Shrimp Taco Recipe

shrimp taco recipe
Shrimp tacos taste like a physical representation of summer. They’re light, refreshing, and extremely simple to make. Plus, it’s tax season, and these are an inexpensive dinner – or if you’re fortunate enough to be getting a refund, #treatyoself to some wild caught shrimp and all organic ingredients! This shrimp taco recipe can be made with one sheet pan, one cutting board, and in thirty minutes flat.

If you’re feeling particularly fancy, feel free to substitute scallops for the shrimp in this recipe. They will cook in a different amount of time, but they are a delicious option when you’re looking to change up your seafood of choice.

Shrimp Taco Recipe | Ingredients

The spice mix for this shrimp taco recipe is mainly inspired by Mexican cuisine, with some added mediterranean flavors which always make seafood taste fresh and delicious.

  • 1 and 1/2 Pound Shrimp, peeled and deveined
  • 1 T Olive Oil
  • 1/2 T Chili Powder
  • 1 tsp Paprika
  • 1 1/2 tsp Cumin Powder
  • 1 tsp Oregano
  • 1/2 T Sea Salt
  • Freshly cracked black pepper, to taste
  • Juice of 1 Lemon
  • 6 Corn Tortillas
  • 1 Cup Shredded Lettuce (Romaine would be best)
  • 1/2 Cup Fresh Pineapple, cut into chunks
  • Salsa Verde for topping

Shrimp Taco Recipe | Instructions

  1. Preheat your oven to 425 degrees.
  2. Spread the shrimp on a large baking sheet, toss with all the spices and oil, and roast for approximately 10-12 minutes, or until the shrimp is cooked through and slightly blackened in some spots.
  3. While the shrimp is cooking, heat a non-stick skillet over medium high heat. Cook the tortillas for approximately 20-30 seconds per side, or until they have a few charred spots and are warmed through. Cover to keep warm and set aside.
  4. Once the shrimp is done, remove from the oven and allow to cool slightly.
  5. In a medium bowl, combine the salsa verde with the pineapple, and then shred the lettuce using either your favorite knife or a food processor.
  6. Top each tortilla with shrimp, a small handful of lettuce, and then a spoonful of the salsa verde.

Optional toppings for this include avocado or guacamole, a spoonful of sour cream, or a sprinkling of cotija cheese!