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–+ servings
A white dish holds four tacos filled with shrimp, avocado, purple cabbage, cilantro, and cheese, topped with a drizzle of creamy sauce. Lime wedges, fresh cilantro, and cheese are on the side.
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Easy Shrimp Tacos Recipe

Juicy, perfectly spiced shrimp are wrapped in toasted tortillas and piled high with tasty toppings in this easy shrimp tacos recipe!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 8 servings
Calories: 204kcal
Author: Stephanie Wilson

Ingredients

Easy Lime Crema Sauce Ingredients:

  • 8 ounces sour cream
  • 1 medium lime juiced (about 1½ TBSP). Optional, zest the lime for added flavor
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Sriracha sauce or to taste

For the Shrimp:

  • 1 lb raw shrimp cleaned and deveined
  • 1 garlic clove pressed or minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil

Shrimp Taco Toppings:

  • 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

Instructions

  • Make the Shrimp Taco Sauce – In a small bowl, whisk together the sour cream, lime juice (and zest if you want), garlic powder, and hot sauce to taste. Transfer to a squeeze bottle if desired, and set aside.
  • Prep the Toppings – Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls or on a platter for easy serving.
  • Season the Shrimp – Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Toss with seasonings and minced garlic.
  • Cook the Shrimp – Heat a large skillet over medium-high heat. Add olive oil and shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through, the time will depend on how large the shimp are. Cook until they begin to turn pink and are opaque inside. Transfer to the serving platter to cool.
  • Heat the Tortillas – Toast or warm the tortillas (ideas on doing this are in the Notes section below).
  • To Serve – Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the crema sauce.

Notes

How to Heat Tortillas:
  1. Gas Stove: Toast tortillas one at a time over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges.
  2. Toast Tortillas in the Oven: Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.
  3. Heat a griddle or cast iron skillet to medium-high heat and toast tortillas for 15-30 seconds on each side or until golden. No oil needed.
  4. Make Ahead: Make the shrimp, toppings, and sauce ahead to save time. Store each element separately in an airtight container in the fridge until ready to serve. Then, heat the tortillas just before assembling the Shrimp tacos.
  5. Storage: Cooked shrimp can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then heat in a sauté pan over low heat until just heated through. Don’t overcook. Garlic-lime Crema sauce keeps well, covered in the fridge, for up to 1 week, but do not freeze.

Nutrition

Calories: 204kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 649mg | Potassium: 332mg | Fiber: 4g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 19mg | Calcium: 143mg | Iron: 1mg