Shrimp Taco Recipe

My shrimp tacos are a zesty, south-of-the-border favorite, loaded to the brim with lots of cool, refreshing ingredients and bold flavor. Prepared with succulent shrimp, a twist of lime, a drizzle of tequila, and a good bit of spice, this shrimp taco recipe comes complete with a zippy “awesome” sauce and a crisp chimichurri slaw, making for some of the best tasting shrimp tacos you've ever had!

The Perfect Little Meal

Tacos are a favorite food for many of us who just adore south-of-the-border cuisine, with shrimp tacos sitting pretty at the top of my list.

As small as they are, they're loaded with tons of texture and color, and pack a true punch in the flavor department when prepared with lots of TLC, no doubt about it.

Vibrant, fresh cilantro, a light and refreshing slaw, plus a drizzle of a creamy, cool and tangy sauce, shrimp tacos are the deliciously divine answer to a portable food craving, one that satisfies and awakens the palette, yet isn't loaded with lots of heavy ingredients.

They're the perfect little trinity of light, healthy and irresistible, and just a terrific recipe to whip up when you're craving something zesty that will tickle the tastebuds!

My Shrimp Taco Recipe

What's great about shrimp tacos is that they're relatively quick and easy to prepare, with a short marination in lime juice and smoky spices before getting seared off in a screaming-hot cast-iron skillet to golden and charred perfection.

And for added flavor, I love to deglaze the skillet with a generous splash of tequila, which goes hand in hand with the shrimp!

The tangy and cool chimichurri-dressed slaw is a breeze to make, as well as the creamy and delicious garlic-kissed “awesome” sauce that gets drizzled over top of it all.

All of this is an irresistible combination that becomes a complete little taco, and there's nothing quite like the party you'll experience in your mouth when you take a bite!

Here's a sneak peek at my shrimp taco recipe: (or just jump to the full recipe...)

1. To get started, I prepare my easy “awesome” sauce to have ready (and chilled) for use.
2. Next, I marinate my shrim.
3. While the shrimp marinate, I prepare my chimichurri dressing for my slaw, and toss together with the thinly-sliced cabbage to have the slaw ready and chilled for the tacos.
4. Once my shrimp have marinated, I heat my cast iron skillet, then add the shrimp to sear and cook through for a couple of minutes. Once seared, I deglaze with my tequila, which is optional.
5. To assemble the shrimp tacos, I spoon some of the slaw into my corn tortillas, then add in a few seared shrimp, and finally drizzle over my garlicky “awesome” sauce, garnish with cilantro and Cotija cheese, and serve.

Recipe

Shrimp Taco Recipe

by Ingrid Beer

Print Recipe

This mouthwatering shrimp taco recipe comes complete with a garlicky “awesome” sauce and a refreshing chimichurri slaw!

Category: Entree
Cuisine: Mexican-American

Yield: Serves 4 (2 tacos each)

Nutrition Info: 667 calories (per 2 tacos with 2 tablespoons of sauce)

Prep Time: 45 minutes (not including marination time)
Cook time: 10 minutes
Total time: 55 minutes

Shrimp Tacos Ingredients:

• 1 pound peeled, deveined shrimp (medium size—you should have about 24 shrimp)
• Avocado oil
• Salt
• Black pepper
• Pinch or two cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 4 cloves garlic, pressed through garlic press
• Zest of 1 lime
• Juice of ½ lime
• 2 tablespoons tequila
• Corn tortillas, warm
• Cilantro leaves, for garnish
• Cotija cheese, for garnish

Awesome Sauce Ingredients:

• ½ cup mayonnaise
• ½ cup plain Greek yogurt (2%)
• 4 cloves garlic, pressed through garlic press
• ½ teaspoon salt
• Pinch black pepper
• Squeeze lime juice (1 teaspoon)
• Pinch cayenne pepper
• 1 tablespoons cilantro leaves, very finely minced

Chimichurri Slaw Ingredients:

• 1 cup cilantro leaves, finely minced
• 4 cloves garlic, pressed through garlic press
• ½ teaspoon red pepper flakes
• ¼ teaspoon (heaping) salt
• Pinch black pepper
• Juice of 1 large lime
• 2 tablespoons avocado oil
• 2 cups yellow cabbage, thinly sliced
• 2 cups purple cabbage, thinly sliced

Preparation:

1. Begin by gathering and prepping all of the awesome sauce ingredients according to the ingredient list to have ready and organized for use.
2. To make the sauce, combine all of the ingredients in a small bowl until blended, and keep cold until ready to serve.
3. Next, gather and prep all of your shrimp taco ingredients according to the ingredient list above to have ready and organized for use.
4. Place the shrimp into a bowl, and add in about 1 to 2 tablespoons of the oil. Next, add in a good pinch or two of salt and pepper, plus the cayenne, chili powder, cumin, coriander, garlic, and zest and juice of lime, and marinate the shrimp for at least 20 minutes, or even overnight, if doing ahead.
5. While the shrimp marinates, gather and prep all of your chimichurri slaw ingredients according to the ingredient list above to have ready and organized for use.
6. To make your chimichurri sauce, add all of the ingredients beginning with the minced cilantro leaves up to and including the avocado oil to a large bowl, and whisk together to combine.
7. Add in your sliced cabbage, and toss to coat in the chimichurri dressing/sauce. Check to see if more salt and or pepper is needed, and keep the slaw cold until ready to serve.
8. Once the shrimp has marinated, place a large cast-iron or heavy-bottom skillet over high heat, and drizzle in about 3 to 4 tablespoons of oil. Once hot, add in the shrimp in a single layer, and allow to sear and become golden-brown on that first side, about 2 to 3 minutes, then turn and allow to sear on the second side for another couple of minutes.
9. When shrimp is seared or cooked through, add in the tequila and deglaze the pan (you can turn off your flame if this makes you more comfortable as alcohol can flare up), and allow the tequila to completely evaporate. Spoon the shrimp onto a plate or bowl to hold.
10. To assemble your tacos, lay down a couple of corn tortillas, then add in a good heap of chimichurri slaw. Top with about 3 shrimp, and drizzle some of the “awesome” sauce over top, and sprinkle with some cotija cheese and cilantro to finish.

Tips & Tidbits for my Shrimp Taco recipe:

• Extra flavorful: Marinate the shrimp overnight for extra flavor, or even an hour or two, if you'd like more of a punch.
• Get out the ol' cast iron: A cast-iron skillet is excellent for this because it gets super hot, which equals nice, golden and seared shrimp.
• Deglaze with or without the flame: When you add the tequila in with the shrimp at the last minute, you can turn off the flame to ensure you don't get a little flare up from the alcohol. The pan will still be very hot and the tequila will reduce/evaporate in moments.
• Sans alcohol: Feel free to leave out the tequila altogether if you prefer to go without alcohol—just skip that step after the shrimp are seared.

Craving more deliciously zesty taco recipes? Check out these Steak Tacos, these beef Street Tacos, these Baja Fish Tacos, or this fusion-y General Tso's Chicken Tacos!

Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!