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? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
These were delicious! My husband loved them and I wasn’t sure he would. For sure a make again recipe!! Reply
Oh my god the shrimp is great. However the garlic ruined the slaw. To much mayo to much sour cream to much cilantro. I would make these again I would omit garlic and go lighter on the dressing Reply
I loved them but to keep them on the healthier side I used Greek you Gary instead of mayo and light sour cream. It was perfect and really crisp in flavor. Reply
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
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
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
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
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
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
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
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
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
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
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
Thank you for this recipe. It came out great. My husband loved it and wanted me to save some so my daughter could taste it. I’m making extra sauce to keep on hand for a readymade coleslaw dressing. Reply
made these tacos for dinner tonight… they were so delicious! the shrimp tasted amazing and the cilantro-lime slaw was fantastic. 10/10 would recommend! Reply
This was BOMB! Everyone at home LOVED IT! One of my top fav shrimp taco! Great job and thanks for sharing. Reply
The best fish tacos EVER! The ones Ive tried at restaurants are so heavy. These were light and just perfect! Love love love Reply
Ok, made these taco’s tonight almost exactly as written, they were AMAZING! It took me a bit more than 30 minutes to prepare but that might be because I had to refer to the recipe so often. I am thinking the next time I make them it will go much faster. One note: corn tortillas make a huge difference!(And this is coming from folks who are generally flour tortilla people). Heating them in a cast iron pan makes them extra tasty! Give this recipe a try you won’t be disappointed. Reply
These shrimp tacos were amazing. Had to improvise with a couple of the ingredients, but still every bite was full of flavor. Reply
These were excellent! Followed recipe exactly. Next time we will make twice as much cilantro sauce and maybe add some fresh spinach along with the cabbage(we like greens)! Reply
Loved these! Sauce was great! I did air fry the shrimp but other than that followed the directions to a tea Reply
This is a perfect recipe . Best marinade! I didn’t have sour cream or fresh cilantro so I used mayo and freeze dried cilantro and the dressing still was still delicious! I will make these over and over . Reply
Very good recipe, thank you. Only thing I did differently was added crumbled Queso Fresco to top them off and additional cilantro to the top. Reply
I love these, but after starting to track macros and calories, the nutrition is super-super-off. If this makes 12 tacos and serves four, each person is eating three tortillas. Just the tortillas alone are 420 calories and 72 grams of carbs, but this says the entire serving is 408 calories and less than 18 g carbs. Reply
So glad you’ve enjoyed these, thanks Alan! That’s the really tricky thing about nutrition facts, they vary a ton based on ingredients used and quantity. You tortillas sound like a lot higher calorie than the ones I used in this recipe. I used street sized corn tortillas which are 33 calories a tortilla (https://www.calorieking.com/us/en/foods/f/calories-in-tortillas-flatbreads-wraps-street-tacos-mini-corn-tortillas/KrZw_AfhRr6Duw3w77mxwQ) As you’re tracking calories/macros, I’d definitely recommend inserting your exact ingredients into a counter like My Fitness Pal. Reply
Thanks! I was using soft taco sized tortillas, so definitely a huge difference. The one thing that still confuses me a little is the fat, especially full-fat mayo and avocado, but I’ve found a way to fit this into my macros today anyway, so I’m happy 🙂 Reply
Oh good!! I think portion sizing on the avocado and sauce makes all the difference in the calories, but so glad to hear that, thanks Alan 🙂 Reply
