Quick and Easy Shrimp Tacos

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These Quick and Easy Shrimp Tacos are perfect for not only Taco Tuesday, but any night of the week!

With using a few simple ingredients, you will have a delicious, light meal in less than 30 minutes. Perfect for those busy days when you don’t have a lot of time to prepare a dinner.

I usually keep a bag of shrimp in the freezer. By running cool water over the frozen shrimp, it will thaw out in just a few minutes.

Add some fresh cabbage, cilantro, lime, and a few spices, and you are ready to eat!

Quick and Easy Shrimp Tacos

Sour Cream Sauce…

1 cup, or more of Sour Cream
Juice of 1/2 Lime
1 teaspoon Cumin
1/2 cup Cilantro, chopped
Salt, to taste

Mix all ingredients for Sour Cream Sauce together and set aside.

Prepare and set aside…

1- 2 cups Cabbage, thinly sliced
Cilantro, chopped (as much as you like)
Limes, cut into quarters to serve with Tacos

Heat Taco Shells…

We use the corn tortilla shells. Heat according to package directions and place in a piece of foil to keep them warm until ready to use.

To prepare Shrimp…

1 pound Shrimp, thawed (shell removed and de-veined)
1 tablespoon Olive Oil
1 teaspoon Cumin
Salt, to taste
1/4 teaspoon Red Pepper Flakes

Heat skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.

Cook for a minute and turn shrimp over. Continue to cook and stir until the shrimp are done. They don’t take long at all, maybe 2 – 4 minutes. I usually cut one open and sample it. Turn off heat, and remove skillet from hot burner.

Assemble the taco. Place a little bit of sliced cabbage on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with cilantro and lime juice if desired.

* The size of shrimp I used was 21 – 25 pieces per pound. We used about 3 shrimp per taco and we made 8 tacos with this recipe.

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Quick and Easy Shrimp Tacos

These Quick and Easy Shrimp Tacos are perfect for not only Taco Tuesday, but any night of the week! Delicious!

Author Cook This Again Mom

Ingredients

• 1 teaspoon Cumin
• Juice of 1/2 Lime
• 1/2 cup Cilantro chopped
• Salt to taste
• 1- 2 cups Cabbage thinly sliced
• Cilantro chopped (as much as you like)
• Limes cut into quarters to serve with Tacos
• 1 pound Shrimp thawed (shell removed and de-veined)
• 1 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1/4 teaspoon Red Pepper Flakes
• Salt to taste

Instructions

• Mix together the Sour Cream, Cumin, Juice from 1/2 Lime, 1/2 cup chopped Cilantro, and Salt.
• Thinly slice the Cabbage. Chop some Cilantro, and quarter some limes. Set aside and use these when you assemble your tacos.
• Heat skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.
• Cook for a minute and turn shrimp over. Continue to cook and stir until shrimp is done. They don't take long at all, maybe 2 - 4 minutes. I usually cut one open and sample it. Turn off heat, and remove skillet from hot burner.
• Assemble the taco. Place a little bit of sliced cabbage on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with cilantro and lime juice if desired.

Notes

The size of shrimp I used was 21 - 25 pieces per pound. We used about 3 shrimp per taco and we made 8 tacos with this recipe.

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