Easy Shrimp Tacos (with Creamy Cilantro Sauce)

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.

These easy shrimp tacos have so much flavor in under 30 minutes, they’ve become my reliable answer to the age old “what’s for dinner” question. Imagine plump sauteed shrimp seasoned with cumin and Old Bay, nestled in a tortilla with creamy cilantro lime sauce that coats everything in herbaceous goodness.

Add chips, salsa, and a margarita and I can’t think of much better. (Except maybe also bean dip!) What I love about this shrimp taco recipe is that it’s both fast family dinner recipe for weeknights and entertaining.

What Makes These Shrimp Tacos the Best

Honestly, I might want to change my answer to the question “What’s the last meal you want to eat” to this shrimp tacos recipe! There are so many things I love about this shrimp tacos recipe, but here are the top hitters:

The prep time is actually fast. The sauce is quick, you don’t have to make a full slaw, and the shrimp cook in just 2 to 4 minutes in a large skillet.
The flavor is incredible. The juicy seasoned shrimp, crunchy cabbage, and zingy cilantro sauce are so satisfying.
The recipe is versatile. You can cook the shrimp on the stovetop like I do here, or fire up the grill for grilled shrimp tacos (check out my guide on how to grill shrimp for tips). Use corn tortillas or flour tortillas, and swap in any sauces or taco toppings of your choosing.

5-Star Reader Review

“So good!! I did a quick pickle of the red onions with a distilled/apple cider mix and sugar and it was a wonderful addition!” -Jenna M.

Ingredients You’ll Need

For the shrimp: I like to use medium shrimp (41 to 60 ct) for tacos, either fresh or frozen shrimp. Make sure they’re deveined and peeled. When buying shrimp, I look for wild-caught, sustainable options if I can find them (see my guide for how to buy sustainable fish and seafood). About 90% of seafood in the US is imported, but seeking out American wild-caught shrimp helps support better fishing practices.
For the seasoning: Old Bay seasoning brings in that classic seafood flavor. I add cumin for warmth, plus a touch of kosher salt and black pepper. If you don’t have Old Bay, try my homemade Old Bay seasoning.
For the “slaw”: Just green shredded cabbage and thinly sliced red onion create the perfect simple slaw. I like to soak the red onion in cold water in a small bowl for a few minutes to mellow its spicy flavor.
For the creamy cilantro sauce: This shrimp taco sauce comes together in minutes using yogurt, mayo, and fresh cilantro. It’s the kind of sauce you’ll want to put on everything! For dairy-free, try my creamy cilantro sauce (made with cashews).
For cooking: Use butter or olive oil for sautéing the seasoned shrimp. I prefer butter for richness, but olive oil works great if you want to keep it dairy-free and Mediterranean diet friendly.
For serving: Use corn tortillas or flour tortillas, fresh lime wedges, and any additional toppings you love.

How to Make Shrimp Tacos

Here are a few notes on making this shrimp taco recipe:

Whip up the taco sauce first (it takes only 5 minutes and doesn’t even dirty a blender). Many shrimp tacos recipes call for a sauce with lots of ingredients, or one that leaves your kitchen a mess. This one is quick and simple!
Mix the shortcut “coleslaw.” To make this recipe speedier, I’ve cut out the traditional coleslaw, which can involve lots of chopping and mixing. Instead, thinly slice some cabbage and red onion, and then just spritz it with a lime wedge when serving. It’s a shortcut we use again and again in tacos!
Sauté the shrimp on the stove with minced garlic and a few spices. Sauteing shrimp is super fast: it takes only 2 to 4 minutes to cook! This method of how to cook shrimp is customizable and even works outside of tacos too. Though the flavors are Mexican-style, they’d work for serving with rice or couscous, or over a salad.
Warm the tortillas. This warms the tortillas so they bend easily for loading your tacos. On a gas stove, you can place a tortilla on the grates above the open flame on medium heat and toast a few seconds per side, flipping with tongs, until the edges are slightly blackened. (If you don’t have a gas stove, here are a few other ways to warm your tortillas.)

Tasty Toppings & Variations

While these shrimp tacos are delicious as written, here are some of my favorite ways to customize them:

Make them spicy: Add diced jalapeño to the taco sauce, or mix in some adobo sauce from a can of chipotle in adobo for smoky heat.
Upgrade the slaw: Make cilantro lime slaw instead.
Add more toppings: Add diced avocado or guacamole, crumbled queso fresco or cotija cheese, pico de gallo or mango salsa, pickled jalapeños, or chipotle crema.
Try a different protein: Use the same taco toppings and seasonings for fish tacos or chicken tacos. The creamy cilantro sauce works with just about any protein.
Make it dairy-free: Use cilantro sauce and olive oil instead of butter for sautéing the shrimp.
Serve it in a bowl (gluten-free): Add rice and serve in a bowl instead of with tortillas.

Serving Ideas

These shrimp tacos work well as a meal on their own, but I usually round it out with a few sides and drinks make it feel like a complete dinner. Here’s how to make them into the ultimate taco night:

Classic sides: Homemade tortilla chips with restaurant-style salsa or easy bean dip, Spanish rice, and black beans. For a lighter option, serve with a simple Mexican chopped salad or my traditional coleslaw recipe.

More taco sides: Guacamole, pico de gallo, and mango salsa all make excellent additions to your spread. I also love setting out Mexican street corn dip as an appetizer before the main course.

Drink pairings: I love serving these with frozen margaritas or a pitcher of classic margaritas. Micheladas are another good choice.

Storage & Make-Ahead Tips

These shrimp tacos are definitely best enjoyed fresh, but here’s what works for make ahead:

Advance prep: Make the creamy cilantro sauce up to 3 days ahead and store it in the refrigerator.

Storing leftovers: Store cooked shrimp separately in an airtight container in the fridge for up to 2 days. Keep the sauce and slaw in separate containers as well.
To reheat: Gently warm the shrimp in a skillet over medium heat for just 1-2 minutes. Try not to overcook, as the shrimp can become rubbery.

Dietary Notes

This shrimp taco recipe is gluten-free, dairy-free, and pescatarian.

Frequently Asked Questions

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.

Is the slaw spicy?

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.