If you love quick, zesty meals with big flavor, these shrimp tacos are exactly what your dinner routine needs.

They’re light, vibrant, and bursting with smoky, creamy, citrusy goodness—everything you want in a perfect taco bite.

And the best part? They’re done in under 30 minutes from start to finish, making them ideal for busy weeknights, taco Tuesdays, or summer dinners on the patio.

Why You’ll Love These Shrimp Tacos

Ready in under 30 minutes – fast, fresh, and easy

Perfectly seasoned shrimp – juicy, smoky, and bold

Creamy taco sauce – zesty and crave-worthy

Crisp cabbage slaw – adds crunch and color

Better than takeout – and way cheaper

Flexible toppings – make it your way

What You’ll Need (Ingredient Highlights)

For the shrimp:

Raw shrimp – peeled and deveined, medium or large

Olive oil – for cooking

Spices – garlic powder, paprika, cayenne, and cumin

Lime juice – brightens and balances

For the taco sauce:

Sour cream & mayo – creamy, tangy base

Lime juice & garlic – fresh and punchy

Sriracha – adds subtle heat

Salt & pepper – to taste

For serving:

Corn or flour tortillas – lightly toasted

Cabbage slaw – red or green, thinly shredded

Avocado slices – optional, but so good

Fresh cilantro & extra lime wedges

Pro Tips Before You Start

Use large shrimp – they stay juicy and are easier to sear

Pat shrimp dry before seasoning to get a better crust

Preheat your skillet – a hot pan gives the best sear

Toast tortillas in a dry pan or directly over a flame for flavor

Let the shrimp rest 1–2 minutes after cooking before slicing or serving

How to Make Shrimp Tacos

Step 1: Prep the shrimp
Pat shrimp dry and toss with olive oil, garlic powder, paprika, cayenne, cumin, salt, pepper, and lime juice.

Set aside to marinate for a few minutes.

Step 2: Make the taco sauce

In a bowl, mix together sour cream, mayo, lime juice, minced garlic, and sriracha.

Stir until smooth and set aside.

Step 3: Cook the shrimp

Heat a large skillet over medium-high heat.

Cook shrimp in a single layer for 2–3 minutes per side, or until opaque and lightly golden.

Remove from heat.

Step 4: Warm the tortillas
Lightly toast tortillas in a dry skillet or over an open flame until warm and slightly charred.

Step 5: Assemble the tacos

Spread a spoonful of sauce onto each tortilla.

Add cabbage slaw, 3–4 shrimp, and top with avocado slices, fresh cilantro, and extra sauce.

Step 6: Serve and enjoy

Squeeze fresh lime juice over the top and serve immediately while hot.

What to Serve It With

Mexican rice or cilantro lime rice

Refried beans or black bean salad

Chips and guacamole

Roasted street corn or corn salad

Fresh mango or pineapple salsa

Variations / Substitutions

Swap shrimp for fish or grilled chicken

Use Greek yogurt instead of sour cream in the sauce

Add pickled onions or jalapeños for a tangy bite

Make it low-carb – serve over salad or in lettuce cups

Use pre-shredded slaw mix to save prep time

Storage & Leftovers

Cooked shrimp: Store in an airtight container for up to 3 days

Taco sauce: Keeps for up to 5 days in the fridge

Do not freeze cooked shrimp for tacos (texture will suffer)

Reheat gently in a pan over low heat to avoid overcooking

FAQs

Can I use frozen shrimp?
Yes! Just thaw completely, pat dry, and season before cooking.

What tortillas are best?
Corn tortillas give the most authentic flavor, but flour tortillas work too.

Can I bake or grill the shrimp?
Absolutely. Bake at 400°F for 8–10 minutes or grill 2–3 minutes per side.

Is the sauce spicy?
It has a mild kick from sriracha—adjust to your taste or omit for a kid-friendly version.

How do I keep tortillas warm for a crowd?
Wrap in foil and keep in a low oven or tortilla warmer.

Can I prep this ahead?
Yes! Make the sauce and slaw ahead.

Cook shrimp just before serving for best texture.

What else can I use the sauce for?
It’s amazing on burgers, sandwiches, or as a dipping sauce for fries!

Final Thoughts

These shrimp tacos are the kind of meal that makes you wonder why you ever ordered takeout.

They’re fresh, vibrant, and totally craveable.

Once you’ve tried this recipe, it’ll be your go-to whenever you want something fast and flavorful—without sacrificing taste.

The Boat Shed Kitchen

Shrimp Tacos

These spicy shrimp tacos are a flavor-packed meal featuring seasoned shrimp, a tangy sriracha-lime sauce, crunchy slaw, and creamy avocado—all tucked inside warm tortillas. Quick to make, fun to serve, and always a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4

Calories: 400

Ingredients Method Notes

Ingredients

  

For the shrimp:

• 1 lb raw shrimp peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp lime juice

For the taco sauce:

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 garlic clove minced
• 1 –2 tsp sriracha
• Salt and pepper to taste

For serving:

• 8 –10 small tortillas
• 2 cups shredded cabbage
• 1 avocado sliced
• Chopped fresh cilantro
• Lime wedges

Method

 

1. Toss shrimp with oil, spices, and lime juice. Set aside.
2. Stir together all taco sauce ingredients.
3. Cook shrimp in a hot skillet, 2–3 minutes per side.
4. Warm tortillas and assemble with sauce, slaw, shrimp, avocado, and cilantro.
5. Serve immediately with lime wedges.
6. See full steps with tips & photos → https://theboatshedcafe.com/shrimp-tacos/

Notes

• You can use frozen shrimp—just thaw and pat dry before marinating.
• Adjust the sriracha to your heat preference.
• Cabbage can be swapped with lettuce or a pre-made slaw mix.