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
Do you think I could add the sauce to the cabbage to make a flavored slaw?
Hi Laura! I don’t see why not. 🙂
These pop up adds and banners are making it impossible to read the recipe on my phone! Seriously can’t even screenshot the directions because there is constantly something in the way on the screen! I can’t rate a recipe I can’t use. Ugh
Hi M! I’m sorry for the frustration. In order to keep our recipes free, we need to have ads. You could look into installing an Ad Blocker app to see if that would help.
i just go into developer mode and delete the ads, also recipe is delish
This is soooo on my Taco Tuesday rotation. Is there a place for me to make notes as I “heart” a recipe?
Hi Mary! I’m so glad you loved it! You can ❤️ the recipe, but I don’t have a notes option. Thank you for that suggestion, though!
Do you add the cheese right to the coleslaw dressing or is it served on the side?
Hi Michelle! We use cheese as a topping on the taco.
Hi, have made this many times and think it is delicious, thanks. Do you think it would work to make a much larger portion of the fish and them freeze into smaller portions for batch cooking?
Hi! I’m glad you love the recipe. I have not tested freezing to advise. I think it could work but you’d have to experiment with it. Shrimp can get chewy and rubbery when reheated.
Oh my gosh!!! This recipe is a chefs kiss!!! The whole family loved it!! Don’t change a thing!!! It’s absolutely perfect!!!!
That’s so great! It sounds like you have a new favorite, Joy! I’m so glad it was a hit!
This recipe is delicious! The only thing I added was mango salsa, yummy!
sounds delicious!
We made these last night and will use this recipe again. We didn’t have red cabbage so used green cabbage instead.
I couldn’t find the cotija cheese so we used crumbled feta. They were delicious! The sauce is so good. Thank you very much for sharing this recipe.
Thank you for sharing, Jacquie! That sounds wonderful. So glad they turned out great.
Good, but a bit too spicy for us. Next time maybe a little less cayenne will help. Loved the sauce it was delicious. Will definitely make again.
Sounds good, Missy. Feel free to adjust the spice next time according to your preference. I hope you’ll love all the recipes that you will try!
Delicious! Easy peazy and packed a punch! I used shrimp- because it’s all I had lol- and I couldn’t not make this after reading. Worked just fine! I adjusted the cooking time and voila!!!! Used all the garnishes and now everyone thinks I’m a rockstar! Thanks Natasha!!! You ALWAYS make me look good! ALWAYS!!!!
Hi Tanya! Thank you for the wonderful feedback and review.
it would seem that by the time you uild the taco that everything would be cold? Do you reheat or eat at luke warm temps?
Hi Rich! We like to keep the shrimp covered until we are ready to build the taco. The shrimp tends to remain warm once we get to eat. BUT, some people have enjoyed it with cooled shrimp too! I hope you love this recipe!
A little sweet chili sauce added to the taco to top it off
Delicious
I made this tonight and it was awesome. I made the cream sauce and was not impressed until I put it on the tacos. The sauce went perfectly with the tacos. Also, toasting the tortillas is a must. Restaurant quality.
I’m so glad you loved it, Jason! We believe it perfectly balances the shrimp flavor!
If there was a 10 star rating I would gladly give it. These tacos are easy to make and the pay off in taste is out of this world! So many flavors bursting through and she is right – the sauce is a killer!
Aaaw that’s amazing feedback, thank you!
Hey Natasha, I was wondering if you used cooked or raw shrimp and what size of shrimp is best for these tacos?
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.
My husband and I made these taco’s and loved them. Putting in our rotation.
I’m so happy this was a hit, Kelly! Thank you so much for sharing that with me!
I had never had shrimp tacos before I tried the recipe. I was skeptical for whatever reason. This is an easy, yummy, recipe that my picky son will even eat and gets excited for! Fresh vegetables and all you have to cook are the shrimp!!! The sauce was sooo good. I used Miracle Whip instead of Mayonnaise. I love this recipe! It will be my go to for shrimp tacos now and forever!!!
Yay that’s perfect! Thanks a lot for your good comments and feedback, Brittney.
This recipe is wonderful. I had to keep eating. Nothing I have made compares to this. Thank you.
Wow! I’m so glad to hear that, Linda. Thank you for sharing.
I tried Tasha’s shrimp taco recipe, it was the BEST TACOS I’ve ever had and family also commented that it was the best I’ve ever made!! Better than any restaurant and was super easy! Also did the sauce and it was wonderful Thank you
You’re welcome! I’m so happy you enjoyed them. Thank you for sharing with us.
Hello Natasha, These were amazing and pretty simple. I put the shrimp on skewers and grilled them. I will definitely be making this again. Thank you!!
You’re welcome! I’m so happy you enjoyed it, Julie!
How long can you keep the sauce? I was thinking about making it ahead of time to have more time with company.
Hi Carolyn, I 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.