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
Made quite a few of Natasha’s recipes and they’re always a winner!
Thank you for that wonderful comment, Michele! I’m so happy you’re enjoying my recipes!
I just made these tonight. Absolutely the best. I lived in mexico for 10 years and they remind me of how the Mexicans make there’s. Thank you for sharing your recipe. I didn’t change a thing no need to, and will be making them again.
That’s awesome! So glad you enjoyed this recipe, Donna. Thank you for the wonderful review.
These tacos were fabulous. The sauce was so good. The shrimp alone was seasoned perfectly. I Would not change anything and followed the recipe exactly.
Thank you for the awesome feedback! We appreciate it.
Well this sure put a wrench in my meal plan for tonight. Found this last night after I had thawed out pork chops and planned a meal around them. Instead we are having shrimp tacos for supper tonight, prok chops were breakfast with waffles instead. Thanks so much for this, the sauce is divine.
You’re very welcome, Mary! Enjoy the recipes that you will try.
I followed the recipe almost exactly but actually made this into a burrito bowl for my husband’s work lunch instead!
In lieu of tortillas I made lime rice and warmed up a can of Mexican style black beans.
The sauce really is amazing and the shrimp was delicious.
I will have to come back for the sauce every tacoo night from here on out! Totally understand why there was emphasis on amazing!
I also ended up adding a splash of rice vinegar, lime juice and sea salt to the cabbage and massaging it in with my hands just for an extra bit of flavor.
Didn’t have cotija but subbed with feta.
Overall, the recipe provided is definitely a 10/10!
I highly recommend it, and if not the shrimp, at least make the sauce!
Thank you for your excellent review, Victoria! I’m so happy you loved it!
I’ve been looking for a good shrimp taco recipe and think I’ve found it based on the great reviews! Can’t find cotija, feta or monterey jack? Also since we don’t like cilantro, should I just leave it out or use parsley? Thanks!
Hi Cathy, you can leave out the cilantro if you’re not a fan. I found cotija at the grocery store next to the refrigerated tortil; dependinging on the store they may be in sections other than your cheese section. Some of my readers mentioned using fresco or Panela cheese, others said feta cheese, and they liked it too. I hope this is helpful!
Made this recipe tonight and it was delicious! I used pre made coleslaw and added my homemade dressing then put that on the tacos and also used as our side dish. I also added garlic powder, onion powder and chilli powder to the shrimp. Lastly I added a bit of cayenne pepper to the sauce as we like a little bit of heat. They were so good! Will definitely make again.
Thank you for you sharing that with us, good to know that you loved the result!
I just got married a week ago and didn’t know what to cook. Found this recipe and my husband LOVED it!! So simple, yet flavorful! Thank you!!
Hi Vanessa, that’s wonderful! So glad you both enjoyed this recipe.
great recipe! only thing i did different was saute’ the red onions. if not cooked thoroughly they are really bad for the female private parts. i am always careful with any type of raw onion. Saute’ed or grilled onions work well too!
Thank you for sharing that with us, Christine. We appreciate the tip!
Thank you so much for sharing that with us, Christine!
Amazing and easy to make. My husband loved them. No leftovers. Just the right amount of spice
Thank you for sharing that with us! I hope your family will love all the recipes that you will try for them.
Making this recipe for my family tonight! May I ask what kind of mayonnaise did you use?
Hi Petula, I believe I used Hellmann’s for this recipe! I hope that helps!
My family LOVED your shrimp taco recipe and the sauce was AMAZING!!
So glad it was enjoyed!
I first made the fish taco recipe using tilapia and followed the recipe exactly. This fish sauce is the best ever!!! Tonight, I made the shrimp tacos and cooked them on the grill. They were better than any I have had at a restaurant. The seasoning is so delicious and the tang of the cotija cheese and brightness of the lime just makes these tacos the best! No more going to a restaurant for fish/shrimp tacos. These are the best! Thank you, we will be making these often
Love this! Thank you for sharing your detailed feedback with us, we appreciate it!
Wow! I have never been inspired to ever leave a review on a recipe…until today. I made this from my husband who requested a shrimp dish for Father’s Day and my family can’t stop sharing how delicious the tacos are! “Restaurant quality… Mom can we have more… Why haven’t we had this before!” Thanks for sharing the recipe Natasha!
Hi Julie, that’s so heartwarming. Thank you so much for sharing that with us. I hope your family will love all the recipes that you will try for them.
Hi Natasha..I would like to see you make spaghetti salad…I love your salads..but I don’t like avocados…
Hi Donna, thanks for your suggestion. I’ll try to add that to our list.
Soooooo good!!! What a great recipe to mix things up a bit! Super easy to prepare, staple ingredients, but far from an ordinary dinner! My entire family enjoyed this, kids included!
That’s wonderful! So glad it was enjoyed.
Any tips on what I should use in place of Siracha sauce since it seems there is a severe shortage at this time? Perhaps a tabasco sauce (which my husband has a wide variety of)?
Hi Holly, we always stick with the same one, but I think it would work to substitute with another and add to the taste. If you happen to experiment with tobacco or another brand, I’d like to know how you like that.
My family doesn’t like Shrimp. (I do though LOL) Can I substitute Chicken for this recipe instead?
Hi Tracey! Yes, I think that would be just fine.
OMG, I did it with Chicken and it was delicious!! I used Chicken Breast and diced it very fine, fried them like she did the Shrimp. I used a little bit more spice than the recipe because the Chicken Breast was over 1 Pound. I didn’t change anything else and it was delicious!!
That’s wonderful! So glad you enjoyed this.
As a new housewife, I work hard at making amazing dinners for my husband, which is way harder when you don’t really know how to cook!! I choose different recipes and give them a whirl. My husband gave this recipe 10 out of 10! So super easy and amazing flavor! Definitely a keeper for the cookbook. I will be making this again and again!!
Hi Anne! Thank you for the wonderful review. So glad you found a keeper.
This was fantastic! I changed the order of the directions. I made the sauce first, seasoned and refrigerated the shrimp, then cut up the toppings. I cooked the shrimp and tortillas last. We like the shrimp warm. I will definitely cook this again!
I’m glad you liked the result, Roni!
Made these tonight and my son said, these are better than Tin Roof tacos. I made double of the sauce so we can have shrimp or fish tacos this week! Really great- bravo!
So glad to hear that!