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The Boat Shed Kitchen

Crispy Shrimp Tacos

These Crispy Shrimp Tacos are packed with tender, seasoned shrimp, melty Monterey Jack cheese, and a smoky kick from chili powder. Baked to golden perfection and paired with a creamy avocado cilantro sauce, they’re a crowd-pleasing dinner you’ll want on repeat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3
Calories: 240
Ingredients Method Notes

Ingredients
  

For the crispy shrimp tacos:
  • 1 lb. raw shrimp peeled & deveined (tails removed)
  • 1 poblano pepper deseeded & diced
  • ½ cup white onion diced
  • 1½ Tbsp fresh cilantro finely chopped
  • 1 garlic clove minced
  • 2½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp cayenne optional
  • 1½ cups shredded Monterey Jack cheese
  • 6 corn tortillas
For the avocado cilantro sauce (optional):
  • 1½ medium avocados
  • 1 garlic clove
  • ⅓ cup cilantro chopped
  • 2 Tbsp lime juice
  • ½ tsp garlic salt

Method
 

  1. Blend avocado sauce ingredients until smooth. Chill until serving.
  2. Cut shrimp into thirds. Heat oil in skillet, sauté poblano and onion for 2 minutes.
  3. Add shrimp, garlic, chili powder, salt, and cayenne.
  4. Cook until shrimp are opaque, about 2-3 minutes. Stir in cilantro.
  5. Preheat oven to 425°F. Line a baking sheet with parchment.
  6. Lightly spray tortillas with oil and warm for 2-3 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/crispy-shrimp-tacos/

Notes

  • Swap poblano for bell pepper if you prefer mild flavor.
  • Use flour tortillas for a softer texture.
  • Make ahead by prepping shrimp filling and sauce up to 24 hours in advance.