I’m long overdue for this pun: Let’s TACO over these healthy ones Shrimp Tacos! Simple, crispy, and topped with a creamy, crispy taco slaw, these are the best shrimp tacos you’ll ever eat, I promise.
The shrimp are juicy and wonderfully seasoned.
It’s EASY to make (these tacos have restaurant flavor but are suitable for novice cooks).
The whole package comes complete with a dreamy shrimp taco sauce.
Not only is this recipe for healthy Mexican shrimp tacos worth making for dinner, but it’s also worth putting up with my bad jokes!
5 star rating
“This is the first time I’ve commented on a recipe – these are so good!!! These were amazing!!”
— Alison —
For quick, healthy dinners, use shrimp
Every time I make a recipe with shrimp, I wonder why I don’t cook with shrimp at least once a week.
- Not only are shrimp healthy, they cook in minutes, making them ideal for quick weeknight dinners (this Garlic Shrimp Pasta is another quick winner).
- The sautéed shrimp in these tacos cooks in less than five minutes, which I calculate is just enough time to pour yourself a skinny margarita if you’re very active very fast.
While fresh shrimp is delicious, most of the time I buy raw, frozen shrimp.
- Frozen shrimp are usually cheaper, and since you can buy them already shelled, there’s one less step between me and my plate of shrimp tacos.
- For easy shrimp taco recipes using frozen shrimp, you can thaw the shrimp in your fridge overnight, or if you forget (guilty!), you can also defrost them quickly.
Top!
To quickly thaw frozen shrimp, place the shrimp in a colander or colander, and then soak the colander in cold water for about 20 minutes. Resist the urge to use hot water (the shrimp will start to cook on the outside while the inside is still frozen).
While frozen shrimp may not be the best choice if you’re eating a shrimp cocktail, they’re perfect for recipes that call for spicing up the shrimp with spices (hi, Healthy Shrimp Pad Thai and Shrimp Guacamole Bites) or fresh ingredients like garlic (see Garlic Shrimp with Quinoa and Healthy Shrimp Scampi with Zucchini Noodles).
Our easy shrimp tacos recipe tosses the shrimp with classic chili powder, smoky chipotle chili powder, and Chili’s BFF, cumin.
How to make the best shrimp tacos recipe
Based on my extensive research, which consists of ordering shrimp tacos every time I see them on a menu, no true shrimp taco would be complete without a coleslaw and sauce to match.
I’ve discovered the BEST slaw for shrimp tacos without mayo, which along with the irresistible sauce perfectly balances and cools the shrimp’s spices and adds a wonderful, fresh flavor.
The shrimp seasoning, coleslaw and sauce also make a great recipe for grilled shrimp tacos.
You’ll want to make Taco Tuesday every night.
The ingredients
- shrimp. Quickly cooked, high in protein and delicious, shrimp are a fantastic choice for tacos. They also go wonderfully with the spices.
- Spices. Chili powder, chipotle chili powder, cumin, and salt make the shrimp pop! These shrimp spices make the tacos smoky, earthy, and a little spicy.
- taco sauce. With olive oil, garlic, jalapeño, cilantro, and fresh lime juice, this Greek yogurt sauce is cool, creamy, and tangy. The jalapeño also adds a touch of spice.
- coleslaw. The crispy, fresh coleslaw mix pairs perfectly with the creamy taco sauce and smoky shrimp. What’s typical mayo slaw for shrimp tacos is spiced up with Greek yogurt swapped in for mayo.
- Tortillas. The bowl for our tacos. You can use flour or corn tortillas.
The directions
- Rinse and dry shrimp. Place the shrimp in a large bowl with the oil and spices, tossing to coat.
- Process the taco sauce ingredients in a food processor (or blender if you don’t have one).
- Place the cabbage in a bowl and mix with some of the sauce.
- Fry the prawns in a large pan with oil.
