There’s something uniquely satisfying about assembling a taco. The ritual of warming the soft tortilla, layering on zesty sauces, crisp slaws, and the main event—in this case, perfectly spiced, juicy shrimp—brings a little bit of joy to any meal. This isn’t just another dinner; it’s an interactive, vibrant experience that we turn to whenever we need a bright spot in our week. I’ve been making this shrimp tacos recipe for over 7 years, and it never disappoints, evolving slightly over time to become the version I’m sharing with you today.

What makes this particular recipe so special is the harmony between the different components. We don’t just throw cooked shrimp in a wrap. We create a spice blend with smoked paprika and cumin that gives the prawns a warm, savoury depth. This is balanced by a cooling, creamy avocado crema that’s brightened with a generous squeeze of lime, and a crunchy, sharp red cabbage slaw that cuts through the richness. It’s a complete dish in every bite.

This meal works beautifully for a relaxed weekend lunch in the garden or a lively weeknight dinner when you want something that feels a bit special but comes together in about 30 minutes. It’s the kind of food that gets everyone talking and customising their own perfect taco. If you enjoy fresh seafood tacos with layers of texture and flavour, you’re going to adore this recipe.

Recipe Overview

This shrimp tacos recipe guides you through creating a complete, flavour-packed meal from scratch. You’ll prepare succulent, spiced shrimp, a tangy and refreshing slaw, and a smooth, zesty avocado crema. I found through testing that a dash of soured cream in the crema gives it the perfect consistency—rich but not heavy. Expect a delightful interplay of warm spice, cool creaminess, and fresh crunch in every single bite.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4 people (makes 8 tacos)
• Difficulty: Easy

Why You’ll Love This Shrimp Tacos Recipe

• Genuine Flavour: The taste is wonderfully balanced. The shrimp are coated in a smoky, earthy spice mix that pairs beautifully with the sharp, acidic crunch of the lime-dressed slaw and the mellow, creamy avocado sauce.
• Ready in 30 Minutes: From start to finish, this entire meal is on the table in about half an hour, making it ideal for a fulfilling weeknight dinner.
• Flexible Recipe: Don’t have red cabbage? Shredded white cabbage or even a bag of prepared slaw mix works well. You can swap the soured cream for Greek yoghurt in the crema, or use flour tortillas instead of corn if you prefer.
• Great for Casual Gatherings: This is a brilliant dish for a laid-back dinner with friends. You can set out all the components in bowls and let everyone build their own seafood tacos. It’s fun, interactive, and always gets compliments.
• Family Tested: My whole family enjoys this, but my partner especially loves the avocado crema. He insists on a double dollop on his tacos every single time!

Shrimp Tacos Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find. When it comes to the smoked paprika for the shrimp, I always try to use a good quality one, like La Chinata Sweet Smoked Paprika, as it provides a genuine depth of flavour you can’t get from standard paprika. Using raw prawns is key, as pre-cooked ones can become tough when reheated.

• For the Spiced Shrimp:
• 450g raw king prawns, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1/2 lime
• For the Avocado Crema:
• 2 ripe avocados, halved and stoned
• 120g soured cream (or full-fat Greek yoghurt)
• A large handful of fresh coriander, stalks and leaves
• Juice of 1 lime
• 1 small garlic clove, roughly chopped
• 1/4 tsp salt
• For the Slaw & Assembly:
• 1/4 small red cabbage (about 200g), finely shredded
• 1 large carrot, grated
• 1/2 red onion, very thinly sliced
• A small handful of fresh coriander, chopped
• Juice of 1 lime
• 8 small corn or flour tortillas
• Optional for serving: Feta cheese, sliced jalapeños, fresh lime wedges

Kira’s Tip: For the creamiest avocado sauce, make sure your avocados are perfectly ripe. They should yield gently to pressure but not feel mushy. This ensures the crema is smooth and not fibrous.

How to Make Shrimp Tacos Recipe

The process for this tacos recipe is all about efficient preparation. We’ll make the cold components first—the sauce and the slaw—so they’re ready to go. Then, we’ll quickly cook the shrimp and warm the tortillas right at the end for the freshest possible tacos.

