This recipe for Spicy Shrimp Tacos is sure to impress the entire family! They have a delicious hint of spice that is balanced with a cool avocado crema. It’s perfect for an easy weeknight dinner.
Easy Spicy Shrimp Taco Recipe
I love using shrimp in tacos. It’s an easy seafood to find, and you don’t have to buy it fresh. Frozen shrimp is a cost-effective way to enjoy it for dinner as a family. Plus, they don’t take too long to thaw and cook like fresh shrimp. There’s also zero flavor difference!
My family are not big fish lovers but we all enjoy shrimp. This is one of our favorite ways to enjoy it because it’s a versatile recipe. You can control the heat of your spicy shrimp tacos, and choose the toppings you want! My kids typically skip the jalapeno coleslaw and add extra sour cream instead.
Ingredients You’ll Need
Below is everything you need to season and execute the best spicy shrimp tacos!
- Shrimp: These must be cleaned, deveined, and tails removed.
- Olive Oil
- Chili Powder
- Dried Cilantro
- Ground Cumin
- Red Pepper Flakes: You can add as much or as little as you like depending on the spice level you want to achieve.
- Garlic: Fresh, minced garlic adds great flavor.
- Tortillas: I like flour tortillas best for this recipe, but feel free to use corn tortillas
- Jalapeno Coleslaw: It is definitely worth the effort to make this coleslaw from scratch. It’s crunchy, fresh and delicious flavor! You can also use shredded cabbage slaw with a bit of greek yogurt and lime.
- Avocado Crema: This deliciously creamy sauce is perfect for cooling down the heat from the shrimp and coleslaw on these shrimp tacos.
How to Make Spicy Shrimp Tacos
This is an incredibly easy and fast recipe. It’s ready to serve in 15 minutes! We love making this for Cinco de Mayo, but also make this throughout the entire year.
- Step 1. Mix olive oil, chili powder, paprika, dried cilantro, cumin, red pepper flakes, and garlic in a medium bowl. Add the shrimp and toss to combine.
- Step 2. Allow the shrimp to sit in the marinade for about 10-15 minutes. Do not place the bowl in the refrigerator during this time. Leave it on the counter to keep the shrimp at room temperature.
- Step 3. Heat a large skillet to medium-high heat. Add the shrimp and cook for about 2-3 minutes per side. When cooked, the shrimp will turn pink.
- Step 4. Remove the shrimp from the heat once they are ready.
- Step 5. Prepare flour tortillas with jalapeno coleslaw and avocado crema. Add shrimp and serve!
Want even more ideas for toppings and sides? Below are some delicious suggestions!
- Hot Sauce
- Sour Cream
- Sliced Avocado
- Diced Red Onion
- Sliced Jalapenos
- Lime Juice
- Fresh Chopped Cilantro
- Jalapeno Coleslaw
- Avocado Crema
- Mango Salsa
- Black Beans
- Mexican Rice
Can I prepare the shrimp ahead of time?
Yes! If you aren’t going to cook your shrimp right away, you can prepare your marinade and keep the bowl in the refrigerator. Just be sure to cover it with plastic wrap and cook within 24 hours.
How do I reheat leftovers?
I don’t recommend making more shrimp than you will use. Reheating shrimp causes it to obtain a rubbery, overcooked texture.
Do I need to heat the tortillas?
Not unless you want to. They do become more pliable when they are warm. There are a few different ways to heat your tortillas. If you want some char and have a gas stove, use your stovetop flame to get some color on them. You can also wrap them in a damp paper towel and steam them in the microwave for a few seconds, or pop them in the air fryer for 3-4 minutes at 350 degrees F.
More Shrimp Recipes
- Cajun Shrimp and Grits
- Creamy Shrimp Pasta
- Jambalaya Recipe
- Bang Bang Shrimp
- Shrimp and Corn Chowder
Spicy Shrimp Tacos
- Place shrimp in a medium bowl and top with olive oil, chili powder, paprika, dried cilantro, cumin, red pepper flakes, and minced garlic. Stir to combine.
- Let shrimp marinate for 10-15 minutes.
- Heat a large skillet over medium high heat.
- Cook shrimp 2-3 minutes per side until fully cooked.
- Prepare tacos by filling flour tortillas with jalapeno coleslaw, avocado crema, and shrimp.