After a few tasty experiments in my kitchen, I crafted my own Mexican-style shrimp tacos recipe.That’s not only easy to make but also full of bold, fresh flavors. In this post I’ll share everything fromthe best shrimp for tacos and flavorful seasoning tips to the secret behind my creamy shrimp tacosauce. Whether you’re planning a taco night or just craving something zesty, this shrimp taco recipewill win hearts and spice up your table.
Table of Contents
Shrimp Tacos Recipe:
If there is one dinner that always brings excitement to my kitchen,. It’s this easy shrimp tacos recipe.The first time I made the Mexican shrimp tacos recipe, I was just trying to use up some frozen shrimp and leftover corn tortillas. But wait! What happened next? Surprise me; my family couldn’t stop craving about them! That juicy, spicy shrimp wrapped in warm corn tortillas, topped with crunchy slaw and creamy sauce. Since then, these spicy shrimp tacos have become our go-to for Taco Tuesday,weekend dinner, and even casual get-togethers. I thought you should also try this recipe, so I am sharing this post with you with full details.
Why you’ll love these Mexican tacos:
These tacos are simple to make but feel like something you’d eat at a lively beachside taqueria in Mexico. Your taste buds go on a mini vacation. The shrimp is juicy and full of smoky spices, the corn tortilla is warm and a little crispy at the edges, and the toppings? Of course, creamy, crunchy, and tangy all at once. Whether you’re hosting Taco Tuesday or just want a quick, restaurant-style dinner at home,.
What Kind of Shrimp to Use for Tacos :
Here is the game! You don’t want it to be too small, too chewy, or too plain. You want something that’s juicy, full of flavor, and makes your every bite exciting. Always go for shrimp that are medium or larger in size. Usually labeled as 31-40 or 41-50 per pound. And remember, choose raw shrimp, not precooked. Pre-cooked shrimp tends to get tough and rubbery when you reheat it. Don’t get worried if you don’t have fresh shrimp; frozen shrimp works perfectly. I’ve suggested using wild-caught shrimp.That tastes a little sweeter and more like the sea. Yeah!! A great shrimp taco starts with great shrimp.
How to make shrimp taco sauce?
Ah, the sauce. Once I forgot the sauce, everything looked perfect, but the first bite? Mehh!!Something was missing. That’s where I realised The sauce is the soul of the tacos. It addscreaminess, tang, and spice and ties everything together. Let me walk you through making a simplebut unforgettable shrimp taco sauce. No more fancy ingredients, just flavor-packed goodness.
Ingredients for Taco Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1–2 teaspoons hot sauce
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A pinch of Salt
Simple Process:
• Nothing fancy, grab a small bowl, then spoon in your mayo and sour cream. (I’ve used Hellmann’s.)Now, squeeze in the lime juice and add the hot sauce like a rebel. (Be patient, buddy; start small,taste, then go wild if you want heat.) Sprinkle some garlic powder and smoked paprika. Add a pinch of salt and adjust the taste according to your choices.
If you like a bit of sweetness, drop in that honey.Mix it up until smooth, and your spicy taco sauce is ready. I like to call this my “Sunset Sauce”because once you drizzle it on your shrimp tacos, everything feels warm, bright, and just right.Pro tip : If you have time, refrigerate it for 15-20 minutes. This makes the flavors mix well with eachother.
Tortilla Choice: Corn vs. Flour in Shrimp Tacos : h2
I’m going to tell you all the details, so the most important thing is to choose the right tortillas. Should you go with corn or flour tortillas? Let me break it down in the tastiest way. I’ve tried both over the years, but here is what I’ve learned. Corn tortillas are a traditional choice, especially for Authentic mexican, street-style tacos. They’re good if you want a slightly earthy flavor or a bit of chew. When you warm them up just right on a skillet, they get soft with a little toast on the edges.
On the other hand, flour tortillas are soft, stretchy, and slightly buttery. But I’ll suggest to you if you’re aiming for authentic, then go with corn tortillas. Otherwise you can choose floor one. You know what? I’ve an idea to use both. Try the double tortilla trick: a warm flour tortilla with a grilled corn tortilla inside. 😉.So, flavor + structure = taco magic.