1. Make the Avocado Crema: Scoop the flesh from the avocados into a food processor or blender. Add the soured cream, fresh coriander, lime juice, garlic, and salt. Blend for 30-60 seconds until completely smooth and creamy. Scrape down the sides if needed. Transfer to a bowl, cover, and set aside in the fridge.
2. Prepare the Slaw: In a medium mixing bowl, combine the shredded red cabbage, grated carrot, thinly sliced red onion, and chopped coriander. Squeeze the lime juice over the top, add a small pinch of salt, and toss everything together until well combined. Set aside.
3. Season the Shrimp: If you’re using frozen prawns, ensure they are fully thawed. Pat the raw prawns thoroughly dry with a paper towel. This is a crucial step for getting a good sear. Place them in a bowl and add the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until every prawn is evenly coated.
4. Cook the Shrimp: Place a large frying pan or skillet over a medium-high heat. Once hot, add the shrimp in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 2-3 minutes on one side, until they turn pink and slightly charred. Flip and cook for another 1-2 minutes on the other side until opaque and cooked through. For more information on prawn preparation, BBC Good Food has a helpful guide on preparing prawns.
5. Finish the Shrimp: Remove the pan from the heat and squeeze the juice of half a lime over the cooked shrimp. Toss them in the pan to coat.
6. Warm the Tortillas: You can warm the tortillas one by one in a dry frying pan for about 30 seconds per side, or wrap a stack of them in foil and place them in a warm oven (150°C/130°C fan) for 10 minutes until soft and pliable. What works best for me is charring them carefully over a low gas flame using tongs for extra flavour.
7. Assemble Your Tacos: Now for the fun part! Lay out a warm tortilla. Spread a generous spoonful of the avocado crema down the centre. Top with a pile of the crunchy slaw, then arrange 4-5 spiced shrimp on top. Garnish with crumbled feta, a few slices of jalapeño, and an extra sprig of coriander if you wish. Serve immediately with extra lime wedges on the side.

Tips From My Kitchen

• Temperature Control: Ensure your pan is properly hot before adding the shrimp. A high temperature sears the outside quickly, locking in moisture and preventing the shrimp from becoming rubbery. If the pan isn’t hot enough, they will steam instead of fry.
• The Secret Step: I learned that letting the slaw sit for at least 15 minutes after dressing it makes a huge difference. The salt and lime juice begin to soften the cabbage and onion just enough, making them less harsh and allowing the flavours to meld beautifully.
• Make-Ahead: The slaw can be made up to a day in advance; just keep it in an airtight container in the fridge. The avocado crema can be made up to 4 hours ahead. To stop it browning, press a piece of cling film directly onto the entire surface of the crema before refrigerating.
• Storage: Store any leftover components separately in airtight containers in the fridge. The cooked shrimp will keep well for up to 2 days, the slaw for 3-4 days, and the crema for 2 days. Reheat the shrimp gently in a pan and assemble the tacos just before serving.

Equipment You’ll Need

• Large frying pan or skillet
• Food processor or blender (for the crema)
• Sharp knife and cutting board
• Several mixing bowls
• Tongs

Delicious Variations to Try

Once you have this base recipe, it’s incredibly fun to adapt. Tacos are all about customisation, so feel free to experiment with different toppings and flavours. For another fantastic summer meal idea, why not try making my Big Batch Pasta Salad for Crowds?

• Spicy Mango Version: Add 1/4 teaspoon of cayenne pepper to the shrimp marinade. For the topping, create a simple salsa by dicing one ripe mango and mixing it with diced red onion, coriander, and lime juice. The sweetness is a wonderful contrast to the spice.
• Fish Tacos: This recipe works beautifully with a firm white fish like cod or tilapia. Cut the fish into 2-inch chunks, season with the same spice mix, and pan-fry for 3-4 minutes per side until flaky.
• Different Slaw: For a different texture, try a pineapple slaw. Combine finely diced fresh pineapple with shredded white cabbage, jalapeños, and a lime vinaigrette.

