The Best Summer Shrimp Tacos with Creamy Cilantro-Lime Sauce

I’ve put together fresh and flavorful shrimp tacos topped with a cool, tangy cilantro-lime sauce—perfect for summer evenings when I want something light yet satisfying.

Why I’ll Love This Recipe

I love how the shrimp cook in just minutes, making these tacos quick and easy. The creamy cilantro-lime sauce adds a zesty freshness that pairs perfectly with tender shrimp and crisp toppings. It’s the kind of meal that feels like a beach vacation on a plate.

Ingredients

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

For the shrimp

• Large raw shrimp, peeled and deveined

• Olive oil

• Chili powder

• Paprika

• Garlic powder

• Salt and black pepper

For the creamy cilantro-lime sauce

• Mayonnaise

• Sour cream or Greek yogurt

• Fresh cilantro, chopped

• Fresh lime juice

• Garlic, minced

• Salt and pepper, to taste

For serving

• Small tortillas (corn or flour)

• Shredded cabbage or lettuce

• Sliced avocado or guacamole

• Diced tomatoes or pico de gallo

• Lime wedges

Directions

1. I start by whisking together olive oil, chili powder, paprika, garlic powder, salt, and pepper. I toss the shrimp in this mixture and let them marinate for about 10 minutes.

2. For the sauce, I combine mayonnaise, sour cream (or Greek yogurt), cilantro, lime juice, garlic, salt, and pepper in a small bowl and mix until smooth. I chill it while I cook the shrimp.

3. I heat a skillet over medium-high heat and cook the shrimp for about 2–3 minutes per side, until pink and opaque.

4. I warm the tortillas, then layer in cabbage or lettuce, avocado slices, shrimp, and any extra toppings I like.

5. I drizzle the creamy cilantro-lime sauce generously over the top and serve with lime wedges for squeezing.

Servings and timing

• Serves: about 4 (8–10 tacos)

• Prep time: 10 minutes

• Cook time: 6 minutes

• Total time: around 16–18 minutes

Variations

Sometimes I swap the cabbage for a mango salsa for sweetness, or add pickled onions for tang. I’ll also grill the shrimp instead of pan-searing for a smoky summer flavor. If I want extra heat, I add a pinch of cayenne or a drizzle of hot sauce.

storage/reheating

Shrimp are best enjoyed fresh, but I store leftover shrimp and sauce separately in the fridge for up to 2 days. I reheat shrimp quickly in a skillet over low heat to avoid overcooking.

FAQs

Can I use frozen shrimp?

Yes—I thaw them completely, pat them dry, and then marinate as usual.

Can I make the sauce ahead of time?

Absolutely—it tastes even better after sitting in the fridge for a few hours.

What’s the best tortilla to use?

I prefer corn tortillas for their flavor, but flour tortillas hold up well if I’m loading them with toppings.

Can I make them dairy-free?

Yes—I use dairy-free yogurt or mayo alternatives for the sauce.

Can I cook the shrimp on the grill?

Definitely—thread them onto skewers and grill for 2–3 minutes per side.

Conclusion

These Summer Shrimp Tacos with Creamy Cilantro-Lime Sauce are light, fresh, and packed with flavor. They’re quick enough for a weeknight but special enough to serve at a summer get-together.

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