Name: Spicy Shrimp Tacos with Creamy 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 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; 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; Avocados (optional); Cilantro (optional); Sour cream or Greek yogurt (optional); Lime wedges (optional); Mango salsa (optional)

There's something utterly satisfying about biting into fresh, spicy shrimp wrapped in a soft tortilla, especially when it's elevated with a luscious, tangy sauce. This Spicy Shrimp Tacos with Creamy Cilantro Lime Sauce Recipe really hits all those notes—it's vibrant, flavorful, and surprisingly easy to whip up any night of the week.

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 Creamy Cilantro Lime Sauce Recipe
Top Tip
How to Serve Spicy Shrimp Tacos with Creamy Cilantro Lime Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp Tacos with Creamy Cilantro Lime Sauce Recipe

Why You'll Love This Recipe

I’m really excited to share this recipe because it’s that perfect balance of spicy, creamy, and fresh that keeps me coming back for more. Plus, it comes together so fast that it's a go-to for busy weeknights or casual get-togethers.

Bold, balanced flavors: The smoky chipotle blends beautifully with zesty lime and fresh cilantro in the sauce.
Quick to prepare: From start to finish, it’s ready in about 30 minutes—perfect when you want something tasty without the wait.
Flexible and customizable: You can swap out garnishes or tweak the spice level to fit your mood or what’s in your fridge.
Healthy and satisfying: With lean shrimp and Greek yogurt-based sauce, you get protein and creaminess without the guilt.

Ingredients & Why They Work

Every ingredient here plays a part in creating a vibrant, layered taco experience. From juicy shrimp to tangy lime zest in the sauce, you’ll notice how they compliment one another. Here’s a quick rundown of what you need and why:

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: The star protein—choose peeled, deveined shrimp for ease and quick cooking.
Chili powder and chipotle chili pepper: These spices bring heat and smokiness without overpowering the shrimp.
Ground cumin: Adds a warm earthiness that rounds out the spice mix.
Kosher salt: Essential for seasoning and bringing out natural shrimp flavors.
Extra-virgin olive oil: Used for cooking shrimp and brightening the sauce.
Greek yogurt: Creates a creamy, tangy base for the cilantro lime sauce that's lighter than mayo or sour cream.
Garlic and jalapeño: These add a punch of flavor and a little extra kick to the sauce.
Fresh cilantro leaves: Brings herbal freshness that’s signature to the sauce.
Lime zest and juice: Adds bright acidity that instantly wakes up your taste buds.
Shredded cabbage: Provides a refreshing crunch and balances richness.
Tortillas (corn or flour): Soft, warm vessels for these flavorful fillings—choose your favorite!
Garnishes like avocado, sour cream, and mango salsa: These optional add-ins create more texture and flavor layers.

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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

What I really love about this Spicy Shrimp Tacos with Creamy Cilantro Lime Sauce Recipe is how adaptable it is. You can easily adjust the heat or swap the garnishes to suit your cravings or dietary needs.

Spice level: I often dial down the chipotle if I’m serving kids or spice-shy guests, or add an extra jalapeño to the sauce if I want more kick.
Protein swap: Sometimes I use diced grilled chicken or even crispy tofu when shrimp isn’t on hand—they soak up the sauce just as well.
Dietary changes: For a dairy-free version, swap Greek yogurt with a creamy avocado sauce blended with lime and cilantro.
Extra veggies: Adding thin slices of radish or pickled red onion gives the tacos an extra pop of crunch and tang.

Step-by-Step: How I Make Spicy Shrimp Tacos with Creamy 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: Seasoning the Shrimp

First things first—rinse your shrimp and pat them dry thoroughly. Moisture is the enemy of a good sear, so get them as dry as you can. Toss the shrimp in a bowl with half the olive oil, chili powder, chipotle pepper, cumin, and kosher salt. Stir everything until the shrimp are evenly coated. Letting them sit while you prepare the sauce is a bonus because it lets those spices mingle.

Step 2: Whipping Up the Creamy Cilantro Lime Sauce and Slaw

Here’s where the magic happens—pop Greek yogurt, the rest of the olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice into a food processor. Blend it all until it’s silky smooth. Give it a taste and tweak seasonings if you want. Toss the shredded cabbage with about half a cup of this sauce to create a creamy, crunchy slaw that pairs perfectly with the spicy shrimp.

