Shrimp Tacos

READY IN: 32mins
Recipe by ratherbeswimmin

We love these and make them a lot during the summer. Sneak in some sliced jalapeno peppers for your heat seekers.

Top Review by MssAditood

Well NurseDi, you've done it once again..This recipe is deelish! I did make a couple of changes, but that is only because I didn't read the recipe and fully comprehend it, at first. :) I used large shrimp because that was all I had and cut them in half. Then instead of sauteeing them first and then putting the seasoning on them, I put the seasoning on and then sauteed them in olive oil (personal preference) and oh boy, they were wonderful. So that was a mistake that came out well. I squeezed a bit of fresh lime juice on the shrimp as they were cooking. And I used white corn tortillas that I softened over a pan on the stove. I also sliced up a avacado to go with the tomatoes and lettuce. Yum. All in all these were fantastic. What a refreshing dish! Hubby loved them so much there weren't any leftovers. So this will become a regular around here. Thanks so much NurseDi. All of your recipes are awesome. Hugs, Susie

Ingredients Nutrition


  1. In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
  2. Add in the chile powder and cumin.
  3. Stir and toss for about 10 seconds or until shrimp are well coated.
  4. Take pan off of burner and cover to keep shrimp warm.
  5. Heat the taco shells according to the package directions.
  6. For each taco: place 8-12 shrimp in a shell.
  7. Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
  8. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a