How do you thaw frozen shrimp?

Place the frozen shrimp in a colander and run cold water over them for about 10 minutes, or thaw them overnight in the refrigerator. See my guide on How to Thaw Shrimp . Pat the shrimp thoroughly dry with paper towels before seasoning. Excess moisture is the enemy of a good sauté since the shrimp steam instead of sauteing.

What kind of tortillas are best for shrimp tacos?

Both corn tortillas and flour tortillas work well for shrimp tacos. Personally I prefer flour tortillas for their softer texture, but corn tortillas are naturally gluten-free and have a nice nutty flavor.

How long should you cook shrimp for tacos?

Cook shrimp for 1 to 2 minutes per side in a large skillet over medium-high heat. The key visual cue is when the shrimp turn from gray to opaque pink.

Can you substitute Greek yogurt for the mayo in the sauce?

My Cilantro Lime Sauce recipe has both whole milk yogurt and mayonnaise to balance freshness with richness. You could substitute sour cream for the yogurt if desired, then stir in water to taste.

No, the slaw itself isn't spicy: it's just cabbage and red onion with lime juice. If you like, you can add heat with diced jalapeno peppers or a pinch of cayenne.

What goes well with shrimp tacos?

Shrimp tacos pair well with Mexican-inspired sides like chips and salsa, bean dip, Spanish rice, black beans, or guacamole. For drinks, try margaritas, micheladas, or Mexican beer. See my guide for What Sides Go with Tacos .

Easy Shrimp Tacos (with Cilantro Sauce)

Name: Easy Shrimp Tacos with Cilantro Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons finely chopped cilantro; ¼ cup plain whole milk yogurt or Greek yogurt; 2 tablespoons mayonnaise; 1 teaspoon apple cider vinegar; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon cumin; ⅛ teaspoon kosher salt; 2 cups thinly sliced green cabbage; 1/4 small red onion, thinly sliced; 1 1/2 tablespoons lime juice, plus lime wedges from 1 to 2 limes, for serving; 1 garlic clove, minced; 1 pound medium shrimp, thawed and deveined (peeled or unpeeled); 1 tablespoon Old Bay seasoning (or 3/4 teaspoon each smoked paprika, garlic powder and onion powder); 1 teaspoon cumin; 1/8 teaspoon kosher salt; 2 tablespoons butter; 8 tortillas; Cilantro, for garnish

Easy Shrimp Tacos with Cilantro Sauce

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5 from 4 reviews

These easy shrimp tacos are loaded with juicy spiced shrimp, crisp cabbage, and a creamy cilantro sauce for a fresh, flavorful dinner any night of the week.

Author: Sonja
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 tacos 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

Taco Sauce

2 tablespoons finely chopped cilantro
¼ cup plain whole milk yogurt or Greek yogurt
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
⅛ teaspoon kosher salt

Shrimp Tacos

2 cups thinly sliced green cabbage
1/4 small red onion, thinly sliced
1 1/2 tablespoons lime juice, plus lime wedges from 1 to 2 limes, for serving
1 garlic clove, minced
1 pound medium shrimp, thawed and deveined (peeled or unpeeled)
1 tablespoon Old Bay seasoning (or 3/4 teaspoon each smoked paprika, garlic powder and onion powder)
1 teaspoon cumin
1/8 teaspoon kosher salt
2 tablespoons butter
8 tortillas
Cilantro, for garnish

Instructions

Mix together the ingredients for the Creamy Shrimp Taco Sauce.
Prep the cabbage and red onion, then toss them with the lime juice.
Pat the shrimp dry. In a medium bowl, mix the shrimp with the Old Bay seasoning, cumin, salt, and garlic.
In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Spritz with juice of the two lime wedges.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
To serve, place the cabbage and red onion in a tortilla, then top with shrimp. Squeeze with the juice of 2 lime wedges, then top with the taco sauce. Serve immediately.

Notes

Old Bay: It’s easiest to make with purchased Old Bay. I have a recipe for homemade, but if you don’t have it it’s easiest to use the smoked paprika, garlic powder and onion powder combo.

Make-ahead: The taco sauce can be made up to 3 days ahead. Cook the shrimp just before serving for best texture.

Storage: Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a large skillet with a touch of olive oil to avoid rubbery texture. Store the slaw and sauce separately in airtight containers.

Find it online: https://www.acouplecooks.com/shrimp-tacos-with-cilantro-sauce/