Perfect Spiced Shrimp Tacos

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Given the fact that I am a self proclaimed taco-aholic, how is it possible that we don’t have a Spiced Shrimp Tacos recipe on whats gaby cooking?

Spiced Shrimp Tacos from (@whatsgabycookin)

We have fish tacos, steak tacoscarnitas 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.

Here’s my fav tomatillo salsa recipe if you’d like to serve that alongside!

Spicy Shrimp Tacos from (@whatsgabycookin)

Perfect Shrimp Tacos with Quick Slaw

5 from 3 votes
The recipe for these Perfect Shrimp Tacos with Quick Slaw is truly simplicity at it's finest! You'll want these on repeat all the time!
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Main Course, Dinner
Cuisine Mexican, Tex Mex, Southwestern
Servings 4 Servings


For the Shrimp + Tacos

  • 1/2 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


  • 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.


  1. 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.

  2. 5 stars
    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!

  3. 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.

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