These cilantro lime shrimp tacos are my go-to when I want something that makes the whole family think I spent way more time in the kitchen than I actually did. The shrimp gets a quick marinade in bright lime juice and fresh cilantro, then cooks up in no time.
What I love about these shrimp tacos is how the quick marinade packs so much flavor without adding extra time to the evening rush. The shrimp absorbs all that citrusy goodness while you’re getting the toppings ready, and since shrimp cooks so quickly, you’ll have dinner on the table before anyone can ask, “Is it ready yet?”
If you’ve been hesitant about cooking seafood at home, these tacos are the perfect place to start because the recipe is practically foolproof. Plus, you can cook these on the grill, in the air fryer, or on the stove—so you are covered no matter how you want to make them.
I also include a simple recipe for a delicious homemade tomato salsa that’s so fresh and flavorful you’ll want to eat it with a spoon. With just a few simple ingredients, you can have the salsa ready before the shrimp finishes marinating. You can also use store-bought salsa—no judgment here!
Let me walk you through how to make these family-friendly tacos, which will have everyone thinking you’ve got your life way more together than you actually do. These cilantro lime shrimp tacos are the answer to your Taco Tuesday dreams!
Looking for more taco-inspired ideas? Try chicken taco soup, Buffalo chicken tacos, or taco pasta casserole for more ways to make taco night your most anticipated meal of the week.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
There are only a few ingredients needed for these tacos:
- Shrimp: I use jumbo shrimp for this recipe because they’re nice and meaty so that they won’t get lost in the taco. Just make sure to peel and devein them before marinating.
- Oil
- Lime juice: Fresh lime juice really brightens up the shrimp and pairs perfectly with the cilantro. However, you can also use bottled juice if that is what you have.
- Cilantro
- Spices: Ground cumin, salt, black pepper
- Tortillas
It is optional, but I like to make fresh tomato salsa to serve with the tacos. Here are the extra ingredients you need to make the salsa.
- Tomatoes
- Red onion
- Jalapenos
🥣How to Make Cilantro Lime Shrimp Tacos
- The first step is to marinate the shrimp. Whisk together the olive oil, lime juice, chopped cilantro, cumin, salt, and pepper in a medium bowl. Add the shrimp and toss to coat. Let it marinate for about 15 minutes while you prep the salsa.
- For the salsa, simply chop up your tomatoes, red onion, cilantro, and jalapeño (if using) and toss them in a bowl with the lime juice, olive oil, salt, pepper, and cumin. Taste and adjust the seasoning if needed.
- When you’re ready to cook the shrimp, you can pan-fry, air-fry, or grill them. Preheat your frying pan or grill on medium-high for 5 minutes. If you are air-frying, preheat the air fryer at 400 degrees F for 3 minutes.
- Whatever way you cook the shrimp, cook it for 2-3 minutes per side until it is pink and opaque.
- While the shrimp are cooking, warm your tortillas. Wrap them in a damp paper towel and microwave for 20-30 seconds.
- Spoon some of the fresh salsa onto each tortilla, top with a few shrimp, and add any extra toppings you desire. I like to keep it simple with just the salsa and shrimp, but some avocado or a dollop of sour cream would be amazing, too.
🍴Serving Ideas
So, what should you serve with your shrimp tacos? First, let’s talk about the obvious—margaritas. Whether you like yours on the rocks or frozen, a classic margarita is perfect.
If you’re looking for something non-alcoholic, a big pitcher of agua fresca would be delicious. I like making mine with watermelon or pineapple for a refreshing drink.
Regarding sides, I love serving these tacos with a big bowl of chips and guacamole. The creamy, cool guac perfectly contrasts the spicy salsa and shrimp.
If you want something a little more substantial, Mexican street corn is always a hit. Air fry corn on the cob, slather it with mayonnaise and sprinkle it with chili powder, lime juice, and cotija cheese.
Of course, you can never go wrong with a big pot of black beans or refried beans. They’re the perfect side dish to round out the meal and make sure everyone leaves the table feeling satisfied.
💭How to Store
If you have leftovers, store the components separately. The shrimp, salsa, and tortillas should all be stored in separate airtight containers in the fridge.
The shrimp will keep for up to 3 days in the fridge. To reheat, heat a skillet over medium-high heat, add a little oil, and sauté the shrimp until heated.
The salsa will keep for up to 5 days in the fridge. Just stir it before serving to redistribute the juices.
One last tip: If you have any leftover salsa, it makes a great topping for scrambled eggs or a dip for chips. If you have leftover shrimp, try tossing them in a salad or a rice bowl for a quick and easy lunch.
