Easy Shrimp Tacos with Creamy Sauce (Ready in 30 Minutes!)
These Shrimp Tacos are genuinely one of my favorite things to make in the summer, and I’m pretty sure they’ll become yours, too. The shrimp cook in minutes, the creamy taco sauce comes together quickly, and you can load them up with whatever you love, like crunchy slaw, cilantro, onions, fresh avocado, and a squeeze of lime.
Here are a few reasons why you will love making these shrimp tacos:
- They’re fast. Shrimp cook in about 3-4 minutes, so the whole meal comes together in under 30 minutes.
- The creamy taco sauce ties everything together, so even a simple set of toppings tastes great.
- They’re hard to mess up. Shrimp are forgiving as long as you don’t overcook them.
- They’re fun to serve and customizable, which makes them great for feeding people with different tastes. Everyone builds their own tacos, so everyone will be happy.
Ingredients for Shrimp Tacos and a Delicious Creamy Sauce
Scroll down to the recipe card to see the complete list of ingredients.
We make these shrimp tacos all the time during busy weeknights. The shrimp cook in a few minutes, everything comes together fast, and that creamy taco sauce ties it all together. Here’s what you need:
For the tacos:
- Shrimp: I use between 1 to 1½ lbs. of large shrimp that have been peeled and deveined. I find that that amount of shrimp is plenty for a total of 8 tacos. This way, each taco will have between 3 and 4 pieces of shrimp.
- Seasonings: Season the shrimp with your favorite seasonings. I love to season mine with ground cumin, chili powder, cayenne pepper for some kick, onion powder, garlic powder, and salt to taste.
- Tortillas: Use corn or flour tortillas, depending on your preference.
For the creamy taco sauce:
- Mexican crema: It’s very similar to regular sour cream, but thinner and less tangy, which is perfect for this taco sauce. Use sour cream or plain Greek yogurt as a substitute and dilute it with a small amount of heavy cream, half and half, or milk.
- Mayonnaise: It adds body and richness to the sauce.
- Seasonings: This taco sauce can be easily seasoned with onion powder, garlic powder, and salt to taste. Add a tablespoon of lime juice to add freshness and lighten the flavor. Also, if you want it spicy, just add a small amount of your favorite hot sauce.
For the toppings:
- Top these tacos with crunchy red cabbage, fresh cilantro, red onion, creamy avocado, and crumbled cheese for the perfect balance of flavor and texture.
- If you want to make them spicier, serve them with fresh or pickled jalapeños.
- Sautéed peppers and onions are a perfect way to add more vegetables.
- Guacamole and pico de gallo add moisture and a delicious citrusy flavor.
How to Make Shrimp Tacos
Scroll down to the recipe card to see detailed step-by-step instructions.
These shrimp tacos are super easy to make and come together in no time, which is why I make them so often. The shrimp cooks really quickly, and the creamy taco sauce ties everything together perfectly. Once you have all your toppings ready, it’s just a matter of assembling and enjoying!
- To make the creamy taco sauce, combine the Mexican crema, mayonnaise, onion powder, garlic powder, hot sauce, and salt in a small bowl. Mix until smooth, then refrigerate until ready to serve.
- Prepare the toppings by shredding the red cabbage, chopping the cilantro, and slicing the red onion and avocados.
- Season the shrimp evenly with the spices. Heat a large skillet over medium-high heat and cook the shrimp for about 3–4 minutes total, flipping halfway through, until pink and fully cooked. Remove from the pan and let cool slightly.
- Warm the tortillas on the stovetop, in the oven, or in the microwave until soft and pliable.
- Assemble the tacos with 3–4 shrimp per tortilla, your favorite toppings, a drizzle of the creamy taco sauce, and a squeeze of fresh lime juice.
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Frequently Asked Questions
Should I use fresh or frozen shrimp to make tacos?
Either works, but frozen shrimp must be completely thawed and patted dry before cooking. Also, make sure it is peeled and deveined.
What is the difference between Mexican crema and sour cream?
Mexican crema is thin, smooth, high in fat, and slightly sweet, which makes it ideal for drizzling over shrimp tacos.
Sour cream, on the other hand, is thick, dense, lower in fat, and more acidic.
If you don’t have Mexican crema on hand, you can substitute it with either sour cream or Greek yogurt and thin it out with a splash of heavy cream, half and half, or milk. French crème fraîche is also a great substitute.
How can I add heat to shrimp tacos?
