20 Spicy Shrimp Tacos Recipes with a Twist

Are you tired of the same old taco recipes? Look no further! We’ve gathered a list of 20 spicy shrimp tacos recipes that will take your taste buds on a wild ride. From classic Baja-style beer-battered shrimp to innovative twists like coconut shrimp with pineapple slaw, there’s something for every level of spice lover.

In this article, we’ll explore the bold flavors and textures that make these shrimp tacos stand out from the crowd. Whether you’re in the mood for something sweet and smoky or tangy and spicy, we’ve got you covered. So go ahead, add some heat to your Taco Tuesday with these mouth-watering recipes!

Grilled Chipotle Shrimp Tacos with Mango Salsa

Elevate your taco game with this flavorful combination of grilled shrimp, chipotle peppers, and sweet mango salsa. Perfect for a quick weeknight dinner or a summer gathering.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, chopped
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Mango Salsa (recipe below)

Mango Salsa:

– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together chipotle peppers, lime juice, garlic, and olive oil.
3. Add the shrimp to the marinade and let sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill the shrimp for 2-3 minutes per side or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled shrimp, Mango Salsa, and your favorite toppings.

Cooking Time: 10-15 minutes

Baja-Style Beer-Battered Shrimp Tacos

Experience the flavors of Baja California with these crispy beer-battered shrimp tacos, served with a zesty slaw and tangy tartar sauce.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup beer (any type will work)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon salt
– Vegetable oil for frying
– Slaw:
+ 1 cup shredded red cabbage
+ 1 cup shredded carrots
+ 2 tablespoons lime juice
+ Salt and pepper to taste
– Tartar sauce (store-bought or homemade)
– Tortillas, lime wedges, and cilantro for serving

Instructions:

1. In a large bowl, whisk together beer, flour, paprika, cayenne pepper, and salt.
2. Add shrimp and let marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Remove shrimp from marinade, letting excess liquid drip off. Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
5. Serve shrimp tacos with slaw, tartar sauce, tortillas, lime wedges, and cilantro.

Cook Time: About 15-20 minutes

Coconut Shrimp Tacos with Pineapple Slaw

A tropical twist on traditional tacos, this recipe combines the flavors of coconut shrimp, crispy pineapple slaw, and creamy cilantro lime sauce for a mouthwatering fusion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 1/4 cup panko breadcrumbs
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Pineapple Slaw (see below)
– Cilantro Lime Sauce (see below)
– Tortillas, for serving

Instructions:

1. Preheat oven to 400°F.
2. In a shallow dish, mix together coconut, panko breadcrumbs, honey, soy sauce, paprika, salt, and pepper.
3. Dip each shrimp into the coconut mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until cooked through.
6. Serve with Pineapple Slaw and Cilantro Lime Sauce.

Pineapple Slaw:

– 1 cup diced pineapple
– 1/2 cup red cabbage, thinly sliced
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste

Combine all ingredients in a bowl. Refrigerate until ready to serve.

Spicy Sriracha Lime Shrimp Tacos

Add a burst of flavor to your taco Tuesday with these Spicy Sriracha Lime Shrimp Tacos! Succulent shrimp marinated in a zesty mixture of sriracha, lime juice, and garlic, then grilled to perfection and served in crispy tacos shells.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons sriracha sauce
– 2 tablespoons freshly squeezed lime juice
– 1 clove garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, cilantro, diced tomatoes

Instructions:

1. In a large bowl, whisk together sriracha sauce, lime juice, and garlic.
2. Add the shrimp and toss to coat; let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled shrimp, your choice of toppings, and serve immediately.

Cooking Time: 15-20 minutes

Blackened Shrimp Tacos with Avocado Crema

Experience the bold flavors of New Orleans with these spicy and savory blackened shrimp tacos, topped with a creamy avocado crema.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced onions, cilantro

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, hot sauce, garlic powder, paprika, salt, and pepper.
3. Add shrimp to the mixture and toss to coat.
4. Grill shrimp for 2-3 minutes per side, until blackened and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled shrimp, Avocado Crema, and desired toppings.

Avocado Crema:

– 2 ripe avocados, diced
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste

Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.

Cooking Time: 15-20 minutes

Garlic Butter Shrimp Tacos with Cilantro Lime Rice

Elevate your taco game with this flavorful and vibrant dish that combines succulent shrimp, tangy lime rice, and a hint of cilantro. This recipe is perfect for a quick and delicious dinner or lunch.

