Are you a fan of seafood, but tired of the same old dishes? Look no further than shrimp tacos! This delectable treat combines succulent shrimp with fresh ingredients and bold flavors for a taste that will keep you coming back for more. In this post, we’ll explore the top 5 best shrimp taco recipes that are easy to make at home and sure to impress your taste buds. So grab some tortillas and let’s get started on our culinary adventure!
Shrimp Taco Recipe #1
Ingredients:
-1/2 lb. shrimp, peeled & deveined
-1/2 teaspoon chili powder
-1/4 teaspoon cumin
-1/4 teaspoon paprika
-1/8 teaspoon garlic powder
-Salt & pepper, to taste
-1 tablespoon olive oil
-2 tablespoons fresh lime juice, divided
-8 small soft tacos or tortillas
-1/4 cup chopped fresh cilantro
Instructions:
1. Preheat grill to medium high heat.
2. To a small bowl add shrimp, chili powder, cumin, paprika, garlic powder and salt and pepper. Toss to combine.
3. Drizzle olive oil over shrimp then sprinkle with 1 tablespoon lime juice. Toss to coat. Set aside.
4. Spray grill pan with cooking spray then place over preheated grill.
5. Add prepared shrimp to the pan. Grill for 2-3 minutes per side, or until cooked through and slightly charred around the edges. Remove from grill and transfer to a plate. Squeeze remaining lime juice over grilled shrimp then roughly chop if desired.
6. Assemble tacos by adding grilled shrimp to warm tortillas then topping with fresh cilantro leaves
Shrimp Taco Recipe #2
Ingredients:
1 lb. shrimp, peeled & deveined
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon sea salt
Freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons olive oil
10–12 small soft tacos shells
For the slaw:
1 cup shredded cabbage
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and finely chopped
Juice of 1 lime
Instructions: Preheat grill to medium high heat, about 375–400 degrees F. To a small bowl add shrimp, cumin, chili powder, garlic powder, smoked paprika, salt and pepper. Squeeze the juice of one lime over shrimp then drizzle with olive oil. Toss to coat then set aside. To a medium bowl add cabbage, cilantro, jalapeño and lime juice. Toss to combine then set aside until ready to use. Spray grill pan with cooking spray then add prepared shrimp. Grill for 2-3 minutes per side, or until cooked through. Remove from grill then let cool slightly before adding to prepared tacos shells. Serve immediately with prepared cabbage slaw. Enjoy!
Shrimp Taco Recipe #3
Ingredients:
-1/2 lb. shrimp, peeled & deveined
-1/2 teaspoon cumin
-1/4 teaspoon smoked paprika
-1/4 teaspoon chili powder
-1/8 teaspoon sea salt
-Freshly ground black pepper, to taste
-1 tablespoon olive oil
-10–12 small soft tacos shells
-1/4 cup chopped fresh cilantro leaves
For the taco sauce:
-1/2 cup sour cream
-1/2 cup mayonnaise
-1 tablespoon adobo sauce
-Juice of 1 lime
Instructions: 1. Preheat grill to medium high heat, about 375–400 degrees F. 2. To a small bowl add the shrimp, cumin smoked paprika, chili powder, salt and pepper. Toss to combine. 3. Drizzle olive oil over shrimp and toss to coat. 4. Spray grill pan with cooking spray. 5. Add shrimp to pan in a single layer. Grill for 2 minutes per side, until opaque and slightly pink in the center. 6. Remove from grill and let cool before chopping into bite size pieces 7. To a small bowl add all of the ingredients for the taco sauce, whisking to combine 8. Assemble tacos by adding some shrimp to each taco shell then topping with cilantro and taco sauce
Shrimp Taco Recipe #4
Ingredients:
1 lb. shrimp, peeled & deveined
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon sea salt
Freshly ground black pepper, to taste
Juice of 1 lime, divided
2 tablespoons olive oil, divided
10–12 small soft tacos shells or tortillas
For the Cabbage Slaw:
1 head green cabbage, thinly sliced
1/4 cup diced red onion
Juice of 2 limes
2 tablespoons chopped fresh cilantro leaves
Instructions:
Preheat grill to medium high heat, about 375-400 degrees F. To a small bowl add garlic powder smoked paprika, cumin, chili powder and sea salt. Mix together then add freshly ground black pepper to taste. Add shrimp to bowl and toss to coat with spice blend. Set aside. Add olive oil and half the lime juice to a small saute pan over medium heat. Once hot add diced red onion and cook until softened, stirring occasionally. Remove from heat and set aside. To a large mixing bowl add thinly sliced cabbage, the cooked onions, remaining lime juice, chopped fresh cilantro leaves and a pinch of sea salt & pepper. Toss ingredients together until combined then set aside. Next, taking 4-5 shrimp at a time (depending on size) thread onto skewers (if using wooden skewers soak in water
Shrimp Taco Recipe #5
Ingredients:
1 lb. shrimp, peeled & deveined
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
salt and pepper, to taste
10-12 small soft tacos shells
1/4 cup chopped fresh cilantro
2 tablespoons diced avocado
lime wedges, for serving
For the sauce: equal parts mayo + sour cream (I used 3 tablespoons each) + 1-2 tablespoons sriracha, to taste
Instructions: Preheat grill to medium high heat, about 375-400 degrees F. To a small bowl add the shrimp, cumin, chili powder smoked paprika, garlic powder and salt and pepper. Toss to coat. Spray your grill pan with cooking spray then add the shrimp. Grill for 2-3 minutes per side, until opaque and pink in color. Remove from grill and chop into bite size pieces if desired. Assemble tacos by adding a few shrimp to each taco shell then top with cilantro diced avocado and a squeeze of lime juice. Serve immediately with sriracha mayo on the side for dipping!
How to Make the Perfect Shrimp Taco
1. Preheat your oven to 400 degrees F. To prepare the shrimp, start by peeling and deveining them. Then, season the shrimp with some salt, pepper, garlic powder, and paprika. Next, heat up a pan on the stove over medium-high heat and add some olive oil. Once the pan is hot, add the seasoned shrimp to the pan and cook them until they are pink and opaque. This should only take a few minutes.
Now it’s time to assemble your tacos! Start by placing 3-4 cooked shrimp onto a warm corn tortilla. Top the shrimp with some shredded cabbage or lettuce, diced tomatoes, diced avocado, and a drizzle of your favorite hot sauce or salsa. Serve immediately and enjoy!
