Why Make These 20-Minute Lemon Shrimp Tacos
These Lemon Shrimp Tacos are perfect for busy weeknights because they are ready in just 20 minutes. They taste fresh and vibrant with lemon, shrimp, and fresh toppings. This meal is healthy because it has protein and fresh ingredients. You can change the toppings and heat to fit different tastes. You only need simple ingredients you can find easily.
How to Make 20-Minute Lemon Shrimp Tacos
You will first prepare the shrimp by seasoning them. Then, you will make a tangy slaw. After that, you will cook the shrimp and warm the tortillas. Finally, you will assemble the tacos with the shrimp, slaw, and garnishes.
Ingredients of : 20-Minute Lemon Shrimp Tacos
Fresh & Flavorful Shrimp
* **Shrimp:** 1 pound large or colossal shrimp, peeled, deveined, tails on or off
* **Olive Oil:** 1 tablespoon
* **Garlic Powder:** 1 teaspoon
* **Smoked Paprika:** 1 teaspoon
* **Salt:** 1/2 teaspoon, or to taste
* **Black Pepper:** 1/4 teaspoon, or to taste
* **Lemon:** 1 organic lemon, zested and juiced
Taco Essentials
* **Tortillas:** 8-12 small corn or flour tortillas
* **Olive Oil:** For lightly frying tortillas (optional)
* **Fresh Cilantro:** 1/2 cup, chopped (for garnish)
* **Red Onion:** 1/4 cup, thinly sliced or finely diced (for garnish)
* **Avocado:** 1-2 ripe avocados, diced or sliced
Zesty & Creamy Slaw/Toppings
* **Greek Yogurt or Sour Cream:** 1/2 cup (for a creamy sauce)
* **Mayonnaise:** 1/4 cup (if using a mayo-based sauce)
* **Lime:** 1 organic lime, juiced
* **Cumin:** 1/2 teaspoon
* **Chili Powder:** 1/2 teaspoon
* **Honey or Maple Syrup:** 1 teaspoon (optional, for sweetness)
* **Coleslaw Mix:** 2 cups pre-shredded coleslaw mix or finely shredded green cabbage
Directions of : 20-Minute Lemon Shrimp Tacos
Preparing the Zesty Shrimp
1. **Prep the Shrimp:** Pat the peeled and deveined shrimp dry with paper towels.
2. **Season the Shrimp:** In a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and black pepper.
3. **Zest & Juice:** Zest the lemon directly over the shrimp. Cut the lemon in half and squeeze in the juice. Toss well to coat.
Crafting the Tangy Slaw
1. **Combine Wet Ingredients:** In a separate small bowl, whisk together Greek yogurt (or mayonnaise/sour cream), lime juice, cumin, chili powder, and honey (if using).
2. **Dress the Slaw:** Add the coleslaw mix to a medium bowl. Pour the dressing over the coleslaw and toss gently to coat. Set aside.
Cooking the Shrimp & Warming Tortillas
1. **Cook Shrimp:** Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if needed. Remove shrimp from the skillet and set aside.
2. **Warm Tortillas:** In the same skillet (or a separate dry skillet), lightly heat each tortilla for 15-30 seconds per side until warm and soft. You can also warm them in the microwave or oven.
Assembling Your 20-Minute Lemon Shrimp Tacos
1. **Lay