What if I told you that you can make this platter of Shrimp Tacos for dinner in less than 30 minutes? Let me just say I tested and re-tested this recipe and it is fail-proof.

Shrimp Tacos recipe served on a tray with corn tortillas, cilantro and a few bowls of garnishes on the side

When you think shrimp tacos, think perfection. The perfect combination of taste, texture, and flavor. So simple, but more importantly, so delicioso. Don’t believe me? Watch this video to see how simple these come together or continue reading for more details.

frozen shrimp, garlic, lime and chili powder on a marble table with a lime squeezer

Frozen Shrimp

While fresh shrimp are delicious, I usually purchase raw, frozen shrimp. Frozen shrimp is usually less expensive, and convenient when peeled and deveined.

For the shrimp, I selected raw, extra-large, wild caught Argentinean shrimp. You can find this shrimp in the freezer aisle at all family of Kroger stores. This shrimp has an amazing lobster-like taste and texture, with a distinct rich flavor perfect on their own.

They also sell the shrimp with the shell, but I recommend purchasing peeled and deveined for this recipe, which is a huge time saver and is very convenient.

How to defrost frozen shrimp

Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.

Marinating Shrimp

Once the shrimp defrosted I marinated the shrimp in a mixture of fresh lime juice, garlic, Creole seasoning, and chili powder.

How Long Does Shrimp Cook

Shrimp cooks in less than 10 minutes which makes it a very convenient choice on a busy weeknight.

Do not overcook shrimp

Shrimp cooks much faster than meat and poultry. Shrimp are also small, so it doesn’t take much time for heat to penetrate them. The shrimp will cook in 6 to 8 minutes. If they curl up into tight little O’s, they’re overcooked.

Cooked shrimp is a cast iron dish with a tray of shrimp tacos on the side

How to serve 

This shrimp tastes especially amazing when in warm and soft corn tortillas smothered in a chipotle crema and topped with cherry tomatoes, jalapeño, red onion, avocado, and sprinkled with queso fresco, and cilantro.

assorted bowls with chipotle crema, cherry tomatoes, jalapeño, red onion, avocado, queso fresco, and cilantro.

The tangy and slightly spicy marinade adds a little oomph to the succulent and buttery shrimp.

Squeeze some fresh lime juice on top for an extra zip and be transported to spicy shrimp taco heaven.

Preparing corn tortillas for Shrimp Tacos recipe with marinated shrimp in the foreground on a very cute blue plate

Can I use flour tortillas instead?

Of course! I like warming tortillas (corn or flour) on a comal (cast iron griddle), but this time, I heated the tortillas in the same cast iron pan after cooking the shrimp for added flavor to the tortillas. 

Serving cooked shrimp to the table and getting ready to assemble Shrimp Tacos

How to store leftovers 

Refrigerate cooked shrimp for up to 3 days. I do not recommend freezing this dish because shrimp become rubbery when reheated.

Taking fresh cilantro from a glass full of water with two hands

When to Make Shrimp Tacos

Make these spicy shrimp tacos anytime of the year for a quick weeknight meal. Or make them to celebrate Mexican Independence Day on September 16. In addition, kick off Hispanic Heritage Month, which is celebrated nationally from September 15 through October 15.

Or save this recipe for October 4, National Taco Day, to celebrate the traditional Mexican dish and the culinary fiesta that is a taco. On this day, the whole world enjoys tacos.

And watch this video to see how simple these spicy shrimp tacos come together.

Sprinkling Shrimp Tacos with queso fresco, having chopped avocado and cilantro on the side

Love Shrimp Tacos? Try These:

Have you made these shrimp tacos? Rate the recipe and leave me a comment below to let me know how it turned out! To get more Muy Bueno recipes delivered straight to your inbox, sign up for my email newsletter. 

Shripm Tacos recipe served on a tray with pita bread, parsley and a few bowls with deliciousness on the side

Shrimp Tacos

3.93 (13 ratings)
What if I told you that you can make this platter of Shrimp Tacos for dinner in less than 30 minutes? Let me just say I tested and re-tested this recipe and it is fail-proof.
Print Pin Rate
Yield: 8 tacos
Prep Time: 10 mins
Cook Time: 6 mins
Marinating: 10 mins
Total Time: 26 mins

Ingredients

Chipotle Crema:

Spicy Shrimp:

Shrimp Tacos:

  • 8 corn tortillas
  • cherry tomatoes, halved
  • 1 jalapeño, sliced
  • chopped red onion
  • 1 avocado, chopped
  • crumbled queso fresco
  • Cilantro
  • Lime wedges

Instructions 

Chipotle Crema:

  • In a bowl combine crema and chipotle peppers. Season with salt to taste.

Spicy Shrimp:

  • Defrost shrimp in the refrigerator or rinse frozen shrimp in cold water.
  • In a small bowl combine lime juice, garlic, Creole seasoning, and chili powder.
  • Place shrimp in a large resalable bag and pour the marinade over shrimp and toss to coat.
  • Cover and refrigerate for 10 minutes or up to 24 hours.
  • Heat a cast iron skillet on high. Drizzle olive oil and lower heat to medium-high.
  • Cook shrimp until cooked through, about 2 to 3 minutes each side.

Shrimp Tacos:

  • Serve tacos with chipotle crema and garnish with toppings of your choice.

Video

Notes

  • Shortcut: Purchase frozen, peeled, and deveined shrimp.
  • How to defrost frozen shrimp: Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.
  • Do not overcook shrimp: The shrimp will cook in 6 to 8 minutes. If they curl up into tight little O's, they're overcooked.
  • How to store leftovers: Refrigerate cooked shrimp for up to 3 days. I do not recommend freezing this dish because shrimp becomes rubbery when reheated.
Calories: 256kcal, Carbohydrates: 20g, Protein: 15g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 159mg, Sodium: 631mg, Potassium: 299mg, Fiber: 5g, Sugar: 3g, Vitamin A: 593IU, Vitamin C: 15mg, Calcium: 164mg, Iron: 2mg
Author: Yvette Marquez
Course: Main Course
Cuisine: Mexican

Photography by Raemi Vermiglio / Video by Pure Cinematography

This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Originally published: September 2018.