Quick and easy Shrimp Tacos
These easy Shrimp Tacos are sure to be a hit! The shrimp doesn’t take long to cook and can be paired with our yummy Fish Taco Sauce. Add your favorite toppings for a meal that’ll keep your family coming back for more. It’s a fun twist on Taco Tuesday that just may have you looking to have tacos every day of the week!
Ingredients to make Shrimp Tacos:
- 1 pound shrimp, peeled and deveined
2 green onions
red pepper flakes *optional
- tortillas (you can choose small corn or flour tortillas)
How to make Shrimp Tacos
Toss the shrimp in a bowl with the spice mixture to coat. Add about one tablespoon of oil to a large skillet over medium high heat. Once heated, add the shrimp to the hot pan and cook for 5-8 minutes, tossing occasionally until the shrimp are pink and cooked through.
What toppings are good for Shrimp Tacos
- purple cabbage / green cabbage
- Roma tomatoes
- red onion
- Cotija cheese
- lime wedges to serve
- creamy fish taco sauce
How to make Fish Taco Sauce
Mix these ingredients together:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce or to taste
What goes well with Shrimp Tacos:
Frequently Asked Questions (FAQ’s)
How long does cooked shrimp keep in the fridge?
Cooked shrimp lasts 3 – 4 days in the fridge.
Is shrimp taco sauce the same as fish taco sauce?
Fish taco sauce can be used interchangeably with shrimp tacos.
What kind of shrimp do you buy for shrimp tacos?
Large frozen, unpeeled shrimp work well in shrimp tacos. A shrimp’s size is measured by the number of individual shrimp it takes to make up a pound. A label of 26/40 means that there are between 26 and 40 of these shrimp in a pound. These are considered large shrimp and are a good size to use for this recipe.
How do I thaw frozen shrimp?
Frozen shrimp will thaw quickly by placing them in a bowl under cold (not warm!) running water. They’ll be thawed in just a few minutes using this technique. You can also thaw them in a standing bowl of cold water; it’ll take twice as long to thaw using this method. Remember to thoroughly dry the shrimp on paper towels before cooking.
Quick Shrimp Tacos with an easy, delicious sauce
- 1 pound shrimp peeled and de-veined (tails can be removed right before serving)
- 2 green onions minced
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- corn or flour tortillas
- ½ head purple cabbage chopped
- 2 medium avacado sliced
- 2 roma tomatoes diced (optional)
- ½ red onion sliced thin
- ½ bunch cilantro stems removed
- 1 cup Cotija cheese crumbled
- 1 lime cut into wedges
Fish Taco Sauce
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon Sriracha sauce add less if preferred
To make the taco sauce: combine all the taco sauce ingredients in a medium bowl and whisk until well blended. You can thin out the sauce if needed with a little milk. It's easy to serve if you put it in a squeeze bottle after mixing.
Combine all spices in a bowl. Add the shrimp and toss to coat.
Add about one tablespoon of oil to a large skillet over medium-high heat. Add the shrimp to the hot pan and cook for 5 - 8 minutes. Toss occasionally until the shrimp are pink and cooked through.
When ready to serve the tacos, you can toast the corn tortillas using tongs and the flame of your gas stove cook top to blacken the edges.
To assemble: start with the shrimp in the center of a tortilla, top with any of the toppings you prefer along with a sprinkle of cotija cheese and finish with the fish taco sauce! Serve with a fresh lime wedge to squeeze over the tacos.
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