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These shrimp tacos were loaded with flavor and only took 20 minutes to make! The shrimp cooked in under 5 minutes, and the toppings were super easy to prepare.
I served these with hot sauce, guacamole, cabbage, cotija cheese, and fresh lime. However, feel free to serve them with the toppings of your choice.
Table of Contents
Reasons to Make This Recipe…
- Shrimp cook in minutes and stay fresh for a long time in the freezer. They also defrost super quickly.
- Shrimp meals are usually on the lighter side and not too filling. These tacos were super tasty, but they weren’t too heavy!
- I know I’ve mentioned it before, but these are truly loaded with flavor! The shrimp are perfectly seasoned, the guacamole gives a fresh, zesty taste, the peppers add a little sweetness, and the cabbage gives a nice crunch. It’s honestly perfect.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
Shrimp – I highly recommend using raw, peeled, and deveined, medium-sized shrimp. Avoid purchasing cooked shrimp for this recipe.
Cotija Cheese – If you can’t find cotija cheese, use queso fresco or any crumbly white salty cheese.
Top Tips
- Whatever you do, do not overcook the shrimp, otherwise, they’ll turn out tough and rubbery.
- Once the shrimp are fully cooked through, check for seasoning before assembling the tacos. Add more salt and pepper, if needed.
- Not a fan of guacamole? Serve these with roasted chili corn salsa instead!
- Want to make this a complete meal? Serve it with Spanish rice and
- refried beans.
Storage and Reheating
Store leftover shrimp in an air-tight container in the fridge for up to 2 days. Place the toppings in separate containers and refrigerate for up to 4 days. Reheat shrimp and peppers in a pan with oil or in the microwave. Don’t overheat or the shrimp will get tough.
More Shrimp Recipes You’ll Enjoy…
Shrimp Tacos
Ingredients
- 1 lb shrimp, medium-sized, peeled, and deveined
- 2 tablespoons oil
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- ¼ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon Kosher salt , or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chipotle sauce , or to taste
- 1 teaspoon lime juice
- 1 teaspoon fresh cilantro , optional
- warm tortillas , flour or corn
Toppings
- Guacamole
- 2 red bell peppers, sliced into thin strips
- 1 cup cabbage , shredded
- ½ cup cotija cheese
- hot sauce
- limes
Instructions
- In a large bowl, combine the shrimp, 1 tablespoon of oil, spices, salt, and pepper. Mix well and set it aside.
- In a large skillet, add the remaining oil and let it heat over medium-high heat. Add the red bell peppers and cook for 6-7 minutes or until softened. Season with salt and then remove them from the skillet.
- Add the seasoned shrimp to the same skillet you cooked the peppers in, and add more oil if needed. Stir in the chipotle sauce and lime juice. Cook the shrimp for 2-3 minutes or until they're no longer translucent.
- Check for seasoning, stir in the cilantro, and remove it from the heat.
- Serve over warm tortillas with guacamole, cotija cheese, shredded cabbage, red bell peppers, hot sauce, and lime. Or the toppings of your choice. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
