These shrimp tacos are stupid simple, and the whole thing comes together in about 30 minutes — the only real trick is not walking away while the shrimp cook. They go from perfect to rubbery fast, so a little attention at the stove pays off big.

Shrimp tacos are my craving fix. They show up in my rotation at random, usually when I want tacos that are dead simple and fast.

Juicy, lightly charred shrimp with a chili-lime kick, tucked into warm corn tortillas. They taste like the shrimp tacos you’d order at a restaurant, without the restaurant price or the wait.

A quick lime-and-spice marinade does most of the flavor work here, and a hot skillet does the rest. We’re using Spanglish Asadero All-Purpose Seasoning for the marinade — it’s got the chili powder, citrus, garlic, and salt all built in, so there’s no need to measure out a handful of separate spices.

These were made to be piled into a warm tortilla alongside our Cabbage Salsa (Curtido-Style Pickled Slaw) and Jalapeño Cream Sauce — tangy, crunchy slaw and a cool, creamy drizzle on top of a quick-seared shrimp taco. The three recipes were built together on purpose, so if you’re making one, it’s worth making all three.

Tips for the Best Shrimp Tacos

Pat the shrimp dry. Dry shrimp sear. Wet shrimp steam.

Keep the marinade short. 15 to 30 minutes is plenty. Any longer and the lime starts turning the shrimp mushy.

Watch the shape. Shrimp are done when they turn pink and curl into a loose C. A tight O means they’re overcooked.

Warm the tortillas. A minute on a dry skillet or comal makes them soft and keeps them from cracking.

Easy Seared Shrimp Tacos

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 9 tacos

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb large shrimp peeled and deveined
• Oil for heating the tortillas
• 10-12 corn tortillas
• 2 tbsp lime juice about the juice of 1 lime
• 3 tbsp olive oil
• 3 tbsp Spanglish Asadero All-Purpose Seasoning (chili powder, citrus, garlic, and salt, all in one — grab it here)
• 1/2 tsp cumin powder

Equipment

• Large Skillet
• Comal or Second Skillet (for warming the tortillas)
• Colander
• Tortilla Warmer (optional)

Method

 

1. If frozen, thaw the shrimp in cold water.
2. Once thawed, drain the shrimp in a colander, then thoroughly pat them dry with paper towels or a clean kitchen towel. This helps the marinade and seasoning stick better.
3. In a bowl large enough to hold the shrimp, whisk together the olive oil, lime juice, Spanglish Asadero seasoning, and cumin until well combined.
4. Add the shrimp to the marinade and toss to coat. Marinate for 10-15 minutes — don’t go much longer than that, or the lime juice will start to “cook” the shrimp like ceviche.
5. While the shrimp marinates, heat a large skillet over medium-high heat until very hot. Shrimp cook extremely fast, so you want a solid sear on each side without leaving them in the pan too long.
6. At the same time, heat a second skillet or comal over medium-high heat with a small amount of vegetable oil, for the tortillas.
7. Once the tortilla skillet is hot but not smoking, warm the tortillas until hot and pliable with a slight crust — this helps keep them from falling apart under the shrimp and toppings. Keep the warmed tortillas in a tortilla warmer or wrapped in a clean towel.
8. By now the shrimp skillet should be plenty hot. Add the shrimp in a single layer, being careful not to overcrowd the pan (shrimp release a lot of water as they cook, and overcrowding will steam them instead of searing them). Sear for 1-2 minutes, then flip and cook about 1 more minute on the other side, until the shrimp turn a slight pale pink.
9. Remove the shrimp to a bowl or serving dish.
10. Serve in the warm tortillas with cabbage salsa and jalapeño cream sauce, or your favorite toppings, and a slice of lime.

Notes

Makes about 8-10 tacos, depending on how heavy you stuff ’em. The key to this one is timing — don’t over-marinate the shrimp, and don’t overcrowd the pan when searing.

Pairs perfectly with our Cabbage Salsa and Jalapeño Cream Sauce — all three were made to go together.

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