Make these Key West shrimp tacos with Florida pink shrimp, warm tortillas, and the toppings you love most. The shrimp are coated in taco spices, quickly seared in a hot skillet, and piled into tortillas with cabbage, tomatoes, onion, cilantro, and creamy sauce.
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Why We Love Shrimp Tacos
Shrimp tacos are quick, fresh, and easy to make your own. The shrimp cook in minutes, and everyone can add the toppings they like.
Florida pink shrimp are especially good here. They are mild, sweet, and firm enough to hold up well in warm tortillas with cabbage, pico de gallo, creamy sauce, and plenty of lime.
The Best Shrimp for Shrimp Tacos
Use large or extra-large raw shrimp that have been peeled, deveined, and had the tails removed. They are big enough to make each taco feel substantial but still cook in just a few minutes.
Fresh shrimp are wonderful when you can get them from a fish market. Most of us will use frozen shrimp, and that is perfectly fine. Good frozen shrimp are often frozen soon after harvest and can be excellent.
Florida pink shrimp are a favorite for this recipe, but Gulf shrimp or another good-quality wild-caught U.S. shrimp will work well.
How to Properly Thaw Shrimp
Keep frozen shrimp in the freezer until you are ready to use them.
For a quick thaw, place the shrimp in a bowl of cold water for about 10 to 15 minutes. Drain them well and pat dry before seasoning. Dry shrimp will brown better in the skillet.
To thaw shrimp overnight, place the sealed bag in a bowl or on a plate in the refrigerator.
Do not thaw shrimp on the counter. Avoid the microwave too, since it can start cooking the edges and leave the shrimp rubbery.
What You Need
- Shrimp: Large or extra-large raw shrimp, peeled, deveined, and tails removed.
- Taco seasoning: Homemade taco seasoning or your favorite store-bought blend.
- Olive oil
- Tortillas: Flour, corn, or gluten-free tortillas. I like medium tortillas, about 6 inches wide, because they are easier to fill and hold.
- Fresh toppings: Shredded lettuce or cabbage, diced tomatoes, sliced red onion, cilantro, and lime wedges.
- Optional toppings: Cilantro lime crema, sour cream, guacamole, pico de gallo, hot sauce, sliced jalapeños, avocado, or cheese.
Homemade Taco Seasoning
This homemade taco seasoning is made with chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
Use about 1 ½ tablespoons of seasoning for 1 pound of shrimp. Toss the shrimp until they are evenly coated before they go into the skillet.
The full batch makes enough seasoning for about 2 to 3 pounds of shrimp, so save the extra in a small jar for another taco night.
How To Make Shrimp Tacos
- Start by getting the toppings ready. Shred the cabbage or lettuce, dice the tomatoes, slice the onion, chop the cilantro, and cut the lime into wedges. Shrimp cook quickly, so it helps to have everything on the counter before the skillet gets hot.
- Pat the thawed shrimp dry with paper towels. Toss them with the taco seasoning until coated all over.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 2 minutes, then turn them over and cook for another 1 to 2 minutes, until pink, opaque, and just cooked through.
- Squeeze lime juice over the shrimp and remove the skillet from the heat.
- Warm the tortillas in a dry skillet over medium-high heat for about 15 to 30 seconds per side, until soft and warm. Keep them covered with a clean kitchen towel while you finish the tacos.
- Fill each tortilla with shredded cabbage or lettuce, shrimp, red onion, pico de gallo or tomatoes, and cilantro. Add creamy taco sauce, sour cream, avocado, hot sauce, or any other toppings you like. Serve hot with lime wedges.
Shrimp Taco Toppings
These are some toppings you can serve alongside the tacos.
- Cilantro Lime Crema
- Creamy Taco Sauce
- Mexican Slaw
- Sliced avocado
- Radishes
- Sour cream
- Jalapeno peppers
- Hot sauce
- Shredded cheese such as sharp cheddar, Mexican Cotija, or Monterey Jack
Serving Suggestions
Rice and beans, a mixed green salad, roasted potatoes, fruit salsa, or roasted vegetables all work well on the side.
For drinks, serve margaritas, daiquiris, iced tea with lime, or sparkling water with fresh fruit.
Here are a few favorite side dishes for taco night:
Storage and Reheating
Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Keep the tortillas and toppings separate so nothing gets soggy.
To reheat the shrimp, warm them gently in a skillet over low heat just until warmed through. Do not cook them too long or they can get tough.
FAQ
Yes. Key West pink shrimp are sweet, tender, and have a firm bite. They are easy to spot by the small pink dots along their shells. They are a favorite in the Florida Keys and are especially good in tacos, pasta, shrimp salad, and simple skillet dinners.
Large or extra-large shrimp work best for shrimp tacos. They are big enough to fill the tortilla, hold their shape in the skillet, and still cook quickly. Use good-quality frozen shrimp, thawed and patted dry before seasoning.
Keep the toppings simple. Shredded cabbage or lettuce, lime, cilantro, tomatoes, red onion, pico de gallo, avocado, and a creamy sauce all go well with shrimp tacos. Cilantro lime crema, sour cream, or taco sauce are good choices.
Key West Shrimp Tacos Recipe
Ingredients
- 1 ½ pounds large or extra-large shrimp, 16-20 per pound, thawed, peeled and deveined
- 2 tablespoons taco seasoning, homemade or in a packet
- 1 tablespoon olive oil
- juice of ½ of a standard lime or two key limes
- 6-8 medium tortillas, flour, corn, or gluten-free
- 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 for the homemade taco seasoning. Or, measure 2 tablespoons of store-bought taco seasoning.
- Pat the thawed shrimp dry with paper towels. Add the shrimp to a bowl and toss with the taco seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer.
- Cook the shrimp for about 2 minutes. Turn them over, squeeze the lime juice over the shrimp, and cook for 1 to 2 minutes longer, until pink, opaque, and just cooked through. Remove the skillet from the heat.
- Warm the tortillas in a dry skillet over medium-high heat for 15 to 30 seconds per side, until soft and warm. Keep them covered with a clean kitchen towel while you assemble the tacos.
- Fill each tortilla with shredded lettuce or cabbage, seasoned shrimp, red onion, pico de gallo or tomatoes, and cilantro. Add your favorite creamy taco sauce, sour cream, avocado, or other toppings, if desired. Serve with lime wedges.
