Description
These Shrimp Tacos are a quick and flavorful meal perfect for a weeknight dinner. Featuring juicy sautéed jumbo shrimp, crisp shredded cabbage, and a spicy-sriracha mayo sauce, this recipe balances savoriness, crunch, and heat wrapped in warm corn tortillas. Ready in just 20 minutes for 4 servings, it’s a simple and satisfying seafood taco recipe with a vibrant Mexican flair.
Ingredients
Scale
Shrimp and Toppings
- 24 jumbo shrimp (peeled and deveined)
- 8 corn tortillas
- 2 cups cabbage (shredded)
- 1/2 small red onion (thinly sliced)
- 1 small jalapeño (thinly sliced)
Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- Sriracha or hot sauce, to taste
Seasoning and Garnishes
- Minced garlic (amount to taste, approximately 1-2 cloves)
- Seasoning salt, to taste
- Cooking oil, for drizzling
- Lime wedges, for serving
Instructions
- Prepare the shrimp: Drizzle the peeled and deveined jumbo shrimp with cooking oil and season with minced garlic and seasoning salt. Toss to coat evenly and set aside to marinate briefly.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and sauté for about 3-4 minutes, turning occasionally until the shrimp turn pink and are cooked through.
- Warm the tortillas: While cooking the shrimp, warm the corn tortillas in another skillet over medium heat for about 30 seconds on each side or microwave them covered with a damp paper towel for 20-30 seconds until soft and pliable.
- Prepare the sauce: In a small bowl, mix mayonnaise, Greek yogurt, and sriracha or hot sauce to taste to create a creamy, spicy drizzle for the tacos.
- Assemble the tacos: Place cooked shrimp on each warmed tortilla. Top with shredded cabbage, thinly sliced red onion, and jalapeño slices. Drizzle the prepared spicy sauce over the top.
- Serve: Serve the shrimp tacos immediately with lime wedges and any additional desired toppings on the side for extra flavor and freshness.
Notes
- You can adjust the spice level by varying the amount of jalapeño and Sriracha used in the sauce.
- For a dairy-free option, substitute the Greek yogurt with extra mayonnaise or a dairy-free yogurt alternative.
- To save time, prepare the sauce and chop vegetables in advance.
- Any leftover shrimp can be refrigerated and used within 24 hours for salads or wraps.
- Serve with a side of black beans or Mexican rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: shrimp tacos, seafood tacos, quick dinner, Mexican tacos, sautéed shrimp, spicy shrimp tacos
