Chelsea's Messy Apron

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Shrimp Tacos

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Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado all packed in a tortilla. These shrimp tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!)

Alternate “Taco Tuesday” meals with this shrimp taco recipe, these chicken tacos (READER FAVORITE!), these vegetarian tacos, these asian tacos, or these quinoa tacos. 

Overhead image of the completed shrimp tacos.

Shrimp Tacos

  • Shrimp: of course this is a given! The shrimp is marinated for a bit in a delicious (easy) seasoning mix and some olive oil. Once it’s cooked, drizzle over fresh lime and it’s ready to go!
  • Slaw: this slaw is simply shredded green cabbage mixed with the simple cilantro sauce. 
  • Cilantro Sauce: the sauce is multi-purpose: you’ll toss the slaw with the sauce and then also add a drizzle over the finished tacos. Not only is it easy to make, you can also prep this ahead of time (up to a day in advance).
  • Fresh Avocado/Guacamole: you can make your own quick guacamole or grab some at the store. Otherwise, a few slices of fresh avocado works great too. The avocado gives these tacos a delicious creamy element while keeping them healthy.

How do you make delicious shrimp?

Making delicious shrimp is all about how you season it and then cook it! This recipe has a killer seasoning mix and below I’m sharing some tips for cooking it.

A few tips for cooking perfect shrimp:

  • When shrimp is raw the flesh is a grayish color. As it cooks, the protein turns to an opaque whitish pink color. Shrimp cook VERY quickly – about 2-3 minutes per side – so don’t take your eyes off of them while they’re cooking.
    • The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape)
    • Cook the shrimp very last for these tacos so the shrimp don’t dry out while preparing the other components of this dish.
  • I recommend buying shrimp that’s already been peeled and deveined to make this dish go faster and the prep to be simpler!
  • If you are using frozen shrimp, make sure to let it completely thaw out before putting over any heat.

While these stand on their own pretty well, here are a couple of quick side dish ideas:

What to serve with these tacos:

Overhead image of the completed-ready to eat shrimp tacos.

More Easy Seafood Dishes:

5 from 20 votes
Print
Shrimp Tacos
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado all packed in a tortilla. These shrimp tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!)

Course: Dinner
Cuisine: American
Keyword: shrimp tacos
Servings: 12 small tacos (serves 4)
Calories: 408 kcal
Author: Chelsea
Ingredients
Shrimp
  • 1 pound (~45) medium shrimp, peeled and deveined
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil, separated
  • 1 tablespoon unsalted butter (or use additional olive oil)
  • 1-2 fresh limes
  • 2 cups shredded green cabbage
  • 1 large avocado
  • Corn (or flour) tortillas
Cilantro Lime Sauce
  • 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
  • 1/2 cup regular full fat mayo
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray
Instructions
Shrimp

  1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).

  2. In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.

  3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce

  1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

  1. Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.

  2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.

  3. Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.

Recipe Video

Nutritional facts in the shrimp tacos.

Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado all packed in a tortilla. These shrimp tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!) via chelseasmessyapron.com #shrimp #taco #easy #quick #healthy #fast #recipe #meal #cilantro #lime #avocado #guacamole #tacos
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Comments


  2. These were delicious! My husband loved them and I wasn’t sure he would. For sure a make again recipe!!

    Reply


  3. Shrimp tacos, that’s quite an idea. I can hardly believe that this delicious meal is also so healthy. That’s rare. I just had to try them, and they were bursting with flavor. Followed your recipe to the letter. Great work!

    Reply


  4. This was great! So much flavor with just the right amount of spice. I ended up adding a little bit of white rice with some lime and cilantro to the tortilla, then put on the greens, then the shrimp. I added some avocado, more cilantro, the leftover sauce, a squirt of lime juice, and some feta cheese. I used wheat tortillas to keep it on the healthy side. Everything was so good, my husband and I devoured it in record time! Definitely going in the regular rotation!! Thank you!!

    Thanks
    Laurie
    https://tellthebell.tips/

    Reply

    • Yay! SO happy to hear this is was a hit ? The white rice addition sounds delicious! Thanks for the comment Laurie! ?

      Reply

  5. This is by far the best shrimp taco I’ve had! Curious about the calories though, the 408 kcal is for how many tacos?

    Reply


  8. These were AHMAZING…thank u so much for sharing . I only used half of the cilantro and used flour tortillas bc that’s what I had. I will be making these again.

    Reply


  9. This was delicious! We did lettuce tacos instead of flour/corn and it was a light and flavorful dinner. I will be making this again!

    Reply

    • MMM!! That sounds amazing!! I am soo glad you enjoyed! Thanks for your comment! 🙂

      Reply


  12. Love the shrimp tacos and so did my husband. The cilantro lime sauce is one of my favorites. Thanks for a great recipe! Will be making them again

    Reply


  14. These were so refreshing and different. Most of my family loved them, my youngest doesn’t like shrimp. So I decided to shred some grilled chicken and toss in the same spices for him this time. Hopefully it’ll be as good as the shrimp ones are for the rest of us,

    Reply

    • I am sooo happy you guys loved this!! Smart move with the chicken, I’m sure he loved it! Thanks for sharing! 🙂

      Reply


  15. Love it love it love it!! I made it as soon as I saw it! And even the fam enjoyed and devoured all of it! Thanks for sharing.

    Reply

  21. Do you have substitute ideas for the sour cream? My daughter is allergic to dairy and I would love to be able to make these. Thanks!!

    Reply


  22. These were so good! And so EASY even for me 🙂 I was nervous about the jalapeño, but I added in pieces slowly to gauge spice and that was a great suggestion! Grocery stores were all out of fresh cilantro so used paste and that did the job. Will definitely make again! And plan to scan your site for more recipes!!!

    Reply

  23. These were soooo good! Best shrimp tacos I’ve ever made. I used almond flour tortillas and cut the sour cream, we are paleo, and they were perfect. Thank you!!

    Reply

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