Shrimp Tacos Recipe

I finally perfected the Best Shrimp Taco Recipe, featuring a creamy cilantro and lime sauce and a pantry trick that makes it just as fast on the stove as on the grill.

I keep calling these my go to weeknight find, because honestly they hit every itch without much fuss. This feels like the Best Shrimp Taco Recipe I’ve messed with in months, and yes the creamy cilantro lime sauce is the first thing everyone notices, even before the spice.

I lean on large shrimp and a handful of cilantro to give the thing its zip, but what makes it sing is the contrast of juicy, spicy bite and cool, tangy sauce. I always forget a camera, so you might get a real messy, delicious review if you try them.

Ingredients

• Shrimp: Lean, high protein seafood, low carb, tender when cooked right, mild briny flavor.
• Tortillas: Corn adds fiber and earthy flavor, flour is soft, slightly sweeter.
• Cilantro: Fresh herb, bright citrusy note, low calories and vitamin rich, kinda divisive.
• Lime: Tangy acid that wakes flavor, adds vitamin C, balances rich components.
• Avocado: Creamy texture, heart healthy monounsaturated fats, makes tacos feel indulgent.
• Red cabbage: Crunchy, colorful, adds fiber and mild peppery bite, keeps tacos fresh.
• Sauce base (yogurt or mayo): Tangy creamy base with protein, lightens sauces, balances spicy shrimp well.
• Spices (chili, cumin, paprika, cayenne): Warm smoky spices give depth and heat, little goes a long way.
• Cotija: Salty crumbly finish, adds savory contrast and a touch of richness.

Ingredient Quantities

• about 1 lb large shrimp (16-20 count), peeled and deveined
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 to 1/2 tsp cayenne pepper, adjust to taste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 to 12 small corn or flour tortillas (6 inch)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup packed fresh cilantro leaves
• 2 cloves garlic
• 1 jalapeño, seeded if you want it milder
• juice of 2 limes (about 3 tbsp)
• zest of 1 lime, optional
• 1 tsp honey or agave
• 2 to 3 tbsp water, optional
• 2 cups shredded red cabbage or slaw mix
• 1 ripe avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled cotija or feta cheese, optional
• extra cilantro leaves and lime wedges for garnish

How to Make this

1. Pat the shrimp dry and toss in a bowl with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 to 1/2 tsp cayenne (to taste), 1 tsp kosher salt and 1/2 tsp black pepper; let sit 5 to 15 minutes while you make the sauce so the spice rub sticks.

2. Make the creamy cilantro lime sauce: in a blender or food processor combine 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 1 cup packed cilantro leaves (stems trimmed), 2 cloves garlic, 1 jalapeño (seeded if you want it milder), juice of 2 limes (about 3 tbsp), zest of 1 lime if using, 1 tsp honey or agave, and a pinch of salt and pepper; blend until smooth, add 2 to 3 tbsp water if you want a thinner drizzle, taste and adjust lime or salt.

3. Heat a heavy skillet over medium-high heat for stovetop cooking or preheat a grill to medium-high for grilling; if using a grill, thread shrimp on skewers or use a grill basket so you don’t lose them between grates.

4. Cook the shrimp: add a little oil to the hot skillet and cook shrimp 1 to 2 minutes per side (depending on size) until opaque and just curled; on the grill cook about the same time, flipping once. Don’t overcook — they should be juicy, not rubbery.

5. Warm the tortillas: stack 8 to 12 small corn or flour tortillas and wrap in foil and heat on the grill or in a 350°F oven for 5 to 10 minutes, or quickly char each side in a dry skillet over medium heat for 15 to 30 seconds per side. Keep them covered so they stay soft.

6. Prep toppings while shrimp finish: shred 2 cups red cabbage or use slaw mix, thinly slice 1/4 red onion, slice 1 ripe avocado, crumble 1/4 cup cotija or feta if using, and pick some extra cilantro leaves and lime wedges for garnish.

7. Assemble each taco: lay a warm tortilla down, spread a spoonful of the cilantro lime sauce, add a handful of shredded cabbage, 3 to 4 shrimp, a few avocado slices and red onion, then drizzle more sauce.

8. Finish with crumbled cotija or feta if you like, extra cilantro leaves and a squeeze of lime; if you want crunch add an extra sprinkle of salt to the cabbage.

9. Serve immediately while shrimp are hot. Leftover sauce keeps in the fridge up to 4 days and shrimp are best eaten same day, but you can store cooked shrimp separately for 1 to 2 days.

Equipment Needed

1. Large mixing bowl for tossing the shrimp and spices
2. Measuring spoons and a measuring cup for the mayo, lime juice and spices
3. Blender or food processor for the creamy cilantro lime sauce
4. Heavy skillet like cast iron or a grill plus skewers or a grill basket for the shrimp
5. Tongs and a spatula for flipping and plating the shrimp
6. Chef knife and cutting board for slicing avocado, onion and prepping cilantro and cabbage
7. Microplane or zester for lime zest
8. Aluminum foil and a baking sheet or a dry skillet to warm the tortillas

FAQ

Shrimp Tacos Recipe Substitutions and Variations

• Shrimp: try firm white fish like cod or mahi mahi, boneless chicken strips, or extra-firm tofu if you want it vegetarian, and roasted cauliflower works in a pinch too
• Mayonnaise (sauce): swap with plain Greek yogurt, sour cream, mashed ripe avocado, or vegan mayo for a dairy free version
• Cilantro: if you arent a fan use flat leaf parsley, chopped green onions, or a mix of basil plus extra lime for fresh bright flavor
• 8–12 small tortillas: use butter lettuce leaves for low carb, small pita pockets, or gluten free corn tortillas, just know the texture and fold will be different

Pro Tips

– Pat the shrimp super dry then toss them with the spices and a teaspoon of cornstarch or rice flour; that little dusting helps them get a nicer sear and prevents them from steaming in the pan, especially if your shrimp are on the wetter side.

– Don’t crowd the skillet or grill basket, cook in batches if you need to; shrimp cook fast so overcrowding drops the temp and makes them rubbery. Flip once, pull them off when theyre just opaque and curled, they keep cooking a bit off the heat.

– Give the slaw a quick lime-salt massage or a 10 minute quick-pickle with a splash of lime vinegar; it brightens the cabbage and stops it from tasting raw and boring, plus it adds moisture control so your tacos dont get soggy.

– Make the cilantro-lime sauce a little thinner than you think you need, store half of it separate for serving; the drizzle version clings better and you can add extra at the table. If you want less heat, seed the jalapeño and taste as you go, add a pinch of sugar or honey to round harsh acidity.

– Warm tortillas over direct heat or in a hot dry skillet for a few seconds each side, then stack and wrap in a clean towel to keep them soft. For charred edges add a drop of oil to the pan for one tortilla at the end, it gives a nice contrast to the creamy sauce.