Shrimp tacos are such a quick and easy meal! Spicy shrimp are nestled in soft tortillas and topped with fresh and sweet fruit!
These tacos are fun to eat and especially delicious!
During the school year, I find I have trouble cooking because our schedules can be rather hectic, and then in the summer I find I have trouble cooking because it is too hot. I can’t win.
This is why I try hard to share easy recipes. Now, that isn’t to say that ALL my recipes are easy and quick, but you will never find dishes that take hours to prepare or have a long list of fancy ingredients.
Shrimp is one of my favorite ingredients because they are quick cooking and so versatile. From main dishes like this Cajun Shrimp Mac and Cheese to appetizers like Bacon Wrapped Shrimp and to this light Garlic Shrimp Cobb Salad or these Shrimp Rolls, in between, shrimp is the one seafood that continually pleases.
How To Make Shrimp Tacos
I used frozen shrimp that has been thawed. I like to use jumbo shrimp, but your size might depend on the number of people you are serving and just how big you like your shrimp.
Frozen shrimp comes in bags with a certain count. The count refers to the number of individual shrimp in 1 pound. When you buy a 1 pound bag of 21/25 count shrimp, you can expect to get 21 to 25 shrimp. Generally, the smaller the numbers, the bigger the shrimp.
Rinse your shrimp, peel and devein as necessary. I always remove the tails when I cook with shrimp.
Pat your shrimp dry and place them in a bowl. To the shrimp add:
- Ancho chile powder
You are essentially making a dry rub for your shrimp. Coat the shrimp completely.
Preheat a skillet with olive oil. Add shrimp. Cook shrimp 2-3 minutes or until they turn pink. Do not overcook or else your shrimp will be chewy.
I used flour tortillas but corn tortillas will work as well. This is a personal preference. If you would like, wrap tortillas in a damp paper towel and microwave just 30 seconds or so to soften the tortillas. You can also wrap them in foil and heat them on low while you cook your shrimp.
In a bowl, combine fresh pineapple, diced red bell peppers, diced jalapenos, and a splash of fresh lime juice, stir to combine.
Place 2-3 shrimp in each tortilla and top with fresh pineapple salsa and serve!
What To Serve With Shrimp Tacos
If you cannot find Ancho chile powder, substitute regular chili powder.
The heat can be adjusted to your taste.
Make sure the shrimp are not overcooked.
Sauteed peppers and onions can also be added to your shrimp taco recipe.
Each taco can be topped with sour cream and diced avocados.
Serve your tacos with lime wedges
More Taco Recipes
- 2 teaspoons olive oil
- 1 lb frozen shrimp, thawed
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¾ teaspoon ancho chile powder
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 cup diced fresh pineapple
- 1 tablespoon diced red pepper
- 1 teaspoon finely diced jalapeno
- Splash lime juice
- 6 Tortillas
- Rinse your shrimp, peel and devein as necessary. Remove the tails from the shrimp.
- Pat your shrimp dry and place them in a bowl. Stir in cumin, paprika, Ancho chile powder, oregano, and salt
- Stir to coat the shrimp completely.
- Preheat a skillet with olive oil. Add shrimp. Cook shrimp 2-3 minutes or until they turn pink. Do not overcook or else your shrimp will be chewy.
- Heat tortillas if desired while the shrimp are cooking.
- In a bowl, combine fresh pineapple, diced red bell peppers, diced jalapenos, and a splash of fresh lime juice, stir to combine.
- Place 2-3 shrimp in each tortilla and top with fresh pineapple salsa and serve!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 281Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 160mgSodium 1128mgCarbohydrates 33gFiber 2gSugar 3gProtein 22g