Name: Shrimp Tacos with Creamy Cilantro Lime Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 8 small corn tortillas; 2 cups shredded cabbage; 1/4 cup chopped fresh cilantro; 2 tbsp lime juice; 1/2 cup Greek yogurt; 2 tbsp mayonnaise; 1 tsp honey; 1 tsp hot sauce (adjust to taste)

These shrimp tacos bring together bold, spicy flavors with a creamy cilantro lime sauce and a refreshing crunch from shredded cabbage. I love how quick they are to prepare and how satisfying they are to eat—perfect for a weeknight dinner or a laid-back weekend meal. Shrimp Tacos with Creamy Cilantro Lime Sauce

Why I Love This Recipe

I love this recipe because it’s fast, fresh, and full of flavor. The shrimp cook in just minutes, and the sauce adds a cool, tangy balance to the warm spices. It’s one of those meals that looks impressive but is surprisingly easy to make. Plus, I get to customize each taco just how I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp
Olive oil
Garlic powder
Chili powder
Cumin
Salt
Black pepper
Corn tortillas
Shredded cabbage
Fresh cilantro
Lime juice
Greek yogurt
Mayonnaise
Honey
Hot sauce

Directions

I toss the shrimp with olive oil, garlic powder, chili powder, cumin, salt, and black pepper in a bowl.
I heat a skillet or grill over medium-high heat and cook the shrimp for about 2–3 minutes on each side until they’re opaque and cooked through.
In another bowl, I whisk together Greek yogurt, mayonnaise, lime juice, honey, hot sauce, and chopped cilantro to make the creamy sauce.
I warm the corn tortillas in a dry skillet or microwave.
To assemble, I layer shredded cabbage on the tortillas, add shrimp, and drizzle with the cilantro lime sauce.
I finish them with extra cilantro and a squeeze of lime juice if I have it on hand.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prep and 10 minutes to cook, so the total time is around 25 minutes.

Variations

I like adding a little cayenne or extra hot sauce to the shrimp if I’m craving heat.
Sometimes I mix in mango or pineapple with the cabbage for a tropical twist.
For a lighter option, I’ve used lettuce wraps instead of tortillas—it works great.

Storage/Reheating

I store any leftover shrimp and sauce in separate containers in the fridge for up to 2 days. To reheat the shrimp, I warm them gently in a skillet over medium heat. I always wait to assemble the tacos until just before serving to keep everything fresh and crisp.

FAQs

Can I use frozen shrimp?

Yes, I’ve done that. I just make sure they’re fully thawed and patted dry before cooking so they don’t get watery.

What can I use instead of Greek yogurt?

I sometimes use sour cream or a dairy-free yogurt alternative if I’m avoiding dairy.

How do I keep the tortillas from breaking?

I warm them up in a dry skillet for about 30 seconds per side—it makes them more pliable and less likely to tear.

Can I grill the shrimp instead?

Absolutely. I’ve grilled them on skewers and they turn out great with a nice char.

What other toppings can I add?

I’ve topped these with avocado slices, pickled red onions, and even a sprinkle of feta. They’re easy to personalize.

Conclusion

These shrimp tacos are one of my favorite go-to meals when I want something fresh, flavorful, and fast. The creamy sauce, tender shrimp, and crisp slaw come together in the perfect bite. Whether I’m making dinner for myself or sharing with friends, this recipe always hits the spot.