These shrimp tacos saved our Taco Tuesday from being boring as hell. After trying a million different ways to make shrimp that didn't taste like rubber, I finally figured out the right seasoning mix that makes Oliver actually eat seafood without complaining. What started as me trying to get more protein into our dinner has turned into the one meal that everyone in the family gets excited about. Now we make these for backyard parties, when friends come over, and basically anytime we want something that tastes like we're on vacation.
Why You'll Love These Shrimp Tacos
These Shrimp Tacos are great when you want something that tastes good but doesn't make you stand in the kitchen forever. The shrimp cooks really fast, so you're not stuck at the stove, and all the toppings are stuff you can make ahead or just slap together. Oliver likes them because they're not too hot and he can pick off whatever he doesn't want. I like them because they make me look like I know how to cook when really it's just throwing some spices on shrimp and chopping up vegetables.
What's cool about these is you can change them however you want. Got some cabbage sitting in the fridge? Throw it on. No avocado? Who cares. Want them hotter? Add more chili stuff. Oliver's buddies always think these are from some fancy restaurant when they eat over here, but if you can cook shrimp without making it taste like chewing gum, you can make these. Plus they're way cheaper than going out for tacos, and you can make however many you want without worrying about wasting food.
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Shrimp Tacos Ingredients
For the Shrimp:
- Large shrimp
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Salt and pepper
- Olive oil
- Fresh lime juice
For the Slaw:
- Green cabbage
- Carrots
- Mayo
- Lime juice
- Cilantro
- Salt
For Assembly:
- Corn or flour tortillas
- Avocado slices
- Crumbled cotija cheese
- Lime wedges
- Hot sauce
See recipe card for quantities.
How To Make Shrimp Tacos
Prep the Shrimp:
- Pat shrimp dry with paper towels
- Toss with all the spices and lime juice
- Let sit for 10 minutes while you do other stuff
- Don't skip this part - it makes a huge difference
Make the Slaw:
- Shred cabbage and carrots (or buy pre-shredded)
- Mix with mayo, lime juice, and cilantro
- Add salt to taste
- Set aside - it gets better as it sits
Cook the Shrimp:
- Heat oil in a big skillet
- Add shrimp in single layer
- Cook 2-3 minutes per side
- Don't move them around too much
Warm the Tortillas:
- Heat in dry skillet for 30 seconds each side
- Or wrap in damp paper towel and microwave
- Keep them warm in a clean kitchen towel
Storage Tips
Cooked Shrimp (2-3 days):
- Store in fridge in airtight container
- Keep separate from other ingredients
- Reheat gently in skillet with a little oil
- Don't microwave or they get rubbery
The Slaw (3-4 days):
- Actually gets better after sitting overnight
- Store covered in the fridge
- Drain any extra liquid before using
- Add fresh cilantro when serving
Tortillas:
- Keep at room temperature if using same day
- Freeze extras in original package
- Reheat frozen ones in dry skillet
- Don't store assembled tacos - they get soggy
Assembly Tips:
- Never store assembled tacos
- Keep all components separate
- Let people build their own
- Everything reheats better on its own
Equipment For Shrimp Tacos
- Large skillet or cast iron pan
- Sharp knife
- Cutting board
- Medium mixing bowl
- Tongs for flipping shrimp
- Clean kitchen towels
Variations
After years of experimenting, these variations are our favorites:
Mango Salsa Version:
- Dice fresh mango and red onion
- Add jalapeños and cilantro
- Squeeze lime juice over everything
- Oliver calls these "tropical tacos"
Spicy Chipotle Style:
- Add chipotle peppers to the slaw
- Use extra chili powder on shrimp
- Top with pepper jack cheese
- Perfect for grown-ups who like heat
Baja Fish Taco Style:
- Add beer batter to the shrimp (if you're feeling fancy)
- Use pico de gallo instead of slaw
- Drizzle with lime crema
- Tastes like vacation
Simple Garlic Lime:
- Skip all the spices except garlic powder
- Use extra lime juice
- Add fresh garlic to the pan
- For when you want simple but good
Kid-Friendly Version:
- Use less spice, more lime
- Skip the hot stuff
