These Chipotle Shrimp Tacos are easy to make and absolutely delicious! Pan searing the shrimp takes less than five minutes and the combination of spices really packs in the flavor.
Dinner doesn’t have to be complicated and you don’t have to spend hours slaving in the kitchen to feed your family. You just need a few minutes and a good recipe. That’s what I try to always create you here at New South Charm, good recipes that will help you spend more time with your family.
These shrimp tacos are the first in my series of 15 minute recipes. Other recipes in this series include: French Dip Sandwiches and Instant Pot Caesar Chicken Wraps.
We are lovers of all things shrimp in this house. I usually keep a bag in the freezer for quick easy dinners in a rush. Some of our favorite shrimp recipes are Garlic Parmesan Shrimp, Garlic Lemon Parmesan Shrimp Pasta, and Shrimp Creole.
How do you make Chipotle Shrimp Tacos?
Ingredients (free printable recipe is at bottom of page)
- chipotle chili powder
- chili powder
- cumin
- brown sugar
- salt
- olive oil
- large shrimp (tail off peeled and deveined)
- taco flour tortillas
Equipment needed:
A large skillet (cast iron or non-stick)
Directions:
- Stir together chipotle chili powder, chili powder, cumin, brown sugar salt, and shrimp in a mixing bowl.
- Toss the shrimp in seasoning mix until well coated.
- Heat the olive oil over medium heat in a large skillet. When the oil is hot add in the shrimp. Cook for 2-3 minutes per side. It will take the shrimp 6-8 minutes to cook completely depending on the size of the shrimp. Remove the skillet from heat and transfer the shrimp to a plate when done to prevent over cooking.
- Layer lettuce, shrimp, choice of toppings on to tortillas
Topping suggestions:
- Avocado
- Cilantro
- Tomatoes
- Jalapeños
- Sour Cream
- Ranch Dressing
- Shredded red or green cabbage
- Slaw
- Thinly sliced red onions
Add a little sauce to the tacos:
I topped these shrimp tacos with a Creamy Sriracha Sauce but if you would like something a little tamer you could try my Chipotle Lime Sauce, sour cream or even ranch dressing.
To make the Creamy Sriracha Sauce mix together 1/2 cup sour cream with 1 tablespoon sriracha sauce.
Possible Variations:
- Make it gluten free by using gluten-free tortillas or corn tortillas
- Make low carb by using low carb tortillas, get the whole wheat low carb tortillas for more fiber.
- Want it make it spicer? Add 1/4 teaspoon red pepper flakes to spice mixture before cooking the shrimp.
- Make it with chicken: two boneless skinless chicken breasts cut into small bite sized pieces tossed in the spice mixture then cooked for five minutes per side or until cooked through.
- Swap 1 teaspoon of brown sugar for 1 teaspoon granulated sugar or sugar substitute of your choice or omit the sugar all together.
My tips for this recipe:
Use peeled, tail off and deveined shrimp for this recipe. This will eliminate the need for you to peel and devein the shrimp yourself saving you time and energy in the kitchen.
Warm the tortillas before serving. You can do this by:
- Stacking six tortillas on microwave plate and cover a damp paper towel then heat for 30 second intervals until warmed through.
- Wrap six tortillas in aluminum foil then place them in a 350 dress oven for 15-20 minutes. If you are warming more than five or six tortillas this is the best method as you can heat multiple packets of tortillas at once.
3. Use pickled jalapeños. Pickled jalapeños will give you the flavor without the heat. They usually come in two varieties slices and diced. I like the diced but you might like slices more it’s a matter or personal taste.
What can I serve with shrimp tacos?
I like simple side dishes with these tacos. Some of our favorites are:
Spanish Rice
Make these tacos for dinner tonight or for you next Taco Tuesday. No matter when you make them they will be a new family favorite!
Happy Cooking Y’all!
Susanne
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Chipotle Shrimp Tacos
Ingredients
Shrimp Tacos
- ¼ teaspoon chipotle chili powder
- 2 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon brown sugar*
- ½ teaspoon salt
- 24 large shrimp peel, tail off and deveined
- 1 tablespoon olive oil
- 6 soft taco flour tortillas
- Creamy Sriracha Sauce
Sriracha Sauce
- ½ cup sour cream or greek yogurt
- 1 tablespoon sriracha sauce
Instructions
-
Stir together chipotle chili powder, chili powder, cumin, brown sugar salt, and shrimp in a mixing bowl.
-
Toss the shrimp in seasoning mix until well coated.
-
Heat the olive oil over medium heat in a large skillet. When the oil is hot add in the shrimp. Cook for 2-3 minutes per side. It will take the shrimp 6-8 minutes to cook completely depending on the size of the shrimp. Remove the skillet from heat and transfer the shrimp to a plate when done to prevent over cooking.
-
Layer lettuce, shrimp, choice of toppings and sriracha sauce on tortillas and serve.
Recipe Notes
- Use peeled, tail off and deveined shrimp for this recipe. This will eliminate the need for you to peel and devein the shrimp yourself saving you time and energy in the kitchen.
- You can swap 1 teaspoon of brown sugar for 1 teaspoon granulated sugar or sugar substitute of your choice.
- For additional spice add 1/4 teaspoon red pepper flakes to the seasoning mix before cooking the shrimp.
- You can swap the shrimp for chicken. To do this you’ll need two boneless skinless chicken breasts cut into small bite sized pieces then following steps 3-5. Chicken will need to be cooked 4-5 minutes per side or it reaches and internal temperature of 165 degrees.
- Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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