This shrimp taco recipe tastes like it came from a Baja resort menu!
Plump and tender shrimp are sauteed in southwest seasonings and served in corn or flour tortillas with a tangy cilantro slaw.
- Shrimp tacos are perfect for a light lunch or dinner.
- Prepare ahead and reheat the shrimp when ready. Easy peasy!
- Shrimp thaws and cooks really fast making a great weeknight meal.
- Double up on the shrimp and slaw and enjoy shrimp tacos all week for a tasty workday lunch.
Ingredients in Shrimp Tacos
Shrimp: Choose for bite-sized shrimp (50/60 count) that are deveined, peeled, and without the tail for faster prep. Frozen shrimp should be thawed first.
Seasonings: Buy a package of taco seasoning or make homemade seasoning with ingredients you likely already have in the pantry, like chili powder and cumin.
Slaw: Shredded cabbage in a simple dressing makes these tacos extra delicious. Save time by using a premade coleslaw mix.
Tortillas: I love corn tortillas but you can also use flour tortillas. Heat them on the grill or directly over the flame of a gas stove for a little color and extra flavor.
Variations
- Diced bell peppers, grilled corn kernels, or pico de gallo can be added.
- To make spicy shrimp tacos, add a few red pepper flakes or a little bit of chipotle powder to the mix in Step 2.
- Swap out the slaw for your favorite Cilantro Lime Coleslaw or even traditional coleslaw if you have it on hand.
How to Make Shrimp Tacos
- Mix cilantro slaw ingredients (recipe below) in a bowl. Cover and refrigerate.
- Toss shrimp with taco seasoning, lime juice, and garlic powder.
- Cook shrimp in oil until cooked through.
- Fill warmed tortillas with shrimp and top with cilantro slaw. Serve with lime wedges.
Shrimp Taco Toppings
- Sauces: Add guacamole or drizzle with hot sauce, sour cream. Fish taco sauce doubles as a shrimp taco sauce too!
- Salsa: Mango, peach, or pineapple salsa will add a tangy twist of sweetness and contrast to the savory and spicy flavors.
- Other: Try avocado, cotija cheese, red onion, jalapenos, lime wedges, or fresh cilantro.
Storing Leftover Shrimp Tacos
Keep leftover shrimp in a covered container in the refrigerator, separate from the toppings, for up to 3 days.
Enjoy shrimp cold or reheat them in the microwave in a bowl with a little water so they stay tender. Add leftover shrimp and toppings to a hearty protein salad or in a wrap for an energizing desktop lunch.
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Shrimp Tacos
This shrimp taco recipe features juicy, seasoned shrimp paired with crisp cilantro slaw, wrapped up in warm tortillas for a fresh and zesty meal.
Cilantro Slaw
For the slaw, in a medium bowl mix green and purple cabbage, mayonnaise, cilantro, and cumin. Season with salt to taste and refrigerate.
In a separate bowl, combine shrimp with taco seasoning, lime juice, and garlic powder.
In a pan over medium-high heat, heat the olive oil. Add the seasoned shrimp in a single layer. Using tongs, cook shrimp for 1-2 minutes on each side until they’re pink and cooked through.
Warm the corn tortillas over an open flame or follow package instructions.
Fill each warm tortilla with slaw and cooked shrimp, adding any other desired toppings.
- Cook the shrimp just until they turn pink. Once cooked, remove them from the pan promptly to avoid overcooking.
- Spice things up by adding some chopped jalapeños or a dash of hot sauce to the slaw for an extra kick.
- The cilantro slaw can be made 24 hours ahead and stored in the refrigerator. The flavors blend beautifully overnight.
- Store leftovers in an airtight container for up to 3 days. Store shrimp separately from tortillas and toppings to keep things fresh.
Calories: 381 | Carbohydrates: 27g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 354mg | Potassium: 465mg | Fiber: 4g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Seafood
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