Ingredients:

For the shrimp:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 teaspoon paprika
– Salt and pepper to taste

For the cilantro lime rice:

– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon freshly squeezed lime juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh cilantro
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink, about 2-3 minutes per side. Season with paprika, salt, and pepper.
4. Cook rice according to package instructions. Stir in lime juice, olive oil, and cilantro. Season with salt to taste.
5. Serve shrimp on tacos with cilantro lime rice and your favorite toppings.

Cooking Time: 15-20 minutes

Jerk Shrimp Tacos with Caribbean Slaw

Get ready to transport your taste buds to the Caribbean with this flavorful and vibrant recipe! Jerk-seasoned shrimp, crispy taco shells, and a refreshing slaw make for a match made in heaven.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons jerk seasoning
– 1/4 cup lime juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 8-10 taco shells
– Caribbean Slaw (recipe below)

Caribbean Slaw:

– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 1/4 cup chopped cilantro
– Juice of 1 lime
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together jerk seasoning, lime juice, and olive oil. Add shrimp and marinate for at least 30 minutes.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Warm taco shells according to package instructions.
5. Assemble tacos by placing grilled shrimp onto a shell, followed by a spoonful of Caribbean Slaw.

Cooking Time: 15-20 minutes

Bang Bang Shrimp Tacos with Spicy Mayo

Experience the bold flavors of Asia-inspired street food in these Bang Bang Shrimp Tacos, paired with a creamy and spicy mayo. Crunchy shrimp coated in a sweet and sour sauce, nestled in crispy tacos shells and topped with cilantro, lime, and a drizzle of spicy mayonnaise.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/4 cup Bang Bang sauce (store-bought or homemade)
– 8-10 corn tortillas
– Vegetable oil for frying
– Spicy mayo ingredients:
+ 1/2 cup mayonnaise
+ 2 tablespoons sriracha sauce
+ 1 tablespoon lime juice
+ Salt and pepper to taste
– Cilantro, chopped
– Lime wedges, for serving

Instructions:

1. Fry the shrimp in hot oil until pink and crispy, about 2-3 minutes.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
3. Assemble tacos by placing fried shrimp onto warmed tortillas, topping with cilantro, lime juice, and Spicy Mayo (mix mayonnaise, sriracha sauce, and lime juice).
4. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Tequila Lime Shrimp Tacos with Pico de Gallo

Brighten up your taco Tuesday with these flavorful and refreshing Tequila Lime Shrimp Tacos, topped with a zesty Pico de Gallo. Perfect for a quick dinner or a fun gathering with friends.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons tequila lime marinade (see below)
– 8-10 corn tortillas
– Pico de Gallo (recipe below)
– Optional toppings: diced avocado, sour cream, cilantro, queso fresco

Tequila Lime Marinade:

– 1/4 cup freshly squeezed lime juice
– 2 tablespoons tequila
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste

Instructions:

1. In a medium bowl, whisk together tequila lime marinade ingredients.
2. Add shrimp and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade, letting excess liquid drip off.
4. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled shrimp, Pico de Gallo, and desired toppings.

Pico de Gallo:

– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon freshly squeezed lime juice
– Salt to taste

Combine all Pico de Gallo ingredients in a bowl and stir to combine. Serve immediately.

Cooking Time: 15-20 minutes

Cajun Shrimp Tacos with Remoulade Sauce

Experience the bold flavors of the Bayou in these spicy Cajun shrimp tacos, topped with a tangy remoulade sauce. This dish combines the brightness of lime, the heat of cayenne, and the richness of butter to create a mouthwatering fusion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 8-10 corn tortillas
– Remoulade Sauce (see below)
– Lime wedges, for serving
– Chopped cilantro, for garnish

Remoulade Sauce:

– 1 cup mayonnaise
– 2 tablespoons ketchup
– 1 tablespoon chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1/2 teaspoon Worcestershire sauce
– Salt and pepper, to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix shrimp with Cajun seasoning, paprika, and cayenne pepper.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in foil and heating on the grill.
5. Assemble tacos by placing grilled shrimp onto tortillas and topping with remoulade sauce.
6. Serve immediately, with lime wedges and chopped cilantro.

