Home > Dinner > Shrimp Tacos Shrimp Tacos February 5, 2019 | 192 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado are all packed in a tortilla. These Shrimp Tacos can be ready in 30 minutes or less! (Plus, prep-ahead tips!) Liven up Taco Tuesday meals with Shrimp Tacos, and then try these chicken tacos (a reader favorite!), these Vegetarian Tacos, these Asian Tacos, or these Quinoa Tacos. Shrimp Tacos These tacos are the perfect light (yet filling) dish to ring in the new year! They’re packed with flavor, made with oodles of healthy ingredients, and they’re quick to put together. I’ll share my favorite way to make Shrimp Tacos, but honestly, this shrimp is good enough to stand on its own — the seasoning mix is so delicious (and easy to make with just a few ingredients). What goes in a Shrimp Taco? You can load up your taco however you’d like; we’re obsessed with the easy slaw, sauce, and some fresh avocado (or guacamole) in these tacos! Shrimp: Shrimp, of course, is a given. Marinate it for a bit in a delicious seasoning mix with 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 a 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, but 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 pick some up at the store. Otherwise, a few slices of fresh avocado work well, too. The avocado gives these tacos a delicious creamy element while keeping them healthy. Now that we’ve talked about the components of these tacos, let’s talk prep! How do you make delicious shrimp? Making delicious shrimp is all about how you season and 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 probably overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape) Cook the shrimp right before serving, so the shrimp don’t dry out while preparing the other components of this dish. I recommend buying shrimp that have already been peeled and deveined for faster and easier prep! If you are using frozen shrimp, make sure to thaw it completely before cooking. How do you make Shrimp Tacos? The nice thing about this recipe is that it comes together in 30 minutes or less. That said, if you’re pressed for time, you can prep pretty much everything in advance! First, marinate the shrimp: Toss together the seasonings and add to the shrimp with some olive oil. This will marinate (minimum 15 minutes) while you prepare everything else. Make Ahead: You can have the shrimp marinating 4-6 hours in advance. Make cilantro lime sauce: Add all the sauce ingredients to a small powerful blender or food processor. Pulse to combine. Make Ahead: You can make this sauce up to a day in advance. Prepare other toppings: Toss 1/2 cup of the sauce with shredded cabbage (make it even faster by buying a slaw mix at the store), prep some guacamole or slice an avocado, and char/grill/or warm the tortillas (optional). Make ahead: Make the slaw before you marinate the shrimp, and it will be waiting for you. Cook shrimp and assemble: The shrimp cooks in minutes in the skillet and then it’s all about assembling the tortilla, slaw, shrimp, avocado/guacamole, and cilantro-lime sauce. A squeeze of fresh lime and these are ready to be devoured! How do you make Shrimp Tacos with mango salsa? Shrimp Tacos pair beautifully with mango salsa, and these are no exception. This mango salsa is my all-time favorite and would be delicious with these tacos. Either serve it on the side or add a spoonful to the top of your taco. (Omit the guacamole/avocado if you opt to add the salsa!) While these stand on their own pretty well, here are a couple of quick side dish ideas: What to serve with these tacos: Cucumber Salad Caprese Salad Roasted Vegetables (or just Roasted Brussel Sprouts) Grilled Corn on the Cob Italian Salad More Easy Seafood Dishes: Lemon Garlic Shrimp Cilantro Lime Shrimp One Pan Fish and Chips (Reader Favorite!) Sweet Honey Garlic Shrimp FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shrimp Tacos 5 from 79 votes - Review this recipe Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado are all packed in a tortilla. These Shrimp Tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!) SAVE TO RECIPE BOX Print Recipe Shrimp Tacos 5 from 79 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado are all packed in a tortilla. These Shrimp Tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!) Course Dinner, Main Course Cuisine American Keyword shrimp tacos Prep Time 25 minutes Cook Time 5 minutes Total Time 30 minutes Servings 12 small tacos (serves 4) Calories 253kcal Author Chelsea IngredientsShrimp1 pound (~45) medium shrimp, peeled and deveined2 small cloves garlic, minced1/2 teaspoon salt1 teaspoon ground cumin1 teaspoon chili powder1/2 teaspoon onion powder4 tablespoons olive oil, divided1 tablespoon unsalted butter (or use additional olive oil)1-2 fresh limes2 cups shredded green cabbage1 large avocadoCorn (or flour) tortillasCilantro Lime Sauce1 lime, juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)1-2 cloves garlic add to desired preference, minced1/2 of a large bunch of cilantro1/2 jalapeño (or 1 full jalapeño for a spicier dressing)1/2 cup mayonnaise regular, full fat1/2 cup sour cream, I use fat-freeOptional: olive oil cooking spray InstructionsShrimpPat 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).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 into 2 parts, including the butter + olive oil ), melt butter and remaining 1 tablespoon olive oil.Add the 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 SauceZest 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 jalapeño, and mayo. (Add more of the jalapeño for a spicier sauce; add slowly if you're worried about the heat). Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.Assemble TacosRemove 1/2 a cup of the cilantro-lime sauce and toss it with the shredded green cabbage to combine.OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on the stovetop over the open flame until slightly charred. Alternatively, warm tortillas in the microwave, covered with a damp paper towel.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. Video Recipe NotesNutritional information includes corn tortillas. Nutrition FactsCalories: 253kcal | Carbohydrates: 16g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 476mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 2mg DID YOU MAKE THIS RECIPE? 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