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If you have no idea what to make for dinner tonight this recipe is for you. Take those big shrimps out of the freezer or cook them fresh. Put them on your favorite soft tortilla, garnish with some veggies and you are done. It only takes 15 minutes to make. So, are you ready to learn how you can make this shrimp tacos recipe? Let’s get started!
What You Need For This Recipe
To make this taco recipe you need several ingredients so put the following on your shopping list. Make certain you have them ready when you start:
- Tortillas – to make tacos we use small tortillas. You can make small tortillas yourself or use store-bought
- Large shrimp – you can use fresh or frozen shrimp for this recipe
- Bell peppers – use sweet red bell peppers they are great to cut into long small strips
- Tomatoes – chop cherry tomatoes into small
- Onion – you can use regular onions or sweet white onion
- Avocado – chop into small cubes
- Lemon – you need lemon juice to add to the shrimp
- Garlic – finely mince fresh garlic
- Olive oil – cook the shrimp in olive oil
- Seasoning – you can use regular taco seasoning or add some fish seasoning for tacos
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Shrimp Tacos
- To make this recipe start with cleaning the big shrimp. Wash the shrimp with cold water and devein the shrimp. If you use frozen shrimp instead of fresh, leave the shrimp in a bowl of water to thaw the shrimp.
- Now a lot of slicing and dicing has to be done. First finely chop the onion, mince the garlic, and put both aside. Then cut the red pepper into thin julienne-style strips and put them aside as well. Cut three slices of lemon.
- Put a skillet on the stove and heat to medium-hot.
- Add the olive oil to the pan before you add the onion and garlic. Stir continuously until they are soft and translucent. Then add the shrimp to the skillet and stir through the pan.
- They will rapidly change color and turn pink. Season with taco seasoning for fish or with some salt and pepper. Finish with slices of lemon.
- Now preheat a skillet and warm the small tortillas in a dry pan. Warm them for about 30 seconds before turning them. Keep the tortillas warm in a clean tea towel.
- To plate up, take a warm tortilla. Start with the red pepper, one or two scoops of shrimp, and garnish with diced avocado. The taco is ready to serve.
Shrimp Taco Recipe
I love shrimp because it is one of the fastest ingredients to cook with. Be aware that you do not cook them too long to prevent them from going rubbery. Flavor them with your favorite seasoning like:
These tacos are made with flour tortillas but you can easily turn this recipe into a keto-friendly low-carb dinner. Just add these almond flour tortillas which are pliable and soft and great to use as a base for your taco dish.
You will not even notice these are keto tortillas as they taste amazing.
Serve Shrimp Tacos With
You can eat this recipe just like this. Double the amount if you do. You can perfectly serve this recipe with:
Can I Make Shrimp Tacos Ahead?
Yes, shrimp tacos are a great freezer meal. Prepare the whole shrimp taco and roll them up. Put the tacos in an airtight food container or store them in a resealable bag.
You can store them in the freezer for up to 3 months.
How To Reheat Shrimp Tacos?
If you freeze the shrimp tacos you can thaw them in the fridge. You can also cook them from frozen. Preheat the oven to 400℉/200℃.
Wrap the shrimp tacos wrapped in aluminum foil put the tacos in the oven and heat for 10 minutes when thawed or 15 minutes when frozen.
Keep the foil wrapped tight around the tacos to prevent the tortilla from going too crunchy.
More Shrimp Recipes
If you love shrimp recipes you have to take a look at these delicious recipes:
- Honey garlic shrimp
- Shrimp asparagus
- Oven-baked shrimp taquitos
- Shrimp croquettes
- Avocado shrimp tostadas
- Shrimp fajitas
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Shrimp Tacos
The best shrimp tacos recipe, try these tacos. They are great to serve for dinner or as a late lunch. Serve with your side dish.
Ingredients
- 4 Tortillas
- 2 cups of shrimp
- ½ pointed bell peppers
- 1 small onion
- 1 small Avocado
- 7 Roma tomatoes
- 3 slices of lemon
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
Instructions
- Wash the shrimp with cold water and devein the shrimp and set aside
- Finely chop the onion, mince the garlic and then cut the red pepper julienne and put them aside as well
- Cut three slices of lemon.
- Put a skillet on the stove and heat to medium-hot. Pour olive oil in the skillet before you add the onion and garlic to the pan. Stir continuously until they are soft and translucent
- Now add the shrimp to the skillet and stir through the pan. Stir while they rapidly change color and turn pink. Season with salt and pepper and finish with slices of lemon
- Preheat a skillet and warm the small tortillas in a dry pan. Warm for about 30 seconds before turning the tortilla
- Keep warm in a clean tea towel
- Take a tortilla and start with the red pepper, one or two scoops of shrimp and decorate with diced avocado
- Ready to serve
Notes
If you use frozen shrimp put the shrimp in a bowl with cold water to thaw the shrimp faster so you can devein the shrimp
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Nutrition facts
Calories: 306; Fat: 18g; Carbs: 26g; Protein: 13g;
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