Name: Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound large or jumbo shrimp (peeled, deveined, tails removed, fresh or thawed); 1 tablespoon extra-virgin olive oil (divided); 1 teaspoon chili powder; 1 teaspoon ground chipotle chili pepper; 1 teaspoon ground cumin; ½ teaspoon kosher salt; 6 to 8 corn or flour tortillas; Avocados; Cilantro; Sour cream or Greek yogurt; Lime wedges; Mango salsa; 1 cup nonfat plain Greek yogurt; 2 tablespoons extra-virgin olive oil; 1 clove garlic (peeled); ½ small jalapeno (seeds and membranes removed); ¼ cup tightly packed fresh cilantro leaves; ¼ teaspoon kosher salt; Zest and juice of 1 large or 2 small limes (about 2 teaspoons zest and 3 tablespoons juice); 2 cups shredded cabbage or slaw mix

There’s something truly irresistable about the perfect blend of heat, zest, and freshness packed into the Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe. It’s quick, flavorful, and nails that balance between spicy shrimp and a tangy, creamy topping—something you’ll want to make again and again.

The image shows five soft tacos arranged on a white marbled surface, each with three layers: a toasted, slightly charred white tortilla base, a layer of shredded pale green cabbage, and three pieces of reddish-brown cooked shrimp with dark seasoning on top. Each taco is topped with a light green creamy sauce and small pieces of chopped fresh green herbs. Around the tacos, there are slices of green jalapeno pepper and a wedge of lime, along with scattered green herb leaves. The overall look is fresh, colorful, and neatly arranged. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe
Top Tip
How to Serve Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe

Why You'll Love This Recipe

I can honestly say this Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe has become a staple in my kitchen. It’s that kind of recipe that feels restaurant-quality but comes together fast enough for any weeknight. Plus, the freshness of the homemade sauce paired with tender shrimp just hits the spot every single time.

Flavor-packed shrimp: The shrimp are seasoned with smoky chipotle and cumin, giving each bite a rich, spicy kick.
Cilantro lime sauce magic: Creamy, tart, and herbaceous—this sauce takes these tacos from good to unforgettable.
Crunchy, fresh slaw: Tossed in the sauce, the cabbage slaw adds the perfect refreshing crunch and complements the warmth of the shrimp.
Easy and versatile: Whether you prefer corn or flour tortillas, or want to add your favorite toppings, you can make this your own.

Ingredients & Why They Work

This recipe’s ingredients come together in a harmony of contrasting textures and flavors. From smoky spices to fresh lime zest and rich Greek yogurt, each is chosen to elevate the simple taco into something special. Here’s a quick rundown on what makes each ingredient shine and some tips for when you shop:

Flat lay of large peeled and deveined raw shrimp without tails arranged neatly, a small white ceramic bowl with bright green avocado halves, a small white bowl filled with vibrant shredded cabbage, whole uncracked brown and white corn tortillas stacked evenly, a small white bowl containing creamy plain Greek yogurt, fresh whole garlic clove, half a small green jalapeno pepper without seeds, fresh lime wedges and whole lime with zest visible, small bunch of bright fresh cilantro leaves, a small white bowl with golden extra-virgin olive oil, and a small white bowl with colorful mango salsa, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shrimp: Use large or jumbo shrimp peeled and deveined for best texture and quick cooking.
Extra-virgin olive oil: Dividing the oil keeps the shrimp moist while sautéing and helps blend the sauce smoothly.
Chili powder, chipotle chili pepper, cumin: These spices build a deeply smoky and spicy base flavor, key to those “spicy” tacos.
Kosher salt: Enhances every flavor without overpowering.
Corn or flour tortillas: Pick your favorite; corn offers authentic flavor while flour tortillas add softness.
Nonfat plain Greek yogurt: This is your creamy sauce base, tangy and healthier than mayo or sour cream.
Garlic and jalapeno: Bring subtle heat and aromatic depth to the cilantro lime sauce.
Fresh cilantro: The herbaceous star of this sauce—definitely fresh, never dried.
Lime zest and juice: Provides brightness and acidity that balances the spice perfectly.
Shredded cabbage or slaw mix: Adds crunch and freshness, making each taco feel light and satisfying.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe is how easy it is to adjust to your tastes or pantry. Whether you want it milder, extra spicy, or loaded up with extras, you’ve got options.

Variation: I sometimes swap shrimp for grilled fish or chicken strips when in the mood for a different protein—just adjust cooking time accordingly.
Heat level: If you’re sensitive to spice, reduce or omit the jalapeno; for more kick, keep the seeds or add a dash of hot sauce.
Dairy-free option: Swap Greek yogurt with coconut cream and you’ll still get a creamy, zesty sauce.
Extra toppings: Avocado slices, mango salsa, or pickled onions bring extra layers of flavor and texture.

