Description
These Quick Shrimp Tacos are a flavorful and speedy meal perfect for busy weeknights. Featuring succulent shrimp seasoned with Old Bay and cumin, sautéed to perfection and combined with crisp cabbage, tangy red onions, and a creamy shrimp taco sauce, these tacos offer a delightful balance of spice and freshness. Ready in just 20 minutes, they’re a delicious way to enjoy a restaurant-quality seafood taco experience at home.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, thawed and deveined (peeled or unpeeled)
- 1 tablespoon Old Bay seasoning (purchased or homemade)
- 1 teaspoon cumin
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 2 tablespoons butter
Vegetables & Garnishes
- 2 cups thinly sliced green cabbage
- 1/4 small red onion, thinly sliced and soaked in cold water
- Cilantro, for garnish
- 2 limes, cut into wedges, divided
Other
- 8 tortillas
- 1 recipe Creamy Shrimp Taco Sauce
Instructions
- Prepare the Sauce: Make the Creamy Shrimp Taco Sauce according to your favorite recipe or a provided recipe. Refrigerate until ready to use, ensuring it is chilled for a nice contrast with the warm shrimp.
- Prep the Vegetables: Thinly slice the green cabbage. Slice the red onion thinly, then place it in a bowl of cold water for a few minutes to mellow its sharpness; drain well before serving.
- Season the Shrimp: Mince the garlic. Pat dry the shrimp thoroughly with paper towels to ensure good searing. Toss the shrimp in a medium bowl with Old Bay seasoning, cumin, kosher salt, and minced garlic until evenly coated.
- Cook the Shrimp: Heat the butter in a large skillet over medium-high heat until melted and hot. Arrange the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, turning with tongs carefully, until the shrimp turn opaque and are cooked through. Once cooked, spritz the shrimp with the juice from two lime wedges to add bright freshness.
- Char the Tortillas (Optional): For added flavor and texture, char the tortillas by placing each one briefly over a gas flame using tongs, flipping until lightly blackened and warmed. Alternatively, warm the tortillas in a hot skillet until soft and pliable.
- Assemble the Tacos: On each warmed tortilla, layer some sliced cabbage and red onion. Top with a portion of the cooked shrimp. Squeeze the juice of a lime wedge over each taco. Drizzle with the creamy shrimp taco sauce and garnish with chopped cilantro. Serve immediately to enjoy the freshest flavors and appealing textures.
Notes
- Soaking the red onion in cold water reduces its pungency, balancing the flavors perfectly in the tacos.
- You can choose peeled or unpeeled shrimp depending on your preference; peeled shrimp make the tacos easier to eat.
- If you don’t have Old Bay seasoning, you can substitute with a mix of paprika, celery salt, black pepper, and cayenne.
- Charred tortillas add a smoky depth but warming in a skillet is a great no-flame alternative.
- Leftover shrimp can be refrigerated and used within 2 days but assembling tacos fresh is best for flavor and texture.
