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, and tails removed, fresh or frozen and 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 (optional garnish); Cilantro (optional garnish); Sour cream or Greek yogurt (optional garnish); Lime wedges (optional garnish); Mango salsa (optional garnish); 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 very small limes (about 2 teaspoons zest and 3 tablespoons juice); 2 cups shredded cabbage or slaw mix

There's something irresistibly vibrant about these Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe. The combination of juicy, spicy shrimp with a creamy, tangy cilantro lime sauce wrapped in warm tortillas just hits that perfect balance of flavors and textures you'll crave again and again.

The image shows five small white tortillas with three cooked shrimp on each one. The tortillas have some charred spots on the edges, adding texture. On top of the shrimp, there is a layer of thinly shredded light green cabbage. A light green sauce is dolloped over the shrimp, creating contrast with the darker shrimp color. Around the tortillas, there are sliced green jalapeños, a few cilantro leaves, and a lime wedge. Everything is placed on a white marbled surface, making the colors of the food stand out. 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 honestly think these tacos are a game changer for weeknight dinners or casual weekend get-togethers. They come together quickly, pack a serious punch of flavor, and the creamy cilantro lime sauce makes every bite luxurious.

Quick to prepare: You’ll have these tacos on the table in under 30 minutes, perfect for busy nights.
Bright, fresh flavors: The cilantro lime sauce adds a tangy creaminess that complements the spice perfectly.
Customizable toppings: From mango salsa to avocado slices, you can tailor these tacos to your mood.
Healthy and satisfying: High in protein and loaded with fresh ingredients, they feel indulgent but nourishing.

Ingredients & Why They Work

Every ingredient in this Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe plays a purposeful role. The spices coat the shrimp to build warmth, while the sauce refreshes your palate and the slaw adds crunch. It’s a simple lineup that packs serious flavor.

Flat lay of peeled deveined large shrimp, a small white bowl of extra-virgin olive oil, a small white bowl with chili powder, a small white bowl with ground chipotle chili pepper, a small white bowl with ground cumin, a small white bowl with kosher salt, a neat stack of corn tortillas, a halved avocado with bright green flesh, fresh cilantro sprigs, a small white bowl of sour cream, lime wedges, a small white bowl of chunky mango salsa, a small white bowl of nonfat plain Greek yogurt, one peeled garlic clove, half a small jalapeno pepper without seeds, a small bunch of tightly packed fresh cilantro leaves, two whole limes, a small white bowl of lime zest, shredded green cabbage in a simple white ceramic bowl 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: I like jumbo shrimp because they cook quickly and have a meaty bite that stands up well to bold flavors.
Chili powder & chipotle chili powder: These give that smoky, spicy kick—don’t skip the chipotle for that smoky depth.
Ground cumin: Adds earthiness that rounds out the heat and keeps things balanced.
Olive oil: Helps the spices cling to the shrimp and aids in cooking evenly without drying them out.
Nonfat Greek yogurt: The base for the sauce – thick, creamy, and tangy, it’s a healthier option to mayo or sour cream.
Garlic & jalapeño: Fresh garlic builds savory notes while jalapeño adds an extra layer of heat without overpowering.
Cilantro, lime zest & juice: These bright elements bring freshness and zesty brightness making the sauce irresistible.
Cabbage (or slaw mix): Adds crunch and balances the richness with chilling crispness.
Tortillas: Soft corn or flour work beautifully—toast them lightly for extra warmth and flexibility.
Garnishes: Avocados and mango salsa add creaminess and sweetness that elevate every bite!

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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 my favorite things about this Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe is how quick and easy it is to tweak to your liking — whether you want it milder, extra spicy, or need to make it dairy-free.

Swap the heat: I sometimes add extra jalapeño seeds or throw in a pinch of cayenne to kick it up when I’m craving serious spice.
Dairy-free version: Use coconut yogurt or a cashew-based cream to keep it creamy without dairy.
Make it vegetarian: Replace shrimp with seasoned, grilled portobello mushrooms or spiced chickpeas for a satisfying twist.
Seasonal slaw variations: Try shredded radishes, carrots, or purple cabbage for different textures and colors.

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

A single flat round tortilla sits flat on a white marbled surface with brown charred spots. On top, there is a layer of thin shredded pale green cabbage mixed with small green herb pieces spread in the middle. Three large pieces of orange-colored cooked shrimp with dark grill marks are placed on the cabbage. Over the shrimp and cabbage, dollops of light green creamy sauce are scattered. Some small bits of herbs are sprinkled around on the tortilla and the surface nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Spice Up the Shrimp

Start by rinsing your shrimp and patting them completely dry—this helps the spices stick and creates a better sear. Toss the shrimp with half a tablespoon of olive oil and all your spices: chili powder, chipotle chili powder, cumin, and kosher salt. Give them a good toss and let them rest while you work on the sauce. Trust me, this little moment to marinate amps up the flavor without any wait.

