These Chipotle Shrimp Tacos are full of smoky, spicy flavor and balanced with a cool cilantro cream sauce. They're quick to make and perfect for taco night.
This recipe reminds me of summer cookouts with my family, when shrimp was always a favorite for the grill. If you love my Chipotle Shrimp Taco Salad Bowls, you'll enjoy the bold, fresh flavors in this dish too.
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Why You'll Love This Recipe
Bold flavor: the chipotle chili powder adds just the right amount of smoky heat.
Quick dinner: shrimp cook in minutes, making this a weeknight-friendly meal.
Fresh toppings: crunch cabbage, avocado, and queso fresco keep each bite balanced.
Creamy sauce: the cilantro lime cream cools the spice for the perfect finish.
Key Ingredients for Shrimp Tacos
See the recipe card below for full list of ingredients and instructions.
- Shrimp: tender and juicy, they're the star of this recipe.
- Chipotle chili powder: brings smoky, spicy, depth.
- Red cabbage: adds crunch and a pop of color.
- Queso fresco: a mild, crumbly cheese that pairs beautifully with spicy shrimp.
- Cilantro cream sauce: a tangy, garlicky sauce that ties everything together.
Ingredient Substitutions
- Use Greek yogurt instead of sour cream for a lighter cream sauce.
- Swap cotija cheese for queso fresco if that's what you have.
- Flour tortillas can be swapped for corn tortillas.
Variations on Chipotle Shrimp Tacos
- Grilled shrimp: skewer the shrimp and grill them for extra smoky flavor.
- Spicy mango topping: add diced mango with chili flakes for a sweet-heat balance.
- Low carb option: serve the shrimp and toppings in lettuce wraps.
Tips for Perfect Shrimp
- Don't overcook: shrimp turn touch quickly, remove as soon as they're pink.
- Pat dry: dry shrimp before seasoning so the spices stick better.
- Warm tortillas: heating them keeps them pliable and adds extra flavor.
How to Store and Reheat
Refrigerate leftover shrimp and toppings separately for up to 2 days. Reheat shrimp gently in a skillet over medium heat to avoid drying them out. Tortillas can be quickly reheated in a dry skillet or microwave.
Serve With...
Serve these chipotle shrimp tacos with a side of Mexican Street Corn Salad, Homemade Guacamole, and Fresh Tomato Salsa.
More Easy Shrimp Recipes
If you enjoy these shrimp tacos, you may also like my Cashew Shrimp Stir Fry, Bang Bang Shrimp, Shrimp Fra Diavolo, and Shrimp Caesar Salad.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chipotle Shrimp Tacos
Equipment
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Ingredients
FOR THE SHRIMP
- 1 pound raw shrimp peeled and deveined with tails removed
- 1 tablespoon olive oil
- ½ teaspoon chipotle chili powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
FOR THE CILANTRO CREAM SAUCE
- ½ cup sour cream
- 1½ tablespoon fresh lime juice
- 3 tablespoon cilantro finely chopped (optional)
- 1 large garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Other Ingredients
- 1 medium avocado diced (optional)
- 2 cups shredded red cabbage
- ½ cup crumbled queso fresco
- 8 corn tortillas
Instructions
- In a small bowl, mix together the sour cream, lime juice, cilantro, garlic, salt, and pepper. Refrigerate until ready to serve.
- In another small mixing bowl, add the shrimp, chipotle powder, chili powder, cumin powder, smoked paprika, salt and pepper. Toss to completely coat the shrimp.
- Heat the olive oil in a large skillet over medium high heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp is pink and firm.
- Heat the corn tortillas for 30 seconds or until lightly browned on both sides. Assemble the shrimp tacos by placing 4-6 shrimp on one tortilla and topping with the cabbage, avocado, cilantro cream sauce, and queso fresco.
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