Cooking Time: 10-12 minutes

Thai Peanut Shrimp Tacos with Pickled Veggies

A flavorful fusion of Thai and Mexican cuisine, these tacos combine succulent shrimp cooked in a creamy peanut sauce with tangy pickled veggies. A perfect blend of spicy and sweet!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons peanut butter
– 2 tablespoons coconut cream
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled veggies (see below)
– Fresh cilantro leaves, for garnish

Instructions:

1. In a medium saucepan, combine peanut butter, coconut cream, soy sauce, honey, and red pepper flakes. Cook over medium heat, whisking constantly, until smooth and heated through.
2. Add shrimp to the saucepan; cook, stirring occasionally, until pink and fully cooked, about 5-7 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by placing a portion of peanut shrimp onto a warmed tortilla, followed by pickled veggies.

Pickled Veggies:

– 1 cup thinly sliced red bell pepper
– 1/2 cup thinly sliced cucumber
– 1/4 cup thinly sliced red onion
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– Salt and pepper, to taste

Combine veggies in a bowl. In a small saucepan, combine rice vinegar, sugar, salt, and pepper. Bring to a boil; pour over veggies. Let pickle for at least 30 minutes before serving.

Cooking Time: 15-20 minutes

Buffalo Shrimp Tacos with Blue Cheese Slaw

Crunchy tacos filled with spicy buffalo shrimp, crispy slaw, and tangy blue cheese – this flavorful fusion is sure to become a new favorite. In just 30 minutes, you’ll have a delicious meal that’s perfect for any occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 8 corn tortillas
– Blue Cheese Slaw (see below)
– Lime wedges, cilantro, and sour cream for serving (optional)

Instructions:

1. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
2. Remove shrimp from heat and toss with Frank’s RedHot sauce.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by placing cooked shrimp onto tortillas, then top with Blue Cheese Slaw.

Blue Cheese Slaw:

– 1 cup shredded cabbage
– 1/2 cup crumbled blue cheese
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Combine all slaw ingredients in a bowl and refrigerate until ready to use.

Teriyaki Shrimp Tacos with Sesame Cucumber Salad

This fusion dish combines the sweet and savory flavors of teriyaki shrimp with the freshness of a sesame cucumber salad, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a unique party appetizer.

Ingredients:

For the Teriyaki Shrimp:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil

For the Sesame Cucumber Salad:

– 2 cucumbers, sliced
– 1/4 cup sesame seeds
– 2 tablespoons lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, and garlic.
3. Add shrimp to the marinade and let sit for at least 10 minutes.
4. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
5. Meanwhile, toast sesame seeds in a dry pan over medium heat.
6. Combine cucumber slices with toasted sesame seeds, lime juice, salt, and pepper.
7. Assemble tacos by placing grilled shrimp onto a taco shell and topping with sesame cucumber salad.

Cooking Time: 15-20 minutes

Smoky Chipotle Shrimp Tacos with Corn Salsa

Transform ordinary tacos into an extraordinary fiesta with this recipe! Smoky chipotle shrimp, crispy corn salsa, and warm flour tortillas will transport your taste buds to a vibrant Mexican street corner.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Corn salsa (see below)
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)

Instructions:

1. Heat olive oil in a medium skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add garlic, chipotle pepper, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Corn Salsa:

– 1 cup fresh corn kernels
– 1/2 red bell pepper, diced
– 1 tablespoon lime juice
– Salt, to taste

Combine all ingredients in a bowl. Adjust seasoning as needed.

Cooking Time: About 15 minutes from start to finish.

Honey Garlic Shrimp Tacos with Sriracha Aioli

Elevate your taco game with this sweet and savory combination of succulent shrimp, crispy tortillas, and creamy Sriracha aioli. Perfect for a quick weeknight dinner or a crowd-pleasing gathering.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons honey
– 1 tablespoon olive oil
– 8 corn tortillas
– Salt and pepper to taste
– Sriracha aioli (see below for recipe)
– Optional toppings: diced avocado, sliced radishes, cilantro

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together honey, garlic, and olive oil.
3. Brush the shrimp with the honey-garlic mixture and season with salt and pepper.
4. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled shrimp onto tortillas, topping with Sriracha aioli, and adding desired toppings.

Sriracha Aioli Recipe:

– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce
– 1 tablespoon lime juice

Mix all ingredients until smooth. Refrigerate for up to 3 days.

