Shrimp Tacos – The Country Cook

Fresh, flavorful and hearty, these Shrimp Tacos are made with perfectly seasoned shrimp and covered with a creamy sauce and homemade coleslaw!

A TASTY AND EASY SHRIMP DINNER

I had a friend tell me they only ever eat shrimp tacos when they go out to dinner and they never make them at home. She always felt like she could never get really good flavor with a delicious sauce. So I set about making her shrimp tacos that tasted just as good or better than the ones at the restaurant! These shrimp tacos have a nice flavor with a taco seasoning coating the shrimp and then it’s all topped off with a creamy and super flavorful coleslaw. This really is a delicious and easy dinnertime meal for any time of the week. I promise everyone will be begging for more with this recipe!

FREQUENTLY ASKED QUESTIONS:

What do you put in shrimp tacos?

You can put in your favorite taco toppings. Most restaurants serve shrimp tacos with some sort of sauce and maybe a creamy coleslaw. But you can top with lettuce tomatoes, sour cream, guacamole, etc.

What are the best tortillas to use?

This is more of a personal preference you can use flour or corn tortillas. We are keen on flour tortillas so we use them mainly for this Shrimp Taco Recipe.

What is the difference between a shallot and onion?

The first main difference between the two is that shallots grow in clusters while onions grow in their own bulbs. Shallots are sweeter than your regular onion and do not have that potent onion flavor which make them more subtle. If you do not want to use shallots in this recipe you can substitute for a sweet onion, they will be labeled sweet onions in your grocery store.

What goes with shrimp tacos?

Personally I love to eat it with a Mexican rice or a cilantro lime rice. Also, refried beans or a corn salad would be delicious.

Do I have to use a taco seasoning packet?

No, you can use your own favorite seasoning or even fajita seasoning would be good on these. Or you can use my Homemade Taco Seasoning recipe!

Are shrimp tacos better on corn or flour tortillas?

This is a personal preference. I usually make them with flour tortillas. But corn works just as great but you just have to heat them up first so they don’t tear when you fold them up.

Should I seed my jalapeños?

This is a personal preference to your heat tolerance. You can keep the seeds for a more spicy flavor, or remove them to tone it down a bit!

How do I store leftovers?

If you don’t think the tacos will all be eaten at that time, don’t assemble them all. These tacos are best when assembled right at the time of eating. Otherwise the ingredients all get soft/soggy. Store the coleslaw separate, dressing separate and the shrimp separate and reheat as needed. These ingredients can be kept in the refrigerator for up to 3 days. Reheat the shrimp (if desired) upon eating at a later time.

Pinterest image of Shrimp Tacos on white platter topped with slaw.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • taco seasoning
  • large shrimp
  • flour tortillas
  • sour cream (or Greek yogurt)
  • olive oil
  • garlic
  • shallot
  • jalapeno
  • cilantro
  • salt
  • lime zest and lime juice
  • tri color coleslaw mix
  • Optional Extras: Avocado, sour cream, chopped tomatoes (typical Taco toppings)
Ingredients needed: salted butter, taco seasoning, large shrimp, flour tortillas, greek yogurt (or sour cream), olive oil, garlic, shallot, jalapeño, cilantro, salt, lime zest and coleslaw mix.

HOW TO MAKE SHRIMP TACOS WITH SAUCE:

Rinse and pat dry the shrimp.

Hand patting dry shrimp on cutting board with paper towel.

Take 2 tablespoons of the butter and melt. Mix the taco seasoning with the butter.

Taco seasoning mixed with melted butter.

Mix the seasoned butter with the shrimp, coating evenly then set aside.

Taco seasoning mixture coating shrimp in bowl.

Add the sour cream, garlic, shallot, jalapeño, cilantro, salt and lime zest and juice to a food processor.

Sauce ingredients added to food processor.

Pour the olive all over and chop for about 30 seconds to make a nice dressing.

Blended up sauce ingredients in food processor.

Take half of this dressing and mix with the coleslaw. Reserve the other half for later. It will seem a little liquidy but it will thicken after a while.

Sauce added to coleslaw mix in bowl.

In a large 12-inch skillet, melt the remaining butter over a medium high heat. Add the seasoned shrimp and cook for about 4-5 minutes, until no longer translucent. Move the shrimp around and turn etc.

Coated shrimp added to pan.

Remove from the heat and add to a serving bowl, along with the coleslaw, jug of the dressing and toppings for serving.

Overhead of three Shrimp Tacos on white plate with slaw.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Close up square image of Shrimp Tacos on white platter showing shrimp and slaw.

Shrimp Tacos

Fresh, flavorful and hearty, these Shrimp Tacos are made with perfectly seasoned shrimp and covered with a creamy sauce and homemade coleslaw!

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Course: Main Course

Cuisine: American, Mexican

Keyword: Shrimp Taco Recipe, Shrimp Tacos

Prep time: 15th minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 8

Calories: 204kcal

Author: Brandie @ The Country Cook

Ingredients

  • 1 pound large shrimp, deveined, shelled, tails-off
  • 4 Tablespoons salted butter, divided use
  • 1 packet taco seasoning (1 ounce)
  • 6-8 flour tortillas
  • 1 cup sour cream (or Greek yogurt)
  • 1 clove garlic
  • 1 small shallot
  • ½ small jalapeño seeded (optional)
  • ¼ cup cilantro
  • ¼ test salt
  • zest and juice of 2 limes
  • 1 Tablespoon olive oil
  • 2 cups tri color coleslaw mix
  • Optional Extras: Avocado, sour cream, chopped tomatoes (typical taco toppings)

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Instructions

  • Rinse and pat dry the shrimp.

  • Take 2 tablespoons of the butter and melt. Mix the taco seasoning with the butter.

  • Mix the seasoned butter with the shrimp, coating evenly then set aside.

  • Add the sour cream, garlic, shallot, jalapeño, cilantro, salt and lime zest and juice to a food processor. Pour the olive all over and process for about 30 seconds to make a nice dressing.

  • Take half of this dressing and mix with the coleslaw. Reserve the other half for later. It will seem a little liquidy but it will thicken after a while.

  • In a large 12-inch skillet, melt the remaining butter over a medium high heat.

  • Add the seasoned shrimp and cook for about 4-5 minutes, until no longer translucent. Move the shrimp around and turn etc.

  • Remove from the heat and add to a serving bowl, along with the coleslaw, jug of the dressing and toppings for serving.

Notes

  • You can use homemade taco seasoning for the seasoning on these.
  • If you like more heat do not seed your jalapeño, if you want less then seed it.
  • Make sure you use tri color coleslaw mix, you can use regular but it will taste different.
  • We like to use large shrimp but you can use whatever size you like as long as it is the same weight.

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 903mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 1mg

Nutritional Disclaimer

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