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Great shrimp tacos

Great shrimp tacos

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June 25, 2011


The best shrimp tacos in this area. Large and firm shrimp, great sauce.


  • 1/4 Avocado or 1/4 cup Guacamole store bought or homemade
  • Enough Oil to cook the Shrimp
  • 4 ounces medium Shrimp (about 10 Shrimp), peeled, deveined and tails removed
  • 2 tablespoons Water
  • 1 tablespoon Hot Sauce of choice
  • 1 small Tomato chopped
  • 1 small Onion chopped
  • Handful Cilantro chopped fine
  • Freshly squeezed Lemon and/or Lime Juice to taste
  • Two 6-inch Street Taco Corn Tortillas


Best Shrimp Taco Recipe

This is the best shrimp taco recipe because you’ve got all fresh ingredients and bold, tasty flavors. My kids love filling up their own tacos and I love watching them enjoy every last bite. You’ll feel good about giving your family this healthy dinner.

Shrimp Taco Ingredients

  • Shrimp – Use the large ones and make sure they’re peeled and deveined.
  • Tortillas – Use flour or corn, preferably corn as that’s more authentic.
  • Shrimp Taco seasoning – To give that shrimp proper flavor. If you like spicy shrimp tacos, I recommend adding in some chipotle powder seasoning for a kick.
  • Zesty lime coleslaw sauce – Shrimp tacos with slaw are the perfect pairing. You’ll make this with a bag of coleslaw mix, plain Greek yogurt, lime juice, jalapenos, green onions, minced garlic, cumin, and salt and pepper. This combo makes the perfect shrimp taco sauce!

Live every day like its taco Tuesday.

Easy Shrimp Taco Recipe

Ready to serve up some easy shrimp tacos? With just 10 minutes of prep time and 10 minutes of cook time, you can have this fiesta-filled dinner any night of the week. It’s easy, delicious, and healthy, perfect for busy weeknights or fun-filled weekends.

How do you Make Shrimp Tacos from Scratch

These simple shrimp tacos with cabbage slaw are quick and delicious! You’ll make the lime slaw first by putting the ingredients for it in your food processor and combine. Then you’ll but the shrimp in a mixing bowl and coat with taco seasoning, salt, and pepper. In a large pan, you’ll cook the shrimp in avocado oil for a few minutes per side. Then fill up the tortillas with the slaw and shrimp, plus any other toppings you’d like.

Expert Tips and Tricks for the Perfect Mexican Shrimp Tacos Every Time

  • Buy your shrimp peeled and deveined. This saves time, though not necessarily money.
  • You can use frozen shrimp. However, if you really want the freshest flavors, get your shrimp fresh.
  • Try a different slaw blend. You can also use a superfood slaw blend with Brussels sprouts and kale if you prefer something different than the traditional cabbage slaw for tacos.
  • Get the toppings you want. Avocados, red onions, cilantro, and lime wedges are some great ideas!

How to Cook Shrimp Tacos

Healthy shrimp tacos cook up on your stove top in just a few minutes. The shrimp taco slaw is made in your food processor.

What kind of shrimp is best to use for shrimp tacos?

Large shrimp work best for shrimp tacos. It’s also a good idea to buy them already peeled and deveined so you don’t have extra work.

What is Baja sauce made of?

Want Baja sauce with your shrimp tacos? Combine sour cream, mayo, cilantro, lime juice, ancho chile pepper, and seafood seasoning and you’ve got it!

Are corn or flour tortillas best for shrimp tacos?

You can use either type of tortilla though corn tortillas are the best for shrimp tacos. They are gluten-free so anyone can eat them, plus they are more authentic than flour tortillas.

How Long to Cook Shrimp for Tacos

It only takes a few minutes per side on the shrimp so between 8 to 10 minutes when the shrimp are just pink all over.

What goes well with Shrimp Tacos

We love black beans and rice, chips and salsa, fried plantains, and Mexican corn salad to go with our shrimp tacos. Guacamole never hurts either!

How to Store Shrimp Tacos

If you have any leftovers at all, you should pack them up in an airtight container and put in your fridge. Keep the shrimp separate from the slaw!

How Long Do Shrimp Tacos Last?

The sooner you eat them, the better. I wouldn’t leave shrimp taco leftovers in my fridge beyond 3 days.

Can You Freeze Shrimp Tacos?

You can freeze the shrimp portion but I don’t recommend freezing the slaw. Seal it in an airtight bag and use it within 2 months.

