Easy Shrimp Taco Recipe
EASY SHRIMP TACO RECIPE 🍤 is a medium Mexican recipe that serves 4. 250 calories per serving. Recipe by Marketing With Nia on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $19.22 total, $4.81 per serving
Ingredients
- 1 lb Large Shrimp, peeled and deveined (cold, tails on optional)
- 2 cloves Garlic (minced)
- 1/2 Yellow Onion (finely diced)
- 1 tsp Paprika (sweet or smoked)
- 1 tbsp Fresh Parsley (chopped)
- 1/2 tsp Black Pepper (freshly ground)
- 1/2 tsp Salt (kosher or sea salt)
- 1 spray Cooking Spray (oil) (use a neutral oil spray to coat pan)
- 1 cup Cassava Flour (grain‑free, gluten‑free)
- 1/2 cup Water (lukewarm)
- 1/2 cup Avocado Oil Mayonnaise (store‑bought or homemade)
- 2 tbsp Hot Sauce (adjust heat to taste)
- 1 cup Pico de Gallo (fresh diced tomatoes, onion, cilantro, lime juice, salt)
- 2 tbsp Fresh Chives (thinly sliced for garnish)
Instructions
Season the Shrimp
In a mixing bowl combine the shrimp, minced garlic, diced onion, paprika, chopped parsley, black pepper, and salt. Toss until the shrimp are evenly coated.
Time: PT5M
Heat the Pan
Spray the skillet with a light coating of oil and heat over medium‑high until the surface shimmers.
Time: PT2M
Temperature: medium‑high
Cook the Shrimp
Add the seasoned shrimp to the hot skillet in a single layer. Cook 2‑3 minutes per side, or until the shrimp turn pink and lightly browned.
Time: PT5M
Temperature: medium‑high
Make Cassava Flour Tortillas – Dough
In a clean bowl whisk together 1 cup cassava flour, 1/2 cup lukewarm water, and a pinch of salt until a smooth, pliable dough forms. Let rest for 2 minutes.
Time: PT3M
Cook the Tortillas
Divide the dough into 4 equal balls. Place each ball between two pieces of parchment paper and roll out to a 6‑inch circle. Spray the skillet with oil and cook each tortilla 1‑2 minutes per side until lightly browned and flexible.
Time: PT5M
Temperature: medium
Prepare Spicy Mayo
In a small bowl mix the avocado‑oil mayo with hot sauce until fully incorporated. Adjust heat by adding more sauce if desired.
Time: PT2M
Assemble the Tacos
Place a warm cassava tortilla on a plate, add 3‑4 shrimp, a spoonful of pico de gallo, drizzle spicy mayo, and garnish with sliced chives.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Gluten‑Free, Grain‑Free, Low‑Carb, Pescatarian
Allergens: Shellfish, Eggs
Ingredient Substitutions
- Instead of Large Shrimp, peeled and deveined: peeled cooked shrimp
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Yellow Onion: white onion
- Instead of Paprika: chili powder (1 tsp)
- Instead of Fresh Parsley: cilantro
- Instead of Black Pepper: white pepper
- Instead of Salt: soy sauce (1 tsp)
- Instead of Cooking Spray (oil): vegetable oil (1 tbsp)
- Instead of Cassava Flour: almond flour (1 cup)
- Instead of Avocado Oil Mayonnaise: regular mayo
- Instead of Hot Sauce: sriracha (1 tbsp)
- Instead of Pico de Gallo: salsa fresca
- Instead of Fresh Chives: green onions
Equipment Needed
- Mixing Bowl
- Chef’s Knife
- Cutting Board
- Skillet (non‑stick)
- Spatula
- Measuring Cups and Spoons
- Spray Bottle (oil)
- Small Bowl
- Whisk or Fork
Critical Steps — Do Not Skip
- Season the shrimp evenly
- Do not over‑cook the shrimp
- Roll the cassava dough thin enough to cook quickly but not so thin it tears
- Cook tortillas just until lightly browned to keep them pliable
Chef Tips from the Video
- For extra flavor, add a squeeze of fresh lime juice over the shrimp just before serving.
