These Chili Lime Shrimp Tacos are a quick, flavor-packed meal perfect for any night. The zesty chili lime marinade transforms simple shrimp into something magical. Piled into warm tortillas with crisp slaw, these tacos are a vibrant, satisfying dish.
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Why You’ll Love This Chili Lime Shrimp Tacos
- Explosive Flavor: Zesty lime, smoky chili, and savory garlic create a bright, satisfying taste.
- Quick & Easy: Ready in about 20 minutes for a fast, flavor-packed dinner.
- Endlessly Customizable: Perfect blank canvas for your favorite toppings and spice levels.
- Feels Like a Treat: Fun, festive, and light—a meal you’ll feel good about eating.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil, divided
- 2 tsp chili powder
- 1 tsp smoked paprika
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- To taste salt and freshly ground black pepper
- 8 small low carb tortillas
- 2 cups shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced, for serving
- 1/4 cup crumbled cotija or feta cheese (optional)
- 2 tbsp sour cream or Greek yogurt (optional)
Tools: A medium-sized bowl, a large skillet (cast iron is great!), tongs, and a small whisk or fork for the marinade.
Notes: Don’t be shy with the fresh lime juice—it’s the backbone of the flavor. Using good quality chili powder and smoked paprika makes a world of difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 16 g |
| Carbs: | 18 g |
| Fiber: | 10 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Shrimp Size Matters. I highly recommend using large (26/30 count) shrimp. They’re substantial enough to not get lost in the taco and they cook quickly without becoming rubbery. If they’re frozen, just thaw them overnight in the fridge or under cold running water.
- Don’t Skip the Deveining. It might seem like a fussy step, but it’s worth it for both texture and presentation. No one wants a gritty, sandy bite in their perfect taco.
- Fresh Lime Juice is Non-Negotiable. Honestly, the bottled stuff just doesn’t have the same bright, vibrant punch. Squeezing a couple of limes is the single biggest thing you can do to elevate this dish from good to absolutely incredible.
- Get Your Mise en Place. Since the cooking happens so fast, have all your components—the slaw, sliced avocado, tortillas—ready to go before you even heat the skillet. It makes the process seamless and stress-free.
How to Make Chili Lime Shrimp Tacos
Step 1: Create the Flavor-Packed Marinade. In your medium bowl, whisk together the fresh lime juice, 1 tablespoon of the olive oil, chili powder, smoked paprika, minced garlic, cumin, and cayenne (if using). You’ll notice the mixture will be a beautiful, deep red color and the aroma will be incredibly inviting. Season generously with salt and black pepper. Give it a quick taste—it should be tangy, smoky, and well-balanced.
Step 2: Marinate the Shrimp. Pat your shrimp completely dry with paper towels. This is a crucial step for getting a good sear instead of them steaming in their own moisture. Add the dried shrimp to the bowl with the marinade and toss until every single one is beautifully coated. Let them sit for about 10 minutes at room temperature. Don’t marinate for much longer, as the acid in the lime juice can start to “cook” the shrimp, giving them a weird texture.
Step 3: Prepare Your Toppings & Tortillas. While the shrimp are marinating, this is your window to get everything else ready. Shred your cabbage, chop the cilantro, slice the avocado, and get your cheese and sour cream measured out. I like to warm my tortillas by quickly heating them one by one in a dry skillet over medium heat for about 30 seconds per side, until they’re soft and pliable. You can also wrap them in a damp paper towel and microwave them for 20-30 seconds.
Step 4: Cook the Shrimp to Perfection. Heat your remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, use tongs to add the shrimp in a single layer, making sure not to crowd the pan—you might need to do this in two batches. Cook for just 1-2 minutes per side. You’re looking for the shrimp to turn pink and opaque and develop a slight char in spots. The second they curl into a tight “C” shape, they’re done. Do not overcook them, or they’ll become tough!
Step 5: Assemble and Serve Immediately. Take your warm tortillas and start building your masterpiece. A base of the crisp red cabbage, a few of those gorgeous chili lime shrimp, a slice or two of creamy avocado, a sprinkle of cilantro, and a dash of cotija cheese. A little dollop of sour cream or a final squeeze of fresh lime juice over the top is the perfect finishing touch. Serve right away while the shrimp are still warm and juicy.
Storage & Freshness Guide
- Fridge: Store leftover cooked shrimp and toppings separately in airtight containers for up to 2 days.
- Freezer: Freezing cooked shrimp is not recommended as texture becomes rubbery upon thawing.
- Reviving: Gently reheat shrimp in a skillet over low heat for 1 minute, or use cold in salads.
Serving Suggestions
Complementary Dishes
- Mexican Cauliflower Rice — A light, fluffy low carb side that soaks up any extra marinade juices and complements the tacos without overpowering them.
- Charred Corn and Black Bean Salad — For a bit more fiber and a fantastic smoky-sweet contrast to the zesty shrimp, this salad is a winner.
- Grilled Zucchini Spears — Simple, smoky, and healthy, they add a lovely vegetable element that echoes the char from the skillet.
Drinks
- Classic Lime Margarita (Skinny) — The ultimate pairing. The sharp, clean citrus cuts through the richness and spice, creating a perfect harmony of flavors.
- Sparkling Water with Cucumber and Mint — A refreshing, non-alcoholic option that cleanses the palate between each flavorful bite.
- Light Mexican Lager — A crisp, cold beer is a classic for a reason—its mild bitterness and fizz are the perfect counterpoint to the bold taco flavors.
Something Sweet
- Chocolate Avocado Mousse — Rich, creamy, and decadently chocolatey without the sugar crash, it’s the ideal light finish to a spicy meal.
- Berries with Whipped Coconut Cream — Fresh, bright, and a little tart, this simple dessert feels refreshing and elegant.
- Mini Churro Bites (Keto) — For when you really want to lean into the fiesta theme, these cinnamon-dusted treats are pure, guilt-free joy.
Top Mistakes to Avoid
- Over-marinating the Shrimp. The acid in the lime juice will start to denature the proteins, giving the shrimp a mealy, ceviche-like texture. A quick 10-minute marinade is all you need for maximum flavor without compromising texture.
- Crowding the Skillet. If you dump all the shrimp in at once, they’ll steam instead of sear. You want that beautiful, slightly caramelized exterior, so give them space and cook in batches if necessary.
- Overcooking the Shrimp. This is the cardinal sin of shrimp cookery! They cook in just a couple of minutes. The moment they turn pink and form a “C,” take them off the heat. An “O” shape means they’re overdone and will be rubbery.
- Serving with Cold, Stiff Tortillas. A warm, pliable tortilla makes the taco experience. A cold one can tear and doesn’t hug the fillings as nicely. Always take that extra minute to heat them up.
Expert Tips
- Tip: Butterfly Your Shrimp. For a more elegant presentation and a better sauce-to-shrimp ratio, use a sharp paring knife to make a shallow cut along the back of each shrimp (the same side you deveined) and press them open slightly. They’ll look more substantial and hold more of that delicious marinade.
- Tip: Make a Quick Crema. Elevate your taco game instantly by mixing a couple of tablespoons of sour cream or Greek yogurt with a squeeze of lime juice and a pinch of salt. Drizzle this over the assembled tacos for a cool, creamy element that balances the spice beautifully.
- Tip: Use the Residual Pan Heat. After you’ve cooked the shrimp, there will be delicious browned bits and marinade left in the skillet. Remove the pan from the heat and add a splash of water or chicken broth, scraping up those bits. This creates an instant, incredible pan sauce to spoon over your finished tacos.
- Tip: Prep the Slaw Ahead. For an even quicker assembly, toss your shredded cabbage with a tiny bit of lime juice and salt about 30 minutes before you cook. This will slightly wilt it, making it more tender and easier to bite into, and it allows the flavors to meld.
FAQs
Can I make the marinade ahead of time?
Absolutely! You can whisk the marinade ingredients (lime juice, oil, spices) together and store it in an airtight container in the fridge for up to 3 days. This is a fantastic meal prep shortcut. Just give it a good stir before adding your shrimp, as the oil might separate a little when chilled.
What’s the best way to reheat leftover cooked shrimp?
Honestly, reheated shrimp can easily become overcooked and rubbery. My best advice is to repurpose them cold! Chop them up and toss them into a salad or a cold pasta alternative like zucchini noodles. If you must reheat, do it very gently in a skillet over low heat for just a minute, or for a few seconds in the microwave, just until barely warm.
I don’t have chili powder. What can I use instead?
No problem! You can create a decent substitute by mixing 1 teaspoon of paprika, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, and a pinch of cayenne or oregano. It won’t be exactly the same, but it will still be delicious. The key is to build that smoky, slightly spicy base flavor.
Can I use frozen pre-cooked shrimp for this recipe?
You can, but the result won’t be nearly as good. Pre-cooked shrimp are already, well, cooked, so they can’t absorb the marinade in the same way and they’re very easy to overcook and make tough. If it’s your only option, thaw them completely, toss them in the marinade for just 5 minutes, and then only warm them through for about 30-60 seconds in the hot pan.
How can I make these tacos spicier?
There are a few easy ways to turn up the heat! You can increase the cayenne pepper in the marinade, add a finely minced jalapeño (seeds and all) to the marinade, or serve the tacos with a few slices of fresh serrano or jalapeño on top. A dash of your favorite hot sauce at the table is always a good call, too.
Chili Lime Shrimp Tacos
Make restaurant-quality Chili Lime Shrimp Tacos at home in just 20 minutes! This easy recipe delivers explosive flavor and perfect texture. Get the recipe now!
Ingredients
For the marinade and shrimp:
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450 g large raw shrimp (peeled and deveined)
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3 tbsp fresh lime juice (about 2 limes)
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2 tbsp olive oil (divided)
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2 tsp chili powder
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1 tsp smoked paprika
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3 cloves garlic (minced)
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0.5 tsp ground cumin
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0.25 tsp cayenne pepper (optional, for heat)
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salt and freshly ground black pepper (to taste)
For the tacos and toppings:
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8 small low carb tortillas
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2 cups shredded red cabbage
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0.25 cup fresh cilantro (chopped)
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1 avocado (sliced, for serving)
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0.25 cup crumbled cotija or feta cheese (optional)
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2 tbsp sour cream or Greek yogurt (optional)
Instructions
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In your medium bowl, whisk together the fresh lime juice, 1 tablespoon of the olive oil, chili powder, smoked paprika, minced garlic, cumin, and cayenne (if using). Season generously with salt and black pepper.01
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Pat your shrimp completely dry with paper towels. Add the dried shrimp to the bowl with the marinade and toss until every single one is beautifully coated. Let them sit for about 10 minutes at room temperature.02
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While the shrimp are marinating, shred your cabbage, chop the cilantro, slice the avocado, and get your cheese and sour cream measured out. Warm your tortillas by quickly heating them one by one in a dry skillet over medium heat for about 30 seconds per side, until they’re soft and pliable.03
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Heat your remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, use tongs to add the shrimp in a single layer, making sure not to crowd the pan—you might need to do this in two batches. Cook for just 1-2 minutes per side.04
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Take your warm tortillas and start building your masterpiece. A base of the crisp red cabbage, a few of those gorgeous chili lime shrimp, a slice or two of creamy avocado, a sprinkle of cilantro, and a dash of cotija cheese. A little dollop of sour cream or a final squeeze of fresh lime juice over the top is the perfect finishing touch. Serve right away while the shrimp are still warm and juicy.05
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