This post may contain affiliate links. Please read my disclosure policy.

These delicious Shrimp Tacos are ready in 15 minutes, loaded with shrimp and fresh ingredients for the best shrimp taco recipe!

Quick and easy, these Shrimp Tacos make a fresh, scrumptious favorite meal! They are perfect for entertaining too. Grilled shrimp, fresh crunchy cabbage, cilantro, fresh Pico de Gallo, nestled in a soft taco and drizzled with a delectable spicy cream sauce, makes a scrumptious taco that everyone enjoys.

Shrimp and pico de gallo in a flour tortilla //
Sign up for email updates
Get Free Recipes to Your Inbox Enter your email to get the latest recipes, how-to’s in our weekly newsletter.

These shrimp tacos have been a long time favorite in my house for a long time. Lots of fresh, succulent shrimp and other flavorful ingredients in a recipe that’s so quick and simple to make. We eat them often, especially during the spring and summer and I love to serve them for casual summer gatherings with friends too.

Shrimp Tacos Recipe

Shrimp Tacos Recipe - These quick and easy shrimp tacos are always a favorite. Made with delicious, tender grilled shrimp for a spicy, perfect shrimp taco! //

This recipe is one I always make every single time I visit the beach. I make them often at home too with wild caught shrimp. But when I go to the beach – it’s a given that shrimp recipes like these tacos, my Boiled Shrimp and other seafood recipes like Fish Tacos and Seared Scallops are about to happen! As soon as we arrive at the beach, (and a few more times during my visit) we always visit the local seafood market for fresh Gulf shrimp. It is always one of the highlights of a beach trip to me. And one of our very favorites to make on a beach vacation or an evening at home with friends just happens to be these tacos!

Here’s how I make them.

How to Make the Best Shrimp Tacos

With a few amazing ingredients and fresh, tender shrimp, it’s easy to make the best shrimp tacos with this recipe in about 15 minutes.


  • tortillas – my family prefers soft flour tortillas, but you can use whatever you prefer.
  • shrimp – grilled shrimp that’s been peeled and deveined. Use the freshest shrimp possible – I like to use wild-caught shrimp.
  • avocado – medium to large size, pitted and cut into slices.
  • cabbage – use your choice of shredded green or purple cabbage or combination. Bags of shredded cabbage can be used if you don’t want to shred it yourself.
  • sriracha – you can use more or less, depending on amount of heat you like
  • sour cream – blended with sriracha for a spicy cream sauce
  • pico de gallo – made ahead and chilled in the refrigerator. Takes only minutes to make
  • salt and pepper – to season to taste
  • cilantro – fresh, chopped cilantro adds a delicious and fresh flavor
  • lime – cut into wedges to juice tacos before eating

Step by Step Instructions

  • Preheat. Heat the grill or grill pan to medium temperature to prepare to grill the shrimp.
  • Assemble ingredients. Gather all ingredients and assemble a make-your-own taco buffet while the grill is heating.
  • Mix sriracha cream sauce. Combine the sriracha and the sour cream and mix well for the cream sauce.
  • Grill the shrimp – Brush the grill or griddle pan lightly with olive oil. Grill shrimp until it is pink and cooked well throughout, about 5 minutes. Remove grilled shrimp and transfer to a serving platter.
  • Assemble tacos. Make shrimp tacos by layering desired ingredients and drizzling with sriracha cream sauce.
  • Serve and garnish. Serve tacos with additional cilantro and lime wedges to juice over tacos before eating.

Since the shrimp only takes minutes to cook on the grill, I like to prep the other ingredients right before putting the shrimp on the grill. That way, as soon as the shrimp is ready, we can begin assembling our tacos.

I like to arrange a buffet of all of the ingredients so that everyone can build their own. That way, everyone gets exactly what they like on their shrimp taco. Someone in my family is allergic to avocados and I can’t get enough of them, so the buffet method works perfectly. It’s a great way to serve for entertaining too. However, you can easily assemble the tacos prior to serving as well if you wish.

What to Serve with Shrimp Tacos?

Cilantro Lime Rice is one of my favorite sides. Chips and salsa, as well as guacamole and queso are delicious. A house salad or grilled vegetable like grilled zucchini are great options too. And for dessert? Key Lime Pie or Coconut Cream Pie are some of our family favorites.

Shrimp Tacos with fresh herbs, cabbage, pico de gallo on a flour tortilla//

More Favorite Shrimp Recipes

Garlic Shrimp

Shrimp Scampi

Shrimp Creole

Citrus Shrimp Avocado Salad

Here’s my shrimp tacos recipe. I think you’ll love it.

5 from 1 vote

Shrimp Tacos Recipe

30 Minutes or Less 15 mins

Shrimp Tacos Recipe - These quick and easy shrimp tacos are always a favorite. Made with delicious, tender grilled shrimp, pico de gallo in a soft taco. //
Prep Time 10 mins
Cook Time 5 mins
Servings 6
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
These delicious Shrimp Tacos are ready in 15 minutes, loaded with shrimp and fresh ingredients for the best shrimp taco recipe!


  • 6 medium tortillas soft or hard shell
  • 2 pounds grilled shrimp peeled and deveined
  • 1 medium avocado cut into slices
  • 2 cups cabbage shredded
  • 1 teaspoon sriracha
  • 1 cup sour cream
  • pico de gallo
  • salt and pepper to taste
  • cilantro
  • lime wedges optional


  • Assemble all ingredients as a make-your-own shrimp taco buffet while the grill heats to medium heat for grilling the shrimp. 
  • Sriracha Cream Sauce – Mix together sriracha sauce and sour cream to make sriracha cream sauce.
  • Grill Shrimp – Brush the grill with olive oil and cook the shrimp until it is pink and cooked well throughout, about 5 minutes. Remove from the grill and transfer to a platter.
  • Make shrimp tacos by layering assembled ingredients desired into your shrimp taco. 
  • Serve with additional cilantro and an optional lime wedge to squeeze onto shrimp tacos as they are served.


If you prefer your shrimp tacos with cold shrimp, this makes a fabulous prep ahead dish! Just grill your shrimp earlier and keep chilled in the refrigerator until ready to serve, then assemble and enjoy!
Frozen shrimp – I prefer to use fresh shrimp in this recipe since I am sensitive to many preservatives used with frozen fish and seafood. If that doesn’t bother you, just allow your frozen shrimp to thaw completely, rinse well, and then proceed with the recipe as instructed. 

Nutritional Information

Serving: 1g | Calories: 321kcal | Carbohydrates: 17g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 400mg | Sodium: 1433mg | Potassium: 260mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 15.6mg | Calcium: 303mg | Iron: 4.4mg

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!

Share it with the world!

Robyn xo

From the Add a Pinch recipe archives. Originally published 2013.

Fish and Seafood Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review


Load More