- Toast the chives lightly in the dry skillet for 30 seconds for a nuttier aroma.
Troubleshooting
Tortillas are cracking or breaking
Add a little more water to the dough or let the dough rest longer to relax the starches.
Shrimp turn rubbery
Cook shrimp only until they turn pink and opaque; remove from heat immediately.
Spicy mayo separates
Whisk vigorously and ensure the mayo is at room temperature before adding hot sauce.
Storage
Refrigerator: Store cooked shrimp and tortillas separately in airtight containers for up to 2 days. Spicy mayo and pico de gallo keep 3 days.
Freezer: Freeze extra tortillas in a zip‑top bag for up to 1 month; reheat in a skillet. Shrimp can be frozen raw, seasoned, for up to 3 months.
Room temperature: Assembled tacos should be eaten within 2 hours at room temperature.
Make-Ahead Tips
- Prepare pico de gallo and spicy mayo up to 24 hours ahead and store refrigerated.
- Make the cassava tortillas, cool them, and stack with parchment between; reheat briefly before serving.
Frequently Asked Questions
What is the cultural significance and history of shrimp tacos in Mexican cuisine?
Shrimp tacos, known as "tacos de camarón," are a coastal specialty in Mexico, especially in Baja California and the Gulf region where fresh shrimp are abundant. They are traditionally served with simple toppings like cabbage, lime, and salsa, reflecting the region’s emphasis on fresh, bright flavors.
What are the traditional regional variations of shrimp tacos in Mexican cuisine?
In Baja, shrimp tacos are often grilled and served with a creamy chipotle sauce, while in the Gulf they may be battered and fried. Some regions add pickled onions or avocado slices, showcasing local ingredient preferences.
How is shrimp traditionally served with tacos in Mexican street food culture?
Street vendors typically serve shrimp tacos on corn tortillas with a drizzle of crema, fresh cilantro, sliced radishes, and a squeeze of lime, emphasizing quick assembly and bold, fresh flavors.
What occasions or celebrations are shrimp tacos associated with in Mexican culture?
Shrimp tacos are popular at beach festivals, summer gatherings, and family barbecues, especially during shrimp season when the seafood is at its freshest and most affordable.
What makes these shrimp tacos special or unique in a gluten‑free, grain‑free context?
Using cassava flour creates a soft, pliable tortilla that is both grain‑free and gluten‑free, allowing those with dietary restrictions to enjoy a classic Mexican taco without sacrificing texture or flavor.
What are the most common mistakes to avoid when making shrimp tacos at home?
Common errors include over‑cooking the shrimp, which makes them rubbery, and over‑cooking the cassava tortillas, which can become tough. Also, under‑seasoning the shrimp can result in bland tacos.
Why does this recipe use cassava flour tortillas instead of corn or wheat tortillas?
Cassava flour provides a neutral‑tasting, grain‑free base that mimics the softness of traditional tortillas while keeping the dish low‑carb and suitable for gluten‑intolerant diners. It also cooks quickly on the stovetop.
Can I make the shrimp tacos ahead of time and how should I store them?
Yes. Cook the shrimp and store in an airtight container in the refrigerator for up to 2 days. Prepare the pico de gallo and spicy mayo ahead as well. Reheat the tortillas briefly in a skillet before assembling to retain softness.
What texture and appearance should I look for when the cassava tortillas are done?
The tortillas should be lightly browned with small golden spots on each side, flexible enough to fold without cracking, and slightly puffed in the center, indicating they are fully cooked but still soft.
What does the YouTube channel Marketing With Nia specialize in?
The YouTube channel Marketing With Nia focuses on quick, health‑focused recipes that cater to specific dietary needs such as gluten‑free, grain‑free, and low‑carb meals, often incorporating marketing tips for food businesses.
How does the YouTube channel Marketing With Nia's approach to Mexican‑inspired cooking differ from other cooking channels?
Marketing With Nia emphasizes ingredient substitutions that maintain flavor while meeting dietary restrictions, offering step‑by‑step visual guides that highlight nutrition and cost‑effectiveness, unlike many channels that stick to traditional ingredient lists.
Last updated: September 2, 2026
