Shrimp Tacos

These easy Shrimp Tacos come together in 30 minutes using charred corn tortillas, spicy shrimp, and fresh toppings—crisp cabbage, avocado, cilantro, feta, and jalapeño. Drizzle with the best shrimp taco sauce made from scratch with Greek yogurt, mayo, cilantro, jalapeño, and lime.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword shrimp tacos

Prep Time 20

Cook Time 10

Total Time 30

Servings tacos

Calories 335kcal

Author Julia

Ingredients

For the Shrimp Taco Sauce:

¾ cup plain Greek yogurt
½ cup mayonnaise
2 tablespoons freshly squeezed lime juice
½ cup cilantro leaves tightly packed
½ medium jalapeno deseeded and with the membrane removed
salt to taste
pepper to taste
1-2 tablespoons water optional, to thin the sauce

For the Shrimp:

1 pound shrimp thawed, peeled and deveined
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes optional
1 tablespoon unsalted butter
1 clove garlic minced
1 tablespoon freshly squeezed lime juice

For the Shrimp Tacos:

8 corn tortillas
3 cups green cabbage shredded
1 cup feta cheese crumbled
¼ cup fresh cilantro finely chopped
1 medium jalapeno thinly sliced
1 medium avocado finely diced
1 large lime cut into wedges

US Customary - Metric

Instructions

Prepare the Creamy Shrimp Taco Sauce:

Add all the sauce ingredients (except water) to the blender or a food processor. Pulse until smooth. Add water to thin out the sauce, if needed. Set aside.

Cook the Shrimp:

In a small bowl, mix together paprika, ground cumin, chili powder, red pepper flakes, salt, and pepper.
Pat dry shrimp using paper towels and transfer to a bowl. Sprinkle mixed spices over shrimp and toss to coat evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp in a single layer. Don’t overcrowd the skillet. Cook in batches, if needed. Cook for about 2-3 minutes on each side or until pink in color and cooked through. Add butter and minced garlic. Stir together and let it cook for an additional 30-60 seconds or until fragrant. Remove from the skillet and set aside. Drizzle with lime juice.

Assemble the Tacos:

Place a tortilla over a medium gas stove flame using steel kitchen tongs. Let it char for 10-20 seconds, then flip and char the other side.
Assemble the tacos by placing cooked shrimp and toppings on a charred corn tortilla. Drizzle with creamy taco sauce, and squeeze lime juice if desired.

Notes

Grilling option: These Shrimp Tacos can also be cooked on the grill for an extra smoky flavor - you can follow my instructions for grilled shrimp here.
Double the sauce: If you want more juicy filling and creamier texture, you can double the amount of creamy taco sauce. Mix in the half of the cilantro-lime crema with the shredded cabbage (almost like a coleslaw) and keep the other half to drizzle over the top of the tacos.
Don’t overcrowd the skillet with shrimp: Arrange them in a single layer for even cooking. Cook in batches, if needed.
Don’t overcook shrimp: otherwise they will have a tough texture. Cook for about 2-3 minutes on each side or until pink in color and cooked through.
Assembly tip: I prefer to place shredded cabbage on the tortilla first, so it doesn’t get soggy from the juicy shrimp or creamy taco sauce.

Storage, Reheating, and Make-Ahead Tips

Make ahead: You can prepare the Creamy Taco Sauce a day or two ahead and store in the fridge.
How to store leftover taco fillings, toppings, or sauce: Place them in separate airtight containers and store in the fridge for up to 2-3 days. You can also make a salad using leftovers.
How to store leftover cooked shrimp: Store in an airtight container for up to 2-3 days in the fridge. Pour all the liquid from the skillet into the container with leftover shrimp to keep them moist.
How to reheat leftover shrimp: Heat a skillet over low heat, add leftover shrimp and cook for 1-2 minutes or until heated through. Don’t reheat them for more than 2 minutes to prevent shrimp from being too tough and rubbery.

Nutrition