What we need for this recipe :
• Shrimp: I love to use large shrimp because of their meatiness and juiciness. Time-saving hack?Used peeled and deveined shrimp. Wild-caught Gulf or Argentine red shrimp taste even better.
•Seasonings: here I’m using smoked paprika, ground cumin, garlic and chili powder, and cayennepepper. Mix the seasonings with a little olive oil and toss your shrimp in it, and you’ve got magic. Justtry. You can adjust the seasonings according to your choices.
Sour cream: A simple spoonful on top of your taco? Totally works. Just mix your sour cream with alittle lime and a splash of water. You’ve got a taco drizzle, which looks fancy as well as tastes even better. If you don’t have sour cream, then go with Greek yogurt or Chipotle mayo; choices are unlimited, so no more worries about it.
• Mayonnaise: Sriracha mayo is perfect for tacos, but it depends on your flavor preference. If you love smoky, spicy, or light, fresh flavor, then use chipotle lime or garlic cilantro mayo. Always use Hellmann’s or Duke’s; otherwise, go with homemade mayo.
• Cabbage and Avocados: I love the crunchiness of cabbage with creamy avocados. It also adds freshness and color from these bright veggies. I’ve used thinly shredded red cabbage and sliced avocados. Tossing them with mayo, lime juice, and salt is like the cherry on top. You can add more veggies like corn, sliced radishes, red onions, bell peppers, or jalapeños.
• Corn tortillas: Without this, your tacos are incomplete. Corn tortillas are not too soft or sweet, sothey blend perfectly with your shrimp and seasonings. Unlike flour tortillas, which can get soggy fast.Corn tortillas are naturally gluten-free, so no weird ingredients, just wholesome goodness. But yeah!This is my choice; you can use any tortillas.
How to make shrimp tacos Mexican style at home?
• Most of the people like regular simple shrimp tacos because they’re quick and easy. But I believe that if you have to eat something good and tasty,. So what if it takes some time to prepare it? Let’s get started to make my family’s favourite Mexican shrimp tacos.
• Start with fresh, peeled shrimp and toss them in a simple blend of chili powder, cumin, garlic powder, a pinch of salt, and a squeeze of lime. Sauté them in a hot pan until they turn pink and slightly crispy. On the other hand, warm up corn tortillas with little butter or oil until soft. Trust me,butter works really great.
• Now next, go with classic and colorful toppings, like chopped white onions, fresh cilantro, shredded cabbage or lettuce, and a spoonful of pico de gallo or a creamy chipotle mayo for a little bit of spice.Squeeze some fresh lime over everything, and that’s it. If you love crunchy or zesty flavor, then ofcourse, try shredded cabbage mixed with lime juice, mayo, and sliced jalapenos.
• Season calling for a mango, then why not? I’ll go for mango salsa. Juicy mango + diced red onions,jalapenos, lime, or cilantro. So, basically, Mexican shrimp tacos are authentic, bold, and street-style goodness. Regular shrimp tacos are quick, easy, and flexible.
Can I store it for a longer period of time, and how do I reheat it ?
• Yes, why not? But shrimp tacos are best when they’re freshly made. Still, if you store them properly,you can enjoy them later without losing too much of the flavor or texture. Place cooked shrimp in an airtight container, but store your shrimp and tortillas separately. Wrap leftover corn tortillas in foil or plastic wrap and store them in the fridge for at atleast 3-5 days. If homemade, they freeze well for upto 3 months. Also, separately store your toppings like cabbage slaw, salsa, and taco sauce.Creamy sauces stay fresh for 2-3 days, and salsa and cabbage slaw hold up for 2-4 days.
Reheating matters a lot; now let’s learn how to reheat in a proper way. Heat a small skillet overmedium heat, add a bit of butter, and toss in the shrimp and cook for 1-2 minutes, yeah!! Please don’tovercook your shrimp; it will become tough or dry. I’m an oven user. Then how can I reheat? Noworries! Preheat your oven to 300°F and place the shrimp on a baking tray, cover with foil, and warmfor 8-10 minutes.
