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!
This post may contain affiliate links. Read my disclosure policy.
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
This is literally the *BEST* recipe ever! I made this 3 days in a row because my family couldn’t get enough of these. Incredibly easy to throw together and the fresh taste is better than anything I’ve ever had in a restaurant. Perfect amount of spice for flavor as well. Definitely an award winning recipe, thank you so much for sharing!! Now I’m hooked on trying all your recipes so keep them coming because I’m telling everyone about you.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Sandra! It sounds like you found a new family favorite!
Hi,
What kind of shrimps do you recommend? wild caught? a lot of shrimps have bad preservatives. I appreciate your help.
Hi! I don’t have a preferred brand. We used raw shrimp, the large 21-25 count shrimp. Medium (26-30 count) or even small shrimp (31-35 count) would work well. Keep in mind smaller shrimp will cook faster.
she said shrimps as opposed to shrimp ,, i love a good chuckle.
Making these tonight for the first time. Can you tell me how many servings you would estimate this is. I am counting calories and I see it is 308 calories per serving but how many tacos make a serving? Thank you!
Hi Nancy, it’s one taco per serving if using 6″ tortillas.
I’m making these for the 500th time…I might not be exaggerating! Everyone I’ve served these to is in LOVE! You won’t be sad if you give these a try! I promise!!!
That’s lovely feedback, Amanda. Thank you so much!
Made this tonight; it is so quick and so good! Sauce is the bomb. We also topped with some mango salsa. Thanks for another great recipe.
Yum! I’m craving this today! I’m so glad you loved these tacos, Susan!
We love your shrimp fajitas but THESE TACOS! So good! We almost cut corners and used a prepared sauce and so glad we didn’t. It has so much flavor! I also forgot to squeeze lime juice on my first taco and really missed out. The lime juice really freshens up the flavor. We can’t wait to make again!
That’s so great! It sounds like you have a new favorite, Tricia!
I didn’t create the sauce but I followed the way to cook the shrimp and the the tortilla. Turned out amazing!
Happy to know that you enjoyed it!
These shrimp tacos are seriously just wow we enjoyed them so much! First time making them tonight mouthwatering. 10/10 thanks for the recipe Natasha never a disappointment with your recipes. As I’ve made quite a few. Your website is always a go to website for me!
Wow, thank you for the perfect rating. That really makes us feel inspired and happy!
These shrimp tacos are excellent. And the sauce is exactly what I was looking for. We are enjoying this recipe very much. THANK YOU
You’re welcome, Vicki! I’m happy to know that you loved this recipe a lot.
WOWWWWW SO GOOD .!!
Just made them for me and my
Mom and it was DELICIOUS.!!
Definitely 5 stars
Thank you so much
Thanks for the perfect rating and great feedback, Erica!
Natasha has done it again. These are amazingly delicious tacos. And the sauce soooo good. We use it on so many different dishes and types of meats. WOW. And so easy to put together.
You’re so nice! Thank you for that great review, Andrea!
This is one of my family’s favorite recipes and one that we make often. I follow the recipe exactly and it’s just perfect.
Aww, that’s the best! Thank you so much for sharing that with me, Janet!
do you think I could make this recipe in the oven
I am trying to make something for toddlers to eat and thought If I could make the tacos flat and layered I could cut them up for them to eat?
thank you
Hi Shelby, I haven’t tested that method, the only thing that needs to be cooked here in the shrimp and the tortillas warmed.
Natasha, I was nervous about trying & eating shrimp tacos. Once I saw your recipe I decided I trust you and would give it a try. It was absolutely amazing!! I will be treating my friends & family with this dish. Thank you so much! You’ve never disappointed me with your recipes!
Thank you for the trust and I’m happy that you loved it!
PS: The sauce is ah-mazing!! I’ve used it on several other dishes!
I’m so glad you enjoyed it!
NEVER had any kind of fish tacos before. This one is awesome and easy (best combo!) Making it for the umpteenth time tonight–by request!! Thanks for all your recipes!!
That’s so great! It sounds like you have a new favorite!
My go-to Shrimp Taco recipe. So easy and delicious! My family does not like purple cabbage, so I just use regular out-of-the-bag coleslaw…the Shrimp Taco Sauce makes tacos so tasty!
Sounds great and glad you loved this recipe, Virginia!
This is my 3rd time making this recipe. It was a hit with my husband who loves fish tacos. I used Shrimp twice and Cod once. It will be a regular at mealtime!
That is great! I’m happy you enjoy this recipe! Thank you for the review.
This is our second time first tike was fish!! Thus time around its Shrimps can’t wait also made Bacon wrapped Jalepeno Poppers but instead of cream cheese we are using a whipped cheddar !! Can’t wait!!!
Super simple and super tasty! A winner meal in our home. Thank you Natasha for sharing this awesome recipe!
You’re welcome, Mary. So glad you love it!
These were absolutely friggin DELICIOUS. Followed the recipe to a T and everything turned out great. That sauce is next level. Wow. My tummy is happy! Mmmm!
Excellent! Thank you for the review. I am happy to hear that!
We loved this recipe! I was worried about the shrimp being too spicy but it wasn’t. My family said it was the right amount of spices and they loved the taste. Thank You 🙂
That’s just awesome! Thank you for sharing your wonderful review, Jennifer!