Description
This Quick Shrimp Tacos recipe offers a vibrant and flavorful meal ready in just 20 minutes. Tender shrimp seasoned with Old Bay and cumin are cooked in butter and paired with crisp cabbage, tangy red onion, and a creamy shrimp taco sauce, all wrapped in warm tortillas. Ideal for a fast, satisfying weeknight dinner with fresh, zesty flavors and minimal effort.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, thawed and deveined (peeled or unpeeled)
- 1 tablespoon Old Bay seasoning (purchased or homemade)
- 1 teaspoon cumin
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 2 tablespoons butter
Vegetables and Garnishes
- 2 cups thinly sliced green cabbage
- 1/4 small red onion, thinly sliced
- Cilantro, for garnish
- 2 limes, cut into wedges (divided)
Other
- 8 tortillas
- 1 recipe Creamy Shrimp Taco Sauce (prepared separately and chilled)
Instructions
- Prepare the Sauce: Make the Creamy Shrimp Taco Sauce according to your favorite recipe or one provided, then set it aside in the refrigerator to chill and allow flavors to meld.
- Prep the Vegetables: Thinly slice the green cabbage and the red onion. Soak the sliced red onion in a bowl of cold water for a few minutes to mellow its sharpness, then drain well before serving.
- Season the Shrimp: Mince the garlic finely. Pat the shrimp dry with paper towels, then toss them in a medium bowl with Old Bay seasoning, cumin, kosher salt, and the minced garlic until they are evenly coated.
- Cook the Shrimp: Heat the butter in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side until the shrimp turn opaque and are cooked through. Turn with tongs as needed. Once cooked, spritz the shrimp with juice from two lime wedges for a fresh, zesty finish.
- Char the Tortillas (Optional): For added smoky flavor, char the tortillas by holding them individually over an open gas flame on medium heat for a few seconds on each side until slightly blackened and warmed through. Alternatively, warm the tortillas in a skillet.
- Assemble the Tacos: On each tortilla, layer the sliced cabbage and drained red onion, then top with the cooked shrimp. Squeeze the juice of a lime wedge over each taco, drizzle with the creamy shrimp taco sauce, and garnish with chopped cilantro. Serve immediately to enjoy the best flavor and texture.
Notes
- Use peeled or unpeeled shrimp based on preference; peeled shrimp are easier to eat in tacos.
- Soaking red onion in cold water reduces sharpness and enhances flavor balance.
- For extra spice, add a pinch of cayenne or chili powder to the shrimp seasoning.
- If you don’t have a gas stove to char tortillas, a hot skillet or oven broiler works well to warm them.
- Make the creamy taco sauce ahead of time to save prep time during cooking.
- Leftover shrimp can be refrigerated and used within 24 hours.