Thanks for awesome information. These tacos are the perfect light (yet filling) dish to ring in the new year with! They’re packed with flavor, made with tons of healthy ingredients, and they’re FAST to whip 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 (while also remaining easy with few ingredients!) Reply
I love these tacos! So does my husband, he even likes it with extra cilantro. That sauce is amazing!!! Reply
Shut the front door, these shrimp tacos are ridiculously fantastic!!! Not only is the seasoning on the shrimp fully flavorful, then comes the sauce and watch out, because the taste of it mixed in with the cabbage and also drizzled over top of the taco will make you say “OMG, this is the best shrimp taco ever!” I enjoyed reading all the reviews and to be honest, they are what sold me on picking this recipe out of many, to make this dish yesterday and what a delight it was to have my boyfriend give me huge kudos on all the flavors he tasted within the taco. Reply
Haha! You made my day Tracy!! Thanks so much for your kind comment and review 🙂 SO thrilled these were a hit! Reply
This was delicious!! I was looking for a fast dinner recipe for weekdays and this was perfect. Quick, easy, and delicious. This is going into my rotation of meals, without a doubt. Reply
We had these for dinner last night, and my husband and I both loved them! They are so flavorful, and we are excited to have a new taco recipe in our menu rotation. Note: I have to admit that neither of us like cilantro (gasp!) so I substituted fresh parsley and it seemed to work very well. Reply
These were fantastic! Loved it all, especially the slaw. We didn’t have much cilantro so we used basil instead. It was outstanding and would double as a tasty salad dressing. Reply
Home run!!!!! We loved the recipe! It was simple to follow and tastey !! Definitely will do again Reply
HINT; To get the last bit of Shrimp meat from the tail, Pinch the tail from Top to Bottom and pull!!! NOT from side to side… Reply
These are the best shrimp tacos. We’ve made them twice now and they were even better the second time. It’s a gorgeous day today so we grilled the shrimp after marinating for a few hours. Perfect! Our kids love them too! Reply
This was a wonderful recipe! Super easy and works for salmon and scallops as well as shrimp. It was flexible enough to satisfy all of us with wide ranging heat tolerances and flavor palates. Even my 6 & 8 year old loved this recipe! Reply
This recipe is delicious! You cannot go wrong with slightly spicy shrimp and the creamy cilantro sauce & slaw. Excellent combination! Thanks for sharing. Reply
Made these tonight and LOVED THEM! added a little red onion to mine as well. My new favorite taco recipe! Reply
Who knew shrimp tacos could literally bring joy to my life? We eat these at least once a month, but when we first discovered them, we peaked at twice a week. We follow your recipe to the letter, because it’s perfect. We add Truff hot sauce and it’s 100% magic. If we were friends I’d buy you a present. Thank you for a BRILLIANT recipe. Reply
Haha, you made my day Paula! I am so happy to hear how much you guys love these Shrimp Tacos! I have no doubt we’d be friends! Thanks! 🙂 Reply
Thank you! This was a super fast and delicious dinner! We didn’t have any avocado or guacamole (though I think those would have made them even better!) and used red cabbage instead of green (since that’s what we had on hand). We all loved it! Reply
Excellent! Flavors of the shrimp with spices added the right warmth to the coolness of the slaw with just a hint of jalapeno! Will be making these a staple in my house! Reply
Thus recipe is amazing! The flavors work so well together, The sauce was so good I wanted to drink it! My family gave it an A++! Reply
Boy do I feel good after making these for dinner tonight! My family said it was the best dinner they’ve ever had. Reply
Made these tacos last night they were so good. The cilantro sauce is a keeper!! These were absolutely the best tacos ever! So light and fresh. Reply
Delicious recipe for shrimp tacos! The shrimp seasoning was very tasty (Even though I only did 15 minutes!) & the cilantro lime crema was the perfect accompaniment. I used red cabbage & it gave the tacos a lively crunch. Will definitely make again, as my family, including a 14 and 9-year-old, Love them! Next time I may try low-fat/nonfat sour cream and mayo. Reply
I’m so happy to hear how much you guys enjoyed these Shrimp Tacos! Thanks so much for your comment Mary! 🙂 Reply