If you like spicy food, add extra cayenne pepper or chipotle chili powder to the shrimp seasoning for more heat. You can also spice up the creamy taco sauce with additional hot sauce or by blending in a canned chipotle pepper. For even more flavor and heat, top the tacos with fresh or canned jalapeños or pico de gallo.
Can I make shrimp tacos ahead of time?
Absolutely! You can cook the shrimp ahead of time and store them in the refrigerator for up to 3–4 days after they have cooled. The sauce can also be made in advance and kept in an airtight jar or container in the fridge for up to 1 week. To make serving even easier, prep all the toppings ahead of time and store them separately in airtight containers until ready to use.
Basic Tools for Making Shrimp Tacos
- Large skillet or frying pan – Used to quickly cook the shrimp evenly and give them a nice sear without overcooking.
- Mixing bowls – Helpful for seasoning the shrimp, mixing the creamy taco sauce, and holding prepared toppings.
- Cutting board – Gives you a safe and sturdy surface for prepping the vegetables, limes, and toppings.
- Sharp knife or potato peeler – Makes it easier to thinly slice the cabbage, onion, avocado, and cilantro quickly and neatly.
- Measuring spoons and cups – Ensure recipe accuracy, consistency, and balance so the flavors turn out just right.
- Tongs or spatula – Useful for flipping the shrimp while cooking and warming tortillas without burning your hands.
- Comal – Used to warm the tortillas so they become soft, flexible, and more flavorful.
- Storage containers – Great for keeping toppings, sauce, and leftover shrimp fresh if prepping ahead or storing leftovers.
More Mexican-Inspired Recipes
- Carne Asada Tacos
- Sheet Pan Chicken Fajitas
- Chicken Tortilla Soup
- Roasted Tomatillo Salsa Verde
- Restaurant Style Salsa
- Pico de Gallo
- Guacamole
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Shrimp Tacos
Ingredients
Fort the Shrimp
- 1-1½ lbs. large shrimp, peeled and deveined
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp cayenne pepper (Optional)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt or to taste
- 1 tbsp oil
For the Toppings
- 2 cups shredded red cabbage (About ½ small cabbage)
- ½ bunch cilantro, chopped
- ½ small red onion, sliced
- 2 large avocados, sliced or diced
- ½ cup cotija cheese or Mexican queso fresco, grated
- 1-2 limes cut into wedges
- 8 small tortillas, corn or flour
For the White Taco Sauce
- ½ cup Mexican crema or sour cream
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp hot sauce or to taste (Optional)
- Salt to taste
Instructions
- Make the White Taco Sauce: In a small bowl, combine the Mexican crema or sour cream, mayonnaise, lime juice, onion powder, garlic powder, hot sauce, and salt. Mix until smooth and well combined. Cover and refrigerate until ready to serve.
- Prepare the Toppings: Shred the red cabbage using a sharp knife or potato peeler. Chop the cilantro, thinly slice the red onion, dice or slice the avocados, grate the cheese, and cut the limes into wedges. Set aside.
- Season the Shrimp: Place the shrimp in a large bowl and season with the cumin, chili powder, cayenne pepper (if using), onion powder, garlic powder, and salt. Toss until evenly coated.
- Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until pink and fully cooked through. Transfer to a bowl and let cool slightly.
- Warm the Tortillas: Heat the tortillas in a large skillet or comal over medium heat until lightly blistered on both sides. Wrap them in a clean kitchen towel to keep warm.
- Assemble the Tacos: Fill each tortilla with shrimp and your favorite toppings. Drizzle generously with the white taco sauce and serve with lime wedges on the side.
Notes
- Warm tortillas are less likely to break when assembling tacos, and this is how you can do it: Stovetop: Warm them over medium heat using a large skillet or comal until they blister on both sides. Oven: Wrap them in aluminum foil, and bake at 350-375 degrees F (180-190 degrees C) for 10 to 15 minutes. Microwave: Wrap them in a slightly damp paper towel, place them on a microwave-safe plate, and heat in 15 to 30-second bursts until they are soft and pliable.
- Don’t overcook the shrimp, or they can become rubbery.
- Serve them with jalapeños or extra hot sauce if you like spicier tacos.
- Other toppings or sauces you can use include lettuce, guacamole, pico de gallo, restaurant-style salsa, or salsa verde.
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
- The white taco sauce can be made up to 2 days ahead.
- Keep toppings and sauce stored separately for best freshness.
