These shrimp tacos are an easy weeknight dinner the whole family will love! A healthier take on tacos, the shrimp are seasoned, sautéed, and topped with cabbage, thinly sliced onion, and salty cotija cheese.
Seafood can be a hard sell for picky eaters, but shrimp is a different story—even kids who hate fish will usually gladly eat shrimp. And especially when the shrimp is sautéed with taco seasoning spices! Shrimp tacos are a great way to combine familiar flavors with new ingredients to get kids to try something different.
And you will also appreciate switching up your Taco Tuesday menu with these shrimp tacos! While we love our Quick & Easy 20-Minute Tacos, Walking Tacos, and Pulled Pork Tacos, sometimes you just want something a little bit lighter, and these tasty shrimp tacos fit the bill.
Easy Shrimp Tacos Recipe
Everyone (and every Mexican restaurant!) has their own version of shrimp tacos, and this is mine. As I mentioned above, I like to use traditional taco seasoning, which gives these shrimp tacos that expected taco flavor—with a twist!
Because citrus and seafood pair together so well, I add a squeeze of fresh lime juice, along with a combination of crunchy cabbage, pungent onions, and cilantro. Add hot sauce if you’d like, and top each taco with cotija cheese, which has a salty, mild flavor that pairs well with shrimp.
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Limes – You’ll need some lime juice, and also some lime wedges for serving.
- Taco seasoning – Use store-bought or homemade taco seasoning.
- Medium-sized shrimp – Peel and devein the shrimp.
- Cabbage – You can use green or purple here.
- Onion – Yellow or red onion both work.
- Cilantro – Not a fan of cilantro? Omit it, or use parsley instead.
- Corn tortillas
- Hot sauce
- Cotija cheese – Cotija cheese can be found in many grocery stores these days, along with the other refrigerated cheeses. If you can’t find it, you can substitute queso fresco or grated Parmesan.
How to Make Shrimp Tacos
1. Season the Shrimp
Whisk the olive oil, lime juice, and taco seasoning in a large bowl. Add the shrimp and toss to coat.
2. Make the Slaw
In another bowl, combine the cabbage, onion, and cilantro.
3. Cook the Shrimp
Set a large skillet over high heat and add 1 tablespoon of olive oil. When the oil is shimmering and hot, add the shrimp and cook until it’s pink and fully cooked, about 2 minutes per side. Remove from the heat and set aside.
4. Warm the Tortillas
In a medium pan set over high heat, warm the tortillas one at a time for about a minute on each side. Set the warm tortillas on a plate covered with a towel to stay warm.
Place 3 to 4 shrimp on each tortilla and top with the slaw, hot sauce, and a sprinkle of cheese. Serve the shrimp tacos with a lime wedge.
How to Store Leftover Shrimp Tacos
These shrimp tacos will keep in the fridge for up to 2 days, but they’re best served fresh. If you do have leftovers, I recommend storing the shrimp, slaw, and tortillas separately so the tacos don’t get soggy.
You can use either corn or flour tortillas for your shrimp tacos, depending on your preference. I personally like corn tortillas because they’re a bit lighter and more authentic, but use whatever you like! If you’re looking for a low-carb option, you can also wrap your shrimp tacos in lettuce leaves.
Some of my favorite sides for shrimp tacos are Mexican rice, Mexican corn, and roasted asparagus. You could also serve your shrimp tacos with some tortilla chips and guacamole or salsa on the side.
To make grilled shrimp tacos, simply grill the shrimp on a preheated grill for 2-3 minutes per side. You can also cook the shrimp in a grill pan on your stovetop if you don’t have access to an outdoor grill. Once the shrimp are cooked, add them to your tortillas and enjoy!
Some of my favorite toppings for shrimp tacos are diced tomatoes and avocado. You could also add some grilled vegetables or fruit, like pineapple or mango salsa. For a spicy kick, top your tacos with thinly sliced jalapeños, or make a shrimp taco sauce by combining Mexican crema or sour cream with lime juice and a pinch of chili powder.
- 1 tbsp olive oil
- 1 tbsp lime juice 1 lime
- 2 tbsp taco seasoning
- 1 lb medium-sized shrimp peeled and deveined
- 3 cups cabbage sliced thin
- ½ medium onion sliced thin
- ⅓ cup cilantro diced
- 8 6-in corn tortillas
- hot sauce
- lime wedges
- cotija cheese grated
- In a large mixing bowl, add the olive oil, lime juice, and taco seasoning and whisk to combine. Add the shrimp and toss to coat. Set aside.
- Combine the cabbage, onion, and cilantro and toss to combine. Set aside.
- In a large sauté pan over high heat, heat 1 tbsp of olive oil. When hot, add the shrimp and cook until pink and fully cooked, about 2 minutes per side. Remove from the heat and set aside.
- In a medium pan over high heat, add the tortillas, one at a time, to warm, about 1 minute per side. Place the warm tortillas on a plate covered with a towel to stay warm.
- Place 3-4 shrimp on each tortilla and top with the cabbage mix, hot sauce, and a sprinkle of cheese. Serve with a lime wedge.