Easy Shrimp Tacos Recipe

Introduction

These easy shrimp tacos are a quick and flavorful meal perfect for busy weeknights or casual gatherings. Packed with tender, spiced shrimp and fresh toppings, they deliver a delicious balance of textures and tastes.

Ingredients

• 1 lb large wild shrimp (thawed, peeled, deveined)
• 2 tablespoons olive oil (or avocado oil)
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground pepper
• 4 flour tortillas
• 2 cups shredded green cabbage
• 1 red or orange bell pepper (seeds removed, sliced thin)
• 1 avocado
• Cilantro (to taste)
• 8 ounces sour cream
• 1/2 teaspoon chili powder (for sauce)
• 1-2 teaspoons hot sauce
• 2-3 teaspoons lime juice

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Rinse and drain the thawed shrimp thoroughly.
2. Step 2: Toss the shrimp with olive oil, chili powder, garlic powder, cumin, onion powder, sea salt, and ground pepper until evenly coated. Spread them on a rimmed baking sheet in a single layer.
3. Step 3: Bake the shrimp for 8-10 minutes, or until they turn pink and form a loose ‘C’ shape. Remove from oven and set aside.
4. Step 4: Warm the flour tortillas by grilling them in a lightly oiled skillet or grill pan until they are lightly golden brown and pliable.
5. Step 5: To prepare the sauce, combine sour cream, chili powder, hot sauce, and lime juice in a small bowl. Adjust lime juice to achieve a drizzle-able consistency.
6. Step 6: Assemble the tacos by layering shredded cabbage, sliced bell peppers, baked shrimp, avocado slices, and cilantro inside each tortilla. Drizzle the prepared sauce over the top and serve immediately.

Tips & Variations

• For extra flavor, marinate the shrimp in the oil and spice mixture for 15-30 minutes before baking.
• Swap flour tortillas for corn tortillas for a gluten-free option.
• Add a squeeze of fresh lime juice over the assembled tacos for an extra burst of brightness.
• Include diced tomatoes or a fresh salsa for added texture and flavor.
• Use Greek yogurt instead of sour cream to lighten the sauce.

Storage

Store any leftover shrimp, toppings, and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in the oven or microwave before assembling tacos again. Tortillas are best warmed fresh, but can be wrapped in foil and stored at room temperature for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp directly?

It’s best to thaw shrimp completely before cooking to ensure even baking and proper texture.

What can I use instead of sour cream in the sauce?

You can substitute sour cream with Greek yogurt or a dairy-free alternative for a lighter or vegan-friendly option.

Easy Shrimp Tacos Recipe

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★★★★★

4.8 from 110 reviews

These Easy Shrimp Tacos are a fresh and flavorful meal perfect for a quick weeknight dinner or casual gathering. Succulent wild shrimp are seasoned with chili and garlic powders, then baked to perfection before being nestled in warm tortillas with crunchy cabbage, sweet bell peppers, creamy avocado, and a zesty, homemade chili-lime sour cream sauce. The combination of textures and bold flavors makes these tacos irresistibly delicious and simple to prepare.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Shrimp

• 1 Lb Large Wild Shrimp (thawed, peeled, deveined)
• 2 Tablespoons Olive Oil (or avocado oil)
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Cumin
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Ground Pepper

Tacos

• 4 Flour Tortillas
• 2 Cups Shredded Green Cabbage
• 1 Red or Orange Bell Pepper (seeds removed, sliced thin)
• 1 Avocado
• Cilantro (to taste)

Sauce

• 8 ounces Sour Cream
• 1/2 teaspoon Chili Powder
• 1–2 teaspoons Hot Sauce
• 2–3 teaspoons Lime Juice

Instructions

1. Preheat oven: Preheat your oven to 400°F (204°C), preparing to cook the shrimp evenly and quickly.
2. Prepare shrimp: Rinse and drain the thawed shrimp thoroughly to remove any excess water. Then, toss the shrimp in a bowl with olive oil and the spices—chili powder, garlic powder, cumin, onion powder, sea salt, and ground pepper—ensuring each shrimp is well coated.
3. Bake shrimp: Transfer the seasoned shrimp onto a rimmed baking sheet in a single layer. Bake in the preheated oven for 8-10 minutes, depending on shrimp size, until they turn pink and curl into a loose ‘C’ shape, indicating they are perfectly cooked.
4. Prepare tortillas: While the shrimp bake, heat a lightly oiled skillet or grill pan over medium heat. Grill the flour tortillas for a few seconds on each side until they achieve a light golden brown color. This step enhances the flavor and pliability of the tortillas.
5. Make the sauce: In a small bowl, combine sour cream with chili powder, hot sauce, and lime juice. Mix well, adjusting lime juice quantity to achieve a drizzle-able consistency that brightens the flavor.
6. Assemble tacos: On each tortilla, layer shredded green cabbage, thinly sliced bell peppers, baked shrimp, slices of avocado, and a sprinkle of fresh cilantro. Finish by drizzling the chili-lime sour cream sauce over the top, then serve immediately for the best taste and texture.

Notes

• For a gluten-free version, substitute flour tortillas with corn tortillas or gluten-free wraps.
• Adjust the hot sauce amount in the sauce to control the spice level according to your preference.
• Use fresh lime juice for the best flavor in the sauce.
• To add more crunch, consider adding a squeeze of fresh lime over the assembled tacos before serving.
• Leftover shrimp can be stored in the fridge for up to 2 days; reheat gently before assembling tacos.

Keywords: shrimp tacos, easy shrimp tacos, baked shrimp, quick Mexican dinner, shrimp taco recipe, seafood tacos