- Heat the tortillas, then fill them with shrimp, coleslaw, and extra sauce. ENJOY!
storage tips
- To store. The shrimp taste best the day you prepare them, but can be stored in the fridge for up to 3 days. Coleslaw can be refrigerated for up to 2 days, and any additional sauce can be refrigerated for up to 5 days.
- To warm up. Since shrimp tend to dry out when reheated, I prefer to use the leftovers on salads. However, you can very gently reheat the shrimp in a skillet over medium-low heat if needed.
Meal prep tip
Prepare the taco sauce up to 1 day in advance. Refrigerate in an airtight storage container until ready to finish the recipe.
What goes with shrimp tacos?
Recommended tools to make this recipe
The best food processor
With multiple functions, dishwasher safe parts and a powerful motor, this food processor can do everything from chopping to mixing dough.
Whether you’re making these tacos outdoors or indoors, I’d love to know how this recipe turns out for you!
frequently asked Questions
As the recipe states, these tacos have a good dose of kick. If you prefer a less spicy shrimp taco, feel free to reduce the spices to taste. Feel free to sneak in a little extra chipotle chilli powder, a sprinkling of cayenne pepper, or some hot sauce (Sriracha would be delicious!) for extra spice.
I think either corn or flour tortillas work well for this recipe, so it’s your personal preference. Corn is considered more authentic and is also gluten-free.
For a pro chef, reheat your tortillas in a single layer over an open flame if you have a gas stove. Heat each side over medium-high heat for 15 seconds, flipping with tongs. If your stovetop is electric, warm tortillas by wrapping them together in foil and placing in the warm oven for about 5 minutes.
In a pinch, you can reheat tortillas in the microwave, although they tend to get a little rubbery. Heat 3 to 4 at a time and place a damp towel on top to keep them from drying out.
For the shrimp tacos:
- 1 Pound large or jumbo shrimp peeled, deveined and detailed (fresh or frozen and thawed)
- 1 tablespoon Extra virgin olive oil divided
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 6 to 8 Corn or flour tortillas
- Garnishes: Avocados Cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa
For the slaw shrimp taco sauce:
- 1 Cup low-fat Greek plain yogurt
- 2 tablespoon Extra virgin olive oil
- 1 clove Garlic peeled off
- 1/2 small jalapeños Seeds and membranes removed
- 1/4 Cup tightly packed fresh coriander leaves
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
- 2 cups shredded cabbage or coleslaw
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Rinse and pat dry the shrimp, then place in a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with chili powder, chipotle, cumin, and salt. Toss to coat it evenly. Let rest while you prepare the shrimp taco sauce and coleslaw.
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Prepare Sauce and Coleslaw: In a food processor fitted with a steel blade, process Greek yogurt, olive oil, garlic, jalapenos, cilantro, salt, lime zest, and lime juice. Taste and season to taste. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you want a creamier slaw, then reserve the rest of the sauce for serving.
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Cook the shrimp: In a large non-stick skillet over medium-high heat, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sear, until shrimp are cooked through and no longer translucent in the center, about 4 minutes. Don’t overcook! Immediately transfer the shrimp to a plate.
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Reheat the tortillas (optional) and assemble the tacos: If desired, reheat the tortillas in the microwave (place them in a pile and cover with a slightly damp towel) or a 250-degree F -Oven while the shrimp are cooking. To serve, fill the tortillas with your desired number of shrimp, then top generously with coleslaw, extra sauce, a squeeze of lime juice, and any other toppings you want. Enjoy immediately.
- TO STORE: The shrimp taste best the day you prepare them, but they can be stored in the fridge for up to 3 days. Coleslaw can be refrigerated for up to 2 days, and any additional sauce can be refrigerated for up to 5 days.
- TO WARM UP: Since shrimp tend to dry out when reheated, I prefer to use the leftovers on salads. However, you can very gently reheat the shrimp in a skillet over medium-low heat if needed.
Portion: 1Taco (of 8) including tortilla, shrimp and coleslawCalories: 158kcalCarbohydrates: 14GProtein: 13GFat: 6GSaturated Fatty Acids: 1GCholesterol: 1mgFiber: 2GSugar: 3G
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