- Add extra cheese
- Let them build their own
Smart Swaps for Shrimp Tacos
From making these for different people with different needs, here's what works:
For the Shrimp:
- Large shrimp → Medium shrimp (cook faster)
- Fresh → Frozen (thaw completely first)
- Regular → Pre-cooked shrimp (just warm them up)
- Shrimp → Fish like mahi mahi or tilapia
For the Slaw:
- Mayo → Greek yogurt or sour cream
- Green cabbage → Purple cabbage or coleslaw mix
- Fresh cilantro → Dried cilantro (use way less)
- Carrots → Skip them if you don't have any
For the Tortillas:
- Corn → Flour tortillas
- Regular → Whole wheat or low-carb wraps
- Store-bought → Homemade if you're feeling fancy
- Tortillas → Hard taco shells
Cheese Options:
- Cotija → Queso fresco or feta
- Mexican cheese → Regular shredded cheese
- Dairy cheese → Skip it for dairy-free
What to Serve With Shrimp Tacos
From having Shrimp Tacos nights at our house for years, here's what actually works with these shrimp tacos: Just make some Mexican rice or that cilantro lime rice if you're feeling fancy, throw together some black beans or heat up a can of refried beans, and do corn on the cob with lime and chili powder. Chips and guacamole disappear fast, and some basic salad with lime stuff on it helps cut through all the heavy food. For drinks, beer is good for adults, but limeade or that fruit water stuff works for everybody. Iced tea with lime is nice when it's hot out, and kids are fine with regular lemonade.
Best thing to do is just put everything out and let people make their own tacos however they want. Set out different hot sauces, make sure you have tons of lime wedges because everyone uses way more than you think, and maybe put out some cheese dip for the chips. Oliver piles cheese on everything, wants plain rice because he says cilantro tastes like soap, and only eats the mildest salsa you can buy. Don't make yourself crazy trying to get everything perfect - these are just tacos, not some fancy dinner party. Keep the sides basic and let people fix their own plates.
Top Tip
- These shrimp tacos are great for when you're too tired to cook during the week - make the shrimp and slaw on Sunday, then just heat everything up and slap it together when everyone's hungry and whining about dinner. It's like having takeout ready in your fridge, and Oliver thinks I'm some kind of wizard when I do this trick.
- The slaw gets way better after sitting in the fridge overnight, so don't stress about making it early. It'll stay good for maybe 3-4 days if you cover it up. Sometimes it gets watery sitting there, so just pour off the gross liquid before you use it. Throw in some fresh cilantro when you're ready to eat because the old stuff turns into green slime after a day.
- Don't ever store the tacos already put together - they turn into a mushy disaster that tastes like wet cardboard. Keep everything separate and let people make their own when they want to eat. Tortillas are fine sitting out if you're eating that day, but stick extra ones in the freezer still in the package. You can heat up frozen tortillas in a dry pan and they're perfectly fine.
Why This Shrimp Tacos Recipe Works
From making these for neighbors, friends, and Oliver's baseball team over the years, here's what makes them work every time: The whole thing comes down to not being lazy with the shrimp. You gotta season them and let them sit for a bit instead of just dumping them in a hot pan. When you give those spices time to actually stick to the shrimp, they taste like something instead of just bland seafood with powder on top. The lime juice also starts working on the shrimp while they sit, which keeps them from getting all tough and chewy like most people's shrimp tacos.
The slaw part is way easier but just as important. Mix the mayo and lime stuff first, then throw in the vegetables so everything gets covered right. Here's the thing nobody tells you - letting that slaw sit while you cook the shrimp makes it taste completely different. The salt sucks water out of the cabbage, which sounds gross but actually makes it crunchier and not taste like you're eating plain raw cabbage. Oliver used to pick all the slaw off his tacos until he tried it after it sat for a while. Now he piles it on because it actually has flavor.
