20 Spicy Shrimp Tacos Recipes Delicious

Spice up your taco nights with our sizzling selection of 20 Spicy Shrimp Tacos Recipes! Perfect for home cooks looking to add a little heat to their dinner rotation, these recipes promise bold flavors and quick prep times. Whether you’re craving something light and zesty or rich and smoky, we’ve got a taco to tempt every palate. Dive in and discover your new favorite dish today!

Grilled Shrimp Tacos with Avocado Crema

Savory and succulent, these grilled shrimp tacos are a celebration of summer, featuring plump, perfectly charred shrimp nestled in warm tortillas and crowned with a velvety avocado crema. Each bite offers a harmonious blend of smoky, citrusy, and creamy flavors, making it an irresistible choice for al fresco dining.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 lime, juiced
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp fresh cilantro, finely chopped
• 1/2 lime, juiced
• 1/4 tsp sea salt

Instructions

1. In a medium bowl, combine shrimp, olive oil, smoked paprika, cumin, sea salt, black pepper, minced garlic, and lime juice. Toss to coat evenly and marinate for 15 minutes at room temperature.
2. Preheat grill to medium-high heat (400°F). Thread shrimp onto skewers, leaving slight spaces between each for even cooking.
3. Grill shrimp for 2-3 minutes per side, until opaque and lightly charred. Tip: Avoid overcooking to maintain juiciness.
4. While shrimp grill, warm tortillas on the grill for 30 seconds per side, keeping them pliable. Tip: Stack and wrap in a clean towel to retain warmth.
5. For the avocado crema, blend avocado, sour cream, cilantro, lime juice, and sea salt in a food processor until smooth. Tip: Add a teaspoon of water if needed for desired consistency.
6. Assemble tacos by placing grilled shrimp on tortillas and drizzling with avocado crema. Serve immediately.

The tacos boast a delightful contrast of textures, from the crisp-edged shrimp to the creamy avocado crema, all wrapped in soft, charred tortillas. For an extra layer of flavor, garnish with pickled red onions or a sprinkle of cotija cheese.

Chipotle Lime Shrimp Tacos

Delightfully vibrant and bursting with flavor, these Chipotle Lime Shrimp Tacos are a perfect blend of smoky, spicy, and tangy notes, wrapped in a soft tortilla for a meal that’s as visually appealing as it is delicious.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 2 tbsp fresh lime juice
• 1/4 cup cilantro, finely chopped
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup crumbled queso fresco
• Lime wedges, for serving

Instructions

1. In a medium bowl, combine the shrimp with olive oil, minced garlic, chipotle powder, cumin, smoked paprika, and sea salt. Toss until the shrimp are evenly coated. Let marinate for 15 minutes at room temperature.
2. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque.
3. Remove the skillet from heat and drizzle the shrimp with fresh lime juice, tossing gently to combine.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. To assemble the tacos, place a few shrimp on each tortilla. Top with sliced avocado, red cabbage, crumbled queso fresco, and a sprinkle of chopped cilantro.
6. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.

Marvel at the contrast of textures, from the succulent shrimp to the crisp cabbage and creamy avocado, all brought together by the smoky heat of chipotle and the bright acidity of lime. For an extra touch of elegance, serve these tacos on a platter garnished with additional cilantro and lime wedges, inviting guests to customize each bite to their liking.

Baja Shrimp Tacos with Cabbage Slaw

On a balmy summer evening, nothing captivates the palate quite like the vibrant flavors of Baja shrimp tacos, a dish that marries the succulence of the sea with the crisp freshness of a homemade cabbage slaw. Elegantly balanced and bursting with color, this recipe promises a culinary journey to the coastal regions of Mexico with every bite.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Sea salt, to precise measure
• 8 small corn tortillas
• 2 cups finely shredded red cabbage
• 1/4 cup crumbled queso fresco
• 1/4 cup cilantro leaves, roughly chopped
• 1 lime, cut into wedges
• 1/2 cup sour cream
• 1 tbsp lime juice

Instructions

1. In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, cayenne pepper, and a pinch of sea salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque.
3. While the shrimp cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
4. In a separate bowl, combine the shredded red cabbage, queso fresco, and cilantro to create the slaw.
5. Whisk together the sour cream and lime juice in a small bowl to create a tangy dressing.
6. Assemble the tacos by placing a portion of the shrimp on each tortilla, topping with the cabbage slaw, and drizzling with the lime sour cream.
7. Serve immediately with lime wedges on the side for an extra burst of citrus.

