Loaded with tons of chile lime flavor and served with two divine sauces, these fast and easy shrimp tacos are incredible!

Easily one of the best things I’ve ever made at home, these shrimp tacos are what my last-meal-on-earth dreams are made of.

Three shrimp tacos on white plate with avocado and cherry tomato.

These shrimp tacos come together SO fast! In fact the two sauces can be made several days ahead of time. And while the sauces are tremendously delicious, you can skip them for a simplified shrimp taco situation.

(I highly, highly recommend both of them, though, and feel like I may regret even the mere suggestion they can be skipped.)

Cilantro Lime Avocado Sauce

The first sauce is a blended mixture of:

  • avocado
  • sour cream or yogurt
  • cilantro
  • fresh lime juice
  • olive oil
  • salt, pepper and garlic

Feel free to add water to thin down the sauce to more of a dressing-like consistency. I prefer it thick and creamy.

Blender with avocado, oil, cilantro and seasonings; blender with smooth green avocado dressing.

Spicy Garlic Lime Sauce

The second sauce gets quickly whisked together in a bowl – no blender needed:

  • mayo
  • sour cream or yogurt
  • sriracha or other hot sauce
  • garlic
  • fresh lime juice
  • salt and pepper

This sauce hails from the super popular fish taco recipe and is straight up YUMMY and clearly perfect for any number of taco variations.

Glass bowl with creamy spicy sauce for tacos.

Chile Lime Shrimp

Now let’s talk about the shrimp. The delectable, divine, delicious shrimp.

Because the shrimp are so easy to prepare and cook so quickly, I’ve made just the shrimp portion of this recipe a number of times and eaten it straight out of the skillet. Just me. Alone in my kitchen, unabashedly tossing piping hot, zesty shrimp in my mouth. Talk about living my best life in my happy place.

The shrimp get a boost of flavor from:

  • olive oil
  • lime juice and lime zest
  • paprika (go for smoked paprika – YUM!)
  • chile powder
  • garlic
  • salt

There’s no need to marinade the shrimp. Cook ’em up immediately! A nonstick skillet or an air fryer are both great options (instructions for both in the recipe).

White bowl with uncooked shrimp in lime zest and seasonings.

How to Serve These Easy Shrimp Tacos

There is so much flavor in the two sauces and the shrimp that you don’t need much else for the perfect shrimp taco.

I dollop a spoonful of both dressings down the center of a tortilla, add shredded lettuce, top with several shrimp, and sprinkle a bit of crumbled cotija or queso fresco cheese over the shrimp.

Sliced avocado, drizzle of fresh lime juice, bit of fresh cilantro, chopped tomatoes – all of those would be worthy additions as well.

Plate of shrimp, cherry tomatoes, avocado sauce, tortillas, cilantro, and cotija cheese.

Prepare yourself to have your mind and taste buds blown with the most delicious shrimp tacos of your life.

And listen that’s saying a lot, because you guys know my love also runs very deep for these crispy shrimp tacos. Let’s not even start to compare the two shrimp taco recipes – they are so different and both excellent in their own way.

But these chile lime shrimp tacos win the day simply because the flavor return on such a fast and easy meal is ridiculously high.

I hope you love these as much as I do!

Three shrimp tacos on white ridged plate.

One Year Ago: Roasted Asparagus Lemon Orzo Salad with Fresh Mozzarella
Two Years Ago: Floating Taco Bowls with Crazy Delicious Creamy Lime Dressing {Stovetop or Slow Cooker}
Three Years Ago: Beach Street Lemon Chicken Pasta 
Four Years Ago: Tuna Quesadilla Melts {20-Minute Meal} 
Five Years Ago: Super Easy Giant Chocolate Chip Cookie {12-Inches!} 
Six Years Ago: Best Italian Pasta Salad {With Quick Homemade Italian Dressing}
Seven Years Ago: Double Chocolate Oatmeal Chocolate Chip Cookies 
Eight Years Ago: Grilled Greek Chicken Kebabs with Simple Tzatziki Sauce 
Nine Years Ago: My Favorite Breakfast Smoothie
Ten Years Ago: Chipotle Chicken Skewers with Creamy Dipping Sauce

Three shrimp tacos on white ridged plate with tomatoes and avocado.

Easy Chile Lime Shrimp Tacos

5 stars (14 ratings)



  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice (zest before juicing)
  • ½ teaspoon chili powder
  • ½ teaspoon smoked or sweet paprika
  • ½ teaspoon garlic powder or 2 cloves garlic, finely minced
  • ½ teaspoon coarse kosher salt
  • ¼ to ½ teaspoon fresh lime zest
  • Pinch cayenne pepper or red pepper flakes, optional
  • 1 pound raw shrimp, peeled, deveined and tails removed

Cilantro Lime Avocado Sauce:

  • 1 medium avocado, peeled and pit removed
  • ¼ cup olive oil
  • ¼ cup sour cream or plain Greek yogurt
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
  • ½ cup loosely packed cilantro
  • Salt and pepper to taste

Spicy Garlic Lime Sauce:

  • ½ cup mayonnaise
  • ½ cup sour cream or plain Greek yogurt
  • 2 tablespoons sriracha or other hot sauce
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Serving:

  • 6-inch corn or flour tortillas
  • Cotija or queso fresco cheese
  • Fresh lime wedges
  • Avocado slices
  • Thinly sliced cabbage or romaine lettuce


  • For the avocado sauce, blend together all the ingredients until smooth. Add additional water to thin the consistency, if desired. Refrigerate until ready to serve (sauce can be made several days in advance).
  • For the spicy garlic lime sauce, whisk together all the ingredients until smooth. Refrigerate until ready to serve (sauce can be made several days in advance).
  • For the shrimp, in a small bowl whisk together the olive oil, lime juice, chili powder, paprika, garlic, salt, cayenne or red pepper flakes, if using, and lime zest. Drizzle over the shrimp and toss until the shrimp are evenly coated.
  • Heat a 12-inch nonstick skillet over medium heat. Add the shrimp in an even layer (cook in separate batches, if needed, so the skillet isn't crowded) and cook for 2-3 minutes per side until pink and cooked through.
  • Serve the shrimp in tortillas with shredded cabbage or lettuce, a spoonful of each of the sauces, crumbled cotija or queso fresco cheese, and any other toppings you'd like.


Cooking the Shrimp: an air fryer makes easy work of cooking the shrimp for these tacos. Cook in a single layer at 400 degrees F for 5-6 minutes, shaking the air fryer basket halfway through. 
Shrimp Size: you can use any size of shrimp for this recipe. I’ve used 21-25 count shrimp as well as 31-40 count shrimp. Larger shrimp can be chopped into pieces instead of cooking the shrimp whole for easier taco-making and eating.
Serving: 1 serving, Calories: 325kcal, Carbohydrates: 7g, Protein: 17g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 142mg, Sodium: 569mg, Fiber: 2g, Sugar: 2g