Shrimp Tacos

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One of the easiest meals you'll ever make! Well-spiced, tender shrimp is pan seared or grilled for a quick weeknight meal you'll want to put on repeat.

Prep Time15

Cook Time5

Total Time20

Course: Dinner

Cuisine: Mexican

Keyword: dinner, Mexican, taco

Servings: (3 street tacos per serving)

Calories: 441kcal

Author: Tricia

Ingredients

For the seasoning:

2 tablespoons olive oil or other neutral oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground cumin
1/8 teaspoon cayenne optional
1 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon salt we prefer kosher

For the tacos:

1 pound frozen shrimp tails removed peeled and deveined (medium or large shrimp for street tacos, large or jumbo shrimp or 6-inch tacos)
1 tablespoon fresh cilantro chopped
12 street taco tortillas flour or corn

Optional toppings:

mango or pineapple salsa
green or purple cabbage sliced thin
shredded lettuce
avocado
lime wedges
cotija cheese
sour cream mixed with lime juice or crema
fresh cilantro leaves
diced red onion
Hot sauce

Instructions

Prepare the salsa and any additional toppings before starting the shrimp.
In a large mixing bowl combine the seasoning ingredients and stir until well combined. Set aside.
Line a small sheet pan or place with paper towels. Place the thawed shrimp on the paper towels. Using additional paper towels, pat the shrimp very dry.
Add the shrimp to the oil mixture and stir until well coated. Scrape the shrimp and any oil into a large nonstick skillet. Arrange the shrimp in a single layer. Cook over high heat until the bottoms are lightly browned and the edges have turned pink, about 2 to 3 minutes.
Turn off the heat and remove the skillet from the burner. Quickly flip each shrimp then set aside until cooked through, about 2 or 3 minutes more. Sprinkle cilantro over the shrimp and serve.

Notes

To grill, thread the shrimp on skewers and place on a well oiled, preheated grill grate.
Store leftover shrimp separate from the tacos and toppings in an airtight container in the refrigerator for one day. Reheat gently over medium heat in a nonstick skillet. Flip and continue until warmed through. Do not overcook.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition