Shrimp tacos come together in about 20 minutes: season and sear the shrimp, warm your tortillas, and pile on cabbage, tomatoes, cheese, and a creamy sauce. I love how the succulent shrimp, crunchy vegetables, and zesty sauce all come together in a soft tortilla, and I can throw this together on a weeknight without much fuss.
I also love how versatile shrimp tacos are. I customize mine with different toppings and sauces depending on my mood, from classic Mexican-style with avocado and salsa to fusion versions with Asian-inspired flavors. Below, I’m covering the ingredients, serving ideas, variations, and how I store and reheat leftovers.
Key Takeaways
- A pound of shrimp with chili powder, cumin, paprika, and garlic powder is all you need for the base recipe.
- Sauté, grill, or broil the shrimp, just don’t overcook it or it turns tough and rubbery.
- Store leftover shrimp and tortillas in separate airtight containers in the fridge and eat within 2-3 days. Skip the freezer, since it wrecks the texture.
- A stovetop skillet gives you the crispiest reheated tortillas and shrimp.
Table of Contents
Ingredients Needed to Make Shrimp Tacos
The ingredient list looks long, but this recipe comes together fast, and you can swap things around to suit your taste.
- 1 pound medium-sized shrimp, peeled and deveined
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small flour or corn tortillas shells
- ½ cup diced tomatoes
- ½ cup diced onions
- Shredded cabbage
- Shredded cheese (cheddar or Monterey Jack)
- Chipotle mayo (store-bought or homemade)
Serving Suggestions
When it comes to serving shrimp tacos, there are plenty of options to consider. From pairing with sides to choosing the right sauce, here are some ideas to help you round out the meal.
Pairing with Sides
Shrimp tacos are delicious on their own, but they’re even better with the right sides:
- Rice and Beans: A classic Mexican side that pairs perfectly with shrimp tacos. Keep it plain or add spices and herbs for extra flavor.
- Corn on the Cob: Grilled corn on the cob makes a great side. Add butter and spices for even more flavor.
- Guacamole: Creamy and flavorful, and easy to make spicy or mild depending on your preference.
- Salsa: Fresh and tangy. Make it with tomatoes, onions, cilantro, and lime juice.
Sauce Options
The right sauce makes or breaks a shrimp taco. A few options to consider:
- Chipotle Sauce: Spicy and smoky, made with chipotle peppers, adobo sauce, and mayonnaise.
- Cilantro Lime Sauce: Fresh and tangy, made with sour cream, lime juice, cilantro, and garlic.
- Avocado Cream Sauce: Creamy and flavorful, made with avocado, sour cream, lime juice, and garlic.
- Pico de Gallo: Fresh and flavorful, made with tomatoes, onions, cilantro, and lime juice.
Variations
Spicy Shrimp Tacos: Add a kick of heat by increasing the chili powder or adding a dash of cayenne pepper or hot sauce to the seasoning mix.
Citrus-Marinated Shrimp Tacos: Skip the dry spices and marinate the shrimp in a mix of lime, lemon, and orange juice for 30 minutes to an hour before cooking.
Grilled Shrimp Tacos: Grill the shrimp instead of cooking it in a skillet for a smoky flavor. Preheat the grill to medium-high and cook for about 2-3 minutes per side until cooked through.
Avocado or Guacamole: Spread mashed avocado or guacamole onto the tortillas before adding the shrimp and other toppings for a creamy base.
Mango Salsa: Combine diced mangoes, red onions, jalapeños, cilantro, lime juice, and a pinch of salt for a fruity salsa that adds sweetness and tang.
Chipotle Crema: Blend chipotle peppers in adobo sauce with sour cream or Greek yogurt and drizzle over your tacos for a spicy, creamy finish.
Pickled Onions: Thinly slice red onions and soak them in a mix of vinegar, sugar, and salt for 15-20 minutes for a tangy, crunchy topping.
Grilled Vegetables: Grill some bell peppers, onions, or zucchini alongside the shrimp, then slice and add them to your tacos.
Storing and Reheating
Storing Leftovers
Remove any toppings or sauces first and store them separately from the shrimp and tortillas. Place the leftover shrimp and tortillas in separate airtight containers, or use one container with a piece of parchment paper between the tortillas so they don’t stick together.
