These Easy Shrimp Tacos are ready in just minutes, dressed with red cabbage and a tangy Cilantro Lime Cream Sauce. The shrimp is plump and juicy and flavored with a spice blend of chili, chipotle, and cumin.

Served on a warmed corn tortilla, these easy shrimp tacos are perfect to enjoy on taco Tuesdays (or any day of the week for that matter!), and are also a great addition to a Cinco de Mayo celebration along with a glass of Pineapple Agua Fresca.

Why I Love This Easy Shrimp Taco Recipe

I am a huge fan of shrimp. I grew up in a home where shrimp was never part of the menu because my mother did not eat it. However, I always loved to go to Nanny and Poppys and find out they had shrimp on the table for dinner! Shrimp, bacon, and toast spread with real butter. Those are 3 treats I always looked forward to at Nanny’s house.

Shrimp is quick and easy to prepare and cook. If you buy the shrimp with the shell and tail on, then it is a little more time consuming because you have to remove the shell and tail for this recipe. However, even at that, it maybe will take you 5 minutes!

What You Need To Make Easy Shrimp Tacos

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Medium Sized Shrimp is my choice. If you want to buy smaller shrimp, they should work as well. I just don’t recommend buying large or jumbo shrimp as they well be too big for these easy shrimp tacos.

Chili Powder, Chipotle Powder, Cumin Powder, and Smoked Paprika. These are 3 spices commonly used in Mexican style cooking. I prefer to buy this brand of spices.

Cabbage, I like to use red cabbage because I love adding color to my shrimp tacos.

Fresh Cilantro is used in the cream sauce as well as an optional topping on the taco.

Fresh Limes, be sure you buy limes that are not hard, they should be soft to the touch to get the juiciest lime.

Wooden Citrus Juicer

Corn Tortillas, I love to use these white corn tortillas. 

Tips and Substitutions

• Buy small to medium sized shrimp that already have their shells and tails removed to save on prep time.
• If the shrimp are frozen, run them under cold water in a colander for 5-10 minutes to thaw.
• Depending on the size of shrimp (small to medium), it should take 3-5 minutes for the shrimp to cook. Shrimp is cooked when it curls slightly and has plumped up and pink.
• Do not buy pre-cooked shrimp. Raw shrimp is required to make this recipe.
• If you’re not a fan of chipotle, it is ok to leave out the chipotle powder and increase the chili powder or smoked paprika by 1/2 teaspoon.
• Swap out the olive oil for butter to cook the shrimp in and add a buttery flavor to the cooked spicy shrimp.
• Buy pre-shredded cabbage slaw mix for the cabbage topping.

More Mexican Style Recipes To Try

Carne Asada

Cheese Enchiladas with Red Sauce

Green Chicken Enchiladas

Grilled Stuffed Burrito

Homemade Refried Beans

Roasted Shrimp Enchiladas

Sweet and Spicy Pulled Pork Tacos

Turkey Tostadas

Mexican Casserole

Mexican Street Tacos

Cooling Beverages That Go with Easy Shrimp Tacos

Classic Margarita

Coconut Lime Rum Refresher

Homemade Horchata

Pineapple Jalapeno Margarita

Rhubarb Lemonade

Strawberry Mojito

If you made this Easy Street Tacos recipe, please give it a star rating

Easy Shrimp Tacos

Shelby Law Ruttan

A delicious, easy to make and flavorful taco made with corn tortillas and filled with a spicy shrimp topped with red cabbage, cilantro cream, and queso fresco.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Fish Recipes

Cuisine Mexican

Servings 4

Calories 347 kcal

Ingredients

  

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FOR THE SHRIMP

• 1 lb raw shrimp peeled and deveined with tails removed
• 1 tbsp olive oil
• ½ tsp chipotle chili powder
• ½ tsp chili powder
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

FOR THE CILANTRO CREAM SAUCE

• ½ cup sour cream
• 1½ tbsp fresh lime juice
• 3 tbsp cilantro finely chopped (optional)
• 1 large garlic clove minced
• ¼ tsp salt
• ⅛ tsp black pepper

Other Toppings

• 1 avocado diced (optional)
• 2 cups shredded red cabbage
• ½ cup crumbled queso fresco

Instructions

 

• In a small bowl, mix together the sour cream, lime juice, cilantro, garlic, salt, and pepper. Refrigerate until ready to serve.
  
• In another small mixing bowl, add the shrimp, chipotle powder, chili powder, cumin powder, smoked paprika, salt and pepper. Toss to completely coat the shrimp.
  
• Heat the olive oil in a large skillet over medium high heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp is pink and firm.
  
• Heat the corn tortillas for 30 seconds or until lightly browned on both sides. Assemble the shrimp tacos by placing 4-6 shrimp on one tortilla and topping with the cabbage, avocado, cilantro cream sauce, and queso fresco.
  

Video

Notes

Tips and Substitutions

• Buy small to medium sized shrimp that already have their shells and tails removed to save on prep time.
• If the shrimp are frozen, run them under cold water for 5-10 minutes to thaw.
• Depending on the size of shrimp (small to medium), it should take 3-5 minutes for the shrimp to cook. Shrimp is cooked when it curls slightly and has plumped up and pink.
• Do not buy pre-cooked shrimp. Raw shrimp is required to make this recipe.
• If you’re not a fan of chipotle, it is ok to leave out the chipotle powder and increase the chili powder or smoked paprika by 1/2 teaspoon.
• Swap out the olive oil for butter to cook the shrimp in and add a buttery flavor to the cooked spicy shrimp.
• Buy pre-shredded cabbage slaw mix for the cabbage topping.

Nutrition

Calories: 347kcalCarbohydrates: 10gProtein: 28gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 311mgSodium: 1480mgPotassium: 540mgFiber: 5gSugar: 3gVitamin A: 1114IUVitamin C: 37mgCalcium: 320mgIron: 4mg

Keyword Easy Shrimp Tacos

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