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This easy shrimp tacos recipe is perfect when you don’t have much time to cook! They’re ready from start to finish in about 30 minutes, and the seasoning is irresistible.
Try my zesty Fish Tacos or Sheet Pan Chicken Fajitas next.
Why you’ll love it
On busy weeknights these quick shrimp tacos are a no brainer. Shrimp is such an easy-to-cook protein, so they’re ideal to whip up these tacos fast. We’re pan frying the shrimp in a delicious, simple blend of bold and savory pantry seasonings until plump and juicy!
The beauty of these tacos with shrimp is that everyone gets to top them as they like. I personally love tons of cooling sour cream, shredded lettuce, and fresh tomatoes all nestled in a warm tortilla. It’s family taco night at its finest with these basic shrimp tacos.
What you’ll need
- Shrimp – For this recipe, I used 31-40/pound count frozen raw shrimp
- Olive oil – for pan frying
- Seasoning blend – I make a simple taco seasoning with garlic powder, onion powder, smoked paprika, ground cumin, and chili powder. It’s savory, a little smoky, and amazing!
- Tortillas – I use flour tortillas for this one, but feel free to use corn tortillas or hard taco shells
Pro tip
It’s better to get frozen shrimp vs. the kind at the fish counter at your grocery store. Those ones have usually been previously frozen, so they’re less fresh. Also, since shrimp cook quickly, I use raw rather than cooked. No one likes overcooked, rubbery shrimp!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like this taco stand (pictured) to keep soft tacos upright, and this divided serving dish is awesome for the toppings.
- Use a colander to thaw the shrimp under cool water, and a pair of kitchen tongs is handy to quickly turn over them while cooking.
- Store the rest of your lime in one of these lime savers to keep it fresh.
Shrimp taco toppings
- Great fresh toppings include shredded iceberg lettuce, grape or cherry tomatoes, red onions or scallions, cilantro, and sliced avocado.
- Salsa, sour cream or plain Greek yogurt, and cotija or Mexican blend cheese are more delicious ideas. My Quick Pickled Red Onions or Jalapeno Slaw are another option.
- Top it all off with a generous squeeze of fresh lime juice!
How to make easy shrimp tacos
This is an overview, and full ingredients & instructions are in the recipe card below.
- Thaw and prep the shrimp. Chop/prep the toppings while they’re thawing. Warm up your tortillas if desired.
- Heat up the oil, and add the shrimp and spices. Pan sear until they’re cooked through and pink. Season with salt & pepper.
- Serve immediately with the tortillas and your favorite toppings.
Substitutions and variations
- You can use smaller or larger that 31-40/lb count shrimp if you wish; just adjust the cooking time as needed.
- Most varieties of chili powder are mild, so these tacos aren’t spicy. If you do want them to have a kick, add in some cayenne pepper. Start with 1/2 tsp.
What to serve with easy shrimp tacos
- Taco night isn’t complete without my restaurant-style Easy Guacamole Recipe and chips!
- Make these tacos with one of my Frozen Margaritas as well to round out the meal.
- This Avocado Corn Salad or Black Bean Corn Salad with Rice makes a bright and tasty pairing.
Leftovers and storage
- You can store leftovers of the cooked shrimp in an airtight container for 2-3 days. I prefer eating seafood sooner rather than later, though.
- I don’t recommend freezing any part of this recipe.
If you made these easy shrimp tacos, please leave a star rating and review below! You can also find me on Instagram and tag me there with your S&L creations.
Easy Shrimp Tacos
Ingredients
- 1 pound medium shrimp (thawed & peeled)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt & pepper to taste
- 8-10 medium flour tortillas
- Toppings (optional to taste): sour cream, salsa, iceberg lettuce, tomatoes, cilantro, lime juice, etc.
Instructions
- Prepare your shrimp. If they’re frozen, run them under cool water until they’re thawed. Peel them and remove the tails.
- Meanwhile, get your toppings ready.
- Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp turn pink and are cooked through, flipping/stirring them occasionally (approx. 5-6 minutes). Add salt & pepper as needed.
- Assemble your tacos as desired and serve immediately.
Notes
- You may use taco seasoning instead of the suggested spices if that’s easier for you.
- Add 1/2 teaspoon cayenne pepper if you want to make these tacos spicy.
- To warm flour tortillas all at once, wrap them in foil and warm in a 375F oven while you’re getting everything else ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this simple recipe! It’s perfect the way it is but one of my sons doesn’t like spicy so I omit the chile powder.
I make shrimp tostadas: add refried beans as 1st layer, then cheese, shrimp, then all the toppings and kiddos and hubby love them!
Thanks, Andrea!
I’m anxious to fix these. Do you make some kind of dressing to put on them or just top with sour cream? Love your site & have downloaded a whole lot of your recipes.
Hi Debra! That’s so nice to hear! I top these with sour cream and salsa and lime juice. You could top it with my fish taco sauce – I think that would be delish: https://www.saltandlavender.com/fish-taco-sauce/