These mouthwatering shrimp tacos come together in just 20 minutes, making them perfect for busy weeknights or casual entertaining. The succulent shrimp, packed with 43g of protein per serving, gets nestled in warm tortillas alongside fresh toppings for a restaurant-worthy meal at home.
With their irresistible combination of textures and flavors, these tacos deliver a delicious and nutritious dinner option that’ll have everyone asking for seconds.
Main Ingredients
- Shrimp: 1½ lbs uncooked, peeled, and deveined – pat them dry for better seasoning absorption
- Marinade Mix: Oil, lime juice, chili powder, cumin, paprika, minced garlic – creates perfect seasoning
- Sauce Base: Greek yogurt, olive oil, white vinegar – foundation for creamy sauce
- Fresh Elements: Jalapeño, cilantro, minced garlic – adds vibrant flavors
- Tortillas & Toppings: Corn tortillas, shredded cabbage, avocados – brings everything together
Step-by-Step Instructions
- Prepare Shrimp: Pat shrimp dry and combine with oil, lime juice, and spices in a ziplock bag. Let rest 10 minutes
- Make Sauce: Blend yogurt, oil, vinegar, garlic, jalapeño, and cilantro until smooth and creamy
- Prepare Slaw: Mix about ½ cup of prepared sauce with shredded cabbage until well coated
- Cook Shrimp: Heat oil in skillet over medium-high heat, cook shrimp 2-3 minutes per side until pink
- Assembly: Fill tortillas with cooked shrimp, dressed slaw, and top with avocado and extra sauce
Cooking Techniques
Getting your shrimp just right is super easy! The key is watching for that pretty pink color – it’s your signal that they’re ready to eat. Cook them just 2-3 minutes per side until they curl into a loose “C” shape. If they curl too tight into an “O”, they might be a bit overcooked, but don’t worry – they’ll still taste great in your tacos!
Quick Variations
Want to switch things up? Try grilling your shrimp instead of pan-frying – they’ll get a nice smoky flavor! If you’re not a fan of spicy food, skip the cayenne and jalapeño.
Making this for kids? Use mild paprika and swap the spicy sauce for a simple mix of yogurt, lime juice, and a tiny bit of honey. Can’t find fresh shrimp? Frozen works just as well – just thaw them completely and pat them dry before seasoning.
Serving Suggestions
Set up a fun taco bar! Put all your toppings in separate bowls – shredded cabbage, sauce, diced avocados, and lime wedges. Warm your tortillas in a dry skillet for about 30 seconds on each side – they’ll get soft and slightly charred. Love extra crunch? Add some pickled red onions or radishes. Want more protein? A sprinkle of black beans makes these tacos even more filling!
Storage Tips
Keep your leftover cooked shrimp in an airtight container in the fridge for up to 2 days. The sauce stays fresh for 3-4 days when refrigerated. Store all your toppings separately to keep them crisp.
When you’re ready to eat, just warm the shrimp gently in a pan or microwave, and build your tacos fresh. The cabbage slaw might get a bit soggy after a day, so it’s best to mix it with the sauce right before serving.
Shrimp Tacos
Equipment
- Large skillet
- food processor
- Ziplock bag
Ingredients
For the Shrimp
- 1 1/2 lbs shrimp uncooked, peeled, deveined, tails removed
- 1 tablespoon oil canola or olive oil
For the Sauce
- 3/4 cup plain Greek yogurt
Instructions
- Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.
- Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.
- Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about ½ a cup of the sauce to the slaw and stir well to coat.
- Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.
