Easy, Healthy, and Perfect for Taco Night.
If you’re looking for a meal that’s quick, flavorful, and a hit with the whole family, shrimp tacos are the answer. My husband and I absolutely love them—not only are they delicious, but they’re lower in calories than many traditional taco options and by choosing the right tortillas, you can easily make it a great low-carb meal.
The beauty of shrimp tacos lies in their simplicity and speed. The shrimp, seasoned just right, cook up in mere minutes, making this dish perfect for busy weeknights or whenever you want something tasty in a hurry. The creamy, slightly spicy sauce is what really takes these tacos to the next level. I like to mix a bit of the sauce with shredded cabbage for a crunchy, flavorful topping, and I always serve extra sauce on the side for anyone who wants a little more kick.
Another reason shrimp tacos are a staple in our home is their versatility when it comes to serving. You can assemble them all and serve on a platter, or set everything out and let everyone build their own at a taco bar, which is our favorite way to enjoy them. It’s interactive, fun, and lets everyone customize their tacos just the way they like.
Ingredients
- 1 pound of shrimp, chopped into bite-size pieces if necessary
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp pepper
- ½ cup of sour cream
- ¼ cup of mayonnaise
- 2 ½ tbsp of lime (or lemon) juice
- 1 tsp of garlic powder
- 2 tsp of sriracha sauce
- 2 cups of finely shredded cabbage or coleslaw mix
- 1 cup of shredded cheese (use a mix of cheddar and Monterey jack, or your favorite)
- 1 cup of diced tomato
- 1 tbsp oil
- 1 tbsp butter
- 8 to 10 tortillas or taco shells
Step-by-step instructions
- If using large shrimp, chop them into bite-sized pieces. Season the shrimp with the cumin, cayenne, salt, and pepper and set aside.
- In a medium bowl, mix the sour cream, mayonnaise, lime juice, garlic powder, and sriracha sauce until well combined. Taste and adjust seasoning if necessary. Set the sauce aside.
- Chop the cabbage, if not using coleslaw mix, and dice the tomatoes. Shred the cheese if you aren’t using a pre-shredded brand. If you want to, mix some of the sauce with the cabbage to create a coleslaw.
- In a large fry pan over medium heat, add the oil and butter. When the butter has melted, add the shrimp and cook, stirring occasionally, until fully cooked and pink. About 3 to 5 minutes. Don’t overcook the shrimp or they will get tough.
- Heat your tortillas, or taco shells, and serve filled with shrimp, cabbage, tomatoes, cheese, and the special sauce!
Tips and Serving Suggestions
- Place all the toppings and shrimp into bowls and serve as a taco bar.
- For a low carb alternative, serve with Keto Friendly Tortillas.
- These tacos are great served with Green Chili Creamed Corn as a side. It’s a super easy recipe that’s ready in less than 10 minutes.
- Try adding avocado slices, fresh cilantro, or a squeeze of extra lime for more flavor.
I promise, once you try these shrimp tacos, they’ll become a regular in your meal rotation!
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