I make this meal most weeks. It is fast and fits right into busy weeknights. I keep the spice mix ready so I can cook the shrimp in minutes. Small tortillas heat fast and the clean up is quick. I often change a topping or two to match what I have on hand.
This version uses simple spices and crisp cabbage for a fresh bite. I learned to watch the shrimp so they stay tender and do not overcook. Shrimp Tacos work well when you need a quick hot meal that still feels fresh. Lime and cilantro lift the flavors.
This recipe is a simple taco made with pan-cooked shrimp, small corn tortillas, and fresh toppings. It tastes bright and a bit smoky from the paprika and cumin. The shrimp stay tender and pair well with crisp cabbage and lime. People often make this meal for a fast weeknight dinner, a casual get-together, or a light weekend lunch. For a creamier shrimp idea, see the creamy cajun shrimp pasta for another easy shrimp option.
Why make this recipe
This meal cooks fast. It takes little prep and low hands-on time. The spice mix gives clear flavor without many ingredients. You can change toppings or use different tortillas to match what you have. It fills plates quickly and cleans up fast. This recipe also works for small gatherings. You can scale it up or down. It fits days when you want good taste but not long cooking.
How to make this recipe
Start by seasoning the shrimp so each piece gets flavor. Heat a pan hot but not smoking. Cook the shrimp fast until they are pink and firm. Warm the tortillas to make them soft and foldable. Put the shrimp and toppings on the warm tortillas and squeeze lime before eating. For a pan technique that sears well, the garlic paprika shrimp skillet shows a similar skillet method to follow.
Ingredients
1 lb shrimp, peeled and deveined, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, Salt and pepper to taste, 8 small corn tortillas, 1 cup shredded cabbage, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, Lime wedges for serving
The shrimp are the main item, so pick fresh or well-thawed shrimp. Olive oil helps the spices stick and gives a light sear. Cumin and paprika add warmth and a mild smokiness. Salt and pepper bring out the shrimp taste. Corn tortillas keep the meal light and have good texture. Cabbage adds crunch and freshness. Tomatoes and cilantro add brightness. Lime wedges lift all the flavors at the table.
Directions
- In a bowl, toss the shrimp with olive oil, cumin, paprika, salt, and pepper.
- Note: Coat shrimp evenly so each piece cooks with flavor.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until cooked through.
- Note: Do not crowd the pan. Give space so the shrimp sear and do not steam.
- Warm the corn tortillas in a separate pan or microwave.
- Note: Warm tortillas are more flexible and taste better.
- Assemble the tacos by placing shrimp on the tortillas and topping with shredded cabbage, diced tomatoes, and chopped cilantro.
- Note: Add cabbage last for crunch and keep tomatoes from making the tortilla soggy.
- Serve with lime wedges.
- Note: A squeeze of lime brightens the whole meal.
How to serve this recipe
Serve these tacos right away while warm. Lay out the tortillas and toppings so each person builds their own. Add slices of avocado or a drizzle of yogurt or sour cream for creaminess. Offer hot sauce or extra lime on the side. This meal fits casual dinners, quick lunches, or a relaxed party where guests assemble their own plates. Pair with a simple side like rice, beans, or a green salad.
Easy birria tacos can give ideas for serving style and extra toppings if you want a taco bar feel.
How to store this recipe
Store leftover shrimp and toppings separately. Put cooked shrimp in an airtight container and cool to room temperature within two hours, then refrigerate. Use shrimp within 2 days for best texture. Keep tortillas wrapped in foil or a container at room temp for a short time or in the fridge up to 3 days. Do not freeze assembled tacos; freeze just the shrimp in a freezer-safe bag for up to 2 months. Thaw shrimp in the fridge before reheating gently.
Tips to make this recipe
Pat shrimp dry before tossing with oil and spices for better sear. Heat the pan well so shrimp cook quickly and stay juicy. Flip each shrimp only once to avoid overcooking. Warm tortillas just before serving so they remain soft. Use a small head of cabbage and slice thin for the best bite. Shrimp Tacos shine when toppings are ready before cooking; this cuts stress. If shrimp get tough, stop cooking early next time and let carryover heat finish them.
Variation
Swap corn tortillas for flour if you prefer a softer shell. Add a simple slaw with mayo, lime, and a touch of sugar for creamier topping. Use chili powder instead of paprika for a spicier edge. Add sliced avocado or pickled onions for more texture. If you need a gluten-free meal, check tortillas and any sauces for gluten. The swap list is short because the recipe relies on a clean, quick cook of the shrimp and light toppings.
FAQs
Q: Can I use frozen shrimp? A: Yes. Thaw in the fridge overnight and pat dry before cooking.
Q: How do I know when shrimp are done? A: They turn pink and curl slightly. They should be firm, not rubbery.
Q: Can I make this ahead? A: Prep toppings ahead, but cook shrimp just before serving.
Q: Are corn tortillas best? A: They give a nice texture, but use flour if you like.
Q: Can I add a sauce? A: Yes, a lime crema or salsa pairs well.
Conclusion
This recipe is a quick, routine meal that fits into a busy week. It cooks fast, uses few ingredients, and lets you mix toppings to suit the moment. The steps stay simple: season, cook, warm tortillas, and assemble. If you want a video guide or another take on shrimp tacos, try the Shrimp Tacos (with Video) – Natasha’s Kitchen for visual steps. For another clear, easy write-up, see Easy Shrimp Tacos – The Recipe Critic for extra ideas.
Print
Quick Shrimp Tacos
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Fast and flavorful shrimp tacos with fresh toppings, perfect for busy weeknights.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- In a bowl, toss the shrimp with olive oil, cumin, paprika, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until cooked through.
- Warm the corn tortillas in a separate pan or microwave.
- Assemble the tacos by placing shrimp on the tortillas and top with shredded cabbage, diced tomatoes, and chopped cilantro.
- Serve with lime wedges.
Notes
Pat shrimp dry for better sear. Heat the pan well and flip shrimp only once to avoid overcooking. Serve warm with additional toppings like avocado or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
