Shrimp Tacos

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A quick, simple recipe for shrimp tacos that's sure to be a hit on busy weeknights

Time 30 mins
Servings 4
Difficulty Easy




  • ¼ cup Neutral oil
  • 1 Yellow onion, sliced
  • 1 ½ lbs Shrimp (26/30 count), peeled and deveined, cut lengthwise
  • To taste Salt
  • 3 tbsp Butter
  • 1 Jalapeno , seeded and sliced 
  • 2 tbsp Garlic, minced
  • ¼ cup Parsley, chopped
  • 8 Corn tortilla, 15 cm / 6” diameter
  • For garnish Lime, quartered


  • In a large skillet, heat oil over high heat. When just starting to smoke, add the onions and stir. Cook until they start to turn soft, stirring constantly, about 1 minute.
  • Add shrimp and salt. Cook over high heat, stirring occasionally, until the shrimp are mostly pink - 2 to 3 minutes.
  • Add butter, jalapeno, and garlic. Cook, stirring often, until garlic is fragrant - 1 minute. Turn off the heat and stir in parsley.
  • Heat another skillet over medium heat. Warm tortillas for about 20 seconds per side. Set aside and cover. Repeat until all tortillas are warm.
  • Spoon shrimp filling into each tortilla and serve with lime wedges.


  • You can add additional garnishes, such as lettuce, sour cream and cheese
  • Corn tortillas must be heated, otherwise they will fall apart 
  • Alternatively, you can use flour tortillas