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These are the Shrimp Tacos I kept trying to find at restaurants: crispy, juicy, and boldly flavored, without a single soggy bite. You get hot, peppery shrimp, crunchy cabbage and radish, and a creamy, spicy sauce, all ready in about 30 minutes with no marinating required.
I’ve made a lot of shrimp tacos over the years, but these are something special. Lightly charred corn tortillas hold crisp-edged shrimp, a crunchy cabbage-radish slaw, and creamy, spicy shrimp taco sauce. A handful of cilantro and a squeeze of lime pull it all together.
After years of perfecting this recipe, I can honestly say these are the best shrimp tacos I’ve ever tasted. (And from the comments, it seems I’m not alone in thinking so!) They’re weeknight-friendly too: from stovetop to table in about 30 minutes. Watch the quick video for the play-by-play, then get ready to upgrade taco night.
“I am not a cook, but I enjoyed making these tacos. Your details and tips were just what an inexperienced cook needed. Even my wife(who is the real cook in the house) loved them and expressed her delight with my overall presentation. Thanks so much for this recipe!!!! You have inspired me to try other things….”
bernard
Table of Contents
Shrimp Tacos in 3 Easy Steps
- Make the sauce & slaw – Just a few ingredients and quick prep.
- Fry the shrimp – Coat with cornstarch, sear 2–3 minutes until pink and crisp.
- Char tortillas, assemble & serve – Toast, fill, squeeze lime. Done!
Ingredients for Shrimp Tacos
For the Tacos
- Shrimp: For the best flavor and texture, I recommend buying raw, frozen shrimp and thawing them at home. This ensures they are as fresh as possible. (See the FAQ below for detailed tips on how to buy, thaw, and peel shrimp.)
- Corn Tortillas: I like corn for their authentic flavor and slightly chewy texture, but flour tortillas work if you prefer something softer.
- Cornstarch: Helps the shrimp develop a crisp, golden crust when seared.
- Avocado Oil: A favorite for its high smoke point and neutral flavor. Any high-heat oil will do.
- Garlic: Fresh cloves bring depth and bite. Look for firm bulbs with tight skin.
- Cabbage: Finely shredded green or red cabbage adds crunch and freshness.
- Radishes: Thinly sliced for a peppery bite and crisp texture.
- Fresh Cilantro: Optional but great for brightness. Use only vibrant green leaves.
- Lime Wedges: Essential for serving—a final squeeze adds acidity and sharpens the flavors.
- Jalapeño Peppers: Fresh or pickled, thinly sliced. Remove the seeds if you want less heat.
- Kosher Salt & Ground Black Pepper: I prefer kosher salt—it’s harder to overdo. Freshly ground pepper adds just the right edge.
For the Shrimp Taco Sauce
- Mayonnaise: Use your favorite brand or homemade mayonnaise.
- Sour Cream: Full-fat gives the creamiest sauce, but low-fat works too.
- Sriracha Sauce: Adjust to taste, or use your preferred hot sauce.
- Water: Thin the sauce just enough to drizzle easily. Add slowly.
Why This Recipe Works
- Dry shrimp = better crust: Patting shrimp dry before cooking gives a golden crust instead of steam.
- Just salt and pepper: Keeping it simple lets the sauce and slaw shine.
- Balanced textures: Crisp shrimp, creamy sauce, crunchy slaw.
- Charred tortillas: Quick toasting adds flavor and keeps them from falling apart.
- Smart layering: Each component is simple, but they work together beautifully.
How to Peel and Devein Shrimp (Step-by-Step Photos)
To Peel Raw Shrimp: first gently twist off the head (if still attached) then wedge your thumb inside the shell, just above the legs. Grasp the shell between your thumb and forefinger; lift and turn to detach the shell down to the tail segment. For shrimp with the tail intact, hold the peeled shrimp near the tail and gently pull to release the shrimp completely. (Skip this step for recipes where you want to leave the tail intact.)
