Shrimp is one of the easiest proteins to make and that’s why these shrimp tacos are the best. You can make them spicy or keep them mild. They require minimal prep and you can dress them up as much as you like. These are one of my little guy’s favorite meals.
It’s easy to make these shrimp tacos look nice when you serve them too. The trick is to get a bag of coleslaw when you buy the other ingredients. Everything looks better over a bed of greens and you can use the coleslaw to add a little crunch to the tacos!
I like to keep a stock of white porcelain serving dishes handy. I collect them when I go to Home Goods or Target. You can always dress up a white platter!
No Time for Lime Crema? No Problema
I’ve included a recipe for some lime crema, but if you are short on time a little dollop of greek yogurt or sour cream mixed with a little of the shrimp seasoning can add some coolness with little effort. Just add an extra pinch of all the dry ingredients and make sure to reserve a little to mix with your topping.
Our Favorite Toppings
I love to top my shrimp tacos with all kinds of tasty options, while my little prefers to just eat them plain. Here are some ideas of what you can use to top your tacos:
- Salsa or Hot Sauce – my favorite is Cholula
- Sour Cream
- Diced veggies like tomato, jalepeno or onion
We love our Mexican Cuisine in this house, so I often will make these shrimp tacos and I’ll also serve them with a side of my Skinny Taco Dip, then it’s like a meal plus your toppings all in one!
Shrimp Tacos with Spicy Lime Crema
For the Shrimp
- 1-1.5 lb peeled and deveined shrimp
- 1 small lime zested and juiced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp kosher salt
- ½ tsp ground pepper
- ⅛ tsp cayenne or crushed red pepper flakes I leave this out if i'm cooking for kids
Spicy Lime Crema
- 1 cup greek yogurt
- 1 small jalepeno, diced
- 2 cloves garlic, minced
- 1 tbsp cilantro
- 1 tbsp olive oil
- ¼ lime juiced
- ¼ tsp salt
- ¼ tsp ground pepper
- Flour tortillas
- diced tomatoes
- shredded cheese
- hot sauce
Cook the Shrimp
- Toss the shrimp in a bowl with 1T olive oil and the spice mixture and let it sit for 5 minutes.
- Heat the second tbsp of olive oil in a large frying pan.
- Add the shrimp and cook for 2-3 minutes until they are opaque and start to curl. They will be firm to the touch.
- Flip the shrimp and cook another 2 minutes. Let them sit, but watch them so they don't get over cooked.
- Serve immediately.
Make the Crema
- Put all the ingredients into a Mini-Prep Cuisinart or a Magic Bullet and blend until smooth.
- I like to make this earlier in the day or the day before and refrigerate so the flavors come together.
- I prep all my taco fixings before I cook the shrimp so that they can just be tossed onto the platter and served hot.
- Ideas for toppings: guacamole, diced tomatoes, lettuce, shredded cheese, hot sauce, sour cream, lime crema – recipe above.
- Pro-tip: buy a bag of pre-shredded coleslaw to use on the platter. It goes well with the crema and adds some crunch to the tacos.
- I use hot sauce on the side if i’m cooking for kids, but you can spice these tacos up with my favorite Cholula hot sauce.