Dinner

30-Minute Irresistible Shrimp Tacos Recipe

Name: 30-Minute Irresistible Shrimp Tacos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; 2 tbsp olive oil; 8 small corn tortillas; 1 cup shredded cabbage; 1/2 cup diced tomatoes; 1/4 cup chopped cilantro; 1 lime, cut into wedges; 1/4 cup sour cream

BySimon Carel February 25, 2026February 25, 2026

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Introduction

These 30-minute shrimp tacos are a quick and flavorful meal perfect for any night of the week. Tender, spiced shrimp paired with fresh toppings and a zesty lime drizzle make them utterly irresistible.

Three soft tacos each made with a light beige corn tortilla on a white plate with a small lime wedge on the side. Each taco has a base layer of finely shredded green and white cabbage, topped with grilled orange-brown shrimp. Over the shrimp, there are small diced pieces of red tomato and chopped green cilantro mixed with bits of purple cabbage. A white creamy sauce with green herb specks is drizzled unevenly on top, adding texture to the colors. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
8 small corn tortillas
1 cup shredded cabbage
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1 lime, cut into wedges
1/4 cup sour cream
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a skillet over medium heat.
Step 2: In a bowl, season the shrimp with chili powder, cumin, garlic powder, paprika, salt, and pepper.
Step 3: Cook the shrimp in the skillet for 2 to 3 minutes per side until they turn pink and are opaque.
Step 4: Warm the corn tortillas in a dry skillet or microwave until pliable.
Step 5: Assemble each taco by layering shrimp, shredded cabbage, diced tomatoes, and chopped cilantro on the tortillas.
Step 6: Drizzle with sour cream and finish with a squeeze of fresh lime juice.
Step 7: Serve the tacos immediately while warm and fresh.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the shrimp seasoning or top with sliced jalapeños.
Swap the sour cream for a dollop of Greek yogurt for a lighter option.
Try flour tortillas instead of corn if you prefer a softer wrap.
Add avocado slices or a drizzle of hot sauce for added richness and flavor.

Storage

Store leftover shrimp and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet to avoid overcooking. Warm the tortillas fresh before assembling to keep them soft and flexible. Assembled tacos are best enjoyed immediately and are not recommended for storage.

How to Serve

Two tacos sit side by side on a white round plate over a white marbled surface. Each taco has three main layers: the soft, yellow corn tortilla shell forms the base, inside which shredded pale green and purple cabbage creates a fresh and crunchy middle layer mixed with small chopped red tomato pieces. On top of the cabbage layer, there are two large, golden-brown, seasoned shrimp each with a slightly crispy texture, drizzled with a creamy white sauce and sprinkled with fresh green chopped herbs. A quarter of a lime with bright green skin and juicy pale green flesh is placed next to the tacos on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before seasoning and cooking to avoid excess moisture.

How can I make these tacos dairy-free?

Simply omit the sour cream or replace it with a dairy-free alternative like cashew cream or a tangy avocado sauce.