Packed with tons of chilli-lime flavor and served with two divine sauces, these quick and easy shrimp tacos are amazing!
These shrimp tacos are easily some of the best things I’ve ever made at home and are the foundation of my last meal on earth dreams.
These shrimp tacos are SO quick to make! In fact, the two sauces can be prepared several days in advance. And while the sauces are incredibly delicious, you can omit them for a simplified shrimp taco situation.
(I highly recommend both, though, and feel I might regret even the mere suggestion that I could skip them.)
Cilantro Lime Avocado Sauce
The first sauce is a mixture of:
- avocado
- sour cream or yogurt
- coriander
- fresh lime juice
- olive oil
- salt, pepper and garlic
Feel free to add water to thin the sauce until it’s a dressing-like consistency. I prefer it thick and creamy.
Spicy Garlic Lime Sauce
The second sauce is quickly mixed in a bowl – no mixer needed:
- mayonnaise
- sour cream or yogurt
- Sriracha or other hot sauce
- Garlic
- fresh lime juice
- salt and pepper
Taken from the hugely popular fish taco recipe, this sauce is absolutely DELICIOUS and clearly perfect for any number of taco variations.
Chile Lime Shrimp
Now let’s talk about the shrimp. The delicious, divine, delicious shrimp.
Because the shrimp are so easy to prepare and so quick to cook, I’ve made just the shrimp portion of this recipe several times and eaten them right out of the pan. Just me. Alone in my kitchen, happily tossing piping hot, savory shrimp into my mouth. Talk about living my best life in my happy place.
The shrimp get their flavor boost from:
- olive oil
- lime juice and lime zest
- Paprika (go for smoked paprika – yummy!)
- chilli powder
- Garlic
- Salt
The shrimp do not need to be marinated. Cook them right away! A nonstick skillet or air fryer are both good options (instructions for both are included in the recipe).
How to serve these easy shrimp tacos
The two sauces and the shrimp have so much flavor that you don’t need much more to make the perfect shrimp taco.
I put a spoonful of either dressing in the center of a tortilla, add shredded lettuce, top with several shrimp, and sprinkle some crumbled cotija or queso fresco cheese over the shrimp.
Sliced avocado, a squeeze of fresh lime juice, some fresh cilantro, chopped tomatoes—all of those would be worthy additions, too.
Prepare to indulge your mind and your taste buds with the most delicious shrimp tacos of your life.
And listen, that’s saying a lot because you know I love those Crispy Shrimp Tacos a lot too. Let’s not even start comparing the two shrimp taco recipes – they are so different and both excellent in their own way.
But these chili-lime shrimp tacos win simply because the flavor gain is ridiculously high in such a quick and easy meal.
I hope you love these as much as I do!
Easy Chile Lime Shrimp Tacos
Shrimp:
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice (zest before juicing)
- ½ teaspoon chili powder
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon Garlic powder or 2 garlic cloves, finely chopped
- ½ teaspoon coarse kosher salt
- ¼ to ½ teaspoon fresh lime zest
- Optionally, a pinch of cayenne pepper or red pepper flakes
- 1 Pound raw shrimp, peeled, deveined and tail removed
Cilantro Lime Avocado Sauce:
- 1 Middle Avocado, peeled and pitted
- ¼ Cup olive oil
- ¼ Cup Sour cream or plain Greek yogurt
- ¼ Cup Water
- 2 tablespoon fresh lime juice
- 2 cloves Garlic, finely chopped or 1/2 teaspoon garlic powder
- ½ Cup loosely packed coriander
- salt and pepper to taste
Spicy Garlic Lime Sauce:
- ½ Cup mayonnaise
- ½ Cup Sour cream or plain Greek yogurt
- 2 tablespoon Sriracha or other hot sauce
- 1 tablespoon fresh lime juice
- 2 cloves Garlic, finely chopped or 1/2 teaspoon garlic powder
- salt and pepper to taste
To serve:
- 6-inch corn or flour tortillas
- Cotija or queso fresco cheese
- Fresh lime wedges
- avocado slices
- Thinly sliced cabbage or romaine lettuce
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For the avocado sauce Mix all ingredients until you get a smooth mass. Add more water if necessary to thin the consistency. Refrigerate until ready to serve (the sauce can be made several days in advance).
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For the spicy garlic lime sauce Mix all ingredients until you get a smooth mass. Refrigerate until ready to serve (the sauce can be made several days in advance).
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for the shrimp, In a small bowl, stir together olive oil, lime juice, chili powder, paprika, garlic, salt, cayenne or red pepper flakes (if using), and lime zest. Drizzle over the shrimp and toss until the shrimp are evenly coated.
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Heat a 12-inch non-stick skillet over medium-high heat. Add the shrimp in an even layer (cook in separate batches if needed to avoid overcrowding the pan) and cook 2-3 minutes per side, until pink and cooked through.
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Serve the shrimp in tortillas with shredded cabbage or lettuce, a spoonful of sauce each, crumbled cotija or queso fresco cheese, and any other toppings you like.
Shrimp size: You can use any size shrimp for this recipe. I used 21-25 gauge shrimp as well as 31-40 gauge shrimp. Larger shrimp can be cut into chunks instead of cooking them whole for easier taco prep and consumption.
Portion: 1 portion, Calories: 325kcal, Carbohydrates: 7G, Protein: 17G, Fat: 26G, Saturated Fatty Acids: 6G, Cholesterol: 142mg, Sodium: 569mg, Fiber: 2G, Sugar: 2G
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