To Devein: use a sharp paring knife to cut a shallow slit down the center of the back. With the tip of the knife, gently lift the vein out and discard (wipe onto a paper towel).
The Best Shrimp Taco Sauce
The crisp shrimp are essential to these tacos, but so is the sauce. Shrimp Taco Sauce sounds official, but it’s really just three simple ingredients: mayonnaise, sour cream, and sriracha. You probably have everything on hand already. It ties the whole dish together — creamy, a little spicy, and just enough to bring out the other flavors without overpowering them.
How to Make Shrimp Tacos
Make the Shrimp Taco Sauce: In a small bowl, stir together mayonnaise, sour cream, sriracha, and a splash of water to thin if needed. Chill while you prepare the rest.
Chop veggie toppings: Finely chop cabbage and radishes; set aside.
Warm the tortillas: Lightly char both sides of each corn tortilla in a hot cast iron skillet and transfer to a packet of aluminum foil to keep warm.
Cook the shrimp: Toss shrimp with cornstarch. Fry shrimp in hot oil (nearly smoking) in a large wok or skillet until pink. Add salt, pepper and fresh garlic to shrimp; toss until coated and fragrant (a riff on these Salt and Pepper Shrimp). Transfer shrimp to a plate.
Assemble: Fill each tortilla with shrimp, a drizzle of sauce, cabbage, radishes and a scatter of cilantro. Serve with lime wedges.
pro Tips
- Use fresh ingredients when possible. Fresh garlic, cilantro, lime, and crunchy produce brighten everything. If you have access to sweet-smelling fresh shrimp, even better—but properly thawed frozen shrimp work just as well.
- Pat the shrimp dry. This simple step makes a big difference in texture. Dry shrimp sear, wet shrimp steam.
- Don’t crowd the pan. Work in batches so the shrimp crisp instead of turning rubbery.
- Char your tortillas. Toasting them over a gas flame or hot skillet adds a smoky edge and prevents tearing.
- Taste and adjust the sauce. Sriracha amounts can vary—add more or less depending on your heat tolerance.
- Hosting a crowd? Set up a DIY taco bar and let guests build their own. It’s fun, low-pressure, and a great way to serve a group.
Make-Ahead and Storage
- Make-Ahead: The shrimp taco sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The cabbage can also be shredded in advance.
- Storage: Store components separately. Leftover cooked shrimp will keep in the refrigerator for up to 2 days. Reheat gently or enjoy cold.
FAQ
Look for raw, medium shrimp (31–40 count), peeled and deveined for convenience. For the freshest shrimp, buy frozen and thaw them at home. Because shrimp are typically frozen shortly after being caught, even ‘fresh’ shrimp are likely thawed by grocery store fish counters. If you do buy thawed shrimp, be sure they are not soft or slimy and don’t have even a hint of ammonia smell, a sure sign that they’re going bad.
For the best results, I recommend thawing frozen shrimp overnight in a covered bowl in the refrigerator. For faster thawing, place shrimp in a sealed zip-top bag and submerge in a bowl of cold water in the sink. Let stand 30 minutes, or until the shrimp are thawed. (This method works for other frozen meats as well.)
Yes. Thread seasoned shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side.
This is personal preference! Corn tortillas offer an authentic flavor, while flour tortillas are softer and more pliable.
What to Serve with Shrimp Tacos
From the first sizzle of shrimp hitting the pan to the last bite of a perfectly assembled taco, this recipe never fails to excite. Whether for a quick weeknight dinner or a casual get-together with friends, the combination of crispy shrimp, crunchy slaw, and creamy sauce in these tacos always hits the spot. I hope they become a favorite in your kitchen as they have in mine.
More Mexican Food Recipes You’ll Love
- Carne Asada (Check out the comments – everyone loves this!)
- Shrimp Tacos with Mango Salsa (These are absolutely bursting with flavor!)
