Ready to take your Taco Tuesdays to the next level? This recipe for shrimp tacos is just the thing! Fresh, zesty, and a breeze to make, these are anything but ordinary.
Perfect for weeknight dinners or weekend get-togethers, the mix of succulent shrimp, tangy slaw, and zesty lime is bound to make you a taco-making superstar. Trust me, you're not going to want to miss this flavor-packed ride. So, let's get cooking!
Table of Contents
Recipe Video
Why This Recipe Works
This recipe works because it's healthy, versatile, and a quick and easy meal to make any night of the week!
Shrimp is a low-calorie protein packed with nutrients like vitamin B12 and selenium. Load your taco up with pico de gallo and guacamole for a boost of powerful vitamins, minerals, and antioxidants that benefit everything from your heart and eyes to your hair and skin. So yes, go ahead and eat that extra shrimp taco. Your body will actually thank you for it.
So will everyone else, for that matter, because these delicious shrimp tacos are so versatile that you can make them up for a quick weeknight meal on the go or a Friday night fiesta with all your friends.
It just doesn't get any easier than these shrimp tacos. The shrimp cooks up in a flash. Just a few minutes on the heat, and they're ready to roll. Prep your toppings while they sizzle, and you're moments away from a flavor-packed meal. No need to stress about complicated cooking or spending hours in the kitchen. Just 15 minutes to a delicious meal, hot and ready on your plate.
Ingredients
Shrimp:
When it comes to shrimp tacos, opt for large, peeled, and deveined shrimp. They are much more tender when they cook up and are easier to handle. Frozen shrimp works great – just thaw them in a colander under cold running water. Remove the tails and devein the shrimp if needed. If you've never done it before, deveining is a breeze. Locate the dark line that runs down the middle of the curved side. Make a shallow cut along the back of the shrimp, remove the dark vein with a knife or toothpick, and give them a rinse. You're all set to cook up some seafood magic for your tacos!
Tortilla:
Your tortillas can make or break a good shrimp taco! Corn tortillas offer an earthy flavor and authentic feel, while flour tortillas are soft and versatile. Both work, so it's really just a matter of personal taste preference. Store-bought is convenient and will save you some time in the kitchen, but if you're up for a little culinary creativity, homemade adds that extra Mexican authenticity. To make your own homemade corn tortillas, simply mix 2 cups masa harina, ½ teaspoon salt, and 1 ¼ cups warm water. Knead, divide into balls, flatten with a tortilla press or a rolling pin to about 1/16 to ⅛ inch thick, and cook on a hot skillet for about a minute per side.
Toppings:
Elevate those shrimp tacos with a burst of flavors. Try diced tomatoes and red onions for a vibrant crunch or some queso fresco for a creamy, salty note. A squeeze of fresh lime juice can brighten things up, and if you're feeling adventurous, a drizzle of chipotle mayo adds a smoky kick. Pico de gallo made with mangos or even peaches, will bring some fresh, fruity flavors to the party, while creamy guacamole will bring a cool, buttery texture.
How to Make Shrimp Tacos
Step One:
Heat a pan over medium and add butter to melt in the hot pan.
Step Two:
Add shrimp and gently mix to coat.
Step Three:
Add garlic, paprika, onion powder, and pepper. Gently stir to incorporate.
Step Four:
Cook shrimp until they are firm and golden, 3-5 minutes. Ensure not to overcook. Remove shrimp from the pan and set aside.
Step Five:
Place your tortilla in the hot pan to cook in the shrimp drippings. 2-3 minutes on each side. Remove the warm tortilla from the pan and place on a plate. Add shrimp to your tortilla and top with your favorite taco toppings.
Step Six:
Garnish with some chopped cilantro, serve, and enjoy!
Tips
- If you have the time, let your shrimp marinate. Coat your shrimp lightly in olive oil, then toss them in the seasonings mentioned in this shrimp taco recipe, plus 1 or 2 tablespoons of lime juice. Place them in an airtight container in the fridge for at least 15 minutes or overnight for a powerful flavor boost.
- Toss your shrimp in lime juice before cooking for extra flavor and to help tenderize your shrimp. Citrus is essential when cooking seafood.
- You can also batch-heat your tortillas in the oven. Place your tortillas in aluminum foil, sprinkle with a bit of water, wrap them tightly so no hot air escapes the pack, and place them in your oven for 7-10 minutes at 325F. While you won't get the crispiness of pan-frying your tortillas, this method will save you time and energy in the kitchen.
What to Serve With Shrimp Tacos
When it comes to those delicious shrimp tacos, you've got plenty of tasty sidekick options! A fresh pineapple salsa adds a fruity kick to your tacos, while a tangy coleslaw brings some crunch. Don't forget to add the pico de gallo for that perfect balance. And let's not overlook some crispy tortilla chips with fresh guacamole on the side. Finish it all off with a tasty margarita, and you have yourself a Mexican feast!
FAQs
Can I grill the shrimp instead of sautéing them?
Absolutely, grill away! Adding grilled shrimp to your tacos adds a smoky, charred twist to the robust flavor profile. Just marinate the shrimp using your favorite marinade or coat your shrimp in olive oil and toss in a dry rub made of the seasonings in this shrimp taco recipe. Marinate your shrimp for a minimum of 15 minutes overnight. Then thread the shrimp onto skewers for easy grilling, and baste with any remaining marinade for extra oomph.
Can I make shrimp tacos ahead of time for a party?
You can absolutely give yourself more time to party by preparing the components in advance. Marinate and cook your shrimp, prep the toppings, and warm the tortillas right before serving. Keep your toppings separate to maintain freshness and create a fun build-your-own taco moment.
How long can leftover shrimp tacos be stored?
Leftover shrimp tacos will keep in your fridge for about 2-3 days. Store each of the components separately to keep everything fresh and flavorful. Unfortunately, this recipe cannot be stored long-term due to the highly perishable nature of the shrimp. Reheat gently to avoid overcooking.
More Taco Recipes
If you loved these delicious shrimp tacos, then you will have a fiesta with this collection of taco recipes that will transport your dining room to Mexico and back in under an hour.
Shrimp Tacos
Ingredients
- 2 tablespoons butter
- 1 pound shrimp
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1-6 tortillas
- 2 tablespoons fresh cilantro optional
Instructions
- Heat a pan over medium and add butter to melt in the hot pan.
- Add shrimp and gently mix to coat.
- Add garlic, paprika, onion powder, and pepper. Gently stir to incorporate.
- Cook shrimp until they are firm and pink, 3-5 minutes. Ensure not to overcook. Remove shrimp from the pan and set aside.
- Place your tortilla in the hot pan to cook in the shrimp drippings. 2-3 minutes on each side. Remove the warm tortilla from the pan and place on a plate. Add shrimp to your tortilla and top with your favorite taco toppings.
- Garnish with some chopped cilantro, serve, and enjoy!
Video
Nutrition
Notes
- If you have the time, let your shrimp marinate. Coat your shrimp lightly in olive oil, then toss them in the seasonings mentioned in this shrimp taco recipe, plus 1 or 2 tablespoons of lime juice. Place them in an airtight container in the fridge for at least 15 minutes or overnight for a powerful flavor boost.
- Toss your shrimp in lime juice before cooking for extra flavor and to help tenderize your shrimp. Citrus is essential when cooking seafood.
- You can also batch-heat your tortillas in the oven. Place your tortillas in aluminum foil, sprinkle with a bit of water, wrap them tightly so no hot air escapes the pack, and place them in your oven for 7-10 minutes at 325F. While you won't get the crispiness of pan-frying your tortillas, this method will save you time and energy in the kitchen.