage, cooked shrimp, and toppings among the taco shells. Drizzle with some sauce and enjoy!
Notes
- Crema: You can choose to blend the crema or make sure to mince the cilantro finely and press the garlic clove a couple of times. Mix well and set aside.
- Other Toppings: cabbage or slaw, tomatoes, onions, green onion or chives, pico de gallo, queso fresco or cotija cheese, avocados, jalapeños, fresh lime juice, crema, avocado Ranch, diced cucumbers.
Remember, try not to choose toppings that will overpower the flavor of shrimp. Shrimp have a delicate flavor and a slight sweetness to them. You will want to be able to taste the shrimp and not just the toppings.
Nutrition
Originally published on Will Cook For Smiles in April 2017.
Yetta says
Love this recipe… not a lover of cilantro so I skip that and in place add cumin…
my husband loved these… topped with shredded lettuce, chopped tomatoes sour cream and green onions.
Our friends are coming in from Georgia and I am making a Mexican buffet .for them….your queso dip, chicken tortilla soup, tamale balls, Tex mex enchiladas , your recipe, chicken fajitas, your recipe, and shrimp tacos, your recipe .. usually make gumbo or crawfish bisque so this will be a real change. Thanks
LyubaB says
Hi Yetta,
That is quite the spread! It all sounds so good! I am so happy to hear that you like so many of my recipes!
Thesis says
Shrimp Tacos with Guacamole and Spicy Slaw – an easy and delicious meal for Taco Tuesdays with a speedy avocado ripening hack.Repeat with the rest of the batches. For each taco stack two warmed corn tortillas, add cooked shrimp, avocado mojo de ajo, and top with chopped cilantro, onion, and a squeeze of lime.
Roll ball says
looks so delicious and easy way to make it. I will try to make them !