Each taco offers a delightful contrast of textures, from the tender shrimp to the crunchy slaw, all harmonized by the creamy, zesty dressing. Elevate your presentation by serving on a rustic wooden board, garnished with extra cilantro and lime wedges for a touch of elegance.

Garlic Butter Shrimp Tacos

Nothing elevates a simple taco quite like the rich, aromatic blend of garlic butter shrimp, a dish that promises to transport your taste buds to coastal bliss with every bite. Perfectly suited for a summer evening or a festive gathering, these tacos are a testament to the beauty of combining fresh, high-quality ingredients with straightforward, yet sophisticated, cooking techniques.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp unsalted European-style butter
• 4 cloves garlic, finely minced
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large skillet, heat the olive oil over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet in a single layer, seasoning with smoked paprika, sea salt, and black pepper. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Remove from skillet and set aside.
3. In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic, sautéing for 30 seconds until fragrant but not browned.
4. Return the shrimp to the skillet, tossing to coat evenly in the garlic butter. Cook for an additional 1 minute to infuse the flavors.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
6. Assemble the tacos by dividing the garlic butter shrimp among the tortillas. Top with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side.

Mouthwatering and vibrant, these Garlic Butter Shrimp Tacos boast a delightful contrast of textures—from the succulent shrimp to the crisp tortillas. The smoky paprika and rich garlic butter meld beautifully with the fresh, tangy toppings, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, consider serving them on a platter garnished with thinly sliced radishes and avocado wedges.

Mango Salsa Shrimp Tacos

Zesty and vibrant, these Mango Salsa Shrimp Tacos are a symphony of flavors, combining the sweetness of ripe mangoes with the succulent tenderness of perfectly cooked shrimp, all nestled within a warm, soft tortilla. This dish is a celebration of summer, offering a refreshing twist on traditional tacos that will dazzle your palate and impress your guests.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 ripe mangoes, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. In a medium bowl, combine the shrimp with olive oil, smoked paprika, cumin, sea salt, and black pepper. Toss until the shrimp are evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
3. In another bowl, mix the diced mangoes, red onion, jalapeño, cilantro, and lime juice to create the mango salsa. Season lightly with salt if desired.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
5. To assemble the tacos, place a few shrimp on each tortilla, top with a generous spoonful of mango salsa, and garnish with avocado slices and crumbled queso fresco.

Perfectly balanced, these tacos offer a delightful contrast between the juicy shrimp and the crisp, fresh mango salsa, with the creamy avocado and tangy queso fresco adding layers of texture and flavor. Serve them with an extra wedge of lime on the side for a bright, citrusy finish that elevates the dish to new heights.

Spicy Sriracha Shrimp Tacos

Yearning for a dish that marries the fiery kick of Sriracha with the succulent sweetness of shrimp, all nestled in a soft taco? These Spicy Sriracha Shrimp Tacos are a symphony of flavors and textures, perfect for elevating your weeknight dinner or impressing guests at your next gathering.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 tbsp Sriracha sauce
• 1 tbsp honey
• 1 lime, juiced
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 8 small corn tortillas
• 1 cup red cabbage, thinly sliced
• 1/2 cup cilantro leaves
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. In a medium bowl, combine the shrimp with Sriracha sauce, honey, lime juice, smoked paprika, and sea salt. Marinate for 15 minutes at room temperature.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the marinated shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until the shrimp are opaque and slightly caramelized.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. Assemble the tacos by placing a few shrimp on each tortilla, then topping with red cabbage, cilantro leaves, avocado slices, and crumbled queso fresco.

Unveil the vibrant colors and bold flavors of these tacos by serving them with an extra drizzle of Sriracha for those who dare. The contrast between the crispy cabbage, creamy avocado, and spicy shrimp creates a taco that’s as visually stunning as it is delicious.

Coconut Shrimp Tacos with Pineapple Salsa

Vibrant and bursting with tropical flavors, these Coconut Shrimp Tacos with Pineapple Salsa are a delightful fusion of crispy, sweet, and tangy elements that promise to transport your palate to a sun-drenched beach with every bite.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely minced
• 1 jalapeño, seeded and finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 8 small corn tortillas, warmed
• 1/4 cup coconut oil, for frying

Instructions

1. In a shallow dish, combine the shredded coconut and panko breadcrumbs. Set aside.
2. In another shallow dish, whisk together the flour, sea salt, and black pepper.
3. Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture. Place on a plate.
4. Heat coconut oil in a large skillet over medium heat until it reaches 350°F. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. While the shrimp cooks, prepare the pineapple salsa by combining the diced pineapple, red onion, jalapeño, cilantro, and lime juice in a medium bowl. Stir gently to mix.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
7. To assemble, place a few shrimp on each tortilla and top generously with pineapple salsa.

