Shrimp Tacos

Spicy, flavorful shrimp tacos with fresh cilantro lime slaw, avocado, pickled onions and cilantro lime crema – a delicious and easy weeknight meal! Gluten-free adaptable.

These Shrimp Tacos are the Best!

Many of you who visit the site know that we try to elevate food not only through flavor, but through the quality of the ingredients. Opting for wild shrimp instead of farmed shrimp not only increases nutrient density but also enhances their flavor. The good thing is that wild shrimp are easy to find, once you know to look for them!

The wild shrimp are marinated in a flavorful spice paste while you prepare the creamy cilantro lime slaw and quick pickle the red onions. It’s an easy meal we make again and again, inspired by Lindsay over at Pinch of Yum. I love how she makes the cilantro lime crema and uses it in the slaw too- efficient and brilliant!

The most common mistake with shrimp tacos is overcooking the shrimp – we’ll show you how to avoid this. 🙂

Shrimp Taco Recipe Ingredients

• Shrimp: Use large, peeled and deveined shrimp, preferably wild-caught.
• Seasoning: Ground cumin, coriander, chili powder, granulated garlic powder (or onion powder), and chipotle powder infuse the shrimp with flavor! Double up on the chipotle powder to make it spicy (or add a pinch of cayenne pepper).
• Sugar: Optional, but helps the shrimp caramelize in the skillet.
• Tortillas: Use small taco-sized tortillas (flour tortillas or corn tortillas, or a blend). Toast or grill them before serving.
• Cabbage: Use green or purple shredded cabbage—or a combo of both!
• Cilantro and green onions: For fresh, herby flavor! Cilantro is used in both the slaw and the crema.
• Lime zest and juice: For a delightfully tangy, citrusy taste. Zest is used in the slaw and the juice is used in the crema.
• Greek yogurt: Use full-fat Greek yogurt or sub with sour cream.
• Mayo: Adds tanginess to the crema base. You can also substitute olive oil.
• Jalapeño: Remove the seeds to avoid too spicy of a flavor in the crema.
• Garlic clove: Adds a punch to the crema.
• Avocado: Add as a delicious topping!
• Optional additions: Serve with toppings like pickled onions, cotija cheese, radishes, microgreens, hot sauce, and lime wedges.

Easy Shrimp Taco Variations

• Dairy-Free: For a non-creamy version of the slaw, try our light and lean Mexican Slaw with cilantro and lime.
• Grill the shrimp: Yes, you can easily grill the shrimp over medium-high heat (350- 400°F). Skewering them will help if you have wide grill spacing. You can marinate and skewer up to 3 days ahead. Let them come to room temperature before grilling. Grill each side 2-3 minutes, or until grill marks appear and they curl up into a “C”.
• Shrimp taco bowl: Skip the tortillas and serve the shrimp and slaw over cilantro lime rice. Add Mexican pinto beans if you like!
• Make them Spicy! Double the chipotle powder for an extra spicy kick.
• Use our homemade taco seasoning instead of the shrimp taco seasoning, if you’d like!

How to Make Shrimp Tacos

1. Prep the shrimp. Pat the shrimp dry and place them in a bowl. (Making sure they are extra dry is key to not overcooking them!) In a separate bowl, mix together the salt, sugar, and spices. Drizzle the shrimp with olive oil and toss. Add the spice mixture to the shrimp bowl and toss to combine. This step can be done up to 3 days in advance with the shrimp stored in the refrigerator.

2. Prep the slaw. Add the cabbage, cilantro, green onions, and lime zest to a medium bowl.

3. Make the cilantro lime crema. Add the jalapeño, cilantro, garlic, salt, and lime juice to a food processor. Pulse until finely chopped, then add the yogurt and mayo and pulse until smooth.

4. Finish the slaw. Pour half (or a little more) of the Cilantro Lime Crema into the bowl of slaw and toss well. Season with a pinch of salt and refrigerate until ready to serve.

5. Cook the shrimp. Bring a large skillet to medium-high heat and lightly coat it with oil. Sear each side of the shrimp for 3 minutes, using tongs for easy flipping, or until they are deeply golden and begin to curl. Do this in batches if needed—you want space around the shrimp so they can caramelize.

TIP: If your shrimp are wet, or you skip the sugar, they will take longer to caramelize, often resulting in overcooking! *See notes for grilling.

6. Warm the tortillas. Before assembling, grill, toast (in a toaster oven or over a gas stove burner), or warm the tortillas in a skillet. Wrap in a kitchen towel to keep warm.

7. Assemble. Fill each tortilla with 1/4 cup of coleslaw, 2-3 shrimp, a slice of avocado, and any additional toppings, such as pickled onions or cotija cheese. Spoon extra cilantro lime crema onto the tacos and squeeze a little fresh lime juice over top.

Chef’s Tips

1. Use wild shrimp for better flavor and to avoid additives. Costco and Trader Joe’s are great sources.
2. Thaw shrimp quickly in a bowl of cold trickling water for 20-30 minutes, strain, and pat dry.
3. Sear, don’t steam. Moisture prevents caramelization, so make sure they are patted dry well before applying the rub – this is imperative! Otherwise, they will take longer to caramelize, and you will overcook the shrimp.
4. Add a pinch of sugar to the spice mix for beautifully caramelized, golden-brown shrimp.
5. Avoid overcrowding the skillet. Sear the shrimp in batches for the best browning and texture.
6. Grill the shrimp. For a smoky, summer twist, grill shrimp and tortillas over medium heat (350-400F).
7. Always warm the tortillas! Whether you toast them in the oven, grill over a gas flame, don’t skip this important step.
8. Meal prep. Prep the shrimp, crema, and slaw (undressed) up to 3 days in advance for easy weeknight assembly.
9. Make it spicy or mild. Double the chipotle powder to make spicy shrimp tacos, or omit the jalapeño from the crema to keep it mild.

Storing Shrimp Tacos

Store each taco component separately in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve the tacos on their own with lime wedges, or with cilantro lime rice, Mexican pinto beans, mole black beans, refried beans, Mexican Papaya Salad, Pineapple Salsa, Pico de Gallo, Hearts of Palm Ceviche, or Guacamole.

And, don’t forget the drinks—these Shrimp Tacos taste great with our Palomas and Spicy Mezcal Margaritas.

Enjoy this easy shrimp tacos recipe, and please leave your comments and rating below!

More Mexican Recipes to Try!

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Cilantro Lime Rice

Mexican Pinto Beans

Mole Black Beans

How to Make Homemade Tortillas

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