This shrimp taco recipe tastes like it came from a Baja resort menu!
Plump and tender shrimp are sauteed in southwest seasonings and served in corn or flour tortillas with a tangy cilantro slaw.
- Shrimp tacos are perfect for a light lunch or dinner.
- Prepare ahead and reheat the shrimp when ready. Easy peasy!
- Shrimp thaws and cooks really fast making a great weeknight meal.
- Double up on the shrimp and slaw and enjoy shrimp tacos all week for a tasty workday lunch.
Ingredients in Shrimp Tacos
Shrimp: Choose for bite-sized shrimp (50/60 count) that are deveined, peeled, and without the tail for faster prep. Frozen shrimp should be thawed first.
Seasonings: Buy a package of taco seasoning or make homemade seasoning with ingredients you likely already have in the pantry, like chili powder and cumin.
Slaw: Shredded cabbage in a simple dressing makes these tacos extra delicious. Save time by using a premade coleslaw mix.
Tortillas: I love corn tortillas but you can also use flour tortillas. Heat them on the grill or directly over the flame of a gas stove for a little color and extra flavor.
Variations
- Diced bell peppers, grilled corn kernels, or pico de gallo can be added.
- To make spicy shrimp tacos, add a few red pepper flakes or a little bit of chipotle powder to the mix in Step 2.
- Swap out the slaw for your favorite Cilantro Lime Coleslaw or even traditional coleslaw if you have it on hand.
How to Make Shrimp Tacos
- Mix cilantro slaw ingredients (recipe below) in a bowl. Cover and refrigerate.
- Toss shrimp with taco seasoning, lime juice, and garlic powder.
- Cook shrimp in oil until cooked through.
- Fill warmed tortillas with shrimp and top with cilantro slaw. Serve with lime wedges.
Shrimp Taco Toppings
- Sauces: Add guacamole or drizzle with hot sauce, sour cream. Fish taco sauce doubles as a shrimp taco sauce too!
- Salsa: Mango, peach, or pineapple salsa will add a tangy twist of sweetness and contrast to the savory and spicy flavors.
- Other: Try avocado, cotija cheese, red onion, jalapenos, lime wedges, or fresh cilantro.
Storing Leftover Shrimp Tacos
Keep leftover shrimp in a covered container in the refrigerator, separate from the toppings, for up to 3 days.
Enjoy shrimp cold or reheat them in the microwave in a bowl with a little water so they stay tender. Add leftover shrimp and toppings to a hearty protein salad or in a wrap for an energizing desktop lunch.
More Taco Night Favorites
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Shrimp Tacos
This shrimp taco recipe features juicy, seasoned shrimp paired with crisp cilantro slaw, wrapped up in warm tortillas for a fresh and zesty meal.
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For the slaw, in a medium bowl mix green and purple cabbage, mayonnaise, cilantro, and cumin. Season with salt to taste and refrigerate.
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In a separate bowl, combine shrimp with taco seasoning, lime juice, and garlic powder.
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In a pan over medium-high heat, heat the olive oil. Add the seasoned shrimp in a single layer. Using tongs, cook shrimp for 1-2 minutes on each side until they’re pink and cooked through.
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Warm the corn tortillas over an open flame or follow package instructions.
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Fill each warm tortilla with slaw and cooked shrimp, adding any other desired toppings.
- Cook the shrimp just until they turn pink. Once cooked, remove them from the pan promptly to avoid overcooking.
- Spice things up by adding some chopped jalapeños or a dash of hot sauce to the slaw for an extra kick.
- The cilantro slaw can be made 24 hours ahead and stored in the refrigerator. The flavors blend beautifully overnight.
- Store leftovers in an airtight container for up to 3 days. Store shrimp separately from tortillas and toppings to keep things fresh.
Calories: 381 | Carbohydrates: 27g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 354mg | Potassium: 465mg | Fiber: 4g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Seafood
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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