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These sweet and smoky BBQ shrimp tacos are the perfect weeknight meal! The prep and cooking time is minimal, and they have a nice zip to them. The BBQ sauce adds a bit of sweetness and smoke. Ready in 20 minutes!

sweet and smoky BBQ shrimp tacos on a red cloth napkin

These are my lazy weeknight shrimp tacos. Sometimes making food entirely from scratch is overrated and you just want something quick on the table.

I will admit that I am a total lightweight when it comes to spice. I wish I was better at handling spicy foods because I feel like I am missing out. It’s not like I haven’t tried.

My mom used to cook a lot of East Indian cuisine when I was a kid so I definitely was exposed to it. My husband puts hot sauce on nearly everything. I just can’t do it.

tortillas, limes, and a small bowl of salsa on a marble surface

You can easily make these tacos a bit spicier if you’re so inclined. I tried doubling the amount of southwest seasoning, and it was too much spice for me (it contains chipotle chili pepper). I can handle half the amount (as listed in the recipe), though.

I’ve had to stop ordering fish tacos in restaurants because I get sad when they inevitably are too spicy for me. Stay tuned for some less spicy fish taco recipes on this blog 🙂

three sweet and smoky BBQ shrimp tacos beside salsa and sour cream

I hope you will give this easy shrimp tacos recipe a try!

Questions? Let me know!

Sweet and Smoky Shrimp Tacos - Salt & Lavender
5 from 1 vote

Sweet and Smoky BBQ Shrimp Tacos

These sweet and smoky BBQ shrimp tacos are the perfect weeknight meal! The prep and cooking time is minimal, and they have a nice zip to them.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4


  • 1 (3/4 lb.) bag medium uncooked shrimp
  • 8-12 medium flour tortillas
  • 1/2 teaspoon McCormick Southwest Seasoning*
  • 1/2 tablespoon Tex Mex seasoning
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 5 dashes Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 tablespoons BBQ sauce (I use Sweet Baby Ray's)


  • 1 fresh lime cut into quarters
  • Cherry tomatoes cut into quarters or smaller
  • Half onion diced
  • Sour cream
  • Salsa (I use Newman's Own Tequila Lime)


  • Start by preparing the shrimp. If frozen, remove from bag and place in colander. Run cool water over them until they thaw. Peel and devein.
  • Pre-heat oven to 350F (to warm tortillas), wrap tortillas in foil and place in oven.
  • Chop the onion and tomatoes.
  • Pour olive oil into frying pan and add shrimp, southwest seasoning, Tex Mex seasoning, lemon pepper, garlic powder, Worcestershire sauce, and BBQ sauce. Since shrimp cook really fast I like to add everything to the pan before I turn on the heat. Once you have all the ingredients in the pan, mix them up and spread the shrimp out so none are on top of each other.
  • Cook the shrimp on medium-high heat for about 5 minutes, until the sauce reduces a bit.
  • Top tacos with shrimp, sour cream, salsa, onions, and tomatoes.


  • *You probably won't be able to find McCormick Southwest Seasoning here in Canada (I pick some up from Safeway when I visit the States). I am not sure if anywhere besides the States sells it. You can omit it or substitute with a bit of chipotle chili pepper (perhaps start with 1/8 tsp). If you're not good with spice, omit it altogether. I used whole wheat tortillas in the photos.

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You may also like my easy blackened shrimp tacos.

Hi! Iā€™m Natasha.

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  1. Beth says:

    I hadn’t tried shrimp tacos with a sweet, BBQ-y taste before- but I like it! Super easy recipe. I can handle my spice, so I would double the chipoltle chili pepper šŸ™‚

    1. Natasha says:

      I wish I could handle the spice haha… I am glad someone can!