Step 3: Cooking the Shrimp Just Right

Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the shrimp and cook for about 4 minutes, flipping halfway through, until they're opaque all the way through. Watch them closely; shrimp go from perfectly cooked to rubbery fast. As soon as they turn pink and firm, transfer them to a plate to stop the cooking.

Step 4: Assembling Your Tacos

Warm your tortillas—microwaving wrapped in a damp towel or gently heating them in a low oven works best. Fill each with shrimp, a generous scoop of slaw, a drizzle of the leftover sauce, maybe a squeeze of lime, and any extras you love. Serve immediately to enjoy those fresh contrasts.

Top Tip

I’ve made these tacos numerous times, and a few tricks have really upped my game. Keeping shrimp dry before seasoning and cooking ensures a nice sear and juicier bites. Also, making the cilantro lime sauce ahead lets flavors meld beautifully—sometimes I even double it!

Dry shrimp for a better sear: Patting shrimp dry before seasoning helps them brown instead of steam.
Don't overcook the shrimp: Shrimp cook quickly—about 4 minutes total—so pull them off the heat as soon as they turn pink and opaque.
Make sauce ahead: Preparing the cilantro lime sauce earlier in the day allows flavors to deepen, giving your tacos extra punch.
Warm tortillas properly: Keep them covered in a damp cloth to stay soft and pliable; dry tortillas crack and fall apart.

How to Serve Spicy Shrimp Tacos with Creamy Cilantro Lime Sauce Recipe

Garnishes

I usually stick with creamy avocado slices, a dollop of sour cream (or Greek yogurt for extra tang), and fresh lime wedges for squeezing. Mango salsa is a delightful sweet contrast that jazzes things up, especially if you want to impress guests without fuss.

Side Dishes

Crisp Mexican street corn, black bean salad, or a simple cucumber and radish salad are my go-to sides. They add freshness and crunch without stealing the spotlight from these flavorful tacos.

Creative Ways to Present

For casual entertaining, I’ve served these tacos on a wooden board lined with parchment, arranging the garnishes in little bowls alongside for a festive taco bar. It’s fun to let everyone build their own, and it looks gorgeous on the table.

Make Ahead and Storage

Storing Leftovers

Leftover cooked shrimp and sauce keep well covered in the fridge for up to 2 days. I always store tortillas separately to prevent sogginess. Shredded slaw can be stored in an airtight container but tastes best fresh, as the cabbage softens over time.

Freezing

I don’t recommend freezing assembled tacos since tortillas get soggy. However, you can freeze cooked, seasoned shrimp in a sealed container for up to a month—just thaw in the fridge overnight and heat gently before serving.

Reheating

To reheat shrimp, I gently warm them in a skillet over medium heat to avoid drying them out. Tortillas are best warmed separately in a hot, dry pan or microwave with a damp towel. Slaw should be served cold or at room temperature to retain crunch.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning. This prevents excess moisture and helps the shrimp get a nice sear.

How spicy are these shrimp tacos?

This recipe has a moderate level of spice thanks to the chipotle chili powder and jalapeño in the sauce. You can adjust the spice by reducing or omitting the jalapeño or chipotle powder if you prefer milder flavors.

Can I make the cilantro lime sauce without a food processor?

Yes! You can finely chop the garlic, jalapeño, and cilantro and whisk everything together with the other sauce ingredients until smooth. It won't be quite as creamy but will still be delicious.

What’s the best way to warm tortillas without drying them out?

Heating tortillas wrapped in a damp paper towel in the microwave for about 30 seconds keeps them soft and pliable. Alternatively, warming them in a low oven covered with foil works great if you're making several at once.

Final Thoughts

Honestly, this Spicy Shrimp Tacos with Creamy Cilantro Lime Sauce Recipe has become a weeknight staple in my kitchen because it’s just so reliable and delicious. Whether you’re feeding family or friends, it’s a fresh, fun meal that feels a little special without a ton of effort. Give it a try—I’m pretty sure it’ll become one of your favorites too!