Go Back
Close-up of delicious Spicy Shrimp Tacos, showcasing the vibrant colors and textures of the dish.

Easy Spicy Shrimp Tacos

These spicy shrimp tacos deliver a perfect balance of heat, flavor, and texture. The key is to properly marinate and sear the shrimp, and to manage moisture to avoid soggy tortillas. Top with your favorite fresh toppings for a quick and delicious meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp 21/25 count
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • 1 tbsp chopped cilantro
  • 12 small corn or flour tortillas
  • Shredded cabbage or slaw mix
  • Avocado slices or guacamole
  • Pico de gallo or salsa
  • Lime wedges
  • Cilantr o
  • Sour cream or crema
  • Pickled red onions

Equipment

  • mixing bowls
  • whisk
  • Measuring spoons
  • Measuring cups
  • large skillet
  • paper towels
  • tongs
  • spatula
  • cutting board
  • knife
  • Citrus juicer
  • Tortilla warmer or skillet

Method
 

  1. Pat the shrimp very dry with paper towels.
  2. In a bowl, whisk together olive oil, lime juice, minced garlic, and chopped cilantro to make the marinade.
  3. In a separate small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper to make the spice blend.
  4. Add the shrimp to the marinade and toss to coat. Then, generously sprinkle the spice blend over the shrimp, ensuring they are evenly coated. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  5. Heat a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 2-3 minutes per side, until pink and opaque and slightly charred. Be careful not to overcook the shrimp.
  6. While the shrimp are cooking, warm the tortillas according to your preference. You can use a dry skillet, a microwave, or an open flame.
  7. Fill each tortilla with a portion of the spicy shrimp. Top with your favorite toppings, such as shredded cabbage, avocado, pico de gallo, and a squeeze of lime.
  8. Serve immediately and enjoy!

Notes

For best results, use fresh, high-quality spices. Adjust the cayenne pepper to control the heat level. Do not over-marinate the shrimp, as this can make them soggy. Ensure the skillet is hot before adding the shrimp to achieve a good sear. Leftover cooked shrimp can be stored in an airtight container in the refrigerator for up to 3 days.