Spicy Shrimp Tacos
with Creamy Jalapeño Lime Sauce
weeknight fav | 20 minute summer meal
If you’re looking for a dinner that tastes like summer, comes together in under 20 minutes, and delivers big flavor with very little effort, these tacos are it.
Tender shrimp coated in smoky spices, crisp cabbage, fresh cilantro, warm corn tortillas, and a creamy jalapeño lime sauce that happens to be protein filled – it has everything you could need.
These tacos hit every note – they are spicy, fresh, crunchy, creamy, bright and somehow they manage to feel like a weekend meal while still being easy enough for a chaotic Wednesday night.
My favorite kind of dinner.
Why You'll Love These Shrimp Tacos
- Gluten free – of course, but you can of course swap out the corn tortillas for flour
- Ready in under 20 minutes
- High protein
- Perfect for summer
- Great for meal prep
- Loaded with flavor
The Secret Is the Spice Blend
The shrimp get tossed with olive oil and my All-Purpose Mexican Inspired Spice Blend with one spicy addition.
It’s packed with:
- smoked paprika
- cumin
- garlic powder
- onion powder
- oregano
- salt
Then I add a little cayenne pepper to bring the heat. The result is smoky, savory, slightly spicy shrimp with tons of flavor.
Nothing complicated. Just a really good seasoning blend doing its job.
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The Jalapeño Cream Is Everything
Let’s talk about the sauce. Because this might be my favorite part.
Simply blend together:
- Greek yogurt
- jalapeño
- lime juice
- cilantro
- a sprinkle of salt and black pepper
That’s it. The Greek yogurt keeps it creamy, the lime brightens everything up, and the jalapeño adds just enough heat to keep things interesting.
It’s cool, spicy, fresh, and the perfect contrast to the warm shrimp.
You’ll probably want extra. So make extra.
*Swap out the Greek yogurt with sour cream, if you like that better. It will taste the same.
The Shortcut That Makes These Easy
If you’ve been reading my recipes you will know, I’m all about store bought shortcuts. Find some store-bought shredded cabbage in a bag and use it. Less mess and I love the texture, because it’s so thin – perfect for these tacos.
You can absolutely shred your own cabbage if that’s your thing. Mine is not; at least not today.
I grab a bag of shredded cabbage, mix it with chopped romaine and cilantro, and dinner is halfway done. Plus, this mixture can be used to make these tacos into a salad…so good!
Perfect for Busy Summer Nights
These tacos come together faster than most takeout orders. Which is exactly why they stay in regular rotation around here.
They’re perfect for:
- busy weeknights
- soccer practice nights
- hot summer evenings
- casual entertaining
- last-minute dinners
These Spicy Shrimp Tacos with Creamy Jalapeño Lime Sauce are everything I want in a summer dinner.
Fast. Fresh. Flavorful.
And easy enough to pull together even when life feels a little chaotic. Because sometimes the best dinners are the ones that don’t require much effort but still taste like you worked really hard.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Spicy Shrimp Tacos with Creamy Jalapeño Lime Sauce
- Total Time: 13 minutes
- Yield: 2-4 1x
- Diet: Dairy-Free, Gluten-Free
Description
These spicy shrimp tacos are packed with smoky flavor and topped with a creamy jalapeño lime sauce made with Greek yogurt, cilantro, and lime. A quick gluten-free dinner perfect for busy weeknights and summer meals.
Ingredients
Spice Blend
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
Jalapeno Lime Sauce
- 1/2 cup Greek yogurt
- juice from 1 lime
- 1 jalapeno, roughly chopped
- 1 small bunch cilantro, roughly chopped
- pinch of salt and black pepper
Shrimp Tacos
- 1 lb. (or more) shrimp, peeled and cleaned
- 1 tablespoon olive oil
- 1 cup shredded cabbage (I like to use store bought shredded cabbage)
- 1/2 cup shredded romaine lettuce
- small bunch cilantro, roughly chopped or pulled apart
- 6-8 corn tortillas (or flour)
Get Recipe Ingredients
Instructions
- Place the shrimp in a medium sized mixing bowl. Pat the shrimp dry with a paper towel.
- If you haven’t already done so, combine the spice blend in a small bowl. Drizzle the shrimp with olive oil and 2 tablespoons of the spice blend. Toss with tongs to coat and let sit.
- Turn your grill to high or heat up a skillet over high heat. When the grill or skillet is hot, add the shrimp in an even layer. Cook for 2-3 minutes and then flip over for another 2-3 minutes or until the shrimp are fully cooked. Remove the shrimp and let sit aside on a plate.
- Make the jalapeno sauce, by combining all ingredients in a blender and pulse on high until smooth or it has reached the texture that you like.
- Combine the cabbage, romaine and cilantro in a bowl – toss with your hands or tongs until combine.
- To assemble the tacos, heat your tortillas up either on your stove until browned or in a microwave until heated up. Place a small amount of the cabbage slaw in the middle of the tortilla, top with 6 shrimp and spoon some of the jalapeno lime sauce on top. Enjoy.
Notes
Make sure the shrimp are fully thawed. Place the bag in your refrigerator over night or place the shrimp in an even layer on a paper towel lined baking sheet tray and let thaw at room temperature for 30 minutes to an hour. It is important that the shrimp are fully thawed and dry before applying the spice blend and cooking them.
This spice recipe will make more than you need for this shrimp taco recipe. Either make 1/2 of the recipe or store the remaining in a container with a lid and store wherever you keep your spices. Be sure to label the container.
Check out my recipe for All-Purpose Mexican Inspired Spice Blend for addition ways to use this blend
- Prep Time: 5
- Cook Time: 8
- Category: Dinner
- Method: Grilling, Sautéing
- Cuisine: Mexican
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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