Simple shrimp tacos, ready in minutes. Perfect for Taco Tuesday, Cinco de Mayo, or just a fast meal in minutes full of flavor. With some great sauce options, sides, and more!
Grab some tortillas, shrimp, and your favorite toppings, and let’s get ready for a recipe you’ll make again and again!
Tortillas, your choice corn or flour or some special gluten-free type like cauliflower tortillas with cassava flour. I had some recently from Costco and they were really good. There are many options out there, I prefer smaller tortillas for shrimp tacos, as small as street size about 4″ usually called mini tacos, to slightly larger tortillas about 6″ called small tacos. But you can certainly go bigger if you prefer.
- Corn or Flour?
Which do you prefer, is it a big debate in your house or is it unanimous? Either way, you get to choose. Heat them up a few minutes so they are soft and pliable if using corn or flip them over a few times over an open fire to get a little crisp on flour tortillas. Another option is to heat them on a comal (flat skillet for heating tortillas) I have a cast-iron comal and it works great, especially if you’re making them for company.
Well, one thing that is unanimous is that these shrimp tacos should be made more often! Everyone loves them and you can make plenty of shrimp so you can make shrimp bowls for leftovers.
I just love that shrimp is readily available. Many options raw, or precooked… which you prefer can depend on taste or time, either way, you’ll have delicious tacos to enjoy in no time.
- cabbage- finely sliced for a nice bed to top the shrimp onto
- onions-diced white or green onions work well, red onions soaked in cold water to reduce bitterness are good too
- corn- pan-roasted corn made with jalapeno if you like spice!
- cilantro, fresh cilantro chopped is the most perfect flavor for shrimp
- cotija cheese- my favorite crumbly white Mexican cheese
- avocado, diced
- Beans these easy Instant Pot Pinto Beans are great or use a can of drained black beans.
- Mexican Rice
- Cilantro Lime Sauce, perfect with shrimp
- Restaurant-style salsa
- Salsa Verde
- Avocado lime sauce
Having all your ingredients ready to go it will make for a quick assembly to get these tacos on the table.
And if you need a fun drink, give one of these margaritas a try:
- Cherry Margarita
- Peach Margarita
- Blueberry Margarita
- Moscato Margarita
- Pineapple Margarita
- Cranberry Margarita
- Non fried Fried Ice cream it’s a simple at-home version
- Frozen Strawberry Margarita Pie
Dinner doesn’t seem to get on the table any faster than this!
Having key ingredients on hand makes for easy weeknight meals, some days just seem to fly by and before I know it’s dinner time, especially since school has already started here and it’s still so hot outside.
These would be perfect for al fresco eating, by the pool….and that is exactly where I will have to serve them!
CLICK HERE for my taco seasoning recipe
these tacos will go great with pan roasted corn.
and don’t forget about these great Mexican recipes:
- Mexican Rice
- Taco Salad
- Mexican Corn Macaroni Salad
- Taco Marinated Chicken
- Pan Roasted Corn
- Chili Verde
- Elote Mexican Corn on the Cob
- Grilled Steak with Chimichurri Sauce
- Chili Lime Chicken Pea Tacos
I packed some of the shrimp into meal prep containers for the week. YUM! And added that yummy avocado lime sauce I mentioned.
- 4 tortillas
- 12 pieces shrimp, (about 1lb) I often make more for leftovers
- 1 tablespoons taco seasoning
- 1 cup shredded cabbage
- 2 scallions chopped
- 5 sprigs of cilantro, chopped
- 1/2 ripe avocado, diced
- 1/4 oz crumbled Cotija cheese
- Thaw shrimp, peel and devein, and blot with paper towels so they are dry to the touch, the seasoning will stick better. If you want to "stretch" the shrimp for more servings cut the shrimp into smaller pieces.
- Prepare all the toppings as shrimp cook quickly and you'll want to plate everything as soon after heating or cooking shrimp. (depending on if they are pre-cooked or raw)
- Toss shrimp with taco seasoning.
- Heat a skillet, I prefer cast iron it gives shrimp a great flavor and the shrimp don't "steam" they get a delicious crisp on the edges, it helps dry them a bit especially if they were previously frozen as they seem to absorb water.
- Cook (or heat) shrimp, it'll only take a few minutes.
- Heat the tortillas, corn tortillas can be heated for a few seconds in the microwave to make pliable or use a comal or flame of a gas burner. Avoid heating flour tortillas in the microwave unless they are older and dryer, fresh flour tortillas will get too soft and floppy and won't hold up as well, they are best heated on a comal or over a flame.
- Line up your tortillas in a tortilla holder or just lay them flat and try to curve up the edges so each one is holding up the other.
- Place cabbage and onion in the bottom of the tortillas.
- Next, add the shrimp, and top with cheese, avocado, and topping or sauce of your choice. I've listed more options in the post.
Cookbook Queen says
We all go back and forth between flour and corn. I love a fresh flour tortilla, but fried corn ones are SO GOOD!! I have a feeling these tacos are perfect either way.
So how funny is this…if I am eating street tacos I like corn tortillas. If I am having regular tacos, I love flour.
Robyn Stone | Add a Pinch says
I love shrimp tacos! And I’m with ya – I just love shrimp. Period.
These look delicious – I’ve never had my tortilla charred like that. I must try sometime!!!
Julia | JuliasAlbum.com says
Corn or Flour – there is usually no debate in our house. My husband just goes with what is served, even though he does prefer corn. So do I. But most of the time it’s whatever is easily available. Love tacos made with seafood, I often make it with salmon,white fish or shrimp – nice and easy dinner for a weeknight. Beautiful blend of flavors here. Pinned!
oh Salmon tacos sound yummy…I need to make some of those soon. I usually do white fish.
Maureen | Orgasmic Chef says
I like flour and he likes wheat so we always have both. Why? Rather than compromise neither gives in. I need to talk with Julia and get my husband trained up.
Sommer @ ASpicyPerspective says
Love shrimp tacos! These sound delicious! 🙂
Stephie @ EYHO says
I love shrimp, tacos, and anything quick and easy…so I adore these!
Yeah, I’ve been on a shrimp kick lately and can’t seem to have it often enough.
Dorothy @ Crazy for Crust says
I love corn tortillas, but no one else in my family does! I’d love these with corn, yum!
Erin @ Dinners, Dishes and Desserts says
Love taco night – We always pick fried corn tortillas, but soft flour tortillas!
I really like frying fresh corn tortillas too 🙂
[email protected] pineapple and coconut says
Corn all the way since we don’t eat wheat. I am a big fan of shrimp tacos – so easy to whip up for a quick, yummy dinner!
Nutmeg Nanny says
Flour and corn are split in our home 🙂 both have their perks to me. These tacos look so so tasty, my husband will enjoy them!