Key West Shrimp Tacos Recipe
Key West shrimp tacos are made with seasoned shrimp, lime, and warm tortillas. Top them with shredded lettuce, tomato, red onion, cilantro, and your favorite creamy taco sauce for an easy seafood lunch or dinner.
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.
Notes
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.
Nutrition
Calories: 414.5kcalCarbohydrates: 42.3gProtein: 42gTotal Fat: 9.6gSaturated Fat: 2.3gCholesterol: 273.9mgSodium: 1358.6mgPotassium: 709.1mgFiber: 7.6gSugar: 6.5g
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