⭐Tips
Be sure to check out the step by step instructions
- If you can’t find jumbo shrimp or are too pricey, you can use smaller shrimp. They’ll cook faster, so keep a close eye on them.
- I like to use a lot of cilantro for the marinade because I love the flavor, but if you’re not a fan, you can use less or swap it out for another herb like parsley or basil.
- Fifteen minutes of marinating is enough to give the shrimp extra flavor. Don’t leave the shrimp in the marinade for more than 30 minutes, as the lime juice can start to “cook” the shrimp.
- Store-bought salsa also works fine for your tacos.
- If you prefer less heat in your salsa, omit the jalapeño or use only a tiny amount. Alternatively, add more if you like extra spice!
- Soft corn tortillas work great for this recipe, but you can also use flour tortillas for a slightly different texture.
- Get creative with taco toppings! Avocado, shredded cabbage, or a squeeze of crema would all be delicious additions to these tacos.
📝Reader Questions
Sure. Just thaw them completely before marinating and cooking. You can thaw them overnight in the fridge, or place them in a colander and run cold water over them until they’re thawed.
Yes, you can make the salsa up to a day in advance. Store it in an airtight container in the fridge until ready to serve. Stir well before spooning it onto the tacos.
Absolutely! If you like things spicy, try adding some diced jalapeño or serrano pepper to the salsa, or sprinkle some chili flakes or hot sauce on top of the finished tacos.
⭐Did You Make This? Leave a Star Rating!
Cilantro Lime Shrimp Tacos Recipe
Ingredients
For the Cilantro Lime Shrimp Tacos
- 12 jumbo shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 3 tablespoons cilantro chopped
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 corn tortillas
For the Fresh Tomato Salsa
- 3 tomatoes chopped
- 1 tablespoon red onion chopped
- 1 tablespoon cilantro chopped
- ½ jalapenos chopped
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
Instructions
- To make the marinade, combine the olive oil, lime juice, chopped cilantro, ground cumin, sea salt, and ground black pepper in a medium mixing bowl.1 tablespoon olive oil, 2 tablespoons lime juice, 3 tablespoons cilantro, ½ teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add the peeled and deveined shrimp to the bowl and toss to coat evenly with the marinade.12 jumbo shrimp
- Let the shrimp marinate for about 15 minutes at room temperature while you prepare the salsa.
- To make the salsa, combine the chopped tomatoes, red onion, chopped cilantro, and jalapeño in a small bowl.3 tomatoes, 1 tablespoon red onion, 1 tablespoon cilantro, ½ jalapenos
- Add the lime juice, olive oil, sea salt, ground black pepper, and ground cumin.1 tablespoon lime juice, 1 teaspoon olive oil, ½ teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon ground cumin
- Toss the ingredients gently until well mixed. Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed. Set aside to let the flavors meld.
- You can cook these tacos on the grill, on the stove, or in the air fryer. If you are grilling, preheat your grill to medium-high heat. If you are pan-frying, preheat a large skillet on medium-high heat. If you are air-frying, preheat the air fryer at 400 degrees F for 3 minutes.
- Once your chosen cooking device is preheated, place the marinated shrimp in it. Cook the shrimp for 2-3 minutes per side or until they turn pink and opaque. Avoid overcooking the shrimp, as they can become tough and rubbery.
- While the shrimp are cooking, warm your tortillas. You can wrap them in a damp paper towel and microwave them for 20-30 seconds.8 corn tortillas
- Once the shrimp are cooked and the tortillas are warmed, it’s time to assemble your tacos. Place a few spoonfuls of the tomato salsa in each tortilla. Top with the cilantro lime shrimp.
- You can add any other toppings of your choice, such as avocado, lettuce, or a drizzle of sour cream.
Notes
- If you can’t find jumbo shrimp or are too pricey, you can use smaller shrimp. They’ll cook faster, so keep a close eye on them.
- Store-bought salsa also works fine for your tacos.
- I like to use a lot of cilantro for the marinade because I love the flavor, but if you’re not a fan, you can use less or swap it out for another herb like parsley or basil.
- Fifteen minutes of marinating is enough to give the shrimp extra flavor. Don’t leave the shrimp in the marinade for more than 30 minutes, as the lime juice can start to “cook” the shrimp.
- If you prefer less heat in your salsa, omit the jalapeño or use only a tiny amount. Alternatively, add more if you like extra spice!
- Soft corn tortillas work great for this recipe, but you can also use flour tortillas for a slightly different texture.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
