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The best tacos are all about contrast, and these Spicy Shrimp Tacos are a great example. What I enjoy most is the mix of flavors and textures and how well they complement each other, every bite has something to love. From the warm corn tortillas to the fresh crunch of vegetables to the succulent shrimp, all tied together with a creamy sriracha sauce that adds both richness and heat. And since everything can be prepped ahead, all that’s left to do is cook the shrimp just before serving.
These tacos come together quickly, but each component plays an important role. The shrimp get a quick toss in cilantro and spices before hitting a hot skillet, where they sear but stay tender inside. A drizzle of creamy sriracha sauce adds just enough heat and tang, while fresh cabbage and radishes provide that essential crisp contrast. I like to finish them with an extra squeeze of lime and always serve sliced jalapeños for those who want an extra kick.
Table of Contents
Ingredients for Spicy Shrimp Tacos
For the Sauce:
- Mayonnaise: Any good-quality mayonnaise works.
- Sour Cream or Mexican Crema: Mexican crema is slightly thinner and tangier—either works well, but use the full-fat version.
- Sriracha Sauce: Start with the suggested amount and add more if you want extra heat.
For the Spicy Shrimp Tacos:
- Corn Tortillas: Fresh, pliable tortillas from the refrigerated section are best. White corn tortillas have a more delicate flavor.
- Shrimp: Medium shrimp (16-20 per pound) are perfect for tacos (peel and devein if they aren’t already). They should look plump and smell like the ocean. If using frozen, thaw in the refrigerator first.
- Fresh Cilantro: Pick a bunch that’s deep green and fragrant. The tender stems have great flavor too.
- Cabbage: Look for heads that feel heavy for their size with crisp, fresh-looking leaves. Slice as thinly as possible for the best texture.
- Radishes: Firm radishes with bright red skin and fresh greens are ideal. Slice paper-thin for a crisp, peppery bite.
- Jalapeños: Optional for serving. Removing the seeds and membranes tones down the heat.
- Limes: The juiciest ones are glossy and feel heavy for their size. You’ll need fresh lime juice and extra wedges for serving.
- Olive Oil: Use a good-quality extra virgin olive oil.
- Kosher Salt: I use Diamond Crystal kosher salt. If you’re using Morton’s or table salt, use half the amount.
- Black Pepper: Freshly ground makes a difference. A medium-coarse grind works best.
- Cayenne Pepper: Start with less if you’re sensitive to heat—you can always add more for extra kick.
6 Recipe Tips
- Prep in Order: Make the sauce and prep all toppings before cooking the shrimp. Once they hit the pan, things move fast. I like to line everything up, assembly-line style.
- Get the Sauce Right: Start with the thicker base and thin gradually. It should drizzle easily but still cling to the tacos. Add just a few drops of water at a time.
- Keep Tortillas Hot: Wrapping the stacks in foil keeps them warm and pliable. If serving over time, leave them wrapped until your ready to serve.
- Mind Your Heat: Get the pan hot before adding the shrimp. You want to hear that sizzle because it’s the key to a good sear.
- Watch for Doneness: Shrimp cook quickly. Once they turn pink and curl into a loose “C” shape, they’re done. A tight curl means they’re overcooked.
- Assemble in Order: Start with a warm tortilla, add hot shrimp straight from the pan, then pile on the crisp toppings. A good drizzle of sauce ties everything together.
Recipe Options
- Switch Up the Hot Sauce: Sometimes I swap in chipotle hot sauce instead of sriracha for a smokier heat.
- Try Different Shells: While I love the flavor of corn tortillas, flour tortillas or even crispy taco shells work great here too.
- Change the Crunch: Shredded lettuce can stand in for the cabbage, or try a mix of both for extra texture.
- Vary the Heat: Pickled jalapeños add a tangy heat that’s different from fresh. For less heat, bell peppers add sweet crunch.
- Add Some Extras: A sprinkle of cotija cheese or diced avocado makes these even more substantial. Diced fresh mango or pineapple adds sweet contrast. You can also add cooked rice for extra heft.
- Make Ahead: The sauce can be made a day in advance, and all the toppings can be prepped early. Just cook the shrimp and warm the tortillas at the last minute.
Storage and Reheating
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.
Not only are these tacos great for a weeknight dinner, they’re also perfect for casual entertaining. I often set up a taco bar and let everyone build their own. The sauce and toppings can be prepped ahead, so you’re free to enjoy the gathering while quickly cooking the shrimp to order. The recipe also scales easily for a crowd. Just remember to warm the tortillas in batches to keep them at their best. Whether you’re serving two or ten, they make for a laid-back, satisfying meal.
Serve With
More Mexican Seafood Dishes
- Shrimp Tacos (A reader favorite!)
- Blackened Shrimp Tacos
- Shrimp Nachos Recipe
- Shrimp Tacos with Mango Salsa
How to Make Spicy Shrimp Tacos
Warm the tortillas in the oven, wrapped in foil, until soft and pliable. This keeps them warm while you prepare the other ingredients. Whisk together the sauce ingredients until smooth, adding a little water at a time until it reaches a drizzle-friendly consistency. Refrigerate until ready to serve.
Toss the shrimp with cilantro, spices, and a little olive oil. Let them sit briefly while you heat a skillet over medium-high heat. Cook the shrimp in a hot skillet, stirring occasionally, until they turn pink and form a loose “C” shape. Remove from the heat immediately to keep them tender.
Assemble the tacos by layering shrimp onto warm tortillas, then adding cabbage, radishes, and fresh cilantro. Drizzle with sauce and serve with lime wedges and sliced jalapeños.
Spicy 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
- water as needed to thin sauce
For the Spicy Shrimp Tacos
- 1/4 cup chopped fresh cilantro plus more for garnish (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper or more
- 2 tablespoons olive oil divided
- 1 pound shrimp peeled and deveined
- 1 cup finely shredded green cabbage or red cabbage
- 1/2 cup thinly sliced radishes
- lime wedges for serving
- jalapeño peppers thinly sliced
Instructions
To Warm the Tortillas
- Preheat oven to 350°F. (recipe note #2)
- Wrap tortillas in 2 separate stacks of 4 in aluminum foil. Heat in oven 10 to 15 minutes until soft and warm.
To Make the Sauce
- In a medium bowl, whisk mayonnaise, sour cream and sriracha sauce together until smooth, adding water, a few drops at a time, until it reaches your desired consistency. Cover and refrigerate until ready to serve.
For the Shrimp
- Whisk cilantro, salt, pepper, cayenne and 1 tablespoon of the olive oil in the bottom of a bowl large enough to hold the shrimp. Add shrimp and gently toss to coat evenly.
- Heat remaining tablespoon of olive oil in a large skillet over medium-high heat until hot. Add shrimp; cook and stir until pink and just cooked through, 3 to 4 minutes. Remove from heat.
To Assemble Tacos
- Divide shrimp evenly among warm corn tortillas (cut shrimp into bite-size pieces if desired), and top with cabbage, radishes and cilantro (optional). Drizzle with desired amount of sauce and serve hot with lime wedges and sliced jalapeño.
Notes
- Mexican crema (cream espesa) has a tangier flavor and thinner texture than sour cream.
- 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.
