Shrimp Tacos (with Video) – NatashasKitchen.com

These Shrimp Tacos are loaded with plump, juicy shrimp, crunchy cabbage, cotija cheese, and the best garlic-lime crema shrimp taco sauce that will win you over. They are served over toasted corn tortillas, making them authentic, delicious, and naturally gluten-free. Go ahead and make a double batch – you’ll thank me later!

This post may contain affiliate links. Read my disclosure policy.

Shrimp Tacos Video Tutorial

Discover how I prepare these delicious Shrimp Tacos with a sensational garlic-lime crema shrimp taco sauce. Don’t miss my tips on heating the tortillas for an authentic crunch.

Easy Shrimp Tacos Recipe

These easy shrimp tacos have been a favorite in my house for years! My kids love them, my husband loves them, and I love them–a winning recipe! They’re also perfect for entertaining and we have hosted many shrimp taco parties over the years. I love all the fresh toppings and the perfectly seasoned shrimp. Read on to see my trick for getting an authentic crunch on the corn tortillas–it takes these shrimp tacos from good to restaurant-quality delicious!

The mouthwatering Shrimp Taco Sauce makes these Shrimp Tacos the BEST! It comes together fast and has an irresistible garlic-lime spin. It’s the same sauce we use on our famous Fish Tacos and Fish Taco Bowls. I like to make double and then use it on everything–from Pan-Seared Steak to Air Fryer Potatoes.

Ingredients for Shrimp Tacos

These easy shrimp tacos come in three parts: the seasoned shrimp, the toppings, and that irresistible shrimp taco sauce.

• Shrimp – We used large 21-25 count thawed shrimp, but the medium (26-30 count) or even small shrimp (31-35 count) would work well. Keep in mind that smaller shrimp will cook faster. Season the shrimp with a simple combo of garlic, salt, pepper, cumin, and cayenne pepper.
• Cheese – Cotija is the traditional Mexican cheese for tacos. I found cotija at the grocery store next to the refrigerated tortillas. You can substitute feta, queso fresco, or Mexican blend cheese.
• Other Toppings – red cabbage (or try green cabbage or a coleslaw blend), avocado, red onion, and cilantro are our go-to toppings for tacos. Readers have also suggested jalapeños, pickled red onion, sautéed red peppers, and Pico de Gallo.
• Tortillas – Corn tortillas make the most authentic Mexican tacos and my personal preference is white corn tortillas. They’re also naturally gluten-free. You can also use small flour tortillas if that is what you have on hand.

Shrimp Taco Sauce Ingredients

• Sour cream and Mayonnaise – The basis of the crema sauce. Readers have reported swapping the sour cream with plain Greek yogurt, but I love the tang and richness from the sour cream.
• Fresh lime juice – squeeze 1 medium lime for a bit of sour freshness
• Garlic powder – I prefer garlic powder over fresh for a smoother sauce.
• Sriracha sauce – Adds just a touch of spice. If you love spicy shrimp tacos, add more sriracha hot sauce to taste.

How to Make Shrimp Tacos

It takes minutes to make these delicious shrimp tacos! We marinate and cook the shrimp, whip up a bit of crema sauce, and load on the toppings. The completed dish is a masterpiece–almost too good to eat!

1. Make the taco sauce – Whisk all the crema ingredients and set aside for the flavors to meld.

2. Prep the toppings – Slice the red cabbage and limes, dice the avocado and red onion, and then chop the cilantro.
3. Season the Shrimp – Pat the shrimp dry with paper towels, add the seasonings and garlic, and stir together.
4. Cook the Shrimp – Heat olive oil in a skillet over medium-high. Add the shrimp in a single layer and saute for a minute or two on each side until cooked through (they will be opaque with some pink on the outside). Transfer to a plate and tent with foil to keep warm.
5. Toast Tortillas – see below for options, whether you’re using a gas stove, griddle or skillet.
6. Serve Shrimp Tacos – Setting up a taco bar is my favorite way to serve shrimp tacos so everyone gets exactly what they like.

How to Heat Tortillas for Tacos

I love the flavor of slightly charred tortillas. Here’s how to acheive that with a big batch or small batch of tortillas.

• Over a Gas Stove Flame – We love this method for authentic, lightly charred edges. Toast the tortilla directly over a medium/low open flame on a gas stove. Use tongs to rotate the tortilla every 5 seconds. Flip as soon as the tortilla is lightly blackened on the edges, and repeat with the second side. Keep your eye on that tortilla and adjust the flame as needed because it can burn quickly.
• Toast Tortillas in the Oven – Arrange the tortillas in a single layer on a sturdy baking sheet and set under the broiler, about 6-8 inches from the heat source and broil for 2 minutes or until you see browned spots on the tortillas.
• On a Griddle or cast iron skillet – Preheat a dry griddle or skillet to medium-high heat. Add tortillas in a single layer and toast for 15-30 seconds per side until golden brown in some spots on each side.

My easy Shrimp Tacos recipe with garlic-lime crema shrimp taco sauce will change the way you eat tacos! The juicy seasoned shrimp, toasted tortillas, crisp veggies, and tangy crema sauce combine to make an irresistibly delicious meal. I know you will love this recipe as much as I do!

Shrimp Tacos

These Shrimp Tacos are a must-try – loaded with plump, juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro, and a garlic-lime crema sauce that will win you over. We serve these over toasted tortillas for an authentic taste you’ll crave. P.S. In a pinch, you can easily substitute all of the shrimp seasonings for 1 tbsp of taco seasoning.

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 8 Tacos

Shrimp Taco Sauce Ingredients:

Shrimp Taco Toppings:

• 8 white corn tortillas, (small, 6” diameter), or Hard Taco Shells
• 1/2 small purple cabbage, 2 cups shredded
• 1 large avocado, pitted, peeled, and diced
• 1/2 red onion, diced
• 4 oz Cotija cheese, (1 cup grated on a box grater)
• 1/4 bunch cilantro, coarsely chopped
• 1 lime , cut into 8 wedges

Cook ModePrevent your screen from going dark

• Make the Shrimp Taco Sauce – In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

• Prep the Toppings – Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.

• Season the Shrimp – Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.

• Cook the Shrimp – Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

• Heat the Tortillas – You can toast the tortillas over a gas flame, on a griddle or in a skillet**.

• To Serve – Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

**How to Heat Tortillas:

1. Gas Stove: Toast tortillas one at a time over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges.
2. Toast Tortillas in the Oven: Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.
3. Heat a griddle or cast iron skillet to medium-high heat and toast tortillas for 15-30 seconds on each side or until golden. No oil needed.

Make Ahead: Make the shrimp, toppings, and sauce ahead to save time. Store each element separately in an airtight container in the fridge until ready to serve. Then, heat the tortillas just before assembling the Shrimp tacos.
Storage: Cooked shrimp can be stored in the fridge for 3-4 days and in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then heat in a sauté pan over low heat until just heated through. Don’t overcook. Garlic-lime Crema sauce keeps well, covered in the fridge, for up to 1 week, but do not freeze.

308kcal Calories21g Carbs17g Protein18g Fat5g Saturated Fat163mg Cholesterol849mg Sodium391mg Potassium5g Fiber4g Sugar739IU Vitamin A39mg Vitamin C218mg Calcium2mg Iron

Nutrition Facts

Shrimp Tacos

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Love Tacos? Try these Taco Recipes Next

Once you fall in love with these easy Shrimp Tacos, you have to try these other superstar Taco Recipes: