Tacos De Camaron (Mexican Shrimp Tacos)

These tacos de camaron, or shrimp tacos, are marinated in a tangy mixture of spices and citrus juice, quickly cooked in a hot cast iron skillet, and served on toasted corn tortillas with fresh made Mexican crema and toppings - so easy and so delicious!

I love how easy it is to make tacos as a quick and easy dinner. Not only that, but they are delicious and healthy!

Nutty toasted corn tortillas and fresh lime crema are the perfect accompaniment to the citrus and spice marinated shrimp, as well as fresh tomato salsa, cilantro, pico de gallo, lime juice and any other toppings you like to serve with shrimp tacos!

Why this Mexican shrimp tacos recipe works

• It's super simple to make, with just a quick 30 minute marinade and sear - dinner is ready in under an hour for a quick and easy weeknight dinner and/or taco night!
• You can use whatever type of tortillas you like, and whatever toppings you like - it's so versatile!
• You can use the same marinade for fish or any other type of seafood if you prefer (or if you have a shellfish allergy).
• The lime crema is ultra easy to make, and you're going to want to put it on everything, including these delicious tacos or even these tacos de barbacoa or baked cheese tacos!

Ingredients

The full list of simple ingredients and amounts is included in the recipe card at the bottom of the post.

Shrimp: I prefer to buy peeled and deveined shrimp for convenience, but you can peel and devein your own as well (remove the black vein running down the back of the shrimp). You can use medium or large shrimp depending on your preference, just make sure they are good quality for the best, freshest results. Frozen shrimp can be a good option as they are typically frozen at their freshest.

Citrus juice: A mixture of fresh orange and lime juice is used in the marinade. I always recommend using fresh citrus juice as bottled or frozen never tastes the same.

Crema: You can buy Mexican crema at the store in the refrigerated section (normally by the yogurt). We make the lime crema by mixing it with fresh lime juice and a touch of smoky adobo sauce (the kind you find in chipotle peppers in adobo).

Tortillas: I prefer to use warm corn tortillas, but feel free to use flour tortillas also - whichever you prefer!

Step by step instructions to make tacos de camaron

Step 5, Assemble the tacos - serve the cooked shrimp on the warm tortillas (corn or flour tortillas), drizzle with the Mexican crema and top with salsa, cilantro, fresh lime, and cotija cheese.

How to peel and devein shrimp

1. Rinse shrimp under cold water to remove any dirt or debris.
2. Hold shrimp, peel shell from head to tail and remove tail.
3. Make a shallow incision along the back, remove vein with knife or deveining tool.
4. Rinse shrimp under cold water.

Expert tips

1. Use medium or large raw shrimp for the best result - jumbo shrimp can be hard to eat in a taco.
2. Don't crowd the pan - cook the shrimp in 2 batches to ensure they brown instead of steam in the pan.
3. Pat the shrimp dry before adding to the pan to help them brown faster. Otherwise, they steam instead of brown so you won't get that nice crust.
4. Make the crema while the shrimp is marinating so it is ready when the tacos are ready.

What to serve with tacos de camaron

• A good salsa is always great to serve with tacos. Use your favorite or try this green salsa or this mango salsa.
• Serve with roasted jalapenos or fire roasted tomatoes for extra smoky flavor.
• Make a chipotle mayo by mixing ¼ cup mayo with 1 crushed chipotle pepper (or 1 tablespoon of adobo sauce from the can).
• Shredded cabbage or a coleslaw mix.
• A squeeze of lime juice (or lemon juice) is perfect to brighten up any taco.
• Make guacamole or this avocado sauce.
• Top with crumbled cotija and/or queso cheese.
• Serve with a side of refried beans, Instant Pot Spanish rice and/or calabacitas.

Frequently asked questions