The Easiest Chipotle Shrimp Tacos

These easy chipotle shrimp tacos with a quick cilantro jalapeño sauce are flavorful, healthy and come together in just 15 minutes! They’re perfect for weeknight dinners! (gluten-free)

Can I let you in on a little secret? A delicious dinner doesn’t have to take a lot of work or time. All you need are a few fresh ingredients and some shrimp in the freezer! I always keep frozen shrimp handy so that when I’m out of gas or inspiration, I can whip up these flavorful and healthy chipotle shrimp tacos in no time at all!

Why You’ll Love These Chipotle Shrimp Tacos

• These tacos are so flavorful with just enough spice to make things interesting without making you sweat. Add a little purple cabbage for color, cotija cheese for some salty tang, and a super tasty cilantro jalapeño cream sauce, and you’ve got the ultimate easy taco recipe for Taco Tuesday. (They’re also great for Cinco de Mayo!)
• These tacos truly are so easy to make. You throw a little seasoning on some shrimp and cook them for, like, 5 minutes, and you’ve got super delicious tacos in under 15 minutes!
• They’re a healthy Mexican-inspired meal! We all need to eat more seafood for it’s hear health benefits, and these healthy tacos are a great way to do it.

How to Make Chipotle Shrimp Tacos

1. Place shrimp in a medium, nonreactive bowl.
2. In a small bowl, combine chipotle, garlic powder, and cumin. Sprinkle over the shrimp. Add oil and lime and stir well until the shrimp are evenly coated. Set aside.
3. In a food processor, or blender, combine jalapeño, cilantro, yogurt, and lime juice. Process until smooth and pour the mixture into a small bowl for serving.
4. Prepare the remaining taco toppings.
5. Heat a large non-stick skillet over medium heat. Add shrimp and cook for about 3 minutes per side or until cooked through.
6. Serve with warm corn tortillas and top as desired. Enjoy!

How do you know when the shrimp are done cooking?

When shrimp are cooked through they’ll turn from the unappetizing gray color to a pretty pinkish peach color. They will also appear more opaque instead of translucent. It only takes about 4-6 minutes. 

How do you store shrimp tacos?

The shrimp tastes best right after it’s been cooked, but it can be stored in the refrigerator for up to 3 days. Shrimp tends to dry out once reheated, so I recommend either eating it cold on the tacos or enjoying it on something else like a salad.

Tips for making chipotle shrimp tacos

• I always keep a bag of frozen shrimp in the freezer to make these on any given night. Buy the kind that’s already peeled and deveined for the quickest prep.
• To thaw the shrimp, place it in a bowl in the sink and run a light stream of cool water over it until it’s no longer frozen.
• Do your prep work first, since the cooking time is so fast. 
• Don’t over-cook the shrimp or else they will become rubbery. As soon as the shrimp turn a pinkish peach color, 4-6 minutes of cooking time, remove them from the heat.

What goes well with shrimp tacos?

• Mango salsa and guacamole make great flavorful toppings for these tacos.
• For a tasty side dish that pairs well, try my jicama slaw or easy refried black beans.
• If you’re in the mood, whip up some skinny margaritas, too!

More Taco Recipes You’ll Love

• Easy Grilled Fish Tacos with Strawberry Salsa
• Charred Zucchini Black Bean Tacos
• Blackened Salmon Tacos with Pineapple Salsa
• Easy Chipotle Shrimp Tacos
• Pulled Quail Street Tacos

For even more taco inspiration and everything else Tex-Mex, follow my Taco Tuesday board on Pinterest. Let’s fiesta!

Did you make this recipe? Please leave a star rating in the comments!

Easy Chipotle Shrimp Tacos

These easy chipotle shrimp tacos with a quick cilantro jalapeño sauce are flavorful, healthy and come together in just 15 minutes! They’re perfect for weeknight dinners! (gluten-free)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 6 tacos 1x
• Category: main dish
• Method: stovetop
• Cuisine: Tex-mex

Scale 1x2x3x

Ingredients

• 1 lb raw large shrimp, peeled and deveined
• 1/2 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tbsp olive or avocado oil
• Juice from 1/2 lime

For the cilantro jalapeño sauce:

• 1/2 jalapeño, seeded and diced
• 1/4 cup cilantro leaves
• 2/3 cup nonfat plain greek yogurt
• Juice from 1/2 lime

For serving:

• 6 corn tortillas, warmed
• Shredded purple cabbage
• Cilantro
• Crumbled cotija cheese
• Lime wedges
• Guacamole or diced avocado

Instructions

1. Place shrimp in a medium, nonreactive bowl.
2. In a small bowl, combine chipotle, garlic powder, and cumin. Sprinkle over shrimp. Add oil and lime juice and stir well until shrimp are evenly coated. Set aside while you prepare the cilantro jalapeño sauce.
3. In a food processor or blender, combine jalapeño, cilantro, yogurt, and lime juice. Process until smooth and pour into a small bowl for serving.
4. Prepare remaining taco toppings.
5. Heat a large non-stick skillet over medium heat. Add shrimp and cook about 3 minutes per side or until cooked through.
6. Serve with warm corn tortillas and top as desired. Enjoy!

Notes

• If you don’t have chipotle powder or want a less spicy version, use chili powder instead.
• Use shrimp that has already been peeled and deveined for the quickest prep.
• To thaw shrimp quickly, place it in a bowl in the sink and run cool water over it until no longer frozen.
• Don’t over-cook the shrimp or else they will become rubbery. As soon as the shrimp turn a pinkish color, 4-6 minutes of cooking time, remove them from the heat. When shrimp are cooked through they’ll turn from the gray color to a nice pinkish peach color. They will also appear more opaque instead of translucent.
• The shrimp tastes best right after it’s been cooked, but it can be stored in the refrigerator for up to 3 days. Shrimp tends to dry out once reheated, so I recommend either eating it cold on the tacos or enjoying it on something else like a salad.

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