If you love quick, zesty meals with big flavor, these shrimp tacos are exactly what your dinner routine needs.
They’re light, vibrant, and bursting with smoky, creamy, citrusy goodness—everything you want in a perfect taco bite.
And the best part? They’re done in under 30 minutes from start to finish, making them ideal for busy weeknights, taco Tuesdays, or summer dinners on the patio.
Why You’ll Love These Shrimp Tacos
Ready in under 30 minutes – fast, fresh, and easy
Perfectly seasoned shrimp – juicy, smoky, and bold
Creamy taco sauce – zesty and crave-worthy
Crisp cabbage slaw – adds crunch and color
Better than takeout – and way cheaper
Flexible toppings – make it your way
What You’ll Need (Ingredient Highlights)
For the shrimp:
Raw shrimp – peeled and deveined, medium or large
Olive oil – for cooking
Spices – garlic powder, paprika, cayenne, and cumin
Lime juice – brightens and balances
For the taco sauce:
Sour cream & mayo – creamy, tangy base
Lime juice & garlic – fresh and punchy
Sriracha – adds subtle heat
Salt & pepper – to taste
For serving:
Corn or flour tortillas – lightly toasted
Cabbage slaw – red or green, thinly shredded
Avocado slices – optional, but so good
Fresh cilantro & extra lime wedges
Pro Tips Before You Start
Use large shrimp – they stay juicy and are easier to sear
Pat shrimp dry before seasoning to get a better crust
Preheat your skillet – a hot pan gives the best sear
Toast tortillas in a dry pan or directly over a flame for flavor
Let the shrimp rest 1–2 minutes after cooking before slicing or serving
How to Make Shrimp Tacos
Prep the shrimp
Pat shrimp dry and toss with olive oil, garlic powder, paprika, cayenne, cumin, salt, pepper, and lime juice.
Set aside to marinate for a few minutes.
Make the taco sauce
In a bowl, mix together sour cream, mayo, lime juice, minced garlic, and sriracha.
Stir until smooth and set aside.
Cook the shrimp
Heat a large skillet over medium-high heat.
Cook shrimp in a single layer for 2–3 minutes per side, or until opaque and lightly golden.
Remove from heat.
Warm the tortillas
Lightly toast tortillas in a dry skillet or over an open flame until warm and slightly charred.
Assemble the tacos
Spread a spoonful of sauce onto each tortilla.
Add cabbage slaw, 3–4 shrimp, and top with avocado slices, fresh cilantro, and extra sauce.
Serve and enjoy
Squeeze fresh lime juice over the top and serve immediately while hot.
What to Serve It With
Mexican rice or cilantro lime rice
Refried beans or black bean salad
Chips and guacamole
Roasted street corn or corn salad
Fresh mango or pineapple salsa
Variations / Substitutions
Swap shrimp for fish or grilled chicken
Use Greek yogurt instead of sour cream in the sauce
Add pickled onions or jalapeños for a tangy bite
Make it low-carb – serve over salad or in lettuce cups
Use pre-shredded slaw mix to save prep time
Storage & Leftovers
Cooked shrimp: Store in an airtight container for up to 3 days
Taco sauce: Keeps for up to 5 days in the fridge
Do not freeze cooked shrimp for tacos (texture will suffer)
Reheat gently in a pan over low heat to avoid overcooking
FAQs
Can I use frozen shrimp?
Yes! Just thaw completely, pat dry, and season before cooking.
What tortillas are best?
Corn tortillas give the most authentic flavor, but flour tortillas work too.
Can I bake or grill the shrimp?
Absolutely. Bake at 400°F for 8–10 minutes or grill 2–3 minutes per side.
Is the sauce spicy?
It has a mild kick from sriracha—adjust to your taste or omit for a kid-friendly version.
How do I keep tortillas warm for a crowd?
Wrap in foil and keep in a low oven or tortilla warmer.
Can I prep this ahead?
Yes! Make the sauce and slaw ahead.
Cook shrimp just before serving for best texture.
What else can I use the sauce for?
It’s amazing on burgers, sandwiches, or as a dipping sauce for fries!
Final Thoughts
These shrimp tacos are the kind of meal that makes you wonder why you ever ordered takeout.
They’re fresh, vibrant, and totally craveable.
Once you’ve tried this recipe, it’ll be your go-to whenever you want something fast and flavorful—without sacrificing taste.
Full Recipe Card
Ingredients
For the shrimp:
1 lb raw shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp cumin
Salt and pepper to taste
1 tbsp lime juice
For the taco sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1 garlic clove, minced
1–2 tsp sriracha
Salt and pepper to taste
For serving:
8–10 small tortillas
2 cups shredded cabbage
1 avocado, sliced
Chopped fresh cilantro
Lime wedges
Instructions
Toss shrimp with oil, spices, and lime juice. Set aside.
Stir together all taco sauce ingredients.
Cook shrimp in a hot skillet, 2–3 minutes per side.
Warm tortillas and assemble with sauce, slaw, shrimp, avocado, and cilantro.
Serve immediately with lime wedges.
