If you’re looking for a quick meal that everyone loves, these are a family favorite!

Shrimp Tacos combine juicy, seasoned shrimp with fresh, crunchy veggies and your fave toppings for an easy weeknight wonder.

Tuck them into corn (or flour) tortillas and create a taco bar for a fun take on taco night.

close up of Shrimp Tacos

Tacos Are An Easy Meal

  • Shrimp is a protein that is quick to cook making this dish come together FAST!
  • Tuck these into flour or corn tortillas (or even turn them into a shrimp taco salad).
  • Add in lots of fresh veggies to make them healthy and flavorful!

Ingredients for Shrimp Tacos

  • Shrimp Shrimp is a lean, flavorful protein that cooks up quickly. Choose peeled and deveined shrimp (with the tails removed) for easy prep.
  • Taco seasoning Adds a burst of zesty, smoky flavor. Use homemade taco seasoning or store-bought.
  • Tortillas I love the flavor of corn tortillas but flour tortillas (or even crispy taco shells) work too!
  • Cilantro slaw – A vibrant blend of shredded cabbage, carrots, and a light dressing, it gives a satisfying crunch and a refreshing tanginess.
  • Lime – A squeeze over the top brightens up the flavors, adding a bit of acidity that ties the whole dish together.
Pan of cooked shrimp

How to Cook Shrimp for Tacos

  1. Peel and devein the shrimp (and remove tails if desired). Mix with taco seasoning, garlic, and lime juice.
  2. On a hot skillet or grill, cook shrimp until they are pink.
  3. Scoop slaw into warm tortillas and add shrimp and desired toppings.
Handful of Shrimp Tacos

Turn It Into a Fun Shrimp Taco Bar

Serve this easy shrimp taco recipe with your favorite toppings or create a taco bar for your next get-together!

  • Sauces: Add guacamole, or drizzle with hot sauce, sour cream, or homemade salsa.
  • Fresh: Add the cabbage slaw below or your favorite coleslaw. Try a few slices of avocado or radishes.
  • Flavorful: Olives, jalapenos, extra lime wedges, cilantro. Our fish taco sauce makes a great shrimp taco sauce too!
  • Sides: Serve shrimp tacos with Mexican rice, refried beans, Cilantro Lime rice, elote or chips and & salsa.

More Taco Night Favorites

Did you make these Shrimp Tacos? Be sure to leave a rating and a comment below!

plated Shrimp Tacos
5 from 58 votes↑ Click stars to rate now!
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Shrimp Tacos

These spicy shrimp tacos are the perfect go-to for last minute get-togethers or dinner at home!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
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  • 1 pound medium shrimp shelled & deveined, tails removed if desired
  • 2 tablespoons taco seasoning bought or homemade
  • ½ lime juiced
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 8 corn tortillas or flour tortillas

Cilantro Slaw

  • 1 cup cabbage finely sliced
  • ¼ cup purple cabbage finely sliced
  • 2 tablespoons cilantro chopped
  • ¼ cup mayonnaise
  • ½ teaspoon cumin


  • For the slaw, in a medium bowl, mix together green and purple cabbage, cilantro, mayonnaise, and cumin. Seaon with salt to taste and refrigerate.
  • In a separate bowl, combine shrimp with taco seasoning, lime juice, and garlic powder.
  • In a pan over medium-high heat, heat the olive oil. Add the seasoned shrimp in a single layer. Using tongs, cook shrimp for 1-2 minutes on each side until they're pink and cooked through.
  • Warm the corn tortillas over an open flame or follow package instructions.
  • Fill each warm tortilla with slaw and cooked shrimp, adding any other desired toppings.