How to Reheat Shrimp Tacos?

Wrap the shrimp in foil and heat at 350F in your oven for 5 to 7 minutes. This should warm them up just enough. You can also toss them in a pan on the stove and warm through.

Recipe Summary

  • 2 tablespoons olive oil
  • 1 lime, juiced and grated
  • 1 teaspoon cumin
  • 1 pound large shrimp, peeled and deveined
  • Salt and ground black pepper
  • 6 (8 inch) flour tortillas, heated according to package directions
  • 1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Course Dinner, Main Course

Servings 12 small tacos (serves 4)



Cilantro Lime Sauce

  • 1 lime, juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeño (or 1 full jalapeño for a spicier dressing)
  • 1/2 cup mayonnaise regular, full fat
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray



For the Cilantro-Lime Sauce

Assemble Tacos


Recipe Notes

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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FAQs about Baja shrimp tacos:

  1. Do I have to use panko? I use panko for this recipe because panko gets nice and crisp when fried and it doesn’t absorb as much oil as breadcrumbs. For best results, I do suggest using panko.
  2. How do you suggest making these on a weeknight? You can easily swap the homemade crispy shrimp with a box/bag of crispy coated frozen shrimp. Just follow the directions on the box and use those instead of the homemade version!
  3. Is there a faster way to crunchy coat the shrimp? You can drain them, place the flour and seasonings in a zip-top bag and in the bag to coat them quickly. I find that doing so causes that shrimp to not look as ‘pretty’ but they taste the same and it saves quite a bit of time! I don’t advise doing that with the second round of buttermilk though! Individually dipping them and then toss them in panko works better in my opinion!
  4. Can you make the shrimp in the air fryer instead? You can! Preheat the air fryer to 375ºF. Place the shrimp in the air fryer but don’t overcrowd them. Do this in batches so that they stay crunchy. Spray with cooking spray. Cook the shrimp for 6-8 minutes or until they cook all the through, flipping them halfway and spraying them with cooking oil on the other side.

If you like this recipe, you might also like:

This Baja shrimp taco recipe was originally shared in June 2014. It has been updated with new pictures, easier directions, and minor recipe tweaks in May 2021.

Cilantro-Lime Shrimp Tacos

Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side.

I don't like cilantro! What can I use instead?

Pretty much any fresh herb will do the trick! The closest you'll get is basil&mdashit's got an aromatic, summery flavor that pairs beautifully with shrimp. Chives, flat leaf parsley, or green onions are other solid options.

Can I use flour tortillas instead?

Absolutely! We like toasting our tortillas (corn or flour) over the open flame on our stove. The char gives them a little smoky flavor, warms them up, and makes them more pliable. You can also heat your tortillas in a hot cast iron skillet.

What kind of hot sauce should I use?

Whatever you prefer! In the test kitchen, we like Cholula or Tapatio, but Tabasco or even Sriracha would be delicious!

Oops! I bought shrimp with the shells and tails on. What should I do?

Since these shrimp are going in a taco, it's really best that they're totally free of shells. Do not fear! Removing the shell and tail from shrimp is actually super easy. To do it, place your thumbs on the underside of the shrimp (where the legs are) and pull shell away from the body. The tail can also be pulled off, but do it gently to preserve as much meat as possible. Next comes the vein. *Technically* you can eat the vein, but it can make things a little gritty so we prefer to remove it. Using a paring knife, make a thin incision next to the vein, then use the tip of your knife to remove it.

Can I marinate the shrimp over night?

We wouldn't recommend it. Since there's lime juice in the marinade, the acid could actually "cook" the shrimp. (This is the concept behind ceviche!) Over-marinated shrimp can become rubbery and unpleasant, so try to stick to 20 minutes.

Made this recipe? Tell us how you feel (and give us a star rating!) below!

Editor's Note: This introduction to this recipe was updated on March 31, 2021 to include more information about the dish.



In the video, Kylie & Karreueche not only made shrimp tacos, but also guacamole. As this was my first time really making a home made meal, I decided to take baby steps and just make the tacos.

So, from this list, I did not use green onion, limes, sour cream, avocados and fresh salsa.

I also eye balled a lot of the ingredients. I used 1 pound of shrimp rather than two, 1 whole small tomato, a quarter of an onion and a small bundle of cilantro.

I also realized I grabbed flour tortillas not corn tortillas. I don’t know if it made a difference, but just wanted to call it out.