Step 2: Whip Up That Cilantro Lime Sauce and Slaw

I use a food processor to blitz together Greek yogurt, olive oil, fresh garlic, a touch of jalapeño (seeds removed unless you like it hotter), fresh cilantro, salt, lime zest, and lime juice. The result is this tangy, creamy sauce that feels like sunshine in a bowl. Toss shredded cabbage with about half the sauce, then save the rest for drizzling over your tacos. This step brings cool crunch and fresh tang that balances the spicy shrimp perfectly.

Step 3: Sizzle Your Shrimp

Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add your shrimp in a single layer and cook just until they're opaque and pink, about 4 minutes total. Be careful not to overcook—shrimp can go from tender to rubbery in seconds. I'm always watching for that pink hue and firm texture to know they’re done just right.

Step 4: Warm and Assemble

While shrimp cooks, I like to warm tortillas stacked and wrapped in a damp towel either in the microwave or a low oven to keep them soft and pliable. Then just pile on the shrimp, a generous spoonful of the creamy slaw, a little extra sauce on top, and a squeeze of lime. Add avocado slices or mango salsa if you’re feeling fancy. Serve immediately for that perfect blend of textures and flavors.

Top Tip

I’ve made shrimp tacos a dozen ways, but here’s what I learned that really makes this Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe shine in my kitchen.

Don’t skip drying your shrimp: Moist shrimp won’t sear properly and your spices won’t stick as well.
Make the sauce ahead: The flavors meld beautifully if you prepare the cilantro lime sauce a few hours in advance. It tastes even fresher!
Cook shrimp in batches if needed: Crowding the pan steams the shrimp instead of searing them, so give them space.
Warm tortillas with a damp towel: This keeps them soft without drying out or cracking—small but game-changing.

How to Serve Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe

Garnishes

My go-to garnishes usually involve creamy avocado slices, fresh cilantro leaves for that herbal pop, a dollop of extra cilantro lime sauce, and lime wedges to squeeze bright juice over everything. When I want a touch of sweetness, mango salsa is my instant favorite—it balances spice and adds color.

Side Dishes

I love pairing these tacos with simple sides like Mexican street corn, a light black bean salad, or even just some tortilla chips and guacamole. A crisp green salad with a citrus vinaigrette also complements the rich tacos well and keeps the meal feeling fresh.

Creative Ways to Present

For a fun spin, I’ve laid out DIY taco bars where everyone picks their shrimp and toppings, making it interactive. Another favorite is serving these tacos on colorful plates layered with fresh lettuce leaves instead of tortillas for a low-carb option that looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp and the slaw separately in airtight containers in the fridge. This keeps the shrimp from getting soggy and lets you reassemble fresh tacos later with the same punch of flavor and texture.

Freezing

While I don’t recommend freezing assembled tacos because the tortillas get soggy, you can freeze cooked shrimp in a sealed bag for up to a month. Defrost overnight in the fridge and reheat gently before tossing back into fresh tortillas.

Reheating

The best way I've found to reheat leftover shrimp is in a hot skillet for just a couple of minutes to avoid drying out. Warm your tortillas separately wrapped in a damp towel. Reassemble with fresh slaw and sauce for near-fresh taste any day!

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp works perfectly as long as you thaw it completely and pat it dry before seasoning and cooking. This prevents excess moisture that can interfere with getting a good sear.

What kind of tortillas work best?

Both corn and flour tortillas work well. Corn tortillas lend authenticity and a slight chew, while flour tortillas are softer and more pliable. Warm the tortillas before serving for the best texture.

How spicy are these shrimp tacos?

They have a mild to moderate heat level, thanks to the chili powder, chipotle, and jalapeño in the sauce. You can easily adjust the spice by adding more chili or leaving out the jalapeño seeds.

Can I prepare parts of this recipe in advance?

Absolutely! The cilantro lime sauce and slaw can be made a few hours or even a day ahead—just keep the sauce and cabbage separate until assembly. You can also season the shrimp ahead but cook them fresh for best texture.

Final Thoughts

I have to say, this Spicy Shrimp Tacos with Cilantro Lime Sauce Recipe holds a special place in my dinner rotation because it’s just so vibrant and easy. Sharing it feels like giving a little gift of flavor that brightens even the busiest days. I hope you enjoy making and eating it as much as I do—it’s one of those recipes that feels like a celebration in every bite.