Shrimp Tacos

I didn’t grow up eating tacos with shrimp, but as soon as I tried them, I never went back. Grilled, fried or sauteed, shrimp tacos are one of my favorite ways to switch up the protein when I’m making Mexican recipes.

For this shrimp taco recipe, we fill tortillas with seasoned and sauteed shrimp, then top them with a creamy cabbage slaw and crumbled Cotija. There’s lots of texture and flavor, and because they’re well-seasoned, even picky eaters will appreciate this seafood dinner. It’s one of my favorite juicy shrimp recipes, and soon, it will be one of yours too!

Shrimp Taco Ingredients

• Shrimp: There are lots of different types of shrimp, but for this recipe, you’ll need uncooked, peeled and deveined large shrimp. Aim for about 31 to 40 per pound. If fresh shrimp are unavailable, substitute frozen shrimp and let them thaw before cooking.
• Sour cream: Sour cream is such a magical ingredient. In this recipe, it’s the base of the sauce, and it adds a wonderful creamy texture against the crispy cabbage.
• Mayonnaise: This is a great way to use up a jar of mayonnaise. Just a bit of mayo mixed with the sour cream creates a creamy and delicious sauce for the cabbage and for a drizzle on the tacos.
• Cilantro: Cilantro is a particularly tasty herb used in all sorts of Mexican recipes, but if you think it tastes like soap, you can skip it.
• Green onions: Sliced green onions add a slightly peppery flavor to the sour cream. Use the whole green onion, not just the green parts.
• Lime juice: It’s not a taco recipe without a big squeeze of lime to top it all off. Make sure to serve some on the side as well.
• Jalapeno: Some finely chopped jalapeno adds a touch of heat to these shrimp tacos. If you like even more heat, you can go heavier, or leave them out if you don’t want any spice.
• Garlic: Garlic is a key aromatic in the slaw. Freshly minced garlic packs more flavor than garlic powder, which works better in the shrimp seasoning blend.
• Cabbage: Use fresh, shredded cabbage for the cabbage slaw topping. You’ll want to shred it as thinly as possible for tacos.
• Seasoning: You probably already have these spices in your pantry: Chili powder, salt, ground cumin, onion powder, garlic powder, cayenne pepper. You’ll add them to the skillet with the shrimp, so they toast up and give the shrimp lots of delicious flavoring.
• Tortillas: It’s not a taco without tortillas! Use store bought ones or try your hand at homemade tortillas. Use either flour or corn tortillas, whatever your preference.
• Cotija cheese: If you haven’t topped a taco with crumbled Cotija cheese, then you’re in for a tasty treat. This cheese is important in Mexican food and is used everywhere from tacos to soups.

Directions

Step 1: Make sauce

In a small bowl, combine the sour cream, mayonnaise, cilantro, green onion, lime juice, jalapeno, garlic and salt. Mix well and set aside. In a large bowl, toss the cabbage with a 1/2 cup of the sour cream mixture. Save the remaining sour cream mixture for serving.

Step 2: Cook shrimp

In a large skillet, heat the canola oil over medium heat. When it’s ready to go, add the shrimp and seasonings. Cook and stir often until the shrimp turn pink, about four to six minutes. Remove from the heat immediately so you don’t overcook the shrimp.

Step 3: Serve shrimp tacos

To serve, top each tortilla with some cabbage mixture, sauteed shrimp, a dollop of the sour cream mixture, Cotija cheese and, if desired, avocado slices. Serve with lime wedges.

Recipe Variations

• Fry them up: Instead of sauteing the shrimp, try frying them. Use this popcorn shrimp tacos recipe as an example.
• Turn them into lettuce cups: Instead of using tortillas, spoon the shrimp and slaw into lettuce cups for a carb-free option. Use a broad leaf lettuce like Bibb or romaine.
• Add some salsa: There are so many different sauces and salsas that are wonderful on tacos. Try one of our salsa recipes or pick up something fun from the store.

How to Store Shrimp Tacos

Store your shrimp in the fridge separately from the tortillas and the sauce, so nothing gets soggy. We don’t recommend freezing this dish.

How long do shrimp tacos last?

The shrimp will stay good for up to four days in the fridge in an airtight container, and the sour cream mixture will last for up to a week.

Shrimp Tacos Tips

How do you clean and devein shrimp?

Knowing how to clean shrimp is a useful kitchen skill, especially if you love seafood as much as I do. Use a small paring knife to cut a shallow slit on the back of the shrimp, then pull out the black vein using the tip of the knife. If you’re cooking shrimp at home pretty frequently, buying shrimp you have to clean and devein yourself will save you a bit of money.

What can you serve with shrimp tacos?

Shrimp tacos are a meal in themselves! Keep things refreshing—and use up more of your cilantro—with cilantro lime rice. For a heartier side, pair the tacos with refried beans.