Refrigerate right away and eat the leftovers within 2-3 days. Skip the freezer, since it turns the shrimp rubbery and makes the tortillas soggy.
Reheating Tacos
A few ways to reheat leftover shrimp tacos, depending on your equipment and how much time you have:
Microwave: Place the shrimp and tortillas in separate microwave-safe dishes and heat on high in 30-second intervals until warmed through. It’s quick, but the tortillas will come out soft rather than crispy.
Oven: Preheat to 350°F, wrap the shrimp and tortillas in foil, and bake on a sheet pan for 10-15 minutes until heated through. Takes longer, but gives you crispier tortillas.
Stovetop: Heat a skillet over medium-high with a bit of oil, and cook the shrimp for 2-3 minutes until heated through. Warm the tortillas in a separate skillet for 30 seconds per side. This gives you the crispiest tortillas and a slight char on the shrimp.
My Take
I love shrimp tacos because I can customize them endlessly depending on what I’m in the mood for. With so many toppings and seasonings to choose from, I make this meal as simple or as loaded as I feel like that night. Give them a try for your next meal. You might just find a new favorite, like I did.
Shrimp Tacos: Frequently Asked Questions
What are some popular toppings for shrimp tacos?
My go-to toppings are shredded cabbage, diced tomatoes, crumbled queso fresco, and a squeeze of lime. I also like sliced avocado or a scoop of guacamole, chopped cilantro, and pickled red onions for crunch. A drizzle of chipotle mayo or cilantro lime sauce ties it all together.
Are shrimp tacos typically served with corn or flour tortillas?
Both work, and it really comes down to preference. Corn tortillas are the traditional choice and give you that slightly nutty, more authentic flavor, while flour tortillas are softer, easier to fold without cracking, and hold up better if you’re loading on a lot of toppings.
What is the best way to cook the shrimp for tacos?
I usually sear mine in a hot skillet with butter and spices for 2-3 minutes per side, which gives you a nice char without drying them out. Grilling or broiling works too if you want more of a smoky flavor. Either way, pull the shrimp as soon as they turn pink and opaque, since another minute or two turns them tough and rubbery.
Can you substitute shrimp with another protein in a taco recipe?
Yes. Diced chicken thighs, seasoned ground beef, flaky white fish like cod or tilapia, and firm tofu all work well with the same chili powder, cumin, and paprika seasoning blend. Just adjust the cook time since chicken and beef need longer in the pan than shrimp does.
What are some common side dishes to serve with shrimp tacos?
I like to serve mine with cilantro-lime rice and black beans, or grilled corn on the cob with butter and chili powder. Tortilla chips with guacamole or pico de gallo round things out, and a simple cabbage slaw adds some crunch on the side if you don’t want it piled directly on the tacos.
Shrimp Tacos
Ingredients
- 1 pound medium-sized shrimp, peeled and deveined
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 8 small flour or corn tortillas shells
- ½ cup diced tomatoes
- ½ cup diced onions
- 2-3 cups Shredded cabbage
- ¼ cup Shredded cheese cheddar or Monterey Jack
- Chick-fil-A sauce store-bought or homemade
Instructions
- In a bowl, season the shrimp with cumin, paprika, garlic powder, salt, and pepper. Toss them until they are well-coated.
- In a large skillet, melt the butter over medium-high heat. Once the butter is melted and sizzling, add the seasoned shrimp to the skillet.
- Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque, and the butter has infused them with flavor. Remove the skillet from heat.
- Warm the tortillas by heating them in a dry skillet for a few seconds on each side or by wrapping them in foil and placing them in a preheated oven at 350°F (175°C) for about 5 minutes.
- Assemble the tacos by placing a few shrimp in each tortilla. Top with diced tomatoes, diced onions, shredded cabbage, and shredded cheese.
- Drizzle your Chick-fil-A sauce over the tacos. You can use store-bought sauce or make your own like I did by combining mayonnaise, honey mustard, barbecue sauce, and a touch of hot sauce.
- Serve the shrimp tacos immediately and enjoy!
Cynthia Odenu-Odenu is the founder of Cyanne Eats. A registered nurse with a passion for food, she brings the same attention to detail from her professional life into the kitchen. From chain restaurant rankings to grocery finds and easy recipes, Cynthia covers it all and helps everyday food lovers eat better and spend smarter.