Make these Key West shrimp tacos with Florida pink shrimp and your favorite toppings. The shrimp are seasoned with taco spices and cooked in a hot skillet until just done, then served in warm tortillas. It's an easy shrimp taco recipe that works well for a quick dinner at home.
Why We Love Shrimp Tacos
Don't you always have room for tacos? We do!
Shrimp tacos are quick to make and easy to customize. They cook fast and work with simple toppings, which makes them a good choice for busy nights.
Living in the Florida Keys means we have access to fresh shrimp. For shrimp tacos, wild-caught shrimp from the U.S. is a solid choice. Florida shrimp cook well and taste great in tacos.
We usually add crunchy slaw, guacamole, or pico de gallo. Shrimp tacos work just as well for a weeknight dinner as they do for a casual meal with friends.
The Best Shrimp for Shrimp Tacos
Although shrimp are in every grocery store freezer, getting the right shrimp can make or break a meal.
Look for shrimp that are wild-caught for better flavor and quality. Fresh shrimp are great, but you'll be using frozen shrimp unless you're on a shrimp boat. Down here in the Keys, you might be!
I like to use extra large shrimp for tacos. They're big enough to fill the tacos but small enough to cook quickly and fit in the tortilla. If the shrimp seem too big, you can slice them in half.
For healthy shrimp tacos, use wild-caught shrimp harvested in the USA. I love Key West Pink Shrimp-they're local, snappy, and perfect for these tacos!
How to Properly Thaw Shrimp
When you get your shrimp home, make sure they go right in the freezer so they don't defrost.
Quickly thaw the shrimp in a big bowl of cold water for about 10 minutes.
To thaw shrimp overnight, place the bag in the refrigerator on a plate or in a bowl to catch any drips.
Don't thaw shrimp in the microwave or on the counter. It can mess up the texture and make them unsafe to eat.
What You Need
- Shrimp: Large or XL raw shrimp, peeled, deveined, and tails removed
- Taco Seasoning: Homemade (recipe below) or a packet of your favorite brand
- Taco Shells or Tortillas: Flour, corn, or gluten-free tortillas
- Fresh Veggies: Lettuce or shredded cabbage, red onion, tomatoes, and fresh cilantro
- Olive Oil for searing the shrimp
- Lime Wedges for serving
- Optional Toppings: sour cream, guacamole, pico de gallo, hot sauce, cheese, etc.
Homemade Taco Seasoning
Taco seasoning includes chili powder, cumin, paprika, garlic powder, onion powder, ground oregano, cayenne, salt, and black pepper.
Measure 1 ½ tablespoons of the spice mixture for a pound of shrimp. Dust the shrimp with the spices.
NOTE: You'll have enough seasoning for 2 or 3 pounds of shrimp.
Ingredients in the recipe card.
How To Make Shrimp Tacos
Making shrimp tacos is so much fun. Let everyone build their tacos or prep all the ingredients in the kitchen beforehand.
Start by chopping your veggies and toppings before cooking the shrimp. Have everything ready because shrimp cook in just a minute.
- Mix your spices in a medium bowl to make taco seasoning.
- Dust the shrimp with the seasoning until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes, then flip.
- Squeeze a little lime juice over the shrimp and cook for another 2 minutes until the shrimp is white and cooked through. Remove the skillet from the heat.
- Warm tortillas in a dry skillet over medium-high heat for 15-30 seconds on each side until soft and liable. Warm tortillas in a dry skillet over medium-high heat for a few seconds.
- Place some lettuce or cabbage in each tortilla, add shrimp, and top with pico de gallo to assemble. Serve with sour cream and lime wedges for the perfect shrimp taco!
Shrimp Taco Toppings
These are some toppings you can serve alongside the tacos.
- Cilantro Lime Crema
- Mexican Slaw
- Sliced avocado
- Radishes
- Sour cream
- Jalapeno peppers
- Hot sauce
- Shredded cheese such as sharp cheddar, Mexican Cotija, or Monterey Jack
Serving Suggestions
While Spanish rice and beans are classic sides for shrimp tacos, roasted vegetables, or a fresh salad make a healthy alternative.
For drinks, try margaritas, daiquiris, iced tea with a squeeze of lime, or sparkling water with fresh fruit for a light, refreshing touch.
Here are some of our favorite side dishes for tacos:
Storage and Reheating
Place the cooked shrimp in an airtight container in the refrigerator for up to 2 days.
To store assembled tacos, pack them separately in aluminum foil packets. You can heat them in a hot oven the next day.
Key West Shrimp Tacos
Shrimp tacos are a quick and tasty meal. They are made with seasoned shrimp cooked in a skillet until tender. The shrimp are served in warm tortillas with fresh toppings. Key West Pink Shrimp are a great choice for their flavor and quality.
Make your own taco seasoning with chili powder, cumin, and other spices to coat the shrimp, which cooks in just minutes. Add slaw, pico de gallo, guacamole, and a squeeze of fresh lime juice for extra flavor.
Pair it with roasted vegetables or a salad, and make it a hit for your next taco night.
Store leftovers in an airtight container for up to 2 days and reheat them in the oven.
Tacos are always fun to make. Just set out your favorite toppings on a platter and let everyone create their own.
FAQ
Key West pink shrimp are very sweet and have a firm texture. The pink dot on their sides easily identifies them. Key West pink shrimp are prized as being the best-tasting shrimp in the USA. 
Most of the restaurants serve shrimp tacos. You have a choice of grilled, blackened, or fried shrimp on the taco. Our favorite tacos are at Buzzard's Roost and Snappers. Both restaurants are waterfront.
Medium to large shrimp work well because they hold their shape. Fresh or thawed frozen shrimp both cook quickly and taste great.
Simple toppings like cabbage, lime, cilantro, and a light sauce (yogurt, crema, or mayo with lime) make great shrimp taco toppings!
Key West Shrimp Tacos Recipe
Ingredients
- 1 ½ pounds large shrimp, 16-20 per pound peeled and deveined
- 2 tablespoons taco seasoning, homemade or in a packet
- 2 tablespoons olive oil
- juice of ½ of a standard lime or two key limes
- 6-8 medium tortillas, wheat, corn, or gluten-free, warmed
- 2 cups thinly sliced iceberg lettuce or cabbage
- ½ cup thinly sliced red onions
- 1 cup pico de gallo or chopped tomatoes
- ½ cup fresh cilantro leaves
- lime wedges for serving
Homemade Taco Seasoning (or get one packet at the grocery store)
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground oregano
- ¼ teaspoon cayenne pepper (this gives it a little heat)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine the spices to make taco seasoning or measure two tablespoons from the seasoning packet.
- Season shrimp with the taco seasoning.
- Heat oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes, then flip.
- Squeeze a little lime juice over the shrimp and cook for another minute or so until the shrimp is white and cooked through. Remove the shrimp from the pan.
- Warm tortillas in a dry skillet over medium-high heat for 15-30 seconds on each side until soft and pliable.
- Serve shrimp in tortillas with chopped greens, onions, tomatoes, cilantro, and lime wedges.
Notes
- Cilantro Lime Crema
- Mexican Slaw
- Chunky Guacamole or sliced avocado
- Sliced radishes
- Sour cream
- Sliced jalapeno peppers
- Hot sauce
- Shredded cheese such as sharp cheddar, Mexican Cotija, or Monterey Jack.
- Mango Pico de Gallo
- Tostones with Pink Sauce
- Peach Mango Salsa For Fish
- Roasted Tiny Red Potatoes
- Mexican Black Bean Salad With Chili Lime Vinaigrette
- Oven Roasted Baby Gold Potatoes
