Easy Shrimp Tacos

These shrimp tacos are quick, fresh and full of flavor. Garlicky, lightly spiced shrimp cook in just a few minutes, then pile into warm corn tortillas with crisp lettuce, juicy tomatoes and a cool cilantro yogurt sauce.

They are one of my favorite dinners to whip up in 20 minutes. Everything is simple and healthy, and the whole family can build their own.

The Best Healthy Shrimp Tacos (with Cilantro Yogurt Sauce)

I have so many “before” and “after” photos to share with you, and these shrimp tacos are one of my favorite improvements. I hope your eyes are telling you how amazing these shrimp tacos would taste. They’re not lying. This is officially one of my favorite whip up in 20 minutes dinners.

I also recently discovered that Tortilla Land has all natural corn tortillas! Using raw tortillas makes a HUGE difference. You cook them yourself right before serving, so they come out soft, warm and fresh. Don’t believe me? Try their whole wheat raw tortillas on my baked burritos, and you’ll never go back.

The recipe is slightly altered from the American Heart Association’s Healthy Family Meals cookbook. Instead of a heavy sauce, plain yogurt and fresh cilantro make a cool, creamy topping that balances the warm spices on the shrimp. We really love these, and shrimp loving readers have told me they want to make them too.

The secret is the timing. The shrimp only cook for 2 to 4 minutes, just until they turn pink. Cooking any longer makes them tough and chewy, so stay close to the stove. That short cook time is exactly why these tacos are such an easy weeknight dinner.

Why You’ll Love These Shrimp Tacos

• Ready in about 20 minutes. The shrimp cook in just 2 to 4 minutes.
• Light and fresh. Corn tortillas, crisp veggies and a yogurt sauce keep them healthy.
• Big flavor. Chili powder, cumin and garlic season the shrimp in seconds.
• Build your own. Set everything out and let everyone make their own tacos.

Ingredients You’ll Need

Here is what goes into these easy shrimp tacos and why each one is there. Exact amounts are in the recipe card below.

• Plain yogurt: The base of the cool, creamy sauce. Plain yogurt gives you the tang of sour cream with a lighter feel. Greek yogurt works too and makes a thicker sauce.
• Fresh cilantro: Snip and finely chop it so it mixes evenly into the yogurt. Cilantro adds a bright, fresh flavor that tastes great with shrimp. If cilantro isn’t your thing, try a little fresh parsley and a squeeze of lime.
• Olive oil: Just a tablespoon in the skillet to cook the shrimp and keep them from sticking.
• Raw shrimp: Use peeled raw shrimp, then rinse and pat them dry. Dry shrimp take on the seasoning better and sear instead of steaming. Frozen shrimp work well; thaw them in the fridge or under cold running water first.
• Chili powder and ground cumin: A warm, smoky taco seasoning without any packets. Together they give the shrimp a gentle, savory kick.
• Minced garlic: Adds big flavor in the short cook time. Jarred minced garlic is a quick shortcut.
• Corn tortillas: Six inch corn tortillas are the classic choice. I love raw tortillas from Tortilla Land because you cook them fresh and they turn out soft and warm.
• Shredded lettuce or chopped cabbage: Adds crunch and freshness. Cabbage stays crisp a little longer, so it is great for leftovers.
• Tomatoes: Dice them for juicy bites of color. Ripe Roma or cherry tomatoes are a great choice.

