Easy Shrimp Tacos are a light, refreshing, vibrant dish for Taco Tuesday, Cinco de Mayo, or any day!
If you’re looking for a slightly lightened up Taco Tuesday menu, try these easy shrimp tacos. I could eat SO many of these in one sitting! They’re deliciously addictive!
Shrimp is probably my favorite protein source for tacos. Especially during the summer when it’s hot, you want food that is fresh AND refreshing.
This recipe is packed with yummy flavors of lime and classic taco seasonings. And the beautiful succulent shrimp tastes so good when enjoyed with a crunchy, fresh cabbage and carrot slaw and radish slices.
What you need to make shrimp tacos
To make this easy taco recipe, you need:
- flour or corn tortillas
- red cabbage
- green onions
- taco seasoning
- olive oil
- sour cream
- salt and pepper
Full measurements and detailed instructions are in the printable recipe card below.
How to make easy shrimp tacos
Start by prepping the veggies: slice the carrots, cabbage, green onions, and radishes. Set aside and begin to make the tacos.
In a large bowl, mix together the red cabbage, carrots, some lime juice and olive oil. Set this bowl aside.
In another large bowl, coat the shrimp with corn starch and taco seasoning, then season lightly with salt and pepper. Cook in a large non-stick pan over medium-high heat until shrimp is cooked, about 2 minutes on each side.
Make the crema by mixing together sour cream, lime juice, taco seasoning, and adding small amounts of water until you achieve a consistency that is thin enough to drizzle easily over the tacos.
Warm up the tortillas in a microwave.
Fill each tortilla with equal parts shrimp, cabbage & carrot slaw, sliced radishes, sliced green onion, and drizzle with crema. Serve immediately.
What to serve with shrimp tacos
For this recipe, I’ve included shredded red cabbage with lime, sliced radishes, and green onions.
You could also top these tacos with:
- cojita cheese
- sliced jalapeno
- sliced red onion
As for side dishes, try serving these easy shrimp tacos with:
What wine pairs with this shrimp dish?
I love these light shrimp tacos with a refreshing glass of light-bodied rosé. Most rosé wines, especially those from Provence, are made with Grenache grapes. Many of the Oregon rosés are made with Pinot Noir.
Some rosé wines have more body – especially the ones made from fuller-bodied grapes, like Cabernet Sauvignon. Those wines aren’t the best to pair with this shrimp taco recipe.
Stick with the lighter-bodied rosés, which will help bring out the vibrant flavors of this dish.
Alternatively, you could also pair this with a Prosecco (Italian sparkling wine). The Asian-influenced flavors of these shrimp tacos also make Riesling an excellent wine pairing.
More easy recipes for Taco Tuesday
- Instant Pot Fiesta Chicken
- Instant Pot Taco Meat (from Frozen Ground Meat)
- Avocado Lime Dressing and Dip
- Mexican Lasagna
- Taco Mac and Cheese: a competition-worthy recipe
- Taco Tuesday Leftovers: Easy Taco Pasta!
Easy Shrimp Tacos
- 1 cup red cabbage, shredded in thin slices
- 1 carrot, peeled and cut into small, thin, matchstick shapes
- 2 limes, cut into wedges
- About 1/2 cup olive oil, divided
- 20 oz medium to large shrimp, tails off, peeled and deveined
- 2 tsp taco seasoning
- salt and pepper
- 4 tbsp cornstarch or arrowroot powder
- 4 radishes, each in half and then sliced thinly into half-moon shaped slices
- 6 tbsp sour cream (or your favorite dairy-free sour cream)
- 12 tortillas
- 1/2 tsp taco seasoning
- salt and pepper
- 3 green onion stalks, sliced (green parts only)
- In a large bowl, toss together cabbage and carrots with the juice from two lime wedges and a quick drizzle of olive oil (about 1/2 tablespoonful). Set aside.
Cook the Shrimp
- Heat about 2-3 tbsp of olive oil in a large non-stick pan over medium-high heat, just enough to cover the bottom of the pan with oil.
- While that heats up, prep the shrimp: in another large bowl, toss together shrimp, cornstarch (or arrowroot powder), and taco seasoning. Season with salt and pepper, and mix until shrimp are evenly coated.
- Add the shrimp to the heated pan and cook until golden brown and crisp, which takes just about 2 minutes per side. Do not overcook the shrimp in this step! Once cooked, move shrimp from pan with a slotted spoon and set aside on a plate.
Make the Crema
- In a small bowl, stir together sour cream, the juice from one lime wedge, taco seasoning, then season lightly with salt and pepper. Add just enough water (about 1/2 to 1 tablespoon) to reach a consistency you can drizzle over the tacos. Set aside.
Assemble the Tacos
- Layer tortillas on a microwaveable plate with damp paper towels in between each tortilla. Microwave for about 30 seconds, just until warm and soft.
- Divide the cabbage & carrot slaw, shrimp, and sliced radishes between the tortillas. Drizzle with crema, garnish with sliced green onions. Serve with remaining lime wedges.