Given the fact that I am a self proclaimed taco-aholic, how is it possible that we don’t have a Shrimp Tacos recipe on whats gaby cooking?
Table of Contents
Why I Love This Recipe
We have fish tacos, steak tacos, carnitas tacos, spicy shrimp tostadas, chicken tinga tacos, chipotle salmon tacos but NO shrimp tacos!! What’s happening here. That’s changing today because it’s summer and tacos are a way of life. Who am I kidding, tacos are a way of life all year round - but I feel like they make especially good sense in the summer months when enjoyed with a margarita while sitting by the pool!
These are beyond easy to whip up. It’s a simple shrimp recipe wrapped in a charred tortilla, some shredded cabbage on top, pico on the side, and some tomatillo salsa to boot. Nothing is overpowering but everything compliments each other. Squeeze a little lime juice on top for an extra zip and you’re well on your way to the perfect shrimp taco. If you want a little spin, you can add some garlic shrimp instead.
Here's my fav tomatillo salsa recipe if you'd like to serve that alongside!
Shrimp Taco Ingredients
- Shrimp
- Olive Oil
- Garlic Powder
- Paprika
- Cumin
- Black Pepper
- Flour or Corn Tortillas
- Shredded Cabbage
- Lime Juice
- Pico de Gallo
- Avocado
*For a full list of ingredients and instructions please see recipe card below.
How to Make Shrimp Tacos
Step 1: Place the shrimp in a small baking dish.
Step 2: Zest and juice the lime into a small bowl. Add olive oil, paprika, garlic powder and cumin to the lime juice and zest and stir together. Pour the spice marinade over the shrimp.
Step 3: Pour the spice marinade over the shrimp and let sit for 20 minutes.
Step 4: Heat a large skillet with the remaining olive oil and sprinkle the shrimp with salt and pepper and place in the skillet and cook each side until pink and fully cooked.
Step 5: Remove from the skillet and place it on a clean plate.
Step 6: To assemble, toast the tortillas over an open flame. Place a few pieces of shrimp into the center of each tortilla along with some shredded cabbage. Add a few tablespoons of pico de gallo and drizzle with 1 to 2 tablespoons of the tomatillo avocado salsa and garnish with cilantro.
How to Store Shrimp Tacos
You can store the shrimp in the fridge for 2-3 days and warm it up when its time to eat. I recommend assembling the tacos fresh when you are ready to eat.
How to Freeze Shrimp Tacos
While tacos are not suitable for freezing, these can be assembled using ingredients on hand that are freezer-friendly, like tortillas and shrimp. Add fresh toppings and you are all set! Cooked shrimp also freezes well.
Tips & Tricks
Remove from the skillet and place it on a clean plate.
FAQs
What other toppings would go well?
I love a good chipotle mayo, pickled onions. If you're feeling really experimental add some grilled pineapple! The avocado mango salsa from the chipotle salmon taco recipe would be so great too. If you do not want to add cabbage, shredded lettuce also goes well.
How do I know my shrimp is cooked?
Check out my guide on how to cook the perfect shrimp every time!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Perfect Shrimp Tacos with Quick Slaw
Ingredients
For the Shrimp + Tacos
- ½ pound medium shrimp peeled and deveined
- 1 lime
- 4 teaspoons extra virgin olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- Eight small flour or corn tortillas charred over an open flame
- 1 cup shredded cabbage tossed with a drizzle of lime juice and olive oil and salt
- 1 recipe Pico de Gallo
- Avocado
Instructions
- Place the shrimp in a small baking dish.
- Zest and juice the lime into a small bowl. Add 2 teaspoons of olive oil, paprika, garlic powder and cumin to the lime juice and zest and stir together. Pour the spice marinade over the shrimp and let sit for 20 minutes.
- Heat a large skillet over medium high heat with the remaining olive oil. Sprinkle the shrimp with salt and pepper and place in the skillet and cook for 2-3 minutes on each side until pink and fully cooked. Remove from the skillet and place it on a clean plate.
- To assemble, toast the tortillas over an open flame. Place a few pieces of shrimp into the center of each tortilla along with some shredded cabbage. Add a few tablespoons of pico de gallo and drizzle with 1 to 2 tablespoons of the tomatillo avocado salsa and garnish with cilantro. Serve.
Is the serving size correct? 2oz shrimp per person doesn’t seem like much….
Um, yes please! Perfect summer dinner!!
I love your recipes, but lately, the ads are taking center stage. On this recipe, an ad for discounts that I could not delete was covering the shrimp ingredient. Really sad to see this.
How many people does this feed?
4
Another amazing marinade.
So delicious! Made this last night! My husband and I loved it! The spices and lime are fabulous with the shrimp! My NEW go to shrimp taco recipe!
I made these tacos on Friday, and they were great. I will make them again.
I made these tonight and they were so good!
I started with you avocoda crema recipe. Then I came across your spicy shrimp taco recipe. I only had a 1/4 lb. of shrimp so I halved the spices and cut the shrimp into bite sized pieces.. Had no cabbage so I subbed finely shredded lettuce. Had no pico so I subbed finely chopped red onion with cilantro and small diced tomatoes. I had no open flame so I stuffed the tortillas with the shrimp and crisped them slightly in the pan. Then I added the remaining ingredients and it was amazing. If I had eaten this out in a restaurant I would be back the next evening....if not before then. I still can't believe how delicious and versatile your recipe is. Thank you so very much.
These tacos look incred, Gaby! I am so going to have to try them next taco tuesday!!!
So glad that you rectified the spicy shrimp taco situation!!! This looks delicious!