Name: Easy Shrimp Tacos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces sour cream; 1 medium lime (juiced (about 1½ TBSP). Optional, zest the lime for added flavor); 3/4 tsp garlic powder; 3/4 tsp Sriracha sauce (or to taste); 1 lb raw shrimp (cleaned and deveined); 1 garlic clove (pressed or minced); 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 Tbsp olive oil; 8 white corn tortillas (or Hard Taco Shells); 2 cups shredded purple cabbage (or coleslaw mix); 1 large avocado (pitted, peeled, and diced); 1/2 red onion (diced); 4 oz Cotija cheese (grated or crumbled); 1 cup coarsely chopped cilantro; 1 lime (cut into wedges)

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These Shrimp Tacos are filled with plump, juicy shrimp, crunchy purple cabbage, cotija cheese, and an irresistible lime crema sauce you’ll love! All served in naturally gluten-free and authentic corn tortillas.

Four shrimp tacos on toasted corn tortillas are arranged on a white platter. They are topped with shredded cabbage, avocado slices, fresh cilantro, and creamy white sauce, with lime wedges on the side. Small bowls of toppings are in the background.

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Easy Shrimp Tacos Recipe

Tacos are always a favorite in our house. My husband and son devour them! But there is something extra special about these easy shrimp tacos. The flavors meld together to create a scrumptious meal that’s not only perfect for family dinners but also ideal for entertaining friends and family.

Speaking of entertaining, magic happens when you mix authentic Mexican flavors with shrimp! One of my favorite quick and easy appetizers is this recipe for Easy Mexican Shrimp Cocktail.

The mouthwatering lime crema sauce is a non-negotiable. It’s so incredibly delicious and simple to make in minutes! Add it to a squeeze bottle, and it’s an easy sauce to drizzle over these tacos. But if you’re fortunate enough to have leftovers, it’s also delicious with all your favorite Mexican recipes, such as enchiladas, nachos, and even burgers!

If you love tacos, be sure to try my 10 Minute No Cook Salmon Tacos for a quick meal on hot days with almost zero prep! Or the Easy Chicken Tacos with the most delicious avocado cilantro sauce ever! Or, for an easy spin, try the baked chicken tacos too!

Ingredients for Shrimp Tacos

These easy shrimp tacos come in three parts: the seasoned shrimp, the toppings, and that irresistible shrimp taco sauce.

Shrimp – I prefer to use large 21-25 count thawed shrimp, but medium (26-30 count) or even small shrimp (31-35 count) work well too. Keep in mind that smaller shrimp will cook faster. Just before pan-searing, we’ll season the shrimp with garlic, salt, pepper, cumin, and cayenne pepper.
Cheese – Cotija is a traditional Mexican cheese often used in tacos, and it is my favorite too. You could also substitute feta, queso fresco, or Mexican blend cheese.
Additional Toppings – Our go-to toppings for tacos include red cabbage (or a coleslaw blend), avocado, chopped red onion, and cilantro. Spicy peppers, pickled red onion, or Pico de Gallo are also great choices.
Tortillas – Corn tortillas are always a favorite for authentic Mexican tacos, especially when you want to keep them naturally gluten-free. However, small flour tortillas (street taco size) or a blend of corn and flour are also delicious options.

4 Ingredient Lime Crema Sauce for Shrimp Tacos

Sour cream – The base for the easy lime crema sauce. You can also swap the sour cream with plain Greek yogurt if desired.
Fresh lime juice – Use fresh lime juice as it’s SO much better. You’ll need about 1 medium lime. To enhance the lime flavor, you can also zest the lime and incorporate it into the sauce.
Garlic powder – I love a smooth and creamy taco sauce so I’m using garlic powder. But if preferred, you can substitute it for 1 minced garlic clove.
Sriracha sauce – For a touch of spicy goodness – a dash of sriracha or your favorite hot sauce is delicious!

A white platter with corn tortillas, shredded purple cabbage, cooked shrimp, chopped red onion, cilantro, diced avocado, and a bowl of crumbled cheese, next to a blue-striped cloth on a white surface.

How to Make Shrimp Tacos

It takes minutes to make these delicious shrimp tacos! After a quick pan sear to cook the shrimp, and whisking together a few ingredients for the crema sauce, the tacos are ready to load! Serve on a platter for easy taco building!

Three soft tacos filled with shredded purple cabbage and chopped onions are arranged on a white oval platter. A small bowl of grated cheese sits nearby on a white wooden surface.

Three shrimp tacos filled with shrimp, avocado, purple cabbage, cilantro, and crumbled cheese are arranged on a white platter with lime wedges. A bowl of cilantro, cheese, and a striped napkin are nearby.

Make the taco sauce – Whisk all the crema ingredients together and set aside to allow the flavors to meld.
Prep the toppings – Slice the red cabbage and limes, dice the avocado and red onion, and then chop the cilantro.
Season the Shrimp – Pat the shrimp dry with paper towels and toss with seasonings and garlic.
Cook the Shrimp – Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and saute for a minute or two on each side until cooked through (they will be opaque with some pink on the outside). Transfer to a plate.
Warm or Toast Tortillas – see below for options, whether you’re using a gas stove, griddle or skillet.

Serving Tip:

You can serve the lime crema sauce in a small condiment bowl or a squeeze bottle, with is my favorite way to serve sauces for tacos and burgers!

How to Heat Tortillas for Tacos

If you love the flavor of slightly charred tortillas, here are some easy ways you can do it:

Over a Gas Stove Flame – This is the method I use for authentic, lightly charred edges. Using tongs, place the tortilla directly over a medium low open flame on a gas stove. Rotate the tortilla every few seconds and flip it over when the edges become lightly blackened. It can burn quickly so keep your eyes on them!
In the Oven – Arrange a single layer of tortillas on a sturdy baking sheet and broil, approximately 6-8 inches from the heat source, for 2 minutes, or until browned spots appear on the tortillas.
On a Griddle or cast-iron skillet – Preheat a dry griddle or skillet over medium-high heat. Add tortillas in a single layer and toast for 15-30 seconds per side until golden brown in some spots on each side.

Make-Ahead and Storage Tips

Shrimp tacos are easy to make ahead! Store each ingredient separately in air-tight containers and them make the tacos when you’re ready to serve. Tortillas are best toasted just before serving.

Refrigerate: Allow the cooked shrimp to cool, then store them for up to 4 days. Crema sauce will last for up to a week in the fridge.
Freezing: Flash-freeze the cooled shrimp by placing them on a baking sheet for 1 hour, or until frozen, then store them in a zip-top bag in the freezer for up to 3 months. The crema sauce doesn’t freeze well and is easy to make at the last minute.
To Reheat: When ready to serve, thaw the shrimp in the fridge overnight, then saute over low heat until warm.

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