Step-by-Step: How I Make Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe

The image shows a single soft tortilla flat on a white marbled surface with slight burn marks. On the tortilla, there is a layer of shredded light green cabbage spread in the center. Three pieces of cooked shrimp with a reddish-orange spiced crust sit on top of the cabbage in a rough triangle shape. Small dollops of creamy light green sauce are placed on the shrimp and cabbage. Some chopped fresh green herbs are scattered over the ingredients and the surface around. Parts of two more similar tortillas with toppings are partly visible at the edges. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season the Shrimp for Maximum Flavor

I start by rinsing the shrimp and patting them completely dry—it helps them brown nicely without steaming. Then into a big bowl they go with half a tablespoon of olive oil, chili powder, chipotle chili, cumin, and kosher salt. Toss everything well to coat each shrimp evenly. I let them rest here while prepping the sauce—marinating briefly brings out the spices beautifully.

Step 2: Whip Up the Cilantro Lime Sauce and Slaw

Into my food processor go the Greek yogurt, olive oil, garlic, jalapeno, fresh cilantro, salt, lime zest, and juice. I blend until smooth and taste-test to adjust seasonings—it’s all about that balance of tang and herbiness for me. Afterward, I toss shredded cabbage with some of the sauce to create a slaw that’s creamy but still crisp. Pro tip: reserve some sauce for drizzling when assembling the tacos.

Step 3: Sauté Shrimp to Succulent Perfection

Heat the other half tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp, cooking about 4 minutes total—flipping once—just until they turn opaque and curl nicely. It’s super important not to overcook here to keep shrimp tender and juicy. I transfer them immediately to a plate to avoid carryover cooking.

Step 4: Warm Tortillas and Assemble the Tacos

While the shrimp finish, I warm tortillas stacked and wrapped in a damp towel in the microwave or in a low oven at 250°F. I like tortillas soft but slightly warmed through. To build: fill each tortilla with several shrimp, pile on the slaw, drizzle extra sauce, and finish with a squeeze of lime juice. Add your favorite garnishes and dig in right away—these are best fresh and vibrant.

Top Tip

Having made this recipe countless times, I’ve learned a few tricks that really help your Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe shine. Small tweaks can make a big difference when you want tacos to taste like you spent hours perfecting them.

Don’t skip drying the shrimp: Moisture is the enemy of a good sear. Pat them dry thoroughly so they brown without steaming.
Reserve taco sauce: Toss cabbage with just enough sauce for light creaminess. Leaving some sauce for drizzling keeps flavors bright and textures balanced.
Heat control: If unsure about spice, add jalapeno gradually or remove seeds to avoid overwhelming heat.
Cooking shrimp evenly: Spread shrimp in a single layer in your pan to cook quickly and evenly—crowding causes steaming instead of sautéing.

How to Serve Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe

Garnishes

When I serve these spicy shrimp tacos, I keep it simple but vibrant. Avocado slices add creamy coolness, mango salsa gives a sweet contrast, and a dollop of sour cream or extra Greek yogurt helps tame the heat if you need it. Lime wedges on the side are a must for that final zing.

Side Dishes

I like pairing these tacos with Mexican street corn (elote), black bean salad, or a crisp green salad to round out the meal. Even simple chips and guacamole work beautifully—perfect for casual dinners or entertaining friends.

Creative Ways to Present

For special occasions, I set up a taco bar with bowls of all the fixings: multiple salsas, pickled onions, shredded cheese, and chopped radishes. It’s fun and lets everyone customize their Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe exactly how they like them.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp and sauce separately in airtight containers in the fridge. The shrimp stay juicy for about 2 days, and the sauce keeps well for 3 to 4 days. I recommend storing the slaw in a separate container too, as it can get soggy if mixed too early.

Freezing

While shrimp freezes great raw, I don’t recommend freezing cooked shrimp tacos assembled as the tortillas and slaw don’t reheat well. Instead, freeze unseasoned shrimp if you want to prep ahead, and assemble fresh after thawing and cooking.

Reheating

To reheat leftover shrimp, I briefly warm them in a hot skillet for 1-2 minutes just to avoid rubberiness. I always reheat the tortillas separately (microwave wrapped in a damp towel works well). For the slaw, I add a little fresh lime juice before serving to refresh the flavors.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to fully thaw and pat the shrimp dry before seasoning and cooking. This helps keep the shrimp from steaming and ensures a nice sear with good texture.

How spicy are these tacos really?

They have a pleasant medium heat thanks to chipotle powder and jalapeno, but you can easily adjust the spice level by reducing or removing jalapeno seeds or swapping chipotle powder for a gentler chili powder. The creamy cilantro lime sauce also helps balance the heat nicely.

Can I make the sauce without a food processor?

Yes! You can finely mince the garlic, jalapeno, and cilantro by hand, then whisk all the sauce ingredients together until smooth. It might take a bit more effort, but the flavors will still be fantastic.

What’s the best way to keep tortillas warm for serving?

I like to stack the tortillas, wrap them in a slightly damp paper towel, and microwave for 30-45 seconds. Alternatively, warming them in a low oven (around 250°F) wrapped in foil keeps them soft and pliable for longer.

Final Thoughts

This Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe has earned a permanent spot in my dinner rotation because it’s consistently fresh, quick, and incredibly satisfying. Whether you’re feeding family or friends, it’s a guaranteed crowd-pleaser that feels a little special without complicated steps. I can’t wait for you to try it—you’re going to love how vibrant the flavors are and how easy it is to make something that tastes restaurant-level at home!