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!
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Helpful Reader Review
“My husband made these for us tonight and they were absolutely delicious—from the seasonings to the sauce, every bite was amazing and he followed the recipe to a T. These were the best shrimp tacos ever… Excellent! Excellent! Excellent!” – Nancy ★★★★★
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!
- Make the taco sauce – Whisk all the crema ingredients and set aside for the flavors to meld.
Pro Tip:
You could serve the Garlic-lime crema sauce with a spoon, or snip the corner of a zip-top bag to drizzle, but my favorite way to serve it is out of a squeeze bottle because it makes me feel like I’m dining out.
- Prep the toppings – Slice the red cabbage and limes, dice the avocado and red onion, and then chop the cilantro.
- Season the Shrimp – Pat the shrimp dry with paper towels, add the seasonings and garlic, and stir together.
- 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.
- Toast Tortillas – see below for options, whether you’re using a gas stove, griddle or skillet.
- 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.
Helpful Reader Review
“Amazing! Every part was perfect and we love the way you heat the tortillas. So authentic tasting. We didn’t have Cotija cheese but they were perfect. Next time we will add it and they will be even better, if that is possible!” – Alane ★★★★★
Make-Ahead and Storage Tips
Shrimp tacos are easy to make ahead! Store each element separately in air-tight containers and combine when ready to serve. Toast the tortillas just before serving for the best flavor.
- To Refrigerate: Allow cooked shrimp to cool, and then store for up to 4 days. Crema will last for up to a week in the fridge.
- Freezing: Flash freeze the cooled shrimp by placing it on a baking dish for an hour until frozen, then store it in a zip-top bag in the freezer for up to 3 months. The crema shrimp taco sauce doesn’t freeze well.
- To Reheat: thaw in the fridge overnight, then saute the shrimp until warm in a low-heat pan. Be careful not to overcook.
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
Ingredients
Shrimp Taco Sauce Ingredients:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 Tbsp lime juice, squeezed from 1 medium lime
- 3/4 tsp garlic powder
- 3/4 tsp Sriracha sauce, or to taste
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
For the Shrimp:
- 1 lb shrimp (medium or large), raw
- 1 garlic clove, pressed or minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 Tbsp olive oil
Instructions
- 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.
Notes
- 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.
- 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.
- 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.
Nutrition Per Serving
Filed Under
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:
- Ground Beef Tacos
- Slow Cooker Chicken Tacos
- Beef Bulgogi Tacos
- Carne Asada Street Tacos
- Breakfast Tacos
- Bang Bang Shrimp Tacos
- Taco Salad
- Taco Soup
- Chicken Taquitos
Best shrimp tacos EVER! And super easy. I used raw shrimp and spice was perfect. I. Plus use the sauce on everything! Thank you!
I’m mad at you, Natasha! I made these tacos and now I can’t think of anything else but how INCREDIBLE they are!!! In our house, we refer to the crema as “Magic Sauce”. Thank you again for yet another wonderful recipe! 💕
These were outstanding. Really nice fresh taste and everyone loved them.
These were great ! I did not use American sour creme but spanish sour creme . Deff restaraunt quality ! Thank you !
Made these today and they were awesome!!! Love this recipe!!! Thank you!!
So glad to hear that!
Could I use shrimp already cooked or does it have to be raw
We used raw shrimps, cooked should be fine if it’s seasoned the same way.
I made these tonight and they were amazing! I love a good shrimp taco and usually go to a local taco truck to get them and I have to say these are a solid substitute for those. I’ll definitely be making these again.
How far in advance, can I make the taco sauce?
Hi Pat, it may last a few days if stored properly in the fridge. I personally haven’t had it in the fridge for longer than two days; it doesn’t last long enough in our house, haha. But a think a couple of days will be fine.
Wow!!!! These were AMAZING!!! Highly recommend this recipe. This will be on rotation!!
This recipe is easy and came out great!
So glad to hear that!
Awesome recipe!!
Off the chain. Top Restaurant quality
Thank you so much for that wonderful review, Cindy! I’m so glad you enjoyed it!
This makes 8 tacos. Is the Nutrition per serving for 1 taco?
Hi Paul, yes that’s correct!
OMG!!! Enough said. I could eat these every day!
That’s so great! It sounds like you have a new favorite, Suzanne!
Is there any way to reduce the calorie count per taco and still keep the good flavor? I have a feeling that for dinner I’d need 2-3 which would be over 600-900 calories -which is probably ok for my kids who have giant metabolisms but not for me! Any suggestions appreciated!
Hi Lucy! I haven’t made any substitutions to this recipe but you should be able to modify things such as low fat sour cream, light Mayo,
Low carb tortillas, etc.
I hope that helps.
I made the sauce with Fage 0% Greek Yogurt as a sub for sour cream, high in protein and a bit healthier, for example!
Thanks so much for sharing!
Thank you for helping me a fantastic impression on a first stay home date. These were so good and fun to eat. Will definitely be a staple!
You’re very welcome! I’m so glad they were a hit!
For the sauce I used the mayo, sour cream, lime juice and some salsa verde… Great.
This is absolutely delicious! No need to change A THING! Love ur recipes!!
I’m so glad you love them! Thank you.
My husband will not quit talking about these tacos! They will be a permanent fixture in our meal rotation.
Best shrimp tacos. Seasoning on shrimp has the perfect spice and the sauce takes this taco to a different level. This is our “go to” shrimp taco recipe. We have made it over a dozen times.
Made this recipe last night and we really enjoyed our tacos. Definitely a keeper. Thank you.
You’re welcome, Debra!
I don’t think I have ever made a bad dish of yours this is the second time I have made these tacos we love them