Shrimp Tacos – Skinnytaste

This post may contain affiliate links. Read my disclosure policy.

These healthy shrimp tacos are easy and delicious! Served on a warm tortilla with quick slaw and an easy shrimp taco sauce.

Shrimp Tacos

Shrimp Tacos

Madison loves shrimp tacos, and lately I’ve been making this easy shrimp tacos recipe for her repeatedly. They’re a quick and easy dinner perfect for Taco Tuesdays, Cinco De Mayo, or any night of the week. Other taco recipes you might like include these cod tacos, ground beef tacos, or slow cooker chicken tacos.

Shrimp Taco Slaw

To save time, I like to buy my shrimp peeled and deveined, which is usually available frozen. Simply thaw overnight in the refrigerator or in the sink in a colander with cold running water. I also buy pre-shredded cabbage when I need to get dinner on the table quickly. With these simple shortcuts, the total time for this is about 20 minutes!

Shrimp Taco Ingredients

  • Shrimp: You will need 16 ounces of peeled and deveined jumbo shrimp. You can buy fresh or frozen shrimp.
  • Shrimp Taco Seasoning: Crush two cloves of garlic and use your favorite seasoning salt like Tajin or Old Bay. You can also make taco seasoning with garlic powder, onion powder, ground cumin, paprika, cayenne, and chili powder.
  • Tortillas: I prefer corn tortillas with shrimp tacos, but flour would work too.
  • Coleslaw: Shredded Kale or Red Cabbage, Jalapeño, Red Onion, Fresh Lime Juice, Salt, Coriander
  • Ingredients for Shrimp Taco Sauce: Mayonnaise, Greek yogurt or sour cream, lime juice, sriracha, or Louisiana-style hot pepper sauce

How to make shrimp tacos

  1. Season shrimp: Drizzle shrimp with olive oil and sprinkle with garlic and seasoned salt.
  2. Creamy Shrimp Taco Sauce: Mix mayo, sour cream, lime juice, and hot sauce in a small bowl. If needed, add a few drops of water to dilute it to make it drizzle.
  3. Coleslaw: In a large bowl, combine the shredded cabbage, onion, jalapeño, lime juice, and cilantro. Cover and refrigerate.
  4. Air Fry Shrimp: Preheat your air fryer to 360°F and cook the shrimp, shaking the basket halfway, until cooked through the center, for six minutes.
  5. How to reheat corn tortillas: If you have a gas stove, turn on one of the burners and use tongs to hold each tortilla over the open flame. Char until there are a few brown spots and then flip to do the other side. You can also heat the tortillas in a pan on the stove for about 30 seconds.

What do you serve with shrimp tacos?

I like to serve them with lime wedges. Here are some side dish ideas for these succulent shrimp tacos:

Can you eat leftover shrimp tacos?

Shrimp tacos are best eaten fresh, but you can also save the shrimp for leftovers. Store tortillas, shrimp, coleslaw, and gravy separately. The shrimp will keep in the fridge for up to three days and can be microwaved or eaten cold.


  • Allergic to shrimp? Substitute white fish like cod, flounder, or tilapia. Check out these cod tacos.
  • No air fryer? Sear the shrimp in a pan for a few minutes, turning halfway through, until opaque and cooked through.
  • Not a fan of coleslaw? Try these flavorful shrimp tacos with mango salsa, pico de gallo, or salsa verde.
  • Tortillas: Swap out corn tortillas for flour tortillas, or use lettuce wraps instead for a lighter taco.
Platter of shrimp, tortillas, coleslaw and shrimp taco sauce
Shrimp Tacos

More Shrimp Recipes You’ll Love

Preparation: 10 minutes

Cook: 10 minutes

In total: 20 minutes

Yield: 4 portions

Serving size: 2 tacos

For the shrimp taco sauce

For the shrimp taco sauce

  • Mix mayonnaise, sour cream, lime juice, and hot sauce in a small bowl, adding a few drops of water to thin it out so you can drizzle, if needed. Set aside or transfer to a squeeze bottle.

For the Slav

  • For the coleslaw, combine the cabbage, onion, jalapeño, lime juice, and cilantro in a large bowl; cover and refrigerate.

To cook the shrimp

  • Preheat air fryer to 360F. Cook the shrimp, shaking the basket halfway, until cooked through the center, 5 to 6 minutes. To prepare it in the pan, sear it over medium-high heat for 2 to 3 minutes on each side.

  • Meanwhile, sear the tortillas over an open flame or skillet for about 30 seconds and set aside.

  • Serve: Place 1/4 cup coleslaw on each tortilla, top each with 3 shrimp, then drizzle with flavorful mayonnaise and garnish with cilantro.

Last step:

Please leave a rating and a comment and let us know how you liked this recipe! This helps our business thrive and continue to bring free, high quality recipes to you.

Portion: 2 tacos, Calories: 288 kcal, Carbohydrates: 28.5 G, Protein: 20 G, Fat: 10.5 G, Saturated Fatty Acids: 2 G, Cholesterol: 149 mg, Sodium: 975.5 mg, Fiber: 4.5 G, Sugar: 3.5 G

Source link