FAQ
What do you put in shrimp tacos?
The basics are seasoned shrimp, cabbage slaw, and fresh toppings like avocado and cheese. We use corn tortillas, but flour works too. The key is keeping it simple - don't overload them or they fall apart and make a mess.
What are some common mistakes to avoid when making shrimp tacos?
Don't overcook the shrimp or they get rubbery and gross. Don't skip seasoning them ahead of time. And never assemble the tacos until you're ready to eat - soggy tortillas are the worst. Also, pat the shrimp dry before cooking them.
What's a good cheese for shrimp tacos?
Cotija cheese is traditional and tastes great, but queso fresco or even crumbled feta works fine. Oliver likes regular shredded Mexican cheese because he's picky. Skip processed cheese slices - they taste weird with seafood and don't melt right.
Are shrimp tacos better with corn or flour?
Corn tortillas are more traditional and have better flavor, but flour tortillas are easier for kids to handle and don't break as much. We use corn most of the time, but flour when Oliver's friends are over because they're less messy.
Time to Make These Amazing Shrimp Tacos!
What I love about this recipe is how it brings everyone to the table asking for seconds. Every time I make these, people want to know how I got the shrimp to taste so good, and honestly, it's just not being lazy with the spices and timing. Last month, Oliver's friend's mom asked me to teach her how to make them because her kid wouldn't stop talking about "those tacos at Oliver's house." Now it's become our thing - whenever we have people over, they expect these tacos to show up.
Want more crowd-pleasing recipes that are this easy? Try our Perfect Fish Tacos Recipe for when you want to switch up the protein but keep the same fresh flavors. Need something for game day that'll make everyone happy? Our Best Buffalo Cauliflower Recipe turns vegetables into the ultimate party food. And when you need dessert that looks fancy but isn't hard to make, our Easy German Chocolate Brownies Recipe never fails to impress.
Share your Shrimp Tacos wins! We love seeing how yours turn out, especially when kids help with the assembly line.
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Pairing
These are my favorite dishes to serve with Shrimp Tacos
Shrimp Tacos
Equipment
- 1 Large skillet (Cast iron preferred)
- 1 Sharp knife (For slicing and chopping)
- 1 Cutting board
- 1 Mixing bowl (Medium size for slaw)
- 1 Tongs (For flipping shrimp)
- 1 Kitchen towel (To keep tortillas warm)
Ingredients
For the Shrimp:
- 1 lb Large shrimp - Peeled and deveined
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Paprika - Smoked or regular
- ½ teaspoon Garlic powder
- Salt and pepper - To taste
- 1 tablespoon Olive oil - For cooking
- 1 tablespoon Lime juice - Fresh squeezed
For the Slaw:
- 2 cups Green cabbage - Shredded
- 1 cup Carrots - Shredded
- 3 tablespoon Mayo - Or Greek yogurt
- 1 tablespoon Lime juice
- 2 tablespoon Cilantro - Chopped
- Salt - To taste
For Assembly:
- 8 Corn tortillas - Or flour
- Avocado slices - Optional
- ⅓ cup Cotija cheese - Crumbled, or cheese of choice
- Lime wedges - For serving
- Hot sauce - Optional, for heat
Instructions
- Pat shrimp dry with paper towels. Toss with chili powder, cumin, paprika, garlic powder, salt, pepper, olive oil, and lime juice. Let sit for 10 minutes.
- Mix mayo, lime juice, and cilantro in a bowl. Add shredded cabbage and carrots. Season with salt. Set aside.
- Heat a large skillet over medium-high. Add shrimp in a single layer. Cook 2–3 minutes per side without stirring too much. Remove from heat.
- Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel. Keep warm in a kitchen towel.
- Fill warm tortillas with slaw, shrimp, avocado, and cheese. Serve with lime wedges and hot sauce. Let everyone build their own.
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