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Close-up of three delicious Shrimp Tacos with Creamy Lime Sauce, topped with cabbage slaw and cilantro.

5-Minute Shrimp Tacos with Creamy Lime Sauce

Make quick and flavorful shrimp tacos using a simple creamy lime sauce. This recipe is ready fast and works well for weeknight meals.
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Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 381
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Taco Sauce
  • 1/2 cup plain Greek yogurt or 5 tbsp sour cream + 3 tbsp mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sriracha sauce or to taste
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon smoked paprika
  • 1 Pinch salt
  • as needed Water Water to thin the sauce
For the Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
For Serving
  • 8 small corn or flour tortillas
  • 1/2 small red or green cabbage shredded (or use coleslaw mix)
  • 1 avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup Cotija cheese crumbled

Equipment

  • Small bowl
  • Large nonstick skillet

Method
 

  1. In a small bowl, whisk together the Greek yogurt (or sour cream and mayonnaise), lime juice, sriracha, garlic powder, smoked paprika, and salt.
  2. If the sauce is too thick, thin it with water, adding 1 teaspoon at a time until desired consistency is reached.
  3. Refrigerate until ready to use.
  4. Pat the shrimp dry and lay them out in a single layer.
  5. In a small bowl, mix together the smoked paprika, garlic powder, oregano, onion powder, salt, and pepper.
  6. Sprinkle the seasoning mixture over the shrimp, coating both sides and pressing lightly to help it adhere.
  7. Heat olive oil in a large nonstick skillet over medium heat.
  8. Cook the shrimp for about 2 minutes per side, or until pink and fully cooked through.
  9. Transfer to a plate and cover to keep warm.
  10. For extra flavor, lightly toast tortillas in a dry skillet over medium heat until warm and slightly crispy.
  11. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds until soft.
  12. Fill each tortilla with shredded cabbage, avocado slices, and a few shrimp.
  13. Drizzle with the prepared sauce.
  14. Top with chopped cilantro and crumbled Cotija cheese.
  15. Serve immediately and enjoy!

Nutrition

Calories: 381kcal

Notes

To thaw frozen shrimp quickly, soak in cold water for 10–20 minutes, then pat dry.
Use pre-packaged coleslaw mix to save time.
Swap in gluten-free tortillas for a gluten-free version.

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