Easy Shrimp Tacos (with Lime Crema)

Square overhead shot of easy shrimp tacos on a white oval platter.

Easy Shrimp Tacos (with Lime Crema)

These easy shrimp tacos feature a homemade spice blend, tender skillet-seared shrimp, and a cool, creamy lime crema. They come together in about 30 minutes, which makes them a fresh and fast option for any weeknight.

Course Dinner

Cuisine American, Mexican

Keyword easy shrimp tacos, honey sriracha shrimp tacos, shrimp taco recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 371kcal

Author Blair Lonergan

Ingredients

For the Shrimp:

2 teaspoons chili powder
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon kosher salt
1 lb. shrimp, peeled and deveined
2 tablespoons olive oil, divided
Juice of ½ a lime

For the Lime Crema:

⅓ cup sour cream
1 tablespoon finely chopped fresh cilantro
Juice of ½ lime
Pinch of kosher salt (or more to taste)

Optional, for Serving:

12-16 flour or corn tortillas
2-3 cups shredded green cabbage or coleslaw mix
Cotija cheese
Sliced avocado
Additional lime wedges
Fresh cilantro
Pico de gallo

Instructions

Prepare the Lime Crema: In a small bowl, stir together the sour cream, cilantro, lime juice, and salt until smooth. If you'd like a thinner sauce for drizzling, stir in extra lime juice. Refrigerate until ready to serve.
Prepare the Seasoning: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.
Season the Shrimp: Pat the shrimp very dry. In a large bowl, toss the shrimp with 1 tablespoon of olive oil, lime juice, and homemade seasoning blend.
Cook the Shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, just until pink and opaque.
Warm the Tortillas: If you have a gas stove, turn a few burners to medium heat, place the tortillas on top of the open flames, and cook until just charred, about 15-20 seconds per side (keep a close eye on them!). If you don’t have a gas stove, warm the tortillas in a skillet over medium-high heat, working in batches as needed.
Assemble the Tacos: Fill each tortilla with shrimp. Drizzle with lime crema. Garnish with optional toppings as desired.

Notes

Shrimp size: Large or extra-large shrimp (about 31/40 count) hold up best and are easy to cook evenly.
Frozen shrimp: Thaw fully, then pat very dry so they sear rather than steam and the seasoning sticks.
Do not overcook: Pull the shrimp as soon as they turn pink and opaque and curl loosely. Overcooked shrimp turn rubbery.
No marinade needed: Cook the shrimp right after tossing with the lime and seasoning. The acid will break them down if they sit too long.
Tortillas: Corn gives traditional flavor and a sturdier hold, flour is softer and easier to fold. Both work.
Make-ahead: The crema and seasoning blend can be made a day ahead. Assemble tacos fresh.
Heat level: Adjust the chili powder, or add a pinch of cayenne or diced jalapeno for more spice.

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