Cook the shrimp just until they turn pink, once cooked, remove them from the pan to avoid overcooking.
Spice things up by adding some chopped jalapeños or a dash of hot sauce to your slaw for an extra kick.
The cilantro slaw can be made in 24 hours in advance and stored in the refrigerator. The flavors meld together beautifully overnight.
Store leftovers in an airtight container for up to 3 days.  Store shrimp separately from tortillas and toppings. 
5 from 58 votes

Nutrition Information

Calories: 265 | Carbohydrates: 17g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 733mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 11.5mg | Calcium: 144mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Seafood
Cuisine American, Mexican
plated Shrimp Tacos with lettuce and a title
Shrimp Tacos with avocado and writing
close up of Shrimp Tacos with writing
cooking shrimp to make Shrimp Tacos with plated dish and title


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Hi! First of all, apologies because I read it in a rush and made it quite different. But it’s SO good!
    So my slaw was tomatoes+parsley+onions+salt+peper and instead of the mayonnaise, cream cheese. It’s great for a lighter version but can’t wait to test out the version with cabbage and mayo!
    I’ve made the taco mix as per your recipe, as we don’t have that here and it’s wonderful!5 stars

  2. Just a question: your photos show a doubled taco wrap enveloping the filling. But there is no note to do so …………. and your serving size states 4 ……… but your list of ingredients lists 8 wraps.

    Assuming this means there is a total of 4 double walled tacos ?
    Reviews all make these sound pretty tempting !
    Hope to try soon.

  3. These are delicious! Thank you! Loved the house made taco seasoning – so much better than the packaged variety. The only thing that confused me a bit was in the narrative, you mention lime juice for the slaw but its not listed in the ingredients (or did I miss it)? We added the juice of the smaller half of a lime. We so enjoy your recipes and look forward to being on your mailing list (saw the link in previous post). Thank you! A taco Tuesday wind!5 stars

  4. I think adding the lime juice is key. I was trying to figure somehow to cook or marinate the shrimp the same as beef , adding water , etc. I just used low sodium taco seasoning with extra garlic powder and added lime juice and grilled on a panini grill. I heated the 6” corn tacos, added avocado,cheese and green chili sauce. Scrumptious!5 stars

    1. Thank you Lorraine! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!

  5. If you are looking for fast weekday dinner idea – this is it! I added jalapenos to the slaw, we like it hot! And cayenne to the seasoning. Yuuum!5 stars

  6. Hi! Looks delish. Which slaw are you using, the apple one you mention in the notes or the cilantro one? Thank you!

  7. Made these shrimp tacos for dinner making only one minor adjustment by also adding fresh squeezed lime juice and zest to the slaw. The flavors were amazing!! My husband loved them. Amazing taco recipe5 stars

  8. Has anyone tried this with pre cooked shrimp? I need to do about 8 lbs of shrimp for a party and I really don’t have time or patience to prep that much shrimp.

    1. Hi Janis, we have only made this recipe with raw shrimp seasoning it before cooking but we would love to hear how it turns out for you with pre-cooked shrimp!

  9. Nothing like crunching down on one of those shrimp tails! I get that they look good for a photo, but it’s disingenuous to take a photo of someone about to eat a taco with shrimp tails left on!

  10. Simple and yet delish! Used it just today for a quick dinner to whip out of nowhere. My husband was very happy!5 stars

  11. Making them tonight and I wish the ingredients for different toppings were in the list of ingredients or at least printed along with the recipe.

  12. The best shrimp taco I’ve ever had. I used all organic & used a NON GMO tortilla, avocados, salsa, my own taco seasoning. Oh man is this ever good.
    I enjoy quite a few of your recipes & so glad to have found you, thanks!5 stars

  13. COuld you substitute the mayonnaise for something else (mayonnaise is basically the bane of my existence as far as food items go, I can’t even have it in my refrigerator at home, the look of it alone isn’t just too disgusting)????
    Do you have any recommendations?

    1. Sure you can, you could use a little bit of sour cream (although it’ll be more tart) or even create a vinaigrette with olive oil, seasonings and a little bit of cider vinegar or just lime juice. Let us know how it goes!

    2. I always substitute plain greek yogurt for mayo, and sometimes for sour cream. It’s less calories and more healthy. No one in my family has caught on yet. I’ll try the taco recipe tonight!