Craving bold flavor with minimal effort? These Spicy Shrimp Tacos are the perfect weeknight appetizer or light dinner. Packed with juicy, seasoned shrimp, crisp cabbage, creamy avocado, and a zesty homemade sauce, each bite delivers the perfect mix of heat, crunch, and creaminess. Ideal for casual gatherings or easy entertaining, these tacos come together quickly and never fail to impress. Serve them up fresh for a crowd-pleasing dish that’s full of vibrant flavor and texture.
Why You’ll Love These Spicy Shrimp Tacos
- Big flavor in every bite: A perfect blend of smoky spices, zesty lime, and creamy toppings.
- Ready in 30 minutes: No complicated steps—just quick cooking and bold ingredients.
- Simple, wholesome ingredients: No need for fancy tools or hard-to-find ingredients.
- Perfect for weeknights or gatherings: Serve them up for a casual family dinner or a fun taco night with friends.
What You’ll Need
Here’s a breakdown of the ingredients you’ll need to make the best spicy shrimp tacos:
- Large shrimp: Peeled, deveined, and ready to cook. You can remove the tails before or after cooking.
- Seasonings: A mix of smoked paprika, garlic powder, onion powder, oregano, salt, and pepper gives the shrimp their bold flavor.
- Olive oil: For searing the shrimp to golden perfection.
- Tortillas: Either corn or flour tortillas work—warm them before serving for best results.
- Cabbage: Shredded red or green cabbage adds crunch. You can slice it fresh or use a coleslaw mix.
- Avocado: Creamy slices that pair beautifully with the spicy shrimp.
- Fresh cilantro: For a burst of brightness.
- Cotija cheese: Salty and crumbly, it adds a delicious finishing touch. Feta is a good substitute if needed.
How to Quickly Thaw Frozen Shrimp
If you’re using frozen shrimp, you can thaw them quickly by placing them in a bowl of cold water for 10–20 minutes. Make sure to pat them dry with paper towels before cooking for the best texture.
How to Make the Creamy Spicy Taco Sauce
The magic of these shrimp tacos lies in the creamy, spicy taco sauce. It’s made in minutes—no blender required!
Here’s what you’ll need:
- Plain Greek yogurt: A healthy base that’s thick and tangy.
- Fresh lime juice: Adds brightness and tang.
- Sriracha sauce: Adjust the heat to your liking.
- Garlic powder and smoked paprika: For depth and flavor.
- Salt: To taste.
- Water: To thin the sauce slightly for easy drizzling.
Just whisk everything together in a bowl until smooth. Add water a little at a time until it reaches the perfect consistency.
How to Make Spicy Shrimp Tacos
-
Make the sauce
In a small bowl, whisk together Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika, and salt. Thin with water if needed for drizzling.
-
Season the shrimp
Pat the shrimp dry with paper towels. Mix your spice blend and coat both sides of the shrimp evenly.
-
Cook the shrimp
Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2 minutes per side, or until pink and fully cooked. Be careful not to overcook—they cook fast!
-
Warm the tortillas
Lightly toast the tortillas in a dry skillet or microwave them wrapped in a damp paper towel for 20–30 seconds. -
Assemble the tacos
Layer each tortilla with cabbage, a few shrimp, avocado slices, a drizzle of your spicy taco sauce, chopped cilantro, and a sprinkle of Cotija cheese. -
Serve and enjoy
Serve immediately with lime wedges for extra zest.
Make-Ahead Tips
These shrimp tacos are great for busy nights, and you can make parts of the recipe ahead of time:
- Make the sauce up to 2 days in advance and store it in the fridge.
- Mix the seasonings for the shrimp and store them in an airtight container.
- Shred your cabbage ahead of time—it stays crisp in the fridge for up to 2 days.
Variations to Try
- Grill the shrimp for a smoky twist using your favorite grilled shrimp method.
- Make it low-carb by serving over a cabbage slaw or lettuce wraps instead of tortillas.
- Turn it into a taco bowl with rice or quinoa and all the toppings.
- Add mango salsa or pineapple chunks for a sweet and spicy kick.
Common Questions
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking.
Is this recipe spicy?
The heat level is customizable! Use less sriracha if you prefer it milder, or add a little more for extra kick.
What can I use instead of Cotija cheese?
Feta cheese is a great substitute with a similar salty, crumbly texture.
Can I make this dairy-free?
Absolutely. Swap the Greek yogurt for a dairy-free alternative or use avocado crema instead.
More Delicious Dinner Recipes You’ll Love
- Honey Sriracha Chicken: A Sweet & Spicy Dinner Recipe
- Keto Big Mac Smash Burgers
- Spicy Shrimp Sushi Stacks
Final Thoughts
These Spicy Shrimp Tacos are everything you want in a taco—bold, bright, fresh, and fast. Whether it’s taco Tuesday or just a random craving for something delicious, this recipe is sure to hit the spot. With minimal effort and maximum flavor, these shrimp tacos will become a regular on your dinner rotation.
So go ahead—grab those tortillas and whip up a batch tonight. Your taste buds will thank you!
Spicy Shrimp Tacos
Ingredients
Shrimp Taco Sauce
- ▢½ cup plain 2% or full-fat Greek yogurt, or 5 tablespoons sour cream plus 3 tablespoons mayonnaise
- ▢2 tablespoons fresh lime juice
- ▢½ teaspoon sriracha sauce or to taste
- ▢½ teaspoon garlic powder
- ▢⅛ teaspoon smoked paprika
- ▢pinch of salt
- ▢water as needed to thin sauce
Shrimp
- ▢1 pound large shrimp peeled and deveined (you can remove the tails before or after cooking)
- ▢1 teaspoon smoked paprika
- ▢½ teaspoon garlic powder
- ▢½ teaspoon dried oregano
- ▢¼ teaspoon onion powder
- ▢¼ teaspoon salt
- ▢¼ teaspoon black pepper
- ▢1 tablespoon olive oil
For Serving
- ▢8 small corn or flour tortillas
- ▢½ small red or green cabbage* shredded
- ▢1 avocado sliced
- ▢¼ cup coarsely chopped fresh cilantro
- ▢¼ cup crumbled Cotija cheese
Instructions
Make the Taco Sauce
- In a small bowl, whisk together the plain Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Place in the refrigerator while you prepare the other taco components.
Prepare the Shrimp
- Lay the shrimp out in a single layer on a cutting board or in a large baking dish. Pat them dry with paper towels. Combine the smoked paprika, garlic powder, dried oregano, onion powder, salt and black pepper in a small bowl. Sprinkle the seasoning over both sides of the shrimp and pat gently to help the seasonings stick.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the shrimp to the pan and cook about 2 minutes per side, or until cooked through. Transfer shrimp to a clean plate and cover to keep warm.
Warm the Tortillas
- (Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once between paper towels in the microwave.
Assemble Tacos
- To serve, fill each tortilla with shredded cabbage, avocado slices, cooked shrimp, a drizzle of sauce, chopped cilantro and crumbled Cotija cheese.
Notes
- To thaw frozen shrimp: Place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator, OR to thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-20 minutes, until thawed. Pat dry with paper towels.
- Packaged coleslaw mix may be used in place of the fresh shredded cabbage, if desired.
- Be sure to use gluten-free tortillas if you need the tacos to be gluten-free.
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