- Grilled Shrimp Tacos (A 30 minute, summertime version of these!)
- Pork Carnitas (Made in the slow cooker – easy, super juicy and flavorful.)
- Pulled Pork Quesadillas (Crispy, oven baked and totally irresistible!)
- Pulled Pork Nachos (With my top tips for perfect nachos every time.)
- Rice Cooker Mexican Rice (SO easy to make this classic side dish in your rice cooker.)
- Mexican Cauliflower Rice (You’d never know that this is a lightened up version!)
Shrimp Tacos
Video
Ingredients
For the Shrimp Taco Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons sriracha sauce or more
- water as needed to thin sauce
For the Tacos
- 8 corn tortillas
- 1 pound shrimp peeled and deveined
- 2 tablespoons cornstarch
- 1/4 cup avocado oil or other high heat oil
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped radishes
- 1/2 cup finely chopped cilantro optional
- 1 lime cut into wedges
- jalapeño peppers thinly sliced, optional
Instructions
Make Shrimp Taco Sauce
- In a small bowl, whisk together mayonnaise, sour cream, and sriracha. Add water a few drops at a time until the sauce reaches a drizzling consistency. Chill until ready to use.
Warm the Tortillas
- Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium-high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
Cook the Shrimp
- In a medium bowl, coat peeled and deveined shrimp in cornstarch. Heat oil in a large wok or skillet until nearly smoking. Shake any excess cornstarch from shrimp and carefully add a few at a time to the wok, giving each shrimp space to crisp. Cook, turning often with a spatula, until shrimp are pink, 2 to 3 minutes. Add salt, pepper, and minced garlic; toss just until garlic is fragrant and the spices are dispersed, about 1 minute. Remove from heat and transfer to a clean plate or platter.
Assemble and Serve
- Top one warm corn tortilla with 3 or 4 shrimp and sprinkle with chopped cabbage, radishes, and cilantro (if desired). Drizzle with desired amount of shrimp taco sauce. Repeat with remaining tortillas. Serve with lime wedges and sliced jalapeño if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic.
I vary the sauce by sometimes using Harissa and a touch of lime; goes well with many proteins including Salmon.
Thanks Francis! Harissa with lime sounds like a delicious variation – that would be fantastic with salmon too. Thanks for sharing!
We love the shrimp tacos. The only thing i did not serve was the radishes and Jalpenos, Not a big fan. The sauce is wonderful and tasty. We enjoy them at least once or twice a month. So good and just thinking about them makes my mouth water. Thank you Marissa
My pleasure, Marilyn! I love to hear that these made your regular meal rotation – the highest compliment. 🙂
These are great tacos! Thanks for the recipe!
My pleasure, Natalie! So glad you enjoyed them.
Made these for lunch today, Oh my goodness, they are so good. The only thing I did differently was double the amount of sriracha in the sauce because I wanted a little more of a kick . I’m definitely making these again.
I love to hear this, Janice! So glad the tacos were a hit!
Very delicious, I served them with Spanish rice and refried beans with chip and salsa.. yummy for a quick fix dinner!
Thank you, Karen! Sounds like a fantastic meal.
It’s easy and delicious my family loved it
That’s wonderful, Amy! Thank you for coming back to let me know.
Love these tacos…….requested over and over by my son and his wife….also my nephew! Recommend them highly!
That’s so wonderful to hear, Robbin! Thank you.
I am not a cook, but I enjoyed making these tacos. Your details and tips were just what an inexperienced cook needed. Even my wife(who is the real cook in the house) loved them and expressed her delight with my overall presentation. Thanks so much for this recipe!!!! You have inspired me to try other things….
I love to hear this, Bernard! I’m so glad that these tacos were a hit for you and your wife!
Excellent!
I’m so glad you enjoyed them, Mary!
Great taco’s!.. Super tasty… can’t wait to try them again..
So glad you enjoyed them, Bo!