These are the most flavorful shrimp tacos you’ll ever have, thanks to the incredible homemade taco seasoning! The tacos are served on a warm tortilla, loaded with tender pan-seared shrimp, fresh veggies, and lime juice. It’s the perfect blend of flavors, and the whole meal comes together in under 30 minutes!
Whoa. We Love These!
We’re a taco-loving family, no doubt about it. Ground turkey tacos and fish tacos are our go-to picks for easy taco nights. But when we want to switch things up and make it feel a little extra special—that’s when shrimp tacos hit the table! 🌮💛
They’re just as easy to whip up and packed with the same taco flavors that we love. The shrimp have a tender, but crunchy texture since I sear them in a cast-iron. But in the summer, I love to make these tacos with grilled shrimp because it adds a really nice smoky element.
I like to load up my tacos with all the toppings, especially fresh pico de gallo and homemade guacamole. Shrimp tacos are already full of lean protein and veggies, so I prefer a light side dish, like fresh corn salad or chips and mango salsa, to go with it.
Ingredients You’ll Need
Shrimp – To make things easy, I opt for raw, peeled, and deveined shrimp so the prep work is already done. Fresh and frozen shrimp both work great in this recipe, and you can go with any size you like. Just keep in mind that you’ll need to adjust the cooking time depending on the size.
Homemade taco seasoning – It’s what makes these shrimp tacos so bold and delicious. I’ve made this seasoning so many times that I make it in bulk now and keep a jar of it in my spice cabinet. If you like spicy tacos, add another ¼ tsp of cayenne pepper to the taco seasoning.
How To Make Shrimp Taco Recipe
First: Prep and wash the shrimp, then pat them dry with a paper towel to help the seasoning stick. Add the shrimp to a medium bowl. Drizzle with olive oil and toss with taco seasoning until evenly coated.
Second: Preheat your skillet to medium-high before placing the shrimp in a single layer. Let them cook for a couple of minutes on each side until they’re pink with crispy edges.
Then: When shrimp is cooked, set aside to rest while you warm the tortillas. I like to heat them in a large skillet for about 30 seconds on each side. Do this in batches if needed.
Finally: Fill your tortillas with the cooked shrimp before adding your favorite toppings, veggies, and sauces. Squeeze some fresh lime juice before serving.
Using Frozen Shrimp
If it’s not easy to find fresh shrimp, you can definitely use frozen ones. Just place the shrimp in a bowl or colander in the sink and run cold water over them for 5–10 minutes until fully thawed. Be sure to use cold water so you don’t accidentally start cooking them with warm water.
Once your shrimp is thawed, pat them super dry with a paper towel. If the shrimp has excess moisture, it’ll steam in the pan instead of getting charred around the edges.
The Best Toppings for Shrimp Tacos
I like to add crunch with shredded cabbage or iceberg lettuce and fresh veggies like diced onion, tomatoes, and radishes. When mangoes and peaches are in season, I always make my fresh mango salsa and peach salsa to go with shrimp tacos. It’s the perfect balance of spicy and sweet.
For a cool, creamy note, I’ll use sour cream, cotija cheese or sliced avocados. Then, I’ll add the finishing notes of fresh cilantro, lime wedges, and homemade chipotle sauce for extra flavor.
More Taco Recipes You’ll Love
Shrimp Tacos Recipe – With Homemade Taco Seasoning
Equipment
- 1 Cast Iron Griddle/Grill Optional
Ingredients
- 1 pound medium shrimp thawed and peeled
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 8-10 medium flour tortillas
- Optional toppings: sour cream, sliced avocado, shredded cabbage, iceberg lettuce, diced tomatoes, chopped cilantro, etc.
Instructions
- Pat the shrimp dry with paper towels. Put them in a bowl. Add olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Toss everything until well coated.
- Heat a skillet over medium-high heat. Place the seasoned shrimp in a single layer. Cook for 2 to 3 minutes on each side. They should turn pink, opaque, and slightly crispy around the edges. Remove from heat.
- While the shrimp rests, warm the tortillas in a flat cast iron skillet for 30 seconds on each side.
- Divide the cooked shrimp among the tortillas. Add your favorite toppings like sour cream, avocado, cabbage, lettuce, tomatoes, and cilantro. Serve immediately with lime wedges on the side, if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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did not think i would like these, but liked them a lot !
So glad to hear that—they surprised you in the best way! 😊 Thanks for giving them a try!