Shrimp Tacos

If shrimp tacos are among your food truck favorites, you might be surprised by how easy they are to make at home. Unlike some meat-filled authentic taco recipes, which require you to slowly cook pork or oxtails, or batter then fry a filling, these shrimp are simply seasoned and sauteed.

A blend of six spices gives the shrimp all the flavor they need. Because shrimp cook so fast, you’ll want to have all of your toppings prepped and ready to serve before you toss them in the pan. The beauty of shrimp tacos is their simplicity: Serve them in corn tortillas (or flour, if you prefer) with toppings like crunchy cabbage, cool avocado and your favorite salsa.

Ingredients for Shrimp Tacos

• Seasonings: A blend of chili powder, smoked paprika, salt, garlic powder, onion powder, black pepper and cayenne pepper enhances the shrimp’s natural flavor. Mix up a big batch and store the spice blend for later use; you’ll need about 4 teaspoons for this shrimp taco recipe.
• Shrimp: For this taco recipe, use uncooked fresh or frozen shrimp. Raw shellfish absorbs the flavor of the spices better than precooked shrimp and is less likely to turn rubbery in the pan. Jumbo shrimp fit snugly in corn tortillas, ensuring you get some in every bite. They also look especially impressive when lined up in a taco holder.
• Tortillas: Soft corn tortillas wrap securely around the taco filling. Store-bought white or yellow corn tortillas work, or you can make homemade corn tortillas. If you prefer flour tortillas, use small ones to wrap up your fillings.
• Cabbage: As a taco filling, cabbage stays crunchy even when pressed against the warm shrimp and tortillas. Use red or green cabbage for the crispest filling, or savoy cabbage for a sweeter, softer one.
• Cilantro: This fresh herb adds hints of citrus and pepper to tacos—unless you think cilantro tastes like soap. You can leave it out or replace it with parsley or basil for a still-green garnish with a different flavor.
• Optional toppings: The range of options when it comes to toppings for shrimp tacos is endless. Classic choices include lime wedges, salsa, sliced avocado, red onion and jalapeno sauce.

Directions

Step 1: Season the shrimp

TASTE OF HOME

In a small bowl, combine the chili powder, smoked paprika, salt, garlic powder, onion powder, pepper and cayenne pepper. Season the shrimp with the spice mixture.

Step 2: Saute the shrimp

TASTE OF HOME

In a large skillet, heat the oil over medium-high heat. Place the shrimp in the hot skillet, cook them for two to three minutes or until lightly browned on the bottom, then flip them. Cook the shrimp for another one to two minutes or until they start to curl.

Editor’s Tip: Properly cooked shrimp should turn from gray to pink, and the tails should curl toward the heads in a loose C shape.

Step 3: Fill the tortillas

TASTE OF HOME

Divide the shrimp among the tortillas. Top with cabbage, cilantro and other toppings, as desired.

Editor’s Tip: Fridge-cold or room-temperature tortillas might crack and split when folded around taco filling. You can heat them in the microwave, topped with a damp paper towel, or in a hot pan on the stove. You can also wrap them in aluminum foil and toast them briefly, just enough to make them soft and pliable, and then leave them wrapped up until you’re ready to fill them.

TASTE OF HOME

Shrimp Taco Variations

• Grill the shrimp: Make shrimp tacos with grilled shrimp instead. Use the same seasoning, then skewer the shrimp and grill them for a few minutes until they’re slightly charred.
• Use different fillings: Other filling ideas for this shrimp tacos recipe include sliced green onions, sweet peppers, shredded carrots, radishes and chopped fruit like pineapple or mango. And don’t forget the cheese. Crumbled cotija adds a classic Mexican flavor, but crumbled feta, shredded sharp Cheddar or a blend of mild shredded cheeses will taste delicious.
• Line up the salsas: Set out a range of salsas so everyone can choose their favorite flavors. Pop open a jar of your favorite salsa brands and add a couple of easy homemade versions, like mango pineapple salsa and colorful corn salsa.
• Make tostadas: If you toast the tortillas too long and they become stiff and crispy, pile the toppings on top and serve them as tostadas, like in this shrimp tostada recipe.

How to Store Shrimp Tacos

Shrimp cook so quickly that we recommend sauteing a new batch each time you make shrimp tacos. Corn tortillas stay more supple in the pantry, but last longer in the refrigerator. Store any fresh vegetable toppings and salsas in the fridge, placing them in airtight containers if the veggies have been sliced or if the salsas have opened.

How long does shrimp taco filling last?

Leftover cooked shrimp can be stored in the fridge for three to four days. Corn tortillas have a shelf life of up to 45 days in the pantry, but last twice as long when refrigerated. Cabbage can last a couple of weeks in the refrigerator; cilantro, a tender herb, will last about a week. A shrimp taco spice blend may last up to two years, but will have the best flavor if you make a new batch with fresh spices every few months.

How do you reheat shrimp for tacos?

Cooked shrimp often become tough when reheated. If you have leftover shrimp, heat them in an oiled skillet until they’re just warmed through, about two minutes. Avoid the microwave, which will make them extra chewy. Better yet, eat the leftover spiced shrimp cold in a recipe like shrimp avocado salad.

Shrimp Taco Tips

TASTE OF HOME

What’s the best way to clean and devein shrimp?

Most fresh or frozen shrimp only have the shell and tail attached, so they’re easy to clean. Pinch the shrimp meat in one hand and the shell in the other, then gently pull until the shell separates from the meat. These shrimp are often deveined, but if you spot a dark line along the shrimp’s back, tease it out with a paring knife or your fingers.

What can you serve with shrimp tacos?

Shrimp tacos can be a standalone meal, but you can serve them with a side of black beans and rice or grilled street corn for something heartier. If you put one of these corn salad recipes on the table, don’t be surprised if people spoon a little into the tortillas with the shrimp. Follow the tacos with one of these Mexican dessert recipes.