Shrimp Tacos

Ingredients for Shrimp Tacos

I always pat the shrimp completely dry before seasoning — it makes a real difference in getting that tender, lightly golden finish instead of soggy shrimp. Pro tip: buy shrimp already peeled and deveined to save yourself prep time on a busy night.

Shrimp Taco Sauce

• 1/2 cup plain Greek yogurt (2% or full-fat) — I recommend full-fat for the creamiest sauce
• 2 tablespoons fresh lime juice
• 1/2 teaspoon sriracha sauce (or to taste)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon smoked paprika
• Pinch of salt
• Water as needed to thin sauce

Shrimp

• 1 lb large shrimp (peeled and deveined, patted dry)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

For Serving

• 8 small corn or flour tortillas — my preference is corn for the most authentic flavor and texture
• 1/2 small red or green cabbage (shredded)
• 1 avocado (sliced)
• 1/4 cup fresh cilantro (coarsely chopped)
• 1/4 cup Cotija cheese (crumbled) — feta works great as a substitute

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Step-by-Step Instructions

In my experience, the biggest mistake people make with shrimp tacos is overcooking the shrimp. Two minutes per side over medium heat is all you need. Pull them as soon as they curl and turn pink.

Step 1: Whisk together Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt in a small bowl. Thin with water one teaspoon at a time until the sauce drizzles easily. Refrigerate while you prep the rest.

Step 2: Pat shrimp completely dry with paper towels. Mix all shrimp seasonings together in a small bowl, then sprinkle evenly over both sides of the shrimp. Press gently so the seasoning sticks.

Step 3: Heat olive oil in a large nonstick skillet over medium heat. Add seasoned shrimp in a single layer. Cook about 2 minutes per side until they turn pink and curl. Do not overcrowd the pan — work in batches if needed. Transfer to a clean plate and cover loosely to keep warm.

Step 4: Warm tortillas one at a time in a dry hot skillet for about 30 seconds per side. Alternatively, wrap all tortillas in a damp paper towel and microwave for 45 to 60 seconds. If you enjoy bold taco-style flavors, these Grilled Mediterranean Chicken Tacos use the same warm tortilla base with a different protein worth trying.

Step 5: Assemble the Shrimp Tacos: layer shredded cabbage into each tortilla, then add avocado slices and cooked shrimp. Drizzle with taco sauce, top with cilantro and crumbled Cotija, and serve immediately.

What to Serve with Shrimp Tacos

These tacos pair best with fresh, bright sides that complement the spicy sauce and keep the meal feeling light and fun.

Cilantro Lime Rice: A classic pairing that soaks up any extra sauce and rounds out the meal with a satisfying, filling base. The citrus echoes the lime already in the taco sauce perfectly.

Taco Rice Bowl: If you want to turn the flavor profile into a full bowl format, this Taco Rice Bowl is a great companion dish that shares the same seasoning spirit.

Street Corn Chicken Rice Bowl: For a heartier side with Tex-Mex flair that pairs naturally with shrimp tacos, this Street Corn Chicken Rice Bowl brings smoky corn flavor that complements the smoked paprika on the shrimp.

Broccoli and Mushroom Stir Fry: A lighter vegetable side that adds color and nutrition to the plate without competing with the taco flavors. This Broccoli and Mushroom Stir Fry comes together quickly and rounds out the meal beautifully.

Creamy Shrimp Fettuccine Alfredo: If you are serving a seafood-loving crowd and want a second shrimp dish on the table, this Creamy Shrimp Fettuccine Alfredo pairs naturally and keeps the meal cohesive.

Garlic Roasted Vegetables: Simple oven-roasted vegetables add a warm, savory contrast to the fresh taco toppings. This Garlic Roasted Vegetables recipe is a low-effort side that works with almost any protein.

Chips and Guacamole: A crowd-pleasing addition for taco nights, especially when serving guests. The crunch and richness of guacamole complement the soft tortillas and juicy shrimp.

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Storage and Serving Tips

Store each component of the Shrimp Tacos separately in airtight containers in the refrigerator for best results. Cooked shrimp keeps for up to 2 days, the sauce keeps for up to 2 days, and shredded cabbage stays fresh for up to 3 days. Do not assemble tacos ahead of time or the tortillas will get soggy.

To reheat shrimp, warm gently in a skillet over low heat for 1 to 2 minutes. I recommend avoiding the microwave for reheating shrimp since it can make them rubbery. The sauce and cabbage are best served cold straight from the fridge.

Pro tip: mix up the dry shrimp seasonings a day ahead and store in a small bowl at room temperature. It makes the actual cooking night even faster.

FAQs

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Shrimp Tacos

Easy Shrimp Tacos with smoky seasoned shrimp, crunchy cabbage, avocado, and a creamy spicy Greek yogurt sauce served in warm tortillas. Ready in about 30 minutes.

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Prep Time 25 minutes mins

Cook Time 4 minutes mins

Total Time 29 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 381

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup plain Greek yogurt 2% or full-fat
• 2 tbsp fresh lime juice
• 1/2 tsp sriracha sauce or to taste
• 1/2 tsp garlic powder for sauce
• 1/8 tsp smoked paprika for sauce
• pinch of salt for sauce
• water as needed to thin sauce
• 1 lb large shrimp peeled and deveined, patted dry
• 1 tsp smoked paprika for shrimp
• 1/2 tsp garlic powder for shrimp
• 1/2 tsp dried oregano
• 1/4 tsp onion powder
• 1/4 tsp salt for shrimp
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 8 small corn or flour tortillas
• 1/2 small red or green cabbage shredded
• 1 avocado sliced
• 1/4 cup fresh cilantro coarsely chopped
• 1/4 cup Cotija cheese crumbled

Equipment

• Large nonstick skillet
• Small mixing bowls
• Whisk
• Cutting board and knife
• Paper towels

Method

 

1. Whisk together Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt in a small bowl. Thin with water one teaspoon at a time until pourable. Refrigerate while you prep the shrimp.
2. Pat shrimp completely dry with paper towels. Mix all shrimp seasonings in a small bowl. Sprinkle evenly over both sides of the shrimp and press gently to adhere.
3. Heat olive oil in a large nonstick skillet over medium heat. Add shrimp in a single layer and cook about 2 minutes per side until pink and curled. Do not overcook. Transfer to a plate and cover loosely.
4. Warm tortillas one at a time in a hot dry skillet for 30 seconds per side, or microwave wrapped in a damp paper towel for 45 to 60 seconds.
5. Assemble tacos: fill each tortilla with shredded cabbage, avocado slices, and cooked shrimp. Drizzle with sauce and top with cilantro and crumbled Cotija cheese. Serve immediately.

Notes

Pat shrimp completely dry before seasoning for best texture. Do not overcook shrimp — they are done when they turn pink and curl. Sauce can be made up to 2 days ahead. Feta cheese is a good substitute for Cotija. Store components separately in the fridge and assemble fresh.