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Cilantro Lime Shrimp Tacos don’t take much effort, but they taste like they do. A handful of ingredients, one skillet, and about 15 minutes at the stove, and somehow, you have tacos that feel like the best thing you’ve eaten all week. The shrimp soak up the buttery garlic-lime sauce, balancing rich and fresh in a way that makes every bite just as good as the last.
Everything about these tacos works. The creamy sauce adds just enough heat, the cabbage and radishes bring crunch, and the fresh cilantro and lime tie it all together with a bright, zesty finish. These disappear fast, and if I’m being honest, I’m already thinking about making them again before I’ve even finished the last bite.
Table of Contents
Ingredients for Cilantro Lime Shrimp Tacos
For the Sauce
- Mayonnaise: Any good-quality mayonnaise works well here.
- Sour Cream: Full-fat sour cream gives the best rich, tangy flavor.
- Sriracha Sauce: I like to start with the suggested amount and adjust to taste.
- Lime Juice: Fresh juice is essential to this sauce. Look for limes that feel heavy for their size.
For the Shrimp
- Shrimp: Medium shrimp (16-20 per pound) are perfect for these tacos – look for plump, translucent shrimp with a fresh ocean smell and no discoloration.
- Butter: If you use unsalted butter, add an extra pinch of salt.
- Olive Oil: Use good-quality extra-virgin olive oil.
- Garlic: Choose fresh heads with tight, papery skin and firm cloves.
- Fresh Cilantro: Pick a bunch that’s deep green and aromatic. Both leaves and tender stems pack great flavor.
- Lime Zest and Juice: One juicy lime should provide enough for both the shrimp and sauce.
- Kosher Salt: I use Diamond Crystal. If using Morton’s or table salt, use half the amount.
- Black Pepper: Freshly ground makes a noticeable difference.
For the Tacos
- Corn Tortillas: Look for fresh corn tortillas that feel pliable. Warming them properly keeps them from cracking.
- Cabbage: Look for heads that feel heavy for their size with crisp, fresh-looking leaves. I like to slice it as thinly as possible.
- Radishes: Choose firm radishes with bright red skin and fresh-looking greens. Like the cabbage, slice these paper-thin for that perfect peppery crunch.
- Jalapeños: Optional for serving. I usually remove the seeds and membranes for less heat, but that’s up to you.
Recipe Tip
- Prep the Sauce First: Make the sauce before cooking the shrimp. It gives the flavors time to meld while you prepare everything else.
- Don’t Overcook the Shrimp: They cook in just 3-4 minutes. Once they turn pink and opaque, they’re done. Overcooked shrimp become tough and rubbery.
- Keep the Heat Medium-High: This allows the shrimp to sear slightly while cooking quickly.
- Pat Shrimp Dry: Before adding to the pan, pat the shrimp dry with paper towels. This helps them sear rather than steam.
- Watch the Garlic: It can burn quickly. Cook it just until fragrant, about 30 seconds, then add the shrimp immediately.
- Warm the Tortillas: Don’t skip this step. Warm tortillas are pliable and hold together when filled.
Recipe Options
- Try Different Cabbage: Red cabbage adds beautiful color, or use a mix of red and green for visual appeal.
- Adjust the Heat: Add more or less sriracha to the sauce if you want it milder or spicier. A pinch of cayenne works too.
- Add Some Crunch: Sometimes I add diced jicama or cucumber for extra texture.
- Mix Up the Herbs: Fresh mint or basil can be added along with the cilantro for a different flavor profile.
- Make It Creamy: Add sliced avocado or guacamole for extra richness.
How to Store and Reheat
Store the cooked shrimp, sauce, and toppings in separate containers in the refrigerator. The shrimp will stay good for about 2 days, while the sauce keeps for up to 4 days. When you’re ready to eat, warm the shrimp gently in a skillet over medium-low heat just until heated through, about 1-2 minutes. Any longer and they’ll get tough. Warm tortillas individually in a dry skillet or wrap a stack in foil and heat in a 350°F oven for a few minutes. Assemble tacos with fresh toppings just before serving.
These tacos are my favorite kind of cooking – minimal effort, maximum flavor. The shrimp cook in minutes, and it’s that buttery garlic-lime sauce that really stands out. Add fresh veggies for crunch and that creamy sauce for a little kick, and dinner is done. Simple food that actually satisfies, that’s what keeps all of us inspired in the kitchen.
More Shrimp Taco Recipes you’ll love
How to Make Cilantro Lime Shrimp Tacos
Start by making the sauce, whisking together mayonnaise, sour cream, sriracha, and lime juice until smooth. Cover and refrigerate while you prepare the other components.
Warm the tortillas by wrapping them in foil and heating in a 350°F oven for 10-15 minutes. Heat a large skillet over medium-high heat and add butter and olive oil. Once the butter is melted and sizzling, add minced garlic and cook just until fragrant. Add the shrimp, salt, and pepper to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque. Remove the skillet from heat and stir in the chopped cilantro, lime zest, and lime juice.
Assemble the tacos by dividing the shrimp among the warm tortillas and topping with cabbage, radishes, and jalapeños if desired. Drizzle with the sauce and serve with lime wedges.
Cilantro Lime Shrimp Tacos
Video
Ingredients
- 8 corn tortillas
For the Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1 tablespoon sriracha sauce or more to taste
- 1 tablepoon fresh lime juice from ~1/2 lime
To Make the Shrimp
- 2 tablespoons butter
- 1 tablespoon olive oil divided
- 3 large cloves garlic minced
- 1 pound shrimp peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro plus more for garnish (optional)
- 1 teaspoon lime zest from ~1/2 lime
- 1 tablespoon fresh lime juice from ~1/2 lime
To Assemble the Tacos
- 1 cup finely shredded green cabbage or red cabbage
- 1/2 cup thinly sliced radishes
- jalapeño peppers thinly sliced (optional)
- lime wedges for serving
Instructions
To Warm the Tortillas
- Preheat oven to 350°F. (see recipe note)
- Wrap 2 stacks of 4 tortillas each in foil. Heat in oven 10 to 15 minutes until soft and warm.
To Make the Sauce
- Whisk mayonnaise, sour cream, sriracha sauce and lime juice together in a medium bowl until smooth. Cover and refrigerate until ready to serve.
For the Shrimp
- Heat a large skillet over medium-high heat; add butter and olive oil and swirl until butter is melted and sizzling. Add minced garlic; cook and stir just until fragrant, about 30 seconds. Add shrimp, salt and pepper; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Remove from heat and stir in cilantro and lime juice and zest.
To Assemble Tacos
- Divide shrimp evenly among warm corn tortillas (cut shrimp into bite-size pieces if you prefer), and top with cabbage, radishes, sliced jalapeño and more cilantro if desired. Drizzle with desired amount of sauce and serve hot with lime wedges.
Notes
- Warming tortillas in the oven is an easy way to serve several people at once, but you can also fry tortillas in a little oil on the stovetop if you prefer crunchy tacos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