How to Make Shrimp Tacos

1. Make the cilantro sauce. In a small bowl, stir together the plain yogurt and chopped cilantro. Cover and refrigerate until you’re ready to serve so it stays cool and fresh.
2. Season the shrimp. In a medium bowl, toss the rinsed and dried shrimp with the chili powder, cumin and garlic until every piece is coated. The seasoning will cling best when the shrimp are patted completely dry first.
3. Heat the pan. Heat the olive oil in a large skillet over medium heat until it shimmers. A hot pan helps the shrimp cook quickly and evenly.
4. Cook the shrimp. Add the shrimp in a single layer and cook for 2 to 4 minutes ONLY, turning once, until they are pink and opaque all the way through. Cooking longer will make the shrimp tough and chewy. Remove the pan from the heat right away, since the hot pan keeps cooking them for a moment.
5. Warm the tortillas. Meanwhile, warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave until soft and pliable. Warm tortillas fold without cracking.
6. Build the tacos. Arrange the shrimp down the center of each tortilla. Top with shredded lettuce or cabbage, diced tomatoes and about 1 tablespoon of the cilantro yogurt sauce. Serve right away.

Ways to Customize Shrimp Tacos

• Add avocado. Sliced avocado or a spoonful of guacamole makes them extra creamy.
• Bring the heat. Add sliced jalapeño, a pinch of cayenne to the shrimp or a few dashes of hot sauce.
• Add fruit. Mango or pineapple salsa adds a sweet, tropical twist that pairs well with shrimp.
• Squeeze some lime. A fresh lime wedge on the side brightens every bite.
• Make a bowl. Skip the tortillas and serve the shrimp and toppings over rice or greens.

Shrimp Tacos FAQs

• How do I know when the shrimp are done? They turn pink and opaque with no gray, see through spots in the center. That takes just 2 to 4 minutes over medium heat.
• Can I use frozen shrimp? Yes. Thaw them in the fridge overnight or in a colander under cold running water, then pat them dry before seasoning.
• Can I use flour tortillas? Yes. Corn tortillas are traditional and lighter, but flour or whole wheat tortillas work too.
• Can I make the sauce ahead? Yes. Stir the yogurt and cilantro together and keep it covered in the fridge until serving.
• How do I store leftovers? Store the shrimp, sauce and toppings separately in covered containers in the fridge and enjoy within 3 to 4 days. Assemble tacos fresh so the tortillas don’t get soggy.
• How do I reheat the shrimp? Warm them briefly in a skillet just until heated through. They are also tasty cold on a salad.
• What size shrimp should I use? Medium or large shrimp work best. They stay juicy, fit nicely in a tortilla and cook in the same 2 to 4 minutes. Remove the tails before cooking so the tacos are easy to eat.
• Are these shrimp tacos spicy? Only mildly. Chili powder and cumin add warmth, not heat. Add a pinch of cayenne or some sliced jalapeño if you like them spicier.

Shrimp Tacos with Corn Tortillas

Shrimp tacos with corn tortillas, made with shrimp seasoned in chili powder, cumin and garlic and topped with lettuce, tomatoes and cilantro yogurt sauce. A fresh, quick dinner.

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Ingredients

  

• 1/2 cup plain yogurt
• 2 Tbs snipped and finely chopped cilantro
• 1 Tbs olive oil
• 14 oz peeled raw shrimp rinsed and dried
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 2 tsp minced garlic
• 8 6- inch corn tortillas
• 2 cups shredded lettuce or chopped cabbage
• 1 cup tomatoes diced

Instructions

 

• In small bowl, stir together plain yogurt and cilantro. Cover and refrigerate until ready to use.
• In a medium size bowl, mix shrimp, chili powder, cumin, and garlic. In large skillet, heat oil over medium heat. Add shrimp to pan. Cook for 2 to 4 minutes ONLY until shrimp are pink. Cooking longer will make shrimp too tough and chewy. Remove from heat.
• Meanwhile, warm corn tortillas.
• Arrange shrimp down the center of the corn tortilla. Add shredded lettuce or cabbage, tomatoes, and 1 Tb of cilantro mixture. Serve and enjoy!

Notes

Recipe slightly altered from AHA Healthy Family Meals.

Made these shrimp tacos? Leave a star rating in the recipe card and tell me how you topped yours in the comments below. Your feedback helps other cooks, and I love hearing about your twists.

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