Life - July 3, 2024

My Go-to Shrimp Taco Recipe

I recently shared this shrimp taco recipe from Gimme Delicious on IG and got so many questions about it so I thought I’d give it a permanent home on the blog. Living in Texas, I’m a big fan of Mexican food. The shrimp tacos from Mesero are some of my favorites, so I wanted to try making my own version.

brighton butler shrimp taco recipe

After scrolling Pinterest for a good recipe, I found these and immediately placed a curbside pickup order with the ingredients. The cilantro sauce is what really puts these over the edge for me. Although I am a huge fan of the avocado salsa too.

Now that I’ve made these shrimp tacos a few times, I’ve played around with a few different ways of making them. For instance, I’ve swapped cod out for the shrimp before. And once, I bought pico de gallo at the store and added my own avocado.

These tacos really are super simple to make. I don’t have a lot of time to spend in the kitchen at night, so I appreciate that these are relatively quick and easy to throw together.

brighton butler shrimp taco recipe

Gimme Delicious Shrimp Taco Recipe


•    20 medium shrimp peeled and deveined

•    1 1/2 tablespoon olive oil

•    1 clove garlic minced

•    1/2 teaspoon ground cumin

•    1/2 teaspoon chili powder (

•    1/4 teaspoon onion powder optional

•    1/4 teaspoon kosher salt

•    1 tablespoon olive oil

•    squeeze of lime optional

Avocado Salsa

•    Tomato seeded and chopped

•    Avocado peeled, seeded and cut into chunks

•    Jalapeno seeded and chopped

•    1/2 teaspoon salt

•    1/4 teaspoon black pepper

•    1 tablespoon fresh lime juice from half a lime

•    1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce

•    1/4 cup sour cream

•    2 tablespoons finely chopped cilantro

•    1 tablespoon fresh lime juice

•    6 small flour tortillas corn tortillas can also be used


•    To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).

•    To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

•    To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!