These Easy Shrimp Tacos with Creamy Salsa Verde come together in just 25 minutes using simple shortcut ingredients–perfect for busy weeknights! Bold flavors + minimal ingredients.

Why You’ll Love these Easy Shrimp Tacos

• Speedy + Simple. Streamlined preparation combined with minimal (yet high impact) ingredients create the ultimate weeknight taco recipe.
• Shortcut Ingredients. By leaning on taco seasoning, jarred salsa verde, frozen corn, and sour cream, the prep stays simple without sacrificing flavor.
• Bold, Zesty Flavors. The creamy salsa verde doubles as both a slaw dressing and a finishing drizzle, adding tangy, herby flavor to every bite.
• Versatile. Feel free to add your favorite taco toppers such as pickled red onion, hot sauce, or extra fresh herbs. These easy shrimp tacos will pair well with just about any side, too! (I especially love them alongside my Zucchini Orzo Salad.)
• Healthy. These shrimp tacos are a well-balanced meal with a good dose of protein and fiber. Just like my Chipotle Shrimp Tacos, they’re also easy to make gluten free by using corn or almond flour tortillas.

Now that we’re fully in back-to-school mode, most of us are in search of EASY, speedy weeknight dinner recipes.

This recipe checks all of the boxes for a satisfying, flavorful meal that’s on the table in under 30 minutes.

Shrimp are a great quick-cooking protein option with endless versatility, and they really shine in these tacos.

For more weeknight dinner inspiration, also check out my Sheet Pan Chicken Sausage and Veggies and Mediterranean Baked Cod.

The Ingredients

• Shrimp: Look for medium-large raw shrimp (~21-30 per pound) that are already peeled and deveined (or at least deveined and easy peel). You’ll also want to remove the tails prior to cooking.
• Taco Seasoning: Premade taco seasoning saves on both time and ingredients. Use mild or spicy depending on your desired level of heat. (I love using Siete brand, which is typically found in the Mexican food section rather than the spice section.)
• Cabbage: Feel free to use green cabbage, red cabbage, or a mix of both. Cabbage adds crunch and freshness, and won’t go soggy right after adding the sauce.
• Cilantro: Fresh cilantro adds zesty flavor and freshness to the slaw.
• Corn: During the summer months, I suggest using fresh corn, which is naturally super sweet. Otherwise, frozen fire-roasted corn works great!
• Cheese: Look for Queso Fresco, which means “fresh cheese” in Spanish. It’s a soft, crumbly cheese with a mild, slightly tangy flavor. Alternatively, use Cotija cheese, which is similar in flavor and texture.
• Sour Cream: Sour cream does double duty by creating a creamy slaw mixture for the tacos, as well as a sauce to drizzle overtop. Alternatively, you can use plain full-fat (or 2%) Greek yogurt.
• Salsa Verde: Also known as Mexican green sauce, salsa verde typically includes tomatillos, chili peppers, onion, garlic, and cilantro. It’s bright and tangy and a fantastic shortcut ingredient for homemade tacos.
• Lime: For adding extra acidity and brightness to the tacos.
• Tortillas: Feel free to use any type of tortilla – corn, flour, almond flour, or cassava.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Mix sour cream and salsa verde together in a medium bowl.

Step 2: Combine shredded cabbage, corn, cilantro, queso fresco, and a pinch of salt in a large mixing bowl.

Step 3: Pour half of the creamy salsa verde mixture into the bowl of slaw and toss to combine. Spritz half of a lime into the mixture and toss again.

Step 4: Season shrimp with taco spice seasoning and a drizzle of olive oil.

Step 5: Cook shrimp in a large skillet for 2 to 3 minutes per side, until the shrimp is no longer opaque. Transfer to a clean bowl or plate. Spritz the remaining half of lime juice overtop.

Step 6: Assemble tacos by scooping some slaw into each tortilla, followed by sautéed shrimp and a drizzle of creamy salsa verde. Garnish with extra cilantro, queso fresco, and lime, if desired.

Recipe Variations

• Add Spice. These easy shrimp tacos really benefit from a kick of heat. I suggest either adding cayenne or chipotle powder to the taco seasoning, or fresh jalapeño to the slaw.
• Grill the Shrimp. Instead of pan-searing, cook the shrimp on the grill for extra smoky flavor.
• Bulk them Up. Add extra veggies (sautéed bell peppers, onions, or zucchini) or black beans to make them extra filling.
• Add Avocado. Top the tacos with sliced avocado or a dollop of guacamole.
• Lighten Up. Swap the sour cream for Greek yogurt for extra protein and probiotics.
• Make Dairy Free. Omit the cheese and swap the sour cream for plain coconut yogurt.

Make-Ahead and Storage Tips

• Make-Ahead: Mix the salsa verde up to 3 days ahead, and give it a quick stir before using. You can also combine all of the slaw ingredients (minus the sauce) 1 day ahead.
• Store: Leftover shrimp tacos are best stored deconstructed–keep shrimp, slaw, and sauce separate. Refrigerate in separate airtight containers and use within 2 days.
• Reheat: Gently reheat shrimp in a skillet for the best texture. Assemble tacos fresh after shrimp is warm.

Serving Suggestions

While these easy shrimp tacos can be a full meal on their own, they also pair well with a variety of sides. Here are a few suggestions:

• Cilantro-Lime Rice. I include a simple recipe for Cilantro-Lime Rice in this post for Fish Taco Bowls.
• Corn Salad. Try this Avocado Corn Salad, Shishito Corn Salad, or Peach and Corn Quinoa Salad.
• Chips and Guac. Keep it simple with your favorite bag of chips, salsa, and/or guacamole.
• Beans. These Black Bean Tostadas include a recipe for refried black beans that is mighty tasty!

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