Shrimp Tacos

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

Shrimp Tacos in 3 Easy Steps

1. Make the sauce & slaw – Just a few ingredients and quick prep.
2. Fry the shrimp – Coat with cornstarch, sear 2–3 minutes until pink and crisp.
3. 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.

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

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!)