Spicy Shrimp Tacos
Spicy shrimp tacos are one of those meals that instantly make you feel like you’re on a beach vacation, even if you’re just sitting at your kitchen table!
Equipment
- Large skillet or frying pan
- Tongs or Spatula
- Cutting board
- Sharp Knife
- Small mixing bowl
- Measuring spoons
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper adjust to your spice preference
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For the Tacos:
- 8 small soft flour tortillas or corn, if you prefer
- 1 cup shredded cabbage green or purple, or both!
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado sliced
- 1 lime cut into wedges
For the Sauce:
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha sauce more if you like extra heat
- 1 teaspoon lime juice
Instructions
Step 1: Prepare the Shrimp
- Thaw the shrimp (if frozen). Place them in a bowl of cold water and let them sit for about 15-20 minutes. Pat them dry with paper towels to get rid of any extra moisture.
- Season the shrimp. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, cayenne pepper, cumin, salt, and pepper. Make sure every shrimp is coated with the seasoning. You can adjust the cayenne pepper depending on how spicy you like it. If you don’t have cumin, no worries — just use more paprika for a smoky flavor.
- Pro Tip: When seasoning shrimp, be sure to pat them dry first to help the spices stick better.
Step 2: Make the Sauce
- Whisk the sauce. In a small mixing bowl, combine the sour cream (or Greek yogurt), mayo, sriracha, and lime juice. Stir everything together until it's smooth and creamy. Taste and adjust the sriracha if you like more heat.
- Pro Tip: If the sauce feels too thick, add a splash of water or extra lime juice to thin it out.
Step 3: Cook the Shrimp
- Heat your skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer. You may need to cook them in batches depending on the size of your pan. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. The edges should be slightly golden.
- Pro Tip: Avoid overcrowding the shrimp in the pan. Give them enough space to cook evenly!
Step 4: Warm the Tortillas
- While the shrimp is cooking, warm the tortillas. You can heat them on a dry skillet over medium heat for about 30 seconds on each side, or microwave them wrapped in a damp paper towel for 20-30 seconds. They should be soft and pliable.
- If you prefer a little extra crunch, you can lightly toast the tortillas in the pan until they get crispy on the edges.
Step 5: Assemble the Tacos
- Layer your tacos. Start with a warm tortilla and add a handful of shredded cabbage, followed by diced tomatoes and chopped cilantro. Then, add a few slices of avocado.
- Next, place the cooked shrimp on top of the veggies so they stay warm and slightly soften the cabbage underneath.
- Drizzle the peachy-orange sauce generously over the shrimp and veggies to tie everything together.
- For some extra crunch, you can sprinkle some crushed tortilla chips or a dash of hot sauce on top.
Step 6: Serve and Enjoy!
- Serve your tacos immediately while they’re warm and fresh. Add any extra toppings like more cilantro, lime wedges, or a sprinkle of chili flakes for extra spice.
Notes
Nutritional Value (Approximate per Serving):
- Calories: ~350-400 kcal
- Protein: 28-30g
- Fat: 18-22g
- Carbs: 30-35g
- Fiber: 4-6g
- Sugar: 3-5g
- Sodium: ~600-800mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.