These delicious shrimp tacos are filled with juicy shrimp and a zesty lime crema slaw for a perfect crunch. Elevate your taco and weeknight dinner game!
When the weather gets warmer, I instantly think of taco nights outside on the porch, with an ice cold beer in hand! These shrimp tacos are seasoned with a flavor-packed dry rub and finished with a crunchy slaw tossed with fresh lime crema. Bring this restaurant quality recipe into your home kitchen.
Want more tacos? These Chicken Tacos are calling your name.
Ingredients for Shrimp Tacos
- Corn tortillas – Corn tortillas are a perfect canvas to build your tacos because of their naturally sweet flavor and chewy texture. You can use flour tortillas if preferred. Look for taco-sized!
- Cooked shrimp, tails removed – Cooked shrimp is juicy, tender and slightly sweet. It’s also easy to work with since it’s precooked!
- Vegetable oil (or other flavorless oil) – flavorless oil doesn’t interfere with the flavor of the other ingredients!
- Chili powder – Chili powder adds a warm heat and provides a touch of smokiness.
- Garlic powder – Because everything is better with more garlic.
- Onion powder – Onion powder offers a sweetness and mild onion flavor.
- Smoked paprika – Smoked paprika gives the rub a smoky and slightly sweet flavor. Plus it turns the shrimp a deep red color.
- Sour cream – Sour cream gives the crema that perfect creamy tang.
- Limes, zested & juiced – Lime zest and juice provide a pop of fresh citrus.
- Garlic – Garlic adds a subtle heat and delicious flavor – as always!
- Savoy cabbage (or sub napa cabbage) – This crunchy cabbage provides the best texture and flavor. It also has a pretty wavy appearance!
- Red onion – Red onion brings an assertive yet perfectly balanced flavor to the slaw.
- Cotija cheese – Cojita cheese is dry and crumbly with a mellow and salty flavor.
- Cilantro – Cilantro is a can’t miss when it comes to shrimp tacos. This herb adds a pop of freshness and aromatics. If you don’t like cilantro, you can skip it if you must!
The Best Shrimp Taco Sauce
Why is lime crema the ultimate sauce for your shrimp tacos? This crema is easy and packed with flavor. With just a handful of ingredients, including the burst of fresh citrus from lime zest and juice, the luscious creaminess of sour cream, and a touch of garlic’s aromatics, this condiment transforms an ordinary taco into an extraordinary meal. You’ll want to eat it with only a spoon!
How to Make Shrimp Tacos
Learn how to make shrimp tacos! Full instructions in the recipe card; this is just an outline!
- Mix.
For the lime crema, mix together sour cream, lime zest and juice, minced garlic, and salt and pepper in a bowl.
- Add.
For the slaw, add thinly sliced cabbage, onion, and half of the lime crema to a bowl and mix.
- Combine.
For the seasoning, mix together chili powder, garlic powder, onion powder, and smoked paprika.
- Cook.
Add shrimp to seasoning and toss until coated and then sauté for 5-7 minutes in a skillet.
- Assemble.
Add shrimp to corn tortillas, top with dressed slaw, garnish with cheese and cilantro, and enjoy!
What to Serve with Shrimp Tacos
Shrimp tacos deserve the perfect side dish. Whether it is additional condiments like sauces and salsas, or grilled veggies and homemade tortilla chips, you can’t go wrong.
- Spanish rice
- Grilled corn on the cob
- Southwest Salad
- Homemade Tortilla Chips with Avocado Salsa or Corn Salsa
Storing Leftovers
Storage: Before storing, allow the cooked shrimp to cool down to room temperature. Refrigerate any leftover components (shrimp, slaw, lime crema) separately in airtight containers for 2-3 days.
Reheating: When you’re ready to enjoy the leftover shrimp tacos, reheat the components separately. Warm the shrimp in a skillet over medium high heat for 1-2 minutes or microwave at 50% for 1-2 minutes checking every minute to avoid overheating.
Other Taco and Shrimp Recipes You’ll Love
Shrimp Tacos Recipe (with Lime Crema Slaw)
Ingredients
- 6 small soft corn tortillas
- 1 pound cooked shrimp, thawed, tails removed, and dried off
- 3 tablespoons vegetable oil
For the rub:
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
For the lime crema & slaw:
- 1 medium savoy cabbage, or sub napa cabbage, thinly sliced
- ½ red onion, thinly sliced
- 1 cup sour cream
- 2 limes, zested & juiced (plus extra lime wedges to garnish)
- 4 large garlic cloves, minced
- Salt & pepper
Garnishes:
- Cotija cheese, to garnish
- Cilantro, to garnish
Instructions
- For the lime crema: mix together sour cream, lime zest and juice, minced garlic, and salt and pepper in a bowl.
- For the slaw: add thinly sliced cabbage, onion, and half of the lime crema to a large bowl. Toss until combined.
- For the shrimp: mix together chili powder, garlic powder, onion powder, and smoked paprika. Add shrimp, and toss until coated. Preheat a large skillet with 3 tablespoons vegetable oil over high heat. Add shrimp and sauté for 5-7 minutes until the shrimp looks caramelized.
- For assembly: add shrimp to corn tortillas. Top with dressed slaw. Add a teaspoon or so more of lime crema on top of the slaw. Garnish with cotija cheese and cilantro. Serve with extra lime wedges.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