What to Serve With Shrimp Tacos

While these shrimp tacos are a complete meal on their own, a few simple side dishes can turn them into a full-blown feast. We love making a big spread for friends and family to enjoy.

• Mexican-Style Rice: A simple rice dish seasoned with tomato, onion, and cumin is a classic pairing that helps soak up all the delicious juices.
• Black Bean and Corn Salad: A refreshing salad of black beans, sweetcorn, diced red pepper, and a lime-based dressing adds extra colour and plant-based protein to the meal.
• Crispy Potatoes: For something a little different, a side of my Crispy Oven Roasted Potatoes with a sprinkle of chilli powder is a fantastic, hearty accompaniment.
• Drink Pairing: A cold, crisp Mexican lager with a wedge of lime is the ultimate choice. For a non-alcoholic option, a sparkling lime and mint water is wonderfully refreshing.

Frequently Asked Questions

Shrimp Tacos with Avocado Crema

Deliciously spiced shrimp tacos served with a crunchy, fresh slaw and a creamy avocado sauce. A perfect, flavour-packed meal for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 425

Ingredients Method Notes

Ingredients

  

For the Spiced Shrimp

• 450 g raw king prawns peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1/2 lime

For the Avocado Crema

• 2 ripe avocados halved and stoned
• 120 g soured cream or full-fat Greek yoghurt
• A large handful of fresh coriander stalks and leaves
• Juice of 1 lime
• 1 small garlic clove roughly chopped
• 1/4 tsp salt

For the Slaw & Assembly

• 1/4 small red cabbage about 200g, finely shredded
• 1 large carrot grated
• 1/2 red onion very thinly sliced
• A small handful of fresh coriander chopped
• 8 small corn or flour tortillas
• Optional for serving: Feta cheese sliced jalapeños, fresh lime wedges

Method

 

1. Make the Avocado Crema: Scoop the flesh from the avocados into a food processor or blender. Add the soured cream, fresh coriander, lime juice, garlic, and salt. Blend for 30-60 seconds until completely smooth and creamy. Scrape down the sides if needed. Transfer to a bowl, cover, and set aside in the fridge.
2. Prepare the Slaw: In a medium mixing bowl, combine the shredded red cabbage, grated carrot, thinly sliced red onion, and chopped coriander. Squeeze the lime juice over the top, add a small pinch of salt, and toss everything together until well combined. Set aside.
3. Season the Shrimp: If you're using frozen prawns, ensure they are fully thawed. Pat the raw prawns thoroughly dry with a paper towel. This is a crucial step for getting a good sear. Place them in a bowl and add the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until every prawn is evenly coated.
4. Cook the Shrimp: Place a large frying pan or skillet over a medium-high heat. Once hot, add the shrimp in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 2-3 minutes on one side, until they turn pink and slightly charred. Flip and cook for another 1-2 minutes on the other side until opaque and cooked through. For more information on prawn preparation, BBC Good Food has a helpful guide on preparing prawns.
5. Finish the Shrimp: Remove the pan from the heat and squeeze the juice of half a lime over the cooked shrimp. Toss them in the pan to coat.
6. Warm the Tortillas: You can warm the tortillas one by one in a dry frying pan for about 30 seconds per side, or wrap a stack of them in foil and place them in a warm oven (150°C/130°C fan) for 10 minutes until soft and pliable. What works best for me is charring them carefully over a low gas flame using tongs for extra flavour.
7. Assemble Your Tacos: Now for the fun part! Lay out a warm tortilla. Spread a generous spoonful of the avocado crema down the centre. Top with a pile of the crunchy slaw, then arrange 4-5 spiced shrimp on top. Garnish with crumbled feta, a few slices of jalapeño, and an extra sprig of coriander if you wish. Serve immediately with extra lime wedges on the side.

Notes

Serve immediately with extra lime wedges. For added flavour and heat, top with crumbled feta cheese and sliced jalapeños.

I truly hope you enjoy making and eating this shrimp tacos recipe as much as we do in my house. It’s a bright, fresh, and utterly delicious meal that always feels like a treat. If you give it a try, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Happy cooking.