Shrimp Tacos

I’ve made a lot of Shrimp Tacos over the years, but these? These are something special. Imagine lightly charred corn tortillas cradling tender shrimp with a crisp salt and pepper crust, topped with crunchy cabbage and radish slaw, and finished with creamy, spicy shrimp taco sauce. A scatter of fresh cilantro and a squeeze of lime juice take them over the top. Believe me when I tell you, your taco nights are about to get a serious upgrade.

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!) What I love most is that they’re weeknight-friendly too. You can have these on the table in just 30 minutes. Watch the video for an easy step-by-step guide, and get ready to add a new favorite to your meal rotation.

“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

Ingredients for Shrimp Tacos

For the Tacos

• Corn Tortillas: Or flour tortillas if you prefer. I like corn for their authentic flavor and slightly chewy texture.
• Shrimp: Medium shrimp work best here. Look for fresh or frozen shrimp that are firm and smell like the sea.
• Cornstarch: Regular cornstarch helps create a crispy exterior on the shrimp.
• Avocado Oil: I like its high smoke point and neutral flavor. Any high-heat oil will work.
• Garlic: Fresh garlic cloves add a punch of flavor. Look for firm bulbs with tight skin.
• Cabbage: Finely shredded for a crunchy topping. Green or red cabbage both work well.
• Radishes: Thinly sliced for a crisp, peppery bite. Choose firm radishes with bright green tops.
• Fresh Cilantro: Optional, but adds a fresh, herbal note. Look for bright green bunches without any yellowing.
• Lime Wedges: For serving. Fresh lime juice adds a bright, acidic finish.
• Jalapeño Peppers: Pickled or fresh, thinly sliced for optional heat. Remove seeds for less spice.
• Ground Black Pepper and Kosher Salt: I prefer kosher salt in this recipe because I find I’m less likely to overdo it. As always, freshly ground pepper is best.

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: Or your preferred hot sauce. Adjust to your heat preference.
• Water: To thin the sauce as needed. Start with a little and add more if necessary.

How to Buy Shrimp

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.

How to Thaw Frozen Shrimp

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.)

Quick and Easy: 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!

How to Peel and Devein Raw Shrimp

For shrimp tacos, you’ll want to completely peel and devein the shrimp (step by step photos below). No one wants to bite into a shrimp tail!

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).

Mistakes to Avoid

• Overcooking the Shrimp: I’ve learned the hard way that shrimp cook quickly, and overcooking can lead to a rubbery texture. Watch them closely and remove from the skillet as soon as they’ve developed a crust and are cooked through.
• Overcrowding the Pan: Frying too many shrimp at once can cause them to steam rather than crisp. If needed, fry in batches to ensure even cooking.
• Using Low-Heat Oil: Olive oil and other low-smoke-point oils can burn at the temperatures required to crisp the shrimp. I’ve found that a high-heat oil like avocado or grapeseed oil works best.
• Uneven Thawing of Shrimp: Thaw shrimp completely and evenly to ensure consistent cooking. Follow the instructions for thawing provided in the post.
• Skipping the Cornstarch Coating: Cornstarch helps to create a crispy texture on the shrimp that really makes these tacos. Don’t skip this step.
• Over-Saucing: While the shrimp taco sauce is delicious (and I’m often tempted to add more), using too much can make the taco soggy and overpower the other flavors. I’ve found it’s best to apply the sauce sparingly and serve more on the side to add if needed.

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!)

How to Make Shrimp Tacos

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

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

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.

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 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!