The contrast of the crispy, coconut-encrusted shrimp against the juicy, vibrant pineapple salsa creates a symphony of textures and flavors. Serve these tacos with a drizzle of spicy mayo or a side of black beans for a complete meal that’s as visually appealing as it is delicious.

Blackened Shrimp Tacos with Cilantro Lime Dressing

Gracefully blending the bold flavors of the Gulf Coast with the fresh zest of Mexican street food, these blackened shrimp tacos are a symphony of taste and texture, elevated by a vibrant cilantro lime dressing that dances on the palate.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp blackening seasoning
• 2 tbsp clarified butter
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 clove garlic, minced
• 1/4 tsp sea salt

Instructions

1. In a medium bowl, toss the shrimp with the blackening seasoning until evenly coated.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side, or until the shrimp are opaque and the seasoning forms a dark crust.
4. While the shrimp cook, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. In a small bowl, whisk together the sour cream, lime juice, lime zest, minced garlic, and sea salt to create the cilantro lime dressing.
6. Assemble the tacos by placing a portion of the shredded red cabbage on each tortilla, followed by the blackened shrimp, crumbled queso fresco, chopped red onion, and a drizzle of the cilantro lime dressing.
7. Garnish with chopped fresh cilantro before serving.

Vividly colorful and bursting with flavor, these tacos offer a delightful contrast between the spicy, crispy shrimp and the cool, creamy dressing. Serve them with an extra wedge of lime for a bright, citrusy finish that elevates the dish to new heights.

Jalapeno Popper Shrimp Tacos

Radiating with bold flavors and a touch of heat, these Jalapeno Popper Shrimp Tacos are a culinary masterpiece that marries the creamy, spicy essence of jalapeno poppers with the succulent freshness of shrimp, all nestled in a warm tortilla.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt, to precise taste
• 8 small flour tortillas
• 1/4 cup cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine cream cheese, cheddar cheese, diced jalapenos, smoked paprika, garlic powder, and onion powder. Mix until fully incorporated.
2. Season shrimp lightly with salt. In a large skillet over medium-high heat, melt clarified butter. Add shrimp and cook for 2 minutes per side, or until they turn pink and opaque.
3. Remove shrimp from skillet and let cool slightly. Chop shrimp into bite-sized pieces and fold into the cream cheese mixture.
4. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Spoon the shrimp and cheese mixture evenly among the tortillas. Garnish with chopped cilantro and serve with lime wedges on the side.

Creating a harmonious blend of textures and flavors, these tacos offer a creamy, spicy filling contrasted by the soft, warm tortillas. For an extra layer of flavor, drizzle with a smoky chipotle sauce or serve alongside a crisp, citrusy slaw.

Buffalo Shrimp Tacos with Blue Cheese Slaw

Flavorful and fiery, these Buffalo Shrimp Tacos with Blue Cheese Slaw are a harmonious blend of spicy, tangy, and creamy textures, perfect for a summer evening or a lively gathering. The succulent shrimp, bathed in a bold buffalo sauce, pairs exquisitely with the cool, crisp blue cheese slaw, all nestled in a warm tortilla.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 cups finely shredded green cabbage
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 8 small flour tortillas, warmed
• 2 tbsp chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side, until just pink and opaque. Remove from heat and set aside.
2. In a small bowl, whisk together the Frank’s RedHot sauce, melted butter, honey, garlic powder, and smoked paprika. Pour the sauce over the cooked shrimp, tossing to coat evenly.
3. In a large mixing bowl, combine the shredded cabbage, blue cheese, mayonnaise, apple cider vinegar, and Dijon mustard. Toss until the cabbage is evenly coated with the dressing.
4. Warm the flour tortillas according to package instructions, keeping them pliable for folding.
5. Assemble the tacos by placing a generous amount of the blue cheese slaw on each tortilla, followed by the buffalo shrimp. Garnish with chopped cilantro and serve with lime wedges on the side.

Succulent shrimp with a fiery kick are beautifully balanced by the creamy, tangy slaw, creating a taco that’s as visually appealing as it is delicious. Serve these tacos with an extra drizzle of buffalo sauce for those who dare to turn up the heat.

