These cilantro lime shrimp tacos are quick and easy to make, perfect for busy weeknights. Large shrimp are marinated, then cooked in cilantro lime sauce.
Course Main Course
Cuisine Mexican & Southwestern
Keyword shrimp, shrimp tacos, tacos
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 398kcal
Ingredients
Shrimp Marinade Ingredients
½cupFresh Cilantro leaves
2tablespoonCanola or Vegetable Oildivided
1tablespoonSoy Saucelow sodium
1tablespoonGreen Onionsliced
Juice of 1 Lime
1Garlic Clovepeeled and smashed
1teaspoonKosher Salt
¼teaspoonCrushed Red Pepperor to taste
1poundLarge Shrimppeeled and deveined
Spicy Crema & Toppings Ingredients
¼cupSour Cream
1teaspoonHot Sauceor to taste (we used a cayenne pepper vinegar based sauce)
8Small Soft Tortillas7 inch
Shredded Lettuce
1Large Tomatoseeded and diced
Instructions
Add the cilantro, 1 tbsp. oil, soy sauce, green onion, lime juice, garlic, salt and the crushed red pepper to a small blender (or personal blender) and puree. Transfer the sauce to a large bowl. Add the shrimp and marinade 10-15 minutes.
Heat the remaining 1 tbsp. of oil in a wok or large non-stick skillet over medium-high. When the oil is hot, almost smoking, add the shrimp with the marinade and cook 5 minutes or so, stirring frequently to cook the shrimp on all sides. The cooking time will vary, depending on the size of the shrimp. When cooked through, the shrimp will no longer be translucent and will curl. Look for these signs, as they will be a more accurate indication that the shrimp are done than the cooking time. As soon as the shrimp are done, remove the pan from the heat.
While the shrimp cooks, make the spicy crema. In a small bowl add the sour cream and hot sauce, stir well to combine.
Add a generous amount of shredded lettuce to the bottom of a tortilla. Top the lettuce with shrimp, tomatoes and spicy crema. Serve with extra lime wedges and hot sauce if desired.