Shrimp Tacos

These shrimp tacos come together fast with bold seasoning, crunchy slaw, and creamy sauce. Make them for dinner, parties, or Taco Tuesday!

Jump to Recipe

These shrimp tacos come together fast and taste so fresh. The seasoned shrimp cooks perfectly every single time. With crunchy slaw and creamy sauce, every bite hits just right. Make these for a quick lunch or an easy weeknight dinner!

This recipe is easy to make and you can follow the full guide below. Step-by-step photos and directions walk you through every part. We also include pro tips, helpful tricks, and the most frequently asked recipe questions with answers.

Make the best shrimp taco recipe in just twenty minutes with fresh toppings, tender shrimp, and a creamy homemade sauce. They work great for dinner, Taco Tuesday, or any quick weeknight meal.

The bold seasoning, crunchy slaw, and zesty lime bring big flavor without extra fuss. You’ll love how easy and fun they are to serve at parties or potlucks.

What you'll need to make this recipe for shrimp tacos:

For The Shrimp:

• 1 pound of medium raw shrimp, peeled, deveined, and tails removed
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ½ teaspoon of chili powder
• ½ teaspoon of dried basil
• 2 tablespoons of salted butter
• 2 tablespoons of lime juice
• 2 tablespoons of soy sauce

For The Shrimp Taco Sauce:

• ½ cup of sour cream
• ¼ cup of buttermilk
• 1 jalapeño, seeds removed
• ½ bunch of fresh cilantro leaves, chopped (1 cup)
• 1 tablespoon of lime juice
• ½-1 teaspoon of hot sauce (adjust based on spice preference)
• ½ teaspoon of garlic powder
• ¼ teaspoon of salt
• For The Taco Assembly:
• 7-9 (4-inch) flour or corn tortillas
• Guacamole, optional
• ½ cup of green cabbage
• ¼ cup of feta cheese
• Fresh lime juice
• Additional chopped cilantro

Buttermilk: No buttermilk? Mix 2% or whole milk with 2 teaspoons of lemon or lime juice to sour it. You can also swap in milk or cream for the creamy sauce.

Lime Juice: If you’re out of lime juice, use lemon juice instead. Fresh or bottled, both work fine in this shrimp taco recipe.

Cabbage: Chop your own cabbage or grab a bag of crunchy cabbage slaw. Either option works great for topping the tacos.

Follow along with our step-by-step photos to make the best shrimp tacos fast. Use the tips and tricks listed below to help. Let’s get started and make something tasty!

FIRST STEP: In a small bowl, mix together the garlic powder, onion powder, chili powder, and dried basil. Use this mixture to thoroughly coat all the shrimp.

SECOND STEP: In a large skillet over medium-high heat, melt the butter. Add the shrimp, lemon juice, and soy sauce. Cook the shrimp until pink on both sides, about 1 to 2 minutes per side. Remove from heat and set aside.

THIRD STEP: Make your spicy cilantro lime sauce. In a food processor or blender, blend together the sour cream, buttermilk, jalapeño, cilantro, lime juice, hot sauce, garlic powder, and salt. Set aside.

FOURTH STEP: To assemble the tacos, warm the corn or flour tortillas and then start with a layer of homemade or store-bought guacamole and spread it on the bottom center of each of the warm tortillas.

Then layer it with a small bunch of green cabbage, followed by the cooked shrimp. Drizzle some of the cilantro sauce over each taco and then top with a squeeze of lime juice, feta cheese, and chopped cilantro.

FIFTH STEP: Plate and enjoy!

You can serve spicy shrimp tacos with cilantro lime sauce in so many fun ways! They work for parties, dinner, and even quick summer lunches.

• For summer cookouts or backyard parties: These tacos bring fresh, bold flavor that fits sunny weather and casual gatherings. Serve them with bacon-wrapped corn on the cob and a creamy fruit salad.
• For weeknight family dinners: They cook fast and taste amazing, so even picky eaters ask for seconds. Add a side of cheesy Mexican rice casserole or finish with tasty churro cupcakes.
• For game day or taco night with friends: Add a taco salad or tater tot nachos and let everyone build their plate.

Shrimp street tacos have stayed a reader favorite for good reason. They’re quick, fresh, and packed with all the right textures. Plus, they work for busy nights, lazy weekends, and everything in between.

• Quick Cleanup: Fewer dishes mean less mess and more time to relax after dinner.
• Bold and Fresh: The shrimp, slaw, and sauce hit that perfect mix of creamy, crisp, and spicy.
• Family Favorite: Even picky kids keep asking for seconds (and thirds).
• Great Anytime: Make them for Taco Tuesday, parties, or a chill night in with friends.
• Budget Friendly: You don’t need fancy ingredients to make these taste amazing.
• Fun to Customize: Add your favorite toppings and make it your way every single time.

Shrimp tacos are fast, fun, and reader-approved—just the way we like it!

How long does it take to cook the shrimp for shrimp tacos?
Shrimp usually takes from one to three minutes per side to cook, depending on size, so keep an eye on it and don’t overcook.

