Shrimp Tacos Recipe


5 from 1 vote
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These easy Shrimp Tacos are ready in 15 minutes, loaded with shrimp and fresh ingredients for the best shrimp taco recipe!

Shrimp tacos are a delicious and easy-to-make dish that can be enjoyed any time of the year. The combination of juicy shrimp, crispy cabbage, tangy pico de gallo, and creamy avocado is sure to delight your taste buds.

Shrimp and pico de gallo in a flour tortilla //

How to Make 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! //


Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Tortillas – my family prefers soft flour tortillas, but you can corn tortillas as well.
  • 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 – choose shredded green or purple cabbage or use a 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 the 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 grill pan lightly with olive oil. Grill shrimp until it is pink and cooked well throughout, for about 5 minutes. Remove grilled shrimp and transfer to a serving platter.
  • Assemble tacos. Make shrimp tacos by layering desired ingredients and drizzling them with sriracha cream sauce.
  • Serve and garnish. Serve tacos with additional cilantro and lime wedges to juice over tacos before eating.

What to Serve with Shrimp Tacos?

Cilantro Lime Rice



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.

Shrimp Tacos Recipe

5 from 1 vote
These delicious Shrimp Tacos are ready in 15 minutes, loaded with shrimp and fresh ingredients for the best shrimp taco recipe!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6


  • 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 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 – Allow your frozen shrimp to thaw completely, rinse well, and then proceed with the recipe as instructed.Β 


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote

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Recipe Review


  1. Tally erp 9 says:

    5 stars
    This sounds yummy! Will have to try it. Thanks for sharing

  2. Connie C. says:

    This looks amazing! We’ll be trying this tonight. I bet some queso fresco / cotija crumbled over all. Yum!

  3. Lundie says:

    Do you serve the shrimp warm or cold?

  4. BusyWorkingMama says:

    These look delicious!

  5. Donna giblin says:

    Made these for dinner tonight…..FANTASTIC!!! Thank you.

  6. Nessa says:

    Fabulous pictures! My mouth is watering right now πŸ™‚

  7. Stephanie @ Girl Versus Dough says:

    Oh how I love shrimp tacos! Yours look super fresh and delicious!

  8. Hillary @ Easy Peasy Kitchen says:

    Not that I’m complaining about this, because I know how lucky I am, but I have a freezer FULL of tasty Pacific spot prawns that my husband caught and I have run out of ideas for them. This is so going on next week’s menu. Plus, I love that it’s so easy because I’m pregnant, tired, and the kitchen is just too hot to spend time in right now! Thanks for the idea!

  9. Liz says:

    Sounds wonderful Robyn. Thank you and have a good 4th.

  10. Tieghan says:

    We just made grilled shrimp tacos last night. So good! I love the spicy kick in your recipe!