We’re just getting started and already I’m not listening to the instructions.


Personally, I’m a visual person so I just followed along with their video. You can see it here. I thought it was pretty easy to follow along and helpful. But, if you find it easier to read the directions, broke it down.

Step 1: Cut, peel, and de-vein shrimp.
Step 2: Cut shrimp into three’s.
Step 3: Season with Old Bay and onion powder.
Step 4: Add onions, cilantro, tomatoes into large skillet .
Step 5: Add 2 tbsp olive oil.
Step 6: Sauté in pan until translucent.
Step 7: Add shrimp.
Step 8: Cook for 6-7 minutes or until lightly browned.

Step 1: Gently place shell into boiling oil.
Step 2: Let simmer for 30 seconds and then fold over. Repeat.


Between prep, actually cooking everything and even factoring in the clean up, it took me about an hour and a half.

I think if you prep your ingredients the night before, it’ll for sure be less. And I really struggled with frying the tortillas so if you just bought hard shell tacos, that will save you time as well.


Drum roll please… I actually really liked them and enjoyed the process of making them.

With that being said, I definitely made a few mistakes as this was my first time.

I wish I had put more seasoning in the shrimp. I was so nervous that I would put too much since there weren’t specific measurements and I just eye balled it. To be honest, next time I would probably add some adobo to the mix as well since that makes everything better.

I also for sure overcooked the shrimp because I was scared I would undercook them. Shrimp really is super quick to cook and you just have to wait till it turns orange/pink so next time I would listen to the shrimp and turn off the heat earlier.

I really struggled with frying the tortillas. I don’t know if I put too much oil in or maybe I’m just really unexperienced, but I don’t think they really became crispy. They kept getting big air bubbles and I was super scared so I kept pulling them out. Funny enough, my mom passed by as I was cooking these and she said I put too much oil in, I should have listened.

They did have a nice crisp to them, but to be honest, I think if I wanted hard tacos, I would just buy the hard shells next time.

But, overall, I think this shrimp tacos recipe was really great and although I had a few hiccups they were pretty easy to make. I would probably add corn in next time since I like corn and think it would add a nice sweetness. And I don’t typically put sauce in my tacos, but since I overcooked the shrimp, I wish I did have a little sauce.


Totally! And now that I’ve made it once and learned a thing or two, I’m more confident and inspired to add my own touch to it, like adding corn and adobo. And hopefully not overcook the shrimp again…

I think the recipe is pretty easy to follow. If I can do it, so can you and I mess up everything so that’s saying something.

I hope you guys enjoyed this post. It’s so different for me, but something I wanted to start sharing on the blog.

And on a similar note, I’m obsessed with Chrissy Teigen and actually picked up her cookbook because I love her that much so I’m thinking of trying a few of her recipes and sharing my experience on the blog. Let me know if you would like to see that!

Let me know if you end up making this shrimp tacos recipe and what you thought of it!

Thank you so much for reading and hope you all have a great week!


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Easy Crunchy Shrimp Tacos Recipe

Here's my crunchy shrimp tacos recipe, just the way I like it. With juicy grilled shrimp and a fresh cucumber, chopped cilantro and a sweet mango salsa. Dig in!

  • 16 raw prawns
  • 8 taco shells
  • 1 tbsp brown sugar
  • 3 fresh limes
  • ½ small red onion finely diced
  • 1 large fresh cucumber
  • 1 fresh mango
  • a handful fresh cilantro chopped
  • ½ tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp ground chipotle
  • 1 garlic clove peeled and mashed
  • pepper
  • salt

Rinse the prawns under cold running tap water and let them drain. Then peel and devein them. Put the prawns in a large bowl or baking dish. Sprinkle with the brown sugar, the juice of 2 limes, the cumin seeds, mashed garlic and chipotle powder. Season with a pinch of pepper and salt.

Stir the prawns well and let them marinate in the fridge for at least 1 hour. Stir them regularly. In the meantime peel the cucumber and the mango. Slice the cucumber lengthwise in half and remove the seeds inside with a teaspoon). Then slice the cucumber in little strips and add them to a large mixing bowl. Slice the mango, remove the pit in the middle and slice the flesh into little cubes. Add them to the cucumber together with the freshly chopped cilantro, coriander seeds and chopped red onion.

Grill them under a hot grill for 3 minutes until pink. Then flip them over and grill them for another 3 minutes or until they are cooked through.