Easy Shrimp Tacos are so easy to make with taco seasoned shrimp, a creamy lime sour cream sauce, avocado and your favorite toppings! This is the fast dinner recipe – we love it on weeknights or Taco Tuesday with a margarita.
We usually have taco night once a week, and these easy shrimp tacos are always a favorite. If you’re looking for a way to switch things up, they are a great option!
They’re lighter than beef tacos, and the combination of shrimp, avocado, and cabbage with the lime sauce is delicious. Plus, they’re not hard to make -shrimp cook fast, so you can easily make these on a weeknight.
Important Ingredients
For me, the best shrimp tacos have a variety of flavors and textures – you definitely get that with this recipe.
- EZ Peel Shrimp are a life saver on busy weeknights! Use any size you like.
- Taco Seasoning to flavor the shrimp – we like low sodium tacos
- Lettuce or cabbage for a crunch on top
- Simple spicy lime sauce – we make ours with sour cream
- Toppings: We love adding cilantro, avocado, feta or cojito cheese and a squeeze of lime.
- Tortillas: Corn or flour, but be sure to get taco sized.
How to Easy Shrimp Tacos
- You will need one pound of shrimp. I like to use frozen easy to peel shrimp, but you can use fresh ones. If you do, you will need to peel and devein them.
- I always add garlic powder to my taco seasoning for extra flavor.
- Shrimp cook fast – in a hot pan with olive oil they’ll be done in about 3-4 minutes.
- The shrimp are done when they are opaque and pink and white and form a “C” shape.
- You can make the lime drizzle ahead of time, up to the day before. I use minced garlic, fresh lime juice, hot sauce or sriracha, greek yogurt and sour cream (instead of mayo).
- To blister your tortillas, I place them on my gas stovetop (straight on the flames) and flip every few seconds with tongs. DO NOT leave them alone or they’ll catch fire.
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Storing Leftovers
If you have leftover shrimp you can store in the refrigerator for a day or so in an airtight container. The lime sauce will last a few days in the fridge.
Shrimp Tacos Recipe
Ingredients
Shrimp Tacos
- 1 pound easy-to-peel shrimp (thawed and peeled)
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 ½ tablespoons olive oil
- 6-8 small tortillas (corn or flour)
- 1 avocado (cubed)
- ½ (10 oz) bag shredded cabbage or shredded lettuce
- ½ cup crumbled Feta cheese (or cojito)
- Cilantro chopped for garnish
Lime Sauce
- ½ cup (127g) plain Greek Yogurt
- 3 tablespoons (45g) sour cream
- 2 garlic cloves , minced
- ½ lime , juiced
- Splash of hot sauce
Instructions
- Using a medium sized bowl, mix yogurt, sour cream, garlic, lime juice and hot sauce. Set aside.½ cup (127g) plain Greek Yogurt, 3 tablespoons (45g) sour cream, 2 garlic cloves, ½ lime, Splash of hot sauce
- Season the shrimp on both sides with taco seasoning and garlic powder.1 pound easy-to-peel shrimp, 1 tablespoon taco seasoning, 1 teaspoon garlic powder
- Use a large skillet and add oil. Pre-heat to medium high temperature. Add shrimp and cook for about 2 minutes on each side. Shrimp flesh should be slightly opaque and a little white in color.1 ½ tablespoons olive oil
- Warm the tortilla’s in a microwave or on the stove top.6-8 small tortillas
- To assemble the taco put a layer of cabbage on the bottom. Then add 2 or 3 shrimp. Put avocado and feta cheese on top. Then add the lime sauce. Serve!1 avocado, ½ (10 oz) bag shredded cabbage or shredded lettuce, ½ cup crumbled Feta cheese, Cilantro
Recipe Nutrition