Do I need to marinate the shrimp before cooking?
No, you don’t need to marinate the shrimp. Just season it and cook right away for fast, tasty results.

Can I use frozen shrimp for shrimp tacos?
Yes, you can use frozen shrimp. Thaw it fully and pat it dry before cooking to get the best texture.

What kind of tortillas work best for shrimp tacos?
Corn or flour tortillas both work great for shrimp tacos. Warm them first so they stay soft and flexible.

Do I need to devein the shrimp?
Yes, you should devein the shrimp before cooking. It helps clean the shrimp and makes it taste better.

How spicy are these shrimp tacos?
These shrimp tacos have mild heat. You can always add more chili powder or hot sauce if you like it spicier.

Should I cook the shrimp in butter or oil?
You can cook shrimp in either butter or oil. We recommend butter because it adds extra flavor.

How can I keep the shrimp from overcooking?
To keep shrimp from overcooking, cook it until pink and firm, then remove it from heat right away.

Do I need to flip the shrimp while cooking?
Yes, flip the shrimp halfway through so both sides cook evenly and stay juicy.

What’s the best way to serve shrimp tacos for a group?
Set up a taco bar with tortillas, toppings, and shrimp in warm dishes so everyone can build their own.

Should I serve shrimp tacos right after cooking?
Yes, serve the shrimp tacos right after cooking so the shrimp stays juicy and the toppings stay crisp.

Can I serve shrimp tacos for a summer party?
Yes, shrimp tacos are perfect for summer parties. They’re light, fresh, and easy to serve outdoors.

Do I need to serve the tacos with utensils?
No, shrimp tacos don’t need utensils. Use warm tortillas and let guests eat them by hand for easy cleanup.

Do shrimp tacos make good appetizers?
Yes, just use smaller tortillas or cut regular ones in half. Keep portions small so they’re easy to grab and eat.

If you have leftover shrimp or sauce, no worries—you can save them and enjoy more tacos later.

How should I store leftovers inthe fridge?
Store the shrimp and sauce in separate airtight containers. They’ll stay fresh in the fridge for up to 4 days. Keeping each ingredient separate helps everything last longer and taste better when you’re ready to eat.

Can I freeze leftover shrimp tacos?
Freeze the cooked shrimp filling and the cooked shrimp separately for up to one month. Use airtight containers to lock in freshness.

Shrimp Tacos

These shrimp tacos come together fast with bold seasoning, crunchy slaw, and creamy sauce. Make them for dinner, parties, or Taco Tuesday!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Dinner, Easy Dinner Recipes

Cuisine American, Mexican

Servings 8 tacos

Calories 104 kcal

Ingredients

  

1x2x3x

For the Shrimp

• 1 pound medium raw shrimp (peeled, deveined, and tails removed)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon dried basil
• 2 tablespoons salted butter
• 2 tablespoons lime juice
• 2 tablespoons soy sauce

For the Sauce

• ½ cup sour cream
• ¼ cup buttermilk
• 1 jalapeño (seeds removed)
• 1 cup cilantro leaves (chopped)
• 1 tablespoon lime juice
• ½ to 1 teaspoon hot sauce (adjust based on spice preference)
• ½ teaspoon garlic powder
• ¼ teaspoon salt

For the Taco Assembly

• 7-9 flour or corn tortillas (4-inch)
• guacamole (optional)
• ½ cup green cabbage
• ¼ cup feta cheese
• fresh lime juice
• cilantro (chopped (additional))

DIRECTIONS

 

• In a small bowl, mix together the garlic powder, onion powder, chili powder, and dried basil. Use this mixture to thoroughly coat all the shrimp.
• In a large skillet over medium-high heat, melt the butter. Add the shrimp, lime juice, and soy sauce. Cook the shrimp until pink on both sides, about 1 to 2 minutes per side. Remove from heat and set aside.
• In a food processor or blender, blend together the sour cream, buttermilk, jalapeño, cilantro, lime juice, hot sauce, garlic powder, and salt. Set aside.
• To assemble the tacos, warm the corn tortillas and then start with a layer of homemade or store-bought guacamole and spread it on the bottom center of each tortilla. Then layer it with a small bunch of green cabbage followed by the cooked shrimp. Drizzle some of the cilantro-lime sauce over each taco and then top with a squeeze of lime juice, feta cheese, and chopped cilantro.
• Plate and enjoy!

Notes

• You will know when the shrimp is cooked when it is pink and no longer gray or translucent, and the shrimp curls slightly. Shrimp usually takes about 1 to 3 minutes to cook on either side depending on the size of the shrimp used. Don’t spend more than 4 to 6 minutes cooking the shrimp or it will be overdone and rubbery.
• If you’re not entirely a fan of spicy food, feel free to remove the spicy elements such as the chili powder, cayenne pepper, jalapeno, and hot sauce!

Nutrition

Calories: 104kcal | Carbohydrates: 6g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 767mg | Potassium: 142mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 0.5mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes