Shrimp Tacos with Spicy Cream Sauce
Elevate your taco night with these irresistible Shrimp Tacos with Spicy Cream Sauce! Juicy, perfectly seasoned shrimp are pan-seared with a smoky blend of chili powder, smoked paprika, and cumin, then tucked into warm, soft corn tortillas. A crisp layer of shredded cabbage adds crunch, while the zesty, velvety cream sauce—made from mayonnaise, sour cream, sriracha, and fresh lime juice—brings just the right amount of heat. Topped with a sprinkle of fresh cilantro and served with lime wedges for a citrusy kick, these tacos are a vibrant and satisfying meal you can whip up in just 25 minutes. Perfect for a quick weeknight dinner or a crowd-pleasing taco bar, these shrimp tacos are a delicious fusion of bold flavors and easy-to-make magic.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 2 cups shredded cabbage
- 0.25 cup fresh cilantro (chopped)
- 1 whole lime lime wedges (for serving)
Instructions
In a large bowl, combine the chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
Add the raw shrimp to the bowl and drizzle with olive oil. Toss to coat the shrimp evenly with the seasoning mixture.
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through. Remove from heat and set aside.
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, and lime juice to make the spicy cream sauce. Adjust the sriracha to your spice preference.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
Assemble the tacos by layering each tortilla with cooked shrimp, a handful of shredded cabbage, a drizzle of the spicy cream sauce, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 16.7 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
