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Shrimp Tacos served on a white oval platter with extra sauce on the side.
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4.91 from 31 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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, easy, gluten free, pescatarian, quick
Servings: 8 tacos
Author: Marissa Stevens

Ingredients

For the Shrimp Taco 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
US - Metric

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.

Video

Nutrition

Calories: 250kcal | Carbohydrates: 16g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 150mg | Sodium: 680mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 2mg

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