Shrimp Tacos Recipes
Blackened, garlic-butter, and Baja-style shrimp tacos the Pepper community re-saves for 20-minute weeknight dinners.
★ Dinner
DinnerShrimp tacos with chipotle cream sauce
Shrimp tacos with a creamy chipotle sauce, fresh pico de gallo, and cabbage mix
Ashley ClarkIngredients
- 6 Corn tortillas
- 20-25 Shrimp
- Olive oil
- 4 Limes
- Garlic powder
- Pepper
- 4 Tomatoes
- 1 bundle Cilantro
- 1 Chopped White onion
- 1 Jalapeños
- 1/2 tsp Garlic powder
- to taste Salt
- 1/2 cup Sour cream
- 1/4 cup Mayo
- 2 tbsp Chipotle peppers (jar)
- 1/8 tsp Garlic powder
Instructions
- 1Marinate shrimp in olive oil, lime, garlic powder and pepper for at least 30 mins.
- 2Make pico by chopping up the tomato, onion, jalapeño, and cilantro. Mix together and add garlic powder and salt and Squeeze 1/2 a lime in. Let sit for at least 20 minutes.
- 3Make chipotle sauce by mixing the sour cream, Mayo, chipotle, and garlic powder
- 4In a pan Sauté shrimp by cooking on each side for 5 mins. Warm tortillas up then add the shrimp and toppings
- 5Squeeze fresh lime over the top. Other toppings could be cotija cheese, cheddar cheese, guacamole or fresh avocado!!!
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Open in Pepper →Why Shrimp Tacos Beat Every Other Weeknight Taco
Shrimp cooks in three minutes — no braising, no simmering, no leftover pot to scrub.
Cooks on Pepper season them heavy (blackening, garlic butter, chili-lime) and pair with a fast crema and a crunchy slaw for balance.
It's the weeknight dinner that reads as a treat and hits the table in the time it takes to warm the tortillas.
Quick Tips
- 1
Dry the shrimp
A paper towel pat is the difference between crust and steam.
- 2
Cook them hot and fast
Two minutes a side max — overcooked shrimp is rubber.
- 3
Warm tortillas in a dry skillet
Not the microwave — a hot skillet gives you the char marks that make it feel like a taquería.
- 4
Slaw for crunch, crema for cool
A crunchy cabbage slaw and a lime crema is the shortcut to shrimp tacos that don't fall apart.
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