Shrimp Tacos

Shrimp Tacos are a Mexican recipe that's always a hit in our house! The shrimp are crispy on the outside and tender on the inside, making them the perfect lean protein for our tacos. These tacos are so easy to make and will make you forget about Mexican takeout until further notice.

You can't forget about toppings! We added crunchy shredded cabbage, creamy avocado, herbaceous cilantro, and a quick shrimp taco sauce, making each bite more satisfying than the last. These tacos are packed with flavor and are anything but boring.

Feeling adventurous? We also love these spicier Shrimp Tacos with Cilantro Slaw and creamy Bang Bang Shrimp Tacos for an easy weeknight meal with a bit more kick.

Not-So-Basic Shrimp Taco Spins

There are lots of ways to customize these tacos and make them your own. Here are some favorites:

• Grilled shrimp tacos: Instead of sautéing the shrimp, marinate them in the spice mixture and grill them for a smokier flavor. Grilling them on skewers or in a girl basket helps ensure they don't fall through the grill grates.
• Fish tacos: Swap in your favorite fish, like cod or halibut, for a twist on a classic dish. Or make fish and shrimp tacos for double the seafood flavor.
• Bread the shrimp: If you like a crispy fried shrimp taco, consider lightly breading the shrimp in egg wash and Panko breadcrumbs and then baking them or lightly frying them until they are golden brown. Tossing them with about one tablespoon of cornstarch before cooking them in a skillet is another great way to add some crunch.
• Lime juice: Lemon juice will work if you don't have limes on hand.
• Olive oil: Olive oil is our preferred choice, but you can use other options, like sunflower or canola oil.
• Spices: You can also use homemade taco seasoning or fish taco seasoning for more convenience.
• Corn tortillas: Corn tortillas will give you the most authentic taste, but flour tortillas work in a pinch! Just make sure they are small-medium sized. You can make your own or use store-bought tortillas.
• Cabbage: Use shredded red or green cabbage, or try a mixture of both! You can also try sliced red onions in place of or in addition to the cabbage.

Tiny Tweaks That Make a Big Difference

Follow these tips for perfect tacos every time.

• Use medium shrimp: You will need a pound of raw shrimp. Typically, we use medium (26-30 per pound), but you can use smaller (31-40 count) or larger (21-25 count). Just remember the cooking time will vary based on the size. To ensure even cooking, use shrimp that are about the same size as one another and medium-sized so they are easy to bite. Large shrimp are usually more expensive and aren't necessary for tacos.
• Cook in a single layer: Avoid overcrowding the pan by cooking the shrimp in a single layer. You want a nice sear on each side rather than steaming them.
• Season liberally: Make sure to add a generous amount of spices to achieve maximum flavor. Of course, you can adjust it based on your personal preference.
• Don't overcook: The shrimp only needs about 1-2 minutes per side in the pan, so keep an eye out to prevent overcooking them.
• Heat the tortillas: If possible, toast the corn tortillas over an open flame for the best results. You can also toast them in a cast-iron skillet or comal over medium-high heat or in the microwave. Remember to keep them warm in a tea towel or a tortilla warmer while you cook the rest. This will keep them tender and pliable so they don't break apart when you go to eat!

What to Serve with Shrimp Tacos

Shrimp tacos are a versatile dish that can be served with a variety of sides, toppings, and drinks.

Best Toppings for Shrimp Tacos

• Shredded cabbage (red or green)
• Cotija cheese or queso fresco
• Cilantro and fresh lime juice
• Lime crema, sour cream, or Greek yogurt
• Guacamole
• Mango salsa
• Red salsa or green salsa
• Pickled red onions
• Creamy chipotle sauce and homemade ranchero sauce

Side Dish Ideas

• Mexican rice
• Refried beans
• Tortilla chips
• Spicy Cabbage and Corn Slaw

Next-Day Shrimp Taco Tips

If you have leftover shrimp tacos, follow these simple storage and reheating tips:

• Fridge: You can store the cooked shrimp in an airtight container in the fridge for up to 3-4 days. Keep the tortillas, cabbage, avocado, and cilantro separate in their own containers to prevent sogginess.
• Freezer: The cooked shrimp can be frozen for up to 3 months in an airtight container or freezer-safe bag. It's best to thaw them in the fridge overnight before reheating.
• Reheating: Quickly sauté the shrimp in a nonstick pan over medium until heated through, or microwave them in 30-second intervals until warm. It's best to reheat tortillas on a comal or skillet for 20 seconds per side, then wrap them in a towel so they steam and soften up again.
• Leftovers: Don't want tacos again? Make Shrimp Taco Bowls by piling the shrimp onto a bed of grains with the sauce and your favorite toppings! For a low-carb alternative, pile the shrimp, sauce, and toppings into lettuce wraps.