Tequlia Lime Shrimp Tacos

Unveiling a dish that marries the boldness of tequila with the zest of lime, these shrimp tacos are a celebration of flavors, perfect for elevating your weeknight dinner or impressing guests at your next gathering.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1/4 cup premium silver tequila
• 2 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped cilantro
• 1 avocado, thinly sliced

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the shrimp to the skillet, arranging them in a single layer to ensure even cooking, and sauté for 2 minutes.
3. Flip each shrimp and pour in the tequila, allowing it to reduce slightly, about 1 minute, which will enhance the dish with a subtle depth of flavor.
4. Drizzle the lime juice over the shrimp, then sprinkle with smoked paprika, sea salt, and black pepper, stirring gently to coat evenly.
5. Remove the skillet from heat once the shrimp are opaque and have a slight curl, indicating they are perfectly cooked, about 1 more minute.
6. Warm the corn tortillas on a dry skillet over medium heat for 30 seconds on each side to achieve a pliable texture without charring.
7. Assemble the tacos by placing 3-4 shrimp on each tortilla, then garnish with queso fresco, cilantro, and avocado slices.

Accompanied by the creamy avocado and the tangy queso fresco, these tacos offer a harmonious blend of textures and flavors. Serve them with a side of charred lime halves for an extra burst of citrus that complements the tequila-infused shrimp beautifully.

Asian Glazed Shrimp Tacos

Zesty and vibrant, these Asian Glazed Shrimp Tacos are a symphony of flavors, combining the succulence of perfectly cooked shrimp with a glossy, umami-rich glaze, all nestled in a warm, soft tortilla. A dish that promises to transport your taste buds to the bustling streets of Asia with every bite.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1/4 cup hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 8 small flour tortillas, warmed
• 1 cup thinly sliced Napa cabbage
• 1/4 cup fresh cilantro leaves
• 2 tbsp toasted sesame seeds

Instructions

1. In a medium bowl, whisk together hoisin sauce, rice vinegar, soy sauce, toasted sesame oil, and crushed red pepper flakes to create the glaze. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Pour the prepared glaze over the shrimp, stirring gently to coat each piece evenly. Cook for an additional 1 minute until the glaze thickens slightly and clings to the shrimp. Tip: The glaze should be glossy and sticky, not runny.
5. Remove from heat and assemble tacos by placing a portion of the glazed shrimp on each warmed tortilla, topped with Napa cabbage, cilantro leaves, and a sprinkle of toasted sesame seeds. Tip: For an extra crunch, add a few strips of quick-pickled carrots or daikon.

Delightfully balanced, these tacos offer a textural contrast between the tender shrimp and crisp cabbage, while the glaze delivers a sweet, tangy, and slightly spicy kick. Serve them with a side of jicama slaw or a chilled glass of lemongrass-infused iced tea for a complete meal that’s as refreshing as it is satisfying.

Pesto Shrimp Tacos with Sun-Dried Tomatoes

Nothing elevates a simple taco quite like the vibrant flavors of homemade pesto and succulent shrimp, especially when paired with the intense sweetness of sun-dried tomatoes. This dish is a testament to the beauty of combining fresh, high-quality ingredients with a touch of culinary finesse.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 2 tbsp pine nuts, lightly toasted
• 1 clove garlic, minced
• 1/4 cup grated Parmigiano-Reggiano
• 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
• 8 small corn tortillas
• 1 tbsp clarified butter
• Sea salt and freshly ground black pepper, to season

Instructions

1. In a food processor, combine basil, olive oil, pine nuts, garlic, and Parmigiano-Reggiano. Pulse until smooth to create the pesto. Season with sea salt and black pepper to taste.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add shrimp, seasoning lightly with sea salt and black pepper. Cook for 2 minutes per side, or until shrimp are pink and opaque.
3. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
4. Spread a generous tablespoon of pesto on each tortilla. Top with cooked shrimp and sliced sun-dried tomatoes.
5. Serve immediately, garnished with additional basil leaves if desired.

Offering a delightful contrast of textures, the creamy pesto and tender shrimp are beautifully offset by the chewy sun-dried tomatoes and crisp tortillas. For an extra layer of flavor, drizzle with a touch of the sun-dried tomato oil before serving.

