Spicy Shrimp Tacos With Avocado Crema Recipe

Spicy shrimp tacos with avocado crema are one of those recipes that never fails to impress. The combination of succulent shrimp coated in a smoky, spicy marinade, with the cooling, creamy avocado crema, is just a match made in taco heaven. It’s that perfect weeknight dinner that feels a little special, but is easy enough to whip up even on a busy night. Plus, they’re fun to eat, especially when you load them up with crunchy cabbage, a squeeze of lime, and a drizzle of that addictively tangy avocado sauce.

I first made these spicy shrimp tacos for a casual outdoor dinner with friends. We were all craving something fresh, zesty, and full of flavor, but we didn’t want to spend hours in the kitchen. Shrimp is one of my favorite proteins to cook when I need something quick, and tacos are just such a crowd-pleaser. I decided to marinate the shrimp in some of my favorite spices and whip up a cool avocado crema to balance out the heat. That night, we sat around the table with these tacos, our fingers sticky with crema, the sun setting, and everyone going back for seconds (or thirds!). It’s a recipe that brings people together, and to me, that’s what food is all about.

this RECIPE

Why spicy shrimp tacos with avocado crema are a must-try

What really makes these tacos shine is the balance of flavors and textures. You’ve got the smoky heat from the chili powder and red pepper flakes in the shrimp marinade, the cool and creamy avocado crema that tempers the spice, and the crunchy cabbage slaw that adds a refreshing bite. These tacos are packed with fresh ingredients that sing when put together. They’re also incredibly versatile—you can easily switch things up depending on what you have on hand, which is part of what makes this recipe so much fun to play with.

The origin story (or, how shrimp tacos became a favorite)

Shrimp tacos are a coastal classic, especially popular in Mexican cuisine, where seafood is often paired with fresh ingredients like lime, cilantro, and avocado. They originated from the coastal areas of Baja California, where fresh fish and shrimp are abundant. Traditionally, seafood tacos would be served with a simple garnish of cabbage, a squeeze of lime, and maybe a creamy sauce. Over time, the dish has evolved to include various seasonings, sauces, and toppings, depending on the region or the cook’s personal preferences. What’s great about shrimp tacos is their versatility—you can go bold with spices or keep it mild, depending on your mood (or your spice tolerance!).

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

The ingredients in this recipe are what make it stand out, so here’s a quick breakdown of the essentials.

Shrimp: The star of the show! Look for medium to large shrimp that are already peeled and deveined to save time. Fresh or frozen works just fine—just make sure to thaw frozen shrimp before marinating. If you’re out of shrimp, feel free to sub in chicken or even firm tofu for a vegetarian twist.

Chili powder and smoked paprika: These spices give the shrimp their smoky, spicy kick. If you’re out of smoked paprika, regular paprika works in a pinch, but the smoked variety adds a depth of flavor that’s hard to beat.

Avocado: This creamy fruit forms the base of the avocado crema, adding richness without being too heavy. When picking an avocado, go for one that yields slightly to gentle pressure but isn’t mushy.

Greek yogurt: It lightens up the avocado crema and adds a nice tang. If you’re dairy-free, you could swap it out for a plant-based yogurt or even a bit of coconut cream for a richer flavor.

Cabbage: The shredded cabbage adds crunch and freshness. I like using both green and purple cabbage for a pop of color, but either one will do if you only have one type on hand.

Kitchen gear: what you need (and what you can totally skip)

You really don’t need much fancy equipment to make these tacos, which is always a win in my book.

Cast iron skillet: This is my go-to for cooking the shrimp because it gets super hot and gives the shrimp a great sear. If you don’t have a cast iron skillet, any heavy-bottomed pan will work. You can also grill the shrimp for a smokier flavor—just make sure to skewer them or use a grill basket so they don’t fall through the grates.

Food processor: Essential for whipping up the avocado crema. If you don’t have one, a blender will do the trick, or you can mash the avocado by hand for a chunkier texture.