What to Serve with Shrimp Tacos:
• Black bean and corn salad :
• Mexican slaw or cabbage salad
• Fresh drinks like horchata or lime agua fresca
• Grilled pineapple or mango salsa. Serve everything family-style with little bowls of toppings like sourcream, pickled onions, shredded lettuce, and lime wedges so everyone can customize their tacosaccording to their choices.
Tips for Making the Best Shrimp Tacos Every Time :
1) Always go with fresh, raw shrimp instead of pre cooked. Fresh and thaw from frozen Shrimp soaks in flavor better and stays tender, not rubbery.
2) Shrimp cooks fast, so cook only about 2 to 3 minutes per side. The moment it turns pink and curls into a “C” shape, then it’s done. If it curls into an “O,” it’s probably overcooked. Keep an eye on cooking time; otherwise, you’ll lose the quality of taste.
3) Heat your corn tortillas in a dry skillet with little butter for 30-60 seconds per side until they’re soft and slightly charred.
4) A squeeze of lime over the top adds brightness. And garnish your tacos with fresh cilantro, pickled onions, or jalapeño slices. Even you can sprinkle cotija cheese as well.
Mexican-style Shrimp Tacos Recipe
Equipment
- 1 Iron casts skillet
Ingredients
For shrimp
- 1 ib Large Shrimp (peeled, deveined)
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Chilli powder
- 1/4 tsp cayenne pepper
- Salt and pepper (To taste)
- 1 tbsp Lime juice (For flavor and marinate)
For the tacos sauce
- 1/2 cup Sour cream (or greek yogurt)
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp hot sauce
- 1 Clove garlic (minced)
- 1 Tbsp fresh cilantro
Toppings(Pick your favourite)
Shredded cabbage or slaw mix
- Avocado slices or guacamole
- Pico de gallo or diced tomatoes
Pickled onions
- Chopped cilantro
- Crumbled queso fresco
- Fresh lime wedges
Instructions
- Marinate the peeled shrimp with a simple blend of chili powder, olive oil, cumin-garlic powder, salt, and a squeeze of lime.
- Heat a nonstick skillet over medium heat, sauteed your marinated shrimp until it becomes pink and slightly crispy. If you want to grill, then thread shrimp onto skewers and grill over medium-high heat for 2 minutes per side.
- Assemble the shrimp tacos by placing a few shrimp on each tortilla. Add shredded cabbage and drizzle generously with shrimp taco sauce. Now top with avocado, pico de gallo, crumbled cheese, and pickled onions. Finish your shrimp tacos with cilantro and a squeeze of lime.
Notes
Can I eat shrimp tacos while pregnant?
Can I eat shrimp tacos while pregnant?Ans: Yes, you can eat these shrimp tacos while pregnant. But make sure to use fully cooked shrimp.It’s actually a great source of protein, iron, and omega 3s, which are all good for you and your baby.Also, go easy on spicy toppings if they give you heartburn, and please avoid some raw ingredientslike unpasteurized cheese or raw sprouts.
Can I make shrimp tacos with cooked shrimp?
Definitely you can make shrimp tacos with cooked shrimp. If you have pre cooked shrimp, like from the store or leftovers, just warm them up gently in a pan with a little olive oil and your favourite seasonings like chili powder, garlic cumin powder, or lime juice. Please don’t overcook them again, or they’ll turn rubbery.
What is the best way to cook shrimp?
The best way to cook shrimp is to sauté them in a hot pan with a bit of oil or butter for just 2-3 minutes on each side, until they turn pink and slightly curled. They cook super fast, so it’s important not to overdo it. Otherwise they’ll get tough and rubbery. You can also grill, bake, or air fry them, but pan searing gives them a juicy inside with a little golden color outside.
How do you keep taco shells from going bad?
To keep taco shells from going bad, store them in an airtight container or a sealed ziplock bag ina cool, dry place like your pantry. For soft tortillas, you can refrigerate or even freeze them to make them last longer. Just wrap them in foil or plastic before freezing. When you’re ready to use them,warm them up in a pan or oven to bring back their freshness.