Pinch and Swirl

· 68 Comments

Shrimp Tacos

Filed Under: Easy Dinner Recipes, Fish And Seafood Recipes, Main Course, Mexican Recipes

Jump to Recipe
shrimp tacos arranged on a platter with a small bowl of shrimp taco sauce

These are not your average Shrimp Tacos. Imagine lightly charred corn tortillas cradling tender shrimp with a crisp salt and pepper crust, topped with crunchy cabbage and radish slaw then finished with creamy spicy shrimp taco sauce and a scatter of fresh cilantro. So easy too. You can make them start to finish in 30 minutes.

Shrimp Tacos served on a platter with shrimp taco sauce

For the past year, I’ve been working on perfecting this shrimp taco recipe. I’ve made them a dozen times and this one is IT.

Here’s what happened.

There was a full moon the other night and, well, I think Brandi Carlile says it best in Hard Way Home:

I never was good at sleeping while the moon was full
I just lie and burn
Wreck my mind while the planet turns

Yes, that about sums it up.

When I wasn’t thinking about: work, family, coffee, the concept of eternity, pulling weeds, what was that guy’s name?…, I was conjuring these tacos. So insomnia isn’t all bad.

“I need a new strategy for Shrimp Tacos,” I thought, “maybe a crunchy cabbage and radish slaw and creamy spicy shrimp taco sauce. And what if the shrimp had a crisp salt and pepper crust (a riff on these Salt and Pepper Shrimp)?”

And, I’ll tell you what, these are literally the best shrimp tacos I have ever tasted. And they’re easy enough for a busy weeknight (watch the video if you want me to prove it 😉 ).

Shrimp Tacos served on an oval platter

Shrimp Taco Sauce

The crisp shrimp are essential to these tacos, but so is the sauce. Shrimp Taco Sauce sounds so official, but it’s actually really simple and made with things that I bet you have in your refrigerator right now. It’s just three ingredients: mayonnaise, sour cream and sriracha sauce, but it brings the textures together in these shrimp tacos and makes all of the other flavors shine!

More Mexican Food Recipes You’ll Love

How to Make Shrimp Tacos

Step 1: Finely chop cabbage and radishes (and fresh cilantro if desired). Set aside.

Finely Chopped Cabbage and Radishes

Step 2: Make Shrimp Taco Sauce with equal parts mayonnaise and sour cream and sriracha sauce to taste. Dribble in water to thin if desired.

making shrimp taco sauce

Step 3: 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.

charred corn tortilla
wrapping warm tortillas in foil

Step 4: Toss shrimp with cornstarch.

tossing shrimp in cornstarch

Step 5: 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. Transfer shrimp to a plate.

frying shrimp for shrimp tacos

Step 6: Assemble tacos one at a time, topping each tortilla with shrimp, cabbage, radishes and cilantro (optional). Drizzle with shrimp taco sauce and add a squeeze of lime (optional). Enjoy!

drizzling sauce over shrimp tacos

Shrimp Tacos Recipe Video

SUBSCRIBE TO VIDEOS

Shrimp Tacos served on a platter with shrimp taco sauce
Print Recipe
5 from 18 votes

Shrimp Tacos

Shrimp Tacos with lightly charred tortillas, crisp salt and pepper coated shrimp, crunchy slaw and spicy, creamy shrimp taco sauce!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4 people
Calories: 499kcal

Ingredients

Shrimp Taco Sauce

Shrimp 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

Instructions

Shrimp Taco Sauce

  • Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.

Shrimp Tacos

  • 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.
  • 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 wok, giving each shrimp some room to crisp up. Cook, turning often with a spatula until shrimp are pink, 2 to 3 minutes. Add salt, pepper and fresh garlic; toss with spatula just until spices are dispersed and garlic is fragrant, about 1 minute. Remove from heat and transfer shrimp to a plate or platter.
  • Assemble tacos: 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.

Nutrition

Calories: 499kcal | Carbohydrates: 31g | Protein: 27g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 299mg | Sodium: 1359mg | Potassium: 298mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4.8% | Vitamin C: 24.7% | Calcium: 23.9% | Iron: 18.3%
Keywords: Cinco de Mayo, easy, pescatarian, quick
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

Never miss a recipe!

Reader Interactions

Comments

  1. Janet says

    May 18, 2019 at 8:30 pm

    Can you make these ahead of time, say an hour before serving?
    I need to bring a Mexican appetizer to a pool party and these look delicious!

    Reply

  2. MissMD says

    May 10, 2019 at 6:21 am


    Made this for Cinco de Mayo and it was a huge hit! My friend who lived in Mexico said it was the best shrimp taco he’s ever had and very authentic. Others asked where I ordered in from. Will definitely make this again.

    Reply

  3. Debbie Hall says

    May 5, 2019 at 7:00 pm


    I was looking for.a shrimp taco recipe when I came across this. It was a Hit. Everyone loved it, ages 2 through 69.
    Thank you!,

    Reply

  5. Abigail says

    April 24, 2019 at 7:24 am

    Hi! I’m excited to try these, but I don’t have any cornstarch… only tapioca flour and regular flour. Which do you recommend?? I’m scared to use the tapioca flour for fear of ruining it! I’ve had bad experiences with alternative thickeners…

    Reply

  6. Nicole says

    April 16, 2019 at 8:13 pm

    I had been looking forward to this recipe all day the moment my wife said yes to shrimp tacos … everything was superb!!I couldnt believe how amazing everything came out … she is super picky and even she was impressed especially with the sriracha sauce that she asked me to continue to make it for other tacos …and the slaw she hates slaw and she even thought it was amazing I did it with lettuce wraps because I am keto and I am enjoying more for lunch tomorrow :)I also added avacado because what is tacos without some sort of guac or avacado:) and I paired it with a cilantro lime rice yummy ..btw if you could tell me was the nutritional facts for a total of 1 taco or 2 and is that including the corn tortillas or just the ingredients itself ?

