These Easy Shrimp Tacos come together in under 30 minutes and are perfect for busy weeknights. Juicy, seasoned shrimp are paired with crunchy slaw, creamy avocado, and the most delicious garlic chipotle drizzle!
About This Recipe
Taco night is a weekly thing at our house, and these easy shrimp tacos are always a hit! They’re light, satisfying, and endlessly customizable. Plus, they come together so quick you will have dinner on the table in less than 30 minutes!
I love how simple these tacos are but still pack in so much flavor. I also highly recommend making some pico, mango salsa, pineapple salsa, or corn salsa to pile on your tacos as well! Yes, it’s an extra step but you will be able to use it all week long! I’m talking salads, tacos, bowls, ANYTHING.
You can also skip the tacos and use the shrimp and cabbage to make yummy taco bowls if those are more your speed! Add a little rice or cauliflower rice, maybe a few pickled onions, salsa, etc.
Ingredients and Substitutions
- Lite mayo: You can also sub for greek yogurt.
- Chipotle peppers: I use chipotle peppers in adobo sauce OFTEN! I recommend blending a can upon opening, and storing that in your fridge in a small container or jar so you can scoop from it when needed. It lasts for weeks!
- Garlic: Fresh garlic of frozen cubes (my preference) both work.
- Lime juice: Fresh lime juice ALWAYS! The store-bought juice just doesn’t taste the same or bring the same amount of freshness to these bowls.
- Shrimp: I like buying the big bag of frozen shrimp from Costco which means you have to thaw your shrimp before cooking. Once the shrimp is thawed, remove tails and pat dry.
- Seasonings: Salt, garlic powder, chili powder, paprika, black pepper
- For the tacos: Corn tortillas (I always use the Mission extra ,thin which are just 25 carbs for 3), avocado, and shredded cabbage
Dietary Adaptations
These tacos are naturally gluten-free and dairy-free. Just make sure your corn tortillas are certified gluten-free.
How To Make
- Blend or shake your sauce ingredients together until smooth. Add more water or lime juice to taste if you want it thinner!
- Thaw and remove tails (if still on) from your shrimp. Pat dry and place in a bowl. Spray with olive oil and sprinkle with seasonings. Heat a heavy bottomed skillet over high heat with a spritz of olive oil spray. When it’s nice and hot, add your shrimp in a single layer, cooking in shifts if needed. Cook for two minutes undisturbed to get some nice color, then flip. Cook hot for two more minutes or until cooked thru. Then remove from the heat.
- For one serving, heat three tortillas in a hot skillet with a spritz of oil, or you can heat them right over the stove-top flame for a char. Between the three tortillas, divide 3 Tbsp/45g smashed avocado, about 4 oz/125g shrimp, a handful of shredded cabbage, and 2 Tbsp/30g chipotle garlic drizzle. I highly recommend making some pico, mango salsa, pineapple salsa, or corn salsa to pile on your tacos as well!
Helpful Tips
- Chipotle peppers: I use chipotle peppers in adobo sauce OFTEN! I recommend blending a can upon opening, and storing that in your fridge in a small container or jar so you can scoop from it when needed. It lasts for weeks!
- Make it a bowl: Skip the tortilla and make these shrimp tacos into an easy shrimp taco bowl like my Fish Taco Bowls or Spicy Shrimp Taco Bowls!
- Low carb: If you want a lower-carb option, use lettuce wraps instead of tortillas!
For More Delicious Taco Recipes
- Air Fryer Fish Tacos
- Shaved Pork Tacos with Spicy Mango Slaw
- Sheet Pan Tacos with Jalapeño Avocado Dressing
- Buffalo Chicken Tacos
- Blackened Salmon Tacos
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Easy Shrimp Tacos with Garlic Chipotle Drizzle
Ingredients
Garlic Chipotle Drizzle:
- ½ cup lite mayo or Greek yogurt (120g)
- 1 Tbsp. canned chipotle peppers in adobo sauce blended or minced with the sauce (15g)
- 1 frozen garlic cube or minced clove (5g)
- 1 Tbsp. lime juice 15g
- 1 Tbsp. water or extra if you want it thinner; (15g)
- ⅛ tsp salt
Shrimp:
- 2 lb shrimp shells and tails removed
- ½ Tbsp olive oil (7g)
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp black pepper
Tacos:
- 18 corn tortillas I’m using Mission extra thin (which are just 25 carbs for 3)
- 1 ½ cup avocado smashed (270g)
- 4 cups cabbage shredded (250g)
Instructions
- Blend or shake your sauce ingredients together until smooth. Add more water or lime juice to taste if you want it thinner!
- Thaw and remove tails (if still on) from your shrimp. Pat dry and place in a bowl. Spray with olive oil and sprinkle with seasonings. Heat a heavy bottomed skillet over high heat with a spritz of olive oil spray. When it’s nice and hot, add your shrimp in a single layer, cooking in shifts if needed. Cook for two minutes undisturbed to get some nice color, then flip. Cook hot for two more minutes or until cooked through. Then remove from the heat.
- For one serving, heat three tortillas in a hot skillet with a spritz of oil, or you can heat them right over the stove-top flame for a char. Between the three tortillas, divide 3 Tbsp/45g smashed avocado, about 4 oz/125g shrimp, a handful of shredded cabbage, and 2 Tbsp/30g chipotle garlic drizzle. I highly recommend making some pico, mango salsa, pineapple salsa, or corn salsa to pile on your tacos as well!
Notes
Nutrition
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