Mandoline or sharp knife: To shred the cabbage finely, a mandoline works wonders, but a sharp knife will get the job done if you don’t have one handy.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Marinate the shrimp: Start by whisking together your marinade ingredients in a small bowl—avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and salt. Toss in your shrimp, making sure each one is coated in that flavorful mix. Pop the shrimp in the fridge for 20-30 minutes to let the flavors really soak in. (Don’t go too much longer than 30 minutes, though, or the lime juice can start to “cook” the shrimp!)
2. Make the avocado crema: While the shrimp is marinating, blend together the avocado crema ingredients in a food processor—avocado, cilantro, jalapeño, garlic, lime juice, yogurt, avocado oil, water, and salt. Pulse until smooth. If it’s too thick, add a little more water until it reaches your desired consistency. Taste and adjust the seasoning as needed (I always end up adding a bit more lime juice!).
3. Shred the cabbage: Thinly slice the green and purple cabbage using a mandoline or sharp knife. Toss it in a bit of the avocado crema to lightly coat. This adds flavor and helps soften the cabbage just a bit, but still keeps it crunchy.
4. Cook the shrimp: Heat a cast iron skillet over medium-high heat and add a little avocado oil. Once it’s hot, lay the shrimp in a single layer and cook for about 2-3 minutes per side. You’ll know they’re ready to flip when they turn pink and slightly opaque. Don’t crowd the pan—work in batches if you need to! If you’re grilling, just place the skewered shrimp directly on the grill and cook for the same amount of time.
5. Assemble the tacos: Toast your tortillas in a dry skillet or over an open flame until lightly charred. Now, it’s time to build! Start with a few spoonfuls of cabbage slaw, add a couple of shrimp, and then drizzle generously with the avocado crema. Finish with fresh cilantro and a squeeze of lime.

My favorite variations and fun twists

These tacos are easily adaptable, so feel free to experiment!

• Gluten-free: Just swap out the flour tortillas for corn tortillas, and you’re good to go.
• Low-carb: If you’re watching carbs, ditch the tortillas altogether and serve the shrimp and toppings over a bed of lettuce for a tasty taco salad.
• Extra spicy: If you’re a heat lover, leave the seeds in the jalapeño for the avocado crema or add more red pepper flakes to the shrimp marinade.
• Seasonal veggies: In the summer, I love adding grilled corn or diced tomatoes to the tacos for an extra burst of sweetness and color. In the fall, roasted butternut squash or sweet potatoes add a cozy twist.
• International twist: Add a little soy sauce and sesame oil to the marinade for an Asian-inspired version, or sprinkle some feta and olives for a Mediterranean vibe.

Serving and presentation ideas: because we eat with our eyes, too

When serving these tacos, I like to keep things simple yet vibrant. Arrange the tacos on a large platter, with each taco neatly lined up, so your guests can grab and go. A sprinkle of fresh cilantro and a few lime wedges on the side really brighten things up. If you want to take it up a notch, serve them alongside some grilled corn or a simple black bean salad. And don’t forget the hot sauce!

Suggested drinks to pair with your tacos

For a refreshing drink pairing, I love serving these spicy shrimp tacos with something cool and fruity. A cucumber-lime agua fresca is light and hydrating, and the cucumber helps balance out the heat from the tacos. Sparkling water with a splash of citrus (think lime or grapefruit) is another great option, especially if you want something fizzy. If you’re feeling tropical, try a pineapple or mango mocktail—the sweetness of the fruit is the perfect contrast to the smoky shrimp.

Storage and reheating tips (because leftovers are a gift)

If you’ve got leftover shrimp, store them in an airtight container in the fridge for up to two days. To reheat, gently warm them in a skillet over low heat. (Just be careful not to overcook them, or they’ll turn rubbery!) The avocado crema can be stored in the fridge for 1-2 days, though it might oxidize a bit and turn slightly brown. If that happens, just give it a stir and a fresh squeeze of lime juice, and it should perk right up.

Adjusting the recipe for different serving sizes

This recipe serves about 4 people, but it’s easy to scale up or down. If you’re cooking for a crowd, just double the ingredients and cook the shrimp in batches. For smaller portions, halve the recipe, but keep an eye on the marinade—you’ll still want enough to coat the shrimp well. The crema recipe can be easily adjusted, too—just blend up half an avocado and reduce the other ingredients accordingly.

Potential issues and how to avoid them

Shrimp can go from perfectly cooked to overcooked in a flash. Keep an eye on them, and pull them from the pan as soon as they turn pink and opaque. If your avocado crema is too thick, don’t be afraid to thin it out with a little extra water or lime juice. Also, make sure to taste and adjust seasoning as you go—everyone’s palate is different, so you might want to tweak the salt or spice levels to your liking.

Frequently asked questions

Can I make the shrimp ahead of time?
Yes! You can marinate the shrimp up to 30 minutes ahead of time, but don’t let them sit in the marinade for too long, or the lime juice will start to cook them.

How can I make this recipe dairy-free?
Simply swap the Greek yogurt in the avocado crema for a dairy-free yogurt or a splash of coconut cream.

What’s the best way to warm tortillas?
I like to heat them in a dry skillet over medium heat for about 30 seconds per side until they’re warm and slightly charred.

Can I freeze the shrimp?
Cooked shrimp can be frozen for up to 2 months, but I wouldn’t recommend freezing the avocado crema—it won’t have the same texture when thawed.

What other toppings can I add?
Feel free to get creative! Sliced radishes, pickled onions, or even a little crumbled queso fresco would all be delicious additions.

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