Cilantro Lime Shrimp Tacos

Name: Cilantro Lime Shrimp Tacos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) large shrimp, peeled and deveined, patted dry; 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced, minced; ¼ cup (60 ml) fresh lime juice, freshly squeezed; 2 tsp (4 g) lime zest, finely grated, finely grated from uncoated limes; ½ cup (20 g) fresh cilantro, chopped, chopped, packed; to taste kosher salt; to taste freshly ground black pepper; ½ tsp (1 g) chili powder; ¼ tsp (½ g) ground cumin; 8 piece corn tortillas, 6-inch diameter; 1½ cup (120 g) red or green cabbage, finely shredded, finely shredded (optional); 1 whole (150 g) avocado, sliced, halved, pitted, and sliced (optional); ¾ cup (180 ml) pico de gallo or fresh salsa (optional); ½ cup (60 g) queso fresco, crumbled, crumbled (optional); 2 whole lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

Bright, zesty shrimp tacos with garlic and cilantro-lime marinade, served on warm corn tortillas with fresh toppings. The shrimp cooks in minutes on the stovetop, making this a quick weeknight dinner that tastes like restaurant quality.

Prep: 15 min
Cook: 8 min
Wait: 10 min
Total: 33 min
Makes: 8 tacos (2 per person)

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Ingredients

4 servings

1½ lb (680 g) large shrimp, peeled and deveined, patted dry
3 tbsp (45 ml) extra-virgin olive oil
4 cloves (20 g) garlic cloves, minced, minced
¼ cup (60 ml) fresh lime juice, freshly squeezed
2 tsp (4 g) lime zest, finely grated, finely grated from uncoated limes
½ cup (20 g) fresh cilantro, chopped, chopped, packed
to taste kosher salt
to taste freshly ground black pepper
½ tsp (1 g) chili powder
¼ tsp (0.5 g) ground cumin
8 piece corn tortillas, 6-inch diameter
1½ cup (120 g) red or green cabbage, finely shredded, finely shredded (optional)
1 whole (150 g) avocado, sliced, halved, pitted, and sliced (optional)
¾ cup (180 ml) pico de gallo or fresh salsa (optional)
½ cup (60 g) queso fresco, crumbled, crumbled (optional)
2 whole lime wedges, for serving (optional)

Equipment (5)

Large skillet or sauté pan (12-inch)
Small mixing bowl
Zester or microplane grater
Paper towels
Cutting board and knife

Steps

Before you start

Pat shrimp dry with paper towels so they brown instead of steam
Zest and juice the limes before cutting them
Have all toppings prepped and ready—shrimp cooks very fast
Warm tortillas just before serving for best texture

1
Make the marinade
- In a small mixing bowl, whisk together 2 tbsp (30 ml) of the olive oil, minced garlic, lime juice, lime zest, cilantro, chili powder, cumin, salt, and pepper.
- Stir until combined.
- The mixture should smell bright and fragrant.
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Ready when: ingredients combined and cilantro distributed throughout
Tip: Make the marinade while the shrimp are patting dry to save time
2
Marinate the shrimp
- Add the patted-dry shrimp to the marinade bowl and toss to coat evenly.
- Let sit at room temperature for 10 minutes.
- The acid from the lime will start to cook the exterior slightly and infuse flavor.
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Tip: Don't over-marinate—more than 10 minutes and the acid will make the shrimp mushy
3
Heat the skillet
- Heat the remaining 1 tbsp (15 ml) olive oil in a large 12-inch skillet over medium-high heat.
- When the oil shimmers and moves freely around the pan (about 1–2 minutes), it's ready.
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Ready when: oil shimmers across the entire pan surface
Tip: Don't skip this step—a hot pan gives the shrimp a caramelized exterior, not a steamed texture
4
Cook the shrimp
- Transfer the marinated shrimp to the hot skillet in a single layer.
- Let them sear without moving for 1–2 minutes until the bottom is opaque and slightly pink.
- Flip each shrimp and cook the other side for another 1–2 minutes until the shrimp is firm, pink throughout, and cooked through.
- The entire batch should take about 3–4 minutes total.
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Ready when: shrimp are bright pink and opaque throughout, feel firm when pressed gently
Tip: Overcrowding the pan will cause them to steam—work in two batches if needed, and avoid stirring for the first minute on each side so they brown
5
Warm the tortillas
- While the shrimp cook, warm the corn tortillas.
- Heat them directly over a gas flame for about 10 seconds per side (rotating with tongs), or wrap them in a damp paper towel and microwave for 30 seconds.
- Tortillas should be warm and pliable.
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Ready when: tortillas are warm and pliable, with light char marks if flame-warmed
Tip: Warming tortillas makes them less likely to crack and improves their flavor
6
Assemble the tacos
- Place two warm tortillas on each plate.
- Divide the cooked shrimp equally among the 8 tortillas (about 3–4 shrimp per taco).
- Top with your choice of cabbage, avocado, pico de gallo, queso fresco, and cilantro.
- Serve with lime wedges on the side.
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Tip: Assemble tacos just before eating so tortillas stay warm and toppings don't make them soggy

Good to know

Tips

For the best flavor, use fresh limes and squeeze them yourself—bottled lime juice tastes flat and metallic by comparison
If your shrimp are medium-sized (21–30 count per pound), reduce the cooking time by 30 seconds per side to avoid overcooking
For extra heat, add a pinch of cayenne pepper or a sliced jalapeño to the marinade, or serve with hot sauce on the side
Make a quick crema by mixing sour cream or Mexican crema with lime juice and a pinch of salt for an optional cooling topping

Make ahead

Prepare the cilantro-lime marinade and chop all toppings up to 4 hours ahead and store them in separate airtight containers in the fridge. Cook the shrimp just before serving for best texture and flavor.

Storage & reheating

These tacos are best served immediately. Leftover cooked shrimp can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet over medium heat for 1–2 minutes. Do not freeze the cooked shrimp, as the texture will become mushy when thawed. Warm leftover tortillas in a skillet or microwave before serving.

Substitutions

corn tortillas → flour tortillas or small wheat tortillas. Flour tortillas are slightly softer and more pliable but less traditional; use the same quantity
large shrimp, peeled and deveined → mahi-mahi, halibut, or firm white fish cut into bite-sized pieces. Cook fish for 3–4 minutes per side depending on thickness until opaque and flaky; marinating time can be reduced to 5 minutes
fresh cilantro, chopped → fresh parsley or a mix of parsley and mint. Cilantro can be polarizing; parsley adds freshness with less divisive flavor, though the tacos will taste less authentic
fresh lime juice → fresh lemon juice. Lemon provides similar acidity and brightness but a slightly different flavor profile; use the same amount