Pesto Shrimp Tacos with Sun-Dried Tomato Slaw

A flavorful twist on traditional tacos, this recipe combines succulent shrimp with the brightness of pesto and the tanginess of sun-dried tomatoes.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/4 cup pesto
– 8-10 corn tortillas
– 1/2 cup chopped fresh cilantro
– 1 lime, juiced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Sun-Dried Tomato Slaw:
+ 1/2 cup sun-dried tomatoes, chopped
+ 1/4 cup red cabbage, shredded
+ 2 tablespoons lime juice
+ 1 tablespoon olive oil
+ Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix shrimp with pesto, salt, and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble tacos by placing grilled shrimp onto tortillas, topping with cilantro, and squeezing lime juice.
5. For the Sun-Dried Tomato Slaw, combine all ingredients in a bowl and toss to coat.
6. Serve slaw on top of tacos or use as a garnish.

Cooking Time: 15-20 minutes

Citrus-Marinated Shrimp Tacos with Jicama Slaw

Brighten up your taco Tuesday with this refreshing recipe that combines succulent shrimp, zesty citrus, and crunchy jicama slaw.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8 corn tortillas
– Jicama Slaw (see below)
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, cilantro

Jicama Slaw:

– 1 medium jicama, peeled and grated
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together orange juice, lime juice, garlic, and olive oil.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled shrimp, Jicama Slaw, and desired toppings.

Cooking Time: 15-20 minutes

Korean Gochujang Shrimp Tacos with Kimchi

Discover the bold flavors of Korea and Mexico combined in this unique taco recipe, featuring spicy shrimp marinated in gochujang, crispy kimchi slaw, and fresh cilantro.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp honey
– 1/4 cup vegetable oil
– 8-10 corn tortillas
– Kimchi slaw (store-bought or homemade)
– Fresh cilantro leaves, chopped
– Lime wedges, for serving

Instructions:

1. In a medium bowl, whisk together gochujang, soy sauce, honey, and 2 tbsp vegetable oil. Add the shrimp and marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off. Cook the shrimp for 2-3 minutes per side, until pink and cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing grilled shrimp onto a warmed tortilla, topping with kimchi slaw, cilantro, and a squeeze of lime juice.

Cooking Time: 15 minutes

Mediterranean Shrimp Tacos with Tzatziki Sauce

Experience the flavors of the Mediterranean in this refreshing twist on traditional tacos. Succulent shrimp, crispy veggies, and creamy tzatziki sauce come together for a dish that’s sure to become a favorite.

Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 8-10 corn tortillas
– Tzatziki sauce (store-bought or homemade)
– Salt and pepper to taste
– Optional: crumbled feta cheese, chopped cilantro, and/or sliced avocado for garnish

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, salt, and pepper. Add shrimp and marinate for at least 15 minutes.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Meanwhile, sauté bell pepper and onion in a separate pan with a little oil until tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing shrimp, veggies, and tzatziki sauce on each tortilla. Garnish as desired.

Cooking Time: 15-20 minutes

Tropical Shrimp Tacos with Coconut Lime Crema

Escape to the tropics with this flavorful and refreshing taco recipe, featuring succulent shrimp, crunchy slaw, and a tangy coconut lime crema.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 1 medium red bell pepper, diced
– 1 medium yellow bell pepper, diced
– 1 small red onion, thinly sliced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Coconut Lime Crema (recipe below)
– Toppings: chopped cilantro, diced tomatoes, shredded lettuce

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Add shrimp and let marinate for 10-15 minutes.
3. Grill shrimp until pink and cooked through, about 2-3 minutes per side.
4. Meanwhile, cook bell peppers and onion in the same grill or grill pan until tender, about 5 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with shrimp, slaw (bell peppers and onion), and Coconut Lime Crema.

Coconut Lime Crema:

– 1/2 cup plain Greek yogurt
– 1 tablespoon lime juice
– 1 tablespoon honey
– 1/4 cup shredded coconut

Mix all ingredients until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 20-25 minutes

Summary

Get ready to spice up your taco game! This article presents 20 mouth-watering shrimp tacos recipes with a twist. From classic Baja-style beer-battered shrimp to more adventurous options like Thai peanut and Korean gochujang, there’s something for every taste bud. Recipes feature creative combinations of ingredients like mango salsa, pineapple slaw, and spicy mayo. Whether you’re in the mood for bold and spicy or light and refreshing, these recipes offer endless possibilities for a delicious and unique taco experience.