BBQ Shrimp Tacos with Corn Salsa

These BBQ shrimp tacos with corn salsa are a celebration of summer flavors, combining smoky, succulent shrimp with a vibrant, sweet corn salsa for a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 cup fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, and cayenne pepper until evenly coated. Let marinate for 10 minutes to absorb the flavors.
3. Meanwhile, in a separate bowl, combine the corn kernels, diced red bell pepper, red onion, lime juice, and cilantro to make the salsa. Set aside to allow the flavors to meld.
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and slightly charred, indicating they’re perfectly cooked.
5. Warm the corn tortillas on the grill for about 30 seconds per side, just until they’re pliable and have slight grill marks.
6. Assemble the tacos by placing a few shrimp on each tortilla, topping with a generous spoonful of corn salsa, sliced avocado, and a sprinkle of queso fresco.

Absolutely, the contrast between the smoky shrimp and the fresh, zesty corn salsa creates a harmonious balance, while the creamy avocado and salty queso fresco add layers of texture and flavor. Serve these tacos with an extra lime wedge on the side for a bright finish.

Cajun Shrimp Tacos with Remoulade Sauce

Elevate your taco night with these Cajun Shrimp Tacos, a harmonious blend of spicy, succulent shrimp and creamy remoulade sauce, all nestled in warm, soft tortillas. This dish is a vibrant celebration of flavors and textures, perfect for a summer evening or a festive gathering.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 tbsp clarified butter
• 8 small corn tortillas
• 1 cup shredded green cabbage
• 1/2 cup remoulade sauce
• 1 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1 avocado, thinly sliced

Instructions

1. In a medium bowl, toss the shrimp with Cajun seasoning until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned shrimp to the skillet, cooking for 2 minutes per side, or until they turn pink and opaque.
4. While the shrimp cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. In a small bowl, mix the shredded cabbage with lime juice to lightly dress.
6. To assemble, spread a tablespoon of remoulade sauce on each tortilla, followed by a layer of dressed cabbage.
7. Divide the cooked shrimp among the tortillas, topping each with avocado slices and a sprinkle of chopped cilantro.
8. Serve immediately, ensuring each taco is tightly rolled to hold all the ingredients.

Just as the first bite reveals the crispness of the cabbage against the tender shrimp, the remoulade sauce ties everything together with its tangy depth. For an extra touch of elegance, garnish with a lime wedge and a drizzle of hot sauce to amplify the Cajun spices.

Thai Peanut Shrimp Tacos

Zesty flavors and vibrant colors come together in this exquisite dish, where the succulence of shrimp meets the creamy richness of Thai peanut sauce, all nestled in a warm, soft taco shell. A harmonious blend of sweet, spicy, and savory, these tacos are a testament to the art of fusion cuisine, promising a culinary adventure with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 8 small flour tortillas
• 1 cup red cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth to create the Thai peanut sauce.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp to the skillet, cooking for 2 minutes per side, or until they turn pink and opaque.
4. Pour the Thai peanut sauce over the shrimp, stirring gently to coat evenly, and cook for an additional 1 minute to warm through.
5. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly toasted.
6. Divide the shrimp mixture evenly among the tortillas, topping with red cabbage, carrots, cilantro, and roasted peanuts.

Juxtaposing the crunch of fresh vegetables and peanuts against the tender shrimp and velvety sauce, these tacos offer a delightful contrast in textures. Serve them with a wedge of lime on the side for an extra zing, or pair with a crisp, chilled white wine to elevate the dining experience.

Mediterranean Shrimp Tacos with Tzatziki

Savory and sun-kissed, these Mediterranean Shrimp Tacos with Tzatziki bring a refreshing twist to taco night, blending the zest of the sea with the creamy coolness of traditional Greek sauce.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 8 small corn tortillas
• 1 cup Greek yogurt
• 1/2 English cucumber, finely grated and drained
• 1 tbsp fresh dill, minced
• 1 clove garlic, pressed
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp freshly ground black pepper
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled

Instructions

1. In a medium bowl, combine shrimp with olive oil, smoked paprika, cumin, and sea salt, ensuring each shrimp is evenly coated.
2. Heat a large skillet over medium-high heat for 2 minutes until hot. Add shrimp in a single layer, cooking for 2 minutes per side until opaque and lightly charred.
3. While shrimp cooks, warm tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable under a clean towel.
4. For the tzatziki, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, and black pepper in a bowl. Chill until serving to meld flavors.
5. Assemble tacos by layering shrimp, red cabbage, red onion, and feta cheese on tortillas. Drizzle with tzatziki before serving.