We’ve tried a number of shrimp tacos recipes. This is delicious. Served with cucumber tomato salad. Definitely will make again. So good. Reply
The family loved them. The seasons blended well allowing the favors to be noticed but not one dominated. Awesome Reply
Amazing recipe. These came out so good. I didn’t have chili powder so I used cayenne pepper instead. And I didn’t use mayo for the sauce. Coating the tortillas with olive oil and grilling them is SUCH a nice touch. I’m making these again real soon to try to impress someone lol. Reply
Great recipe. I substituted the jalapeño with Serrano and a few dried chili de arbol for some extra heat and a splash of color. We will be making these often. Thank you! Reply
Found this recipe a couple months ago and we have made it quite a few times. It’s the only way we want to make tacos anymore. I Always double the sauce recipe so we have extra for other dishes over the next few days. Well done! Reply
This recipe is the perfect combination of flavors and texture ! The light addition of the lime crema to the cabbage makes a great crunch. The shrimp is flavorful as well. This is a go to recipe ! I already shared it with a few friends. Reply
To get more meat from the tail section of shrimp; Pinch the tail from the Top & Bottom, Not the Sides!!! Cheers Reply
OMG! Thank you so much for sharing this recipe. It turned out really good and the lime cilantro sauce will be making for my friends this weekend as they celebrate their 8th Wedding Anniversary. Thank you again! Reply
These legitimately are the best shrimp tacos ever in existence. I have doubled and tripled the shrimp in the recipe and it still never lasts more than a day or two. My mom is actually going to make this recipe for my brother’s wedding this weekend because we love it so much. I have made many other recipes of yours and they are always so wonderful. Everyone is excited when I say “Let’s see what my girl, Chelsea, has for us today.” 🙂 Thank you! Reply
This is seriously such a compliment! Thank you so much for taking the time to write this Lucy! 🙂 Reply
Amazing! Best shrimp tacos ever! Can’t order from a restaurant ever again… Nothing beats these! Reply
We really enjoyed them during this lockdown period. I am planning for a copycat recipe for this. Reply
Very tasty!! Hubby loved it. The only thing I left out was cilantro. We aren’t crazy about cilantro. Reply
Another one of your recipes that was a hit in our house. I made these tonight and there wasn’t one bite left. Absolutely delicious and super simple. Reply
I’ve made this recipe multiple times and every single time they turn out great. This recipe is not only incredibly yummy but also super easy to make. And it always impresses! Thanks! Reply
Ridiculously good! I char the jalapeno for the sauce. I also char an ear of corn and add to the shrimp when almost done. Reply
This was delicious! We used a bag of slaw and the tortillas were made with hatch chili, corn & wheat. Over the top Reply
The sauce was what I needed from this recipe, I already had cooked shrimp. It is wonderful. I’m having trouble not eating by the spoonful. Thanks for posting. Reply
These are so good! We’ve made them twice now. The sauce is so addictive, I could (and do) eating it with a spoon. I like that the slaw is coated in the sauce, but also there’s extra to pour on top. It’s also super easy/quick. I added mango this time and it was a nice addition! Reply
I am so happy to hear this! I seriously can eat the sauce right off the spoon too, haha! Thanks for your comment Hannah! 🙂 Reply
AHmazing!!! I have made this recipe three times and each time I followed the recipe as best I could given the ingredients on hand. Quite by accident, I used the hard corn tortillas. I love the crunch and the taste. The second time I used the soft flour tortillas and this last time I used the small soft corn tortillas. I just love how the corn tortilla taste (soft or hard). Didn’t think the hubby would enjoy (he “hates” mayo), but he couldn’t tell (yay). Anyway, so glad my friend sent me your way (Kathleen via her friend, Carina). Looking forward to trying more of your recipes. Reply
Such a great meal! I realized last minute I didn’t have sour cream so just substituted with 1/4 cup full fat Greek yogurt! Reply
My sister made this for me and I have to admit – they were SO GOOD!!!!! I have been craving them for 2 days now and will be making them again this weekend. LOVE LOVE LOVE!!!!!! Thanks for sharing this AMAZING recipe Reply