    Reply

    • Marissa says

      April 17, 2019 at 11:26 am

      Your whole meal sounds wonderful, Nicole! I’m so glad that you and your wife enjoyed the tacos so much!! The nutrition info is per person and is for 2 tacos including the corn tortilla.

      Reply

  7. Nancy says

    April 13, 2019 at 5:23 am

    Hello,
    Just found this yummy sounding easy recipe. I was wondering if one could use cooked shrimp and eliminate the cornstarch.?

    Reply

    • Marissa says

      April 13, 2019 at 9:20 am

      Hi Nancy! You absolutely can! The shrimp won’t have that crisp salt and pepper crust, but they’ll still be delicious. I do recommend reheating your cooked shrimp in a skillet before assembling the tacos. Enjoy!

      Reply

  8. Andrea says

    March 29, 2019 at 9:28 am

    I made these last night….they were amazing! My very picky Mexican husband raved about them. I used a bit more sour cream than mayonnaise and I used Franks Hot Sauce instead of Sriracha sauce. We will definitely eat again. I may even make them for his family.

    Reply

    • Marissa says

      March 3, 2019 at 10:30 am

      So glad you enjoyed them, Marcia! I haven’t made these with fish, but I think it would be delicious with a firm white fish like cod or halibut. My only concern with tilapia is that it tends to be pretty soft and I’m not sure about that texture in the tacos. If you give it a try, let me know how it goes! 🙂

      Reply

  11. Pam says

    February 7, 2019 at 4:42 pm


    We usually do a traditional “taco Tuesday “ with ground beef… but these were a hit… the new shrimp taco Tuesday has taken over ! The sauce is simple and goes perfectly 😊

    Reply

  12. Natalie says

    February 7, 2019 at 3:32 pm


    I made this the other week for a friend and me, and he could not stop raving about these tacos! He said if I ever make them again he better be invited. Thank you for making such an awesome recipe. They look fancy but are easy and affordable to make for a college student!

    Reply

    • Marissa says

      January 30, 2019 at 8:26 am

      Hi Sue! I find Cholula brand to be a good hot sauce for people who are looking for flavor with only mild heat. I’d start with 1/2 teaspoon in the shrimp taco sauce and add more to taste.

      Reply

  15. Mona says

    December 17, 2018 at 7:28 pm


    These were so delicious. I had never eaten shrimp tacos before. After I made these I went to Red Lobster and had shrimp tacos. Believe me they were good but not as good as this recipe. These had such a good flavor and crunch, I plan on making these again, so simple and easy and fast. I tell my family all about them. Thank you for the recipe.

    Reply

  17. Cheyanne @ No Spoon Necessary says

    December 3, 2018 at 11:46 am

    These tacos most definitely look perfect, Marissa!!! I love love love salt and pepper shrimp, but you have taken that to the next level of yum with these tacos! They look so fresh and absolutely delicious! I’m going to need two for each hand for sure! Pinning to try! Cheers!

    Reply

  19. Leanne | Crumb Top Baking says

    December 1, 2018 at 6:34 pm


    We usually host a taco night for family during the holidays, and I love to have variety. We serve up chicken, pork and ground turkey, and now I’m thinking these shrimp tacos should be added to the mix. They look fabulous Marissa!

    Reply

  24. Dawn - Girl Heart Food says

    November 29, 2018 at 5:03 am


    Your description of these shrimp tacos is everything!! I’ve tossed and turned some nights too, thinking about food, lol. But looks like it was worth it and you nailed it! Totally craving them right now and getting on the menu soon 🙂

    Reply

  25. David @ Spiced says

    November 29, 2018 at 4:45 am


    These shrimp tacos look like something out of a restaurant! You nailed it here, Marissa! Also, I have to say that I love how you put coffee next to ‘the concept of eternity’ in the list of things to ponder. Haha! These tacos might just have to make an appearance in our house soon. Shrimp is on sale at the store this week, and now I need to swing by and grab a pound or three!

    Reply

  27. Kate says

    November 28, 2018 at 3:33 pm


    You are a lifesaver. I have been looking for a good shrimp taco recipe to make at home and this sounds right up our alley. I made it through Thanksgiving turkey and am so excited to eat some seafood. 🙂

    Reply

  28. savorysaltysweet says

    May 29, 2013 at 9:45 am

    Although I am a confirmed mayonnaise-phobe, this spicy slaw is very clearly calling my name. I’ll have to figure out a way to get around my mayonnaise issue, because this looks fantastic!

    Reply

  32. Lorraine @ Not Quite Nigella says

    April 27, 2013 at 6:33 pm

    I love this idea! Slaw was a big feature in this household this past summer and adding shrimp and a bit of spice is a delicious idea Marissa! 🙂

    P.S. just re the question that you asked on my blog, I’ll ask my publisher about that and let you know! 🙂 x

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Never miss a recipe!