Yielded with a crunch from the cabbage and a burst of freshness from the tzatziki, these tacos are a harmonious blend of textures and flavors. Serve them with a wedge of lemon for an extra zing or alongside a crisp, chilled white wine to elevate the dining experience.

Old Bay Shrimp Tacos with Creamy Coleslaw

Bursting with the vibrant flavors of the coast, these tacos combine succulent shrimp seasoned with Old Bay and a crisp, creamy coleslaw for a dish that’s both refreshing and deeply satisfying. Perfect for a summer evening, they’re a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp Old Bay seasoning
• 1 tbsp clarified butter
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, toss the shrimp with Old Bay seasoning until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque. Tip: Avoid overcrowding the pan to ensure each shrimp gets a perfect sear.
4. While the shrimp cooks, combine green and purple cabbage, mayonnaise, apple cider vinegar, honey, and celery seed in a large bowl. Mix well to coat the cabbage evenly. Tip: Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Keep tortillas warm in a clean kitchen towel until ready to serve.
6. Assemble the tacos by placing a generous amount of coleslaw on each tortilla, topping with shrimp, and garnishing with cilantro and a squeeze of lime.

Zesty and vibrant, these tacos offer a delightful contrast between the spicy, savory shrimp and the cool, creamy coleslaw. Serve them with an extra lime wedge on the side for a bright finish that elevates the dish to new heights.

Margarita Shrimp Tacos with Fresh Pico de Gallo

Savory and vibrant, these Margarita Shrimp Tacos with Fresh Pico de Gallo are a celebration of flavors, combining the zest of lime and the warmth of tequila with succulent shrimp, all nestled in soft tortillas and topped with a crisp, homemade pico de gallo.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup silver tequila
• 2 tbsp freshly squeezed lime juice
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 8 small corn tortillas
• 1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, jalapeño, lime juice, and salt)
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese
• Fresh cilantro leaves for garnish

Instructions

1. In a medium bowl, combine the shrimp, tequila, lime juice, olive oil, sea salt, black pepper, and minced garlic. Marinate for 15 minutes at room temperature, ensuring the shrimp are evenly coated.
2. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer, reserving the marinade. Cook for 2 minutes per side, or until the shrimp are pink and opaque.
3. Pour the reserved marinade into the skillet and cook for an additional 1 minute, allowing the flavors to meld and the alcohol to cook off. Remove from heat.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
5. Assemble the tacos by placing a few shrimp on each tortilla, topping with fresh pico de gallo, avocado slices, crumbled cotija cheese, and cilantro leaves.

Lusciously tender shrimp with a hint of tequila and lime pair beautifully with the fresh crunch of pico de gallo, while the creamy avocado and salty cotija cheese add layers of texture and flavor. Serve these tacos with an extra wedge of lime for a bright finish.

Smoky Chipotle Shrimp Tacos with Avocado Ranch

Radiating with bold flavors and a touch of sophistication, these Smoky Chipotle Shrimp Tacos with Avocado Ranch are a culinary masterpiece that promises to elevate your taco night to new heights. The harmonious blend of smoky chipotle and creamy avocado ranch creates a dish that’s both indulgent and refreshingly balanced.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tbsp chipotle powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, pitted and peeled
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1 clove garlic, minced
• 8 small corn tortillas, warmed
• 1 cup shredded red cabbage
• 1/2 cup crumbled queso fresco
• Lime wedges, for serving

Instructions

1. In a medium bowl, toss the shrimp with olive oil, chipotle powder, smoked paprika, sea salt, and black pepper until evenly coated. Let marinate for 15 minutes at room temperature.
2. While the shrimp marinates, prepare the avocado ranch by blending avocado, sour cream, buttermilk, lime juice, cilantro, and garlic in a food processor until smooth. Season with salt to taste.
3. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until opaque and slightly charred.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
5. To assemble, spread a generous amount of avocado ranch on each tortilla, top with shrimp, shredded red cabbage, and crumbled queso fresco.
6. Serve immediately with lime wedges on the side for an extra burst of freshness.

Not only do these tacos boast a delightful contrast of textures—from the crisp cabbage to the tender shrimp—but their vibrant flavors also make them a standout dish. For an extra touch of elegance, garnish with microgreens or serve alongside a chilled cucumber margarita.

Conclusion

We hope this roundup of 20 Spicy Shrimp Tacos Recipes has inspired your next meal! Each recipe offers a unique twist on this beloved dish, perfect for home cooks looking to spice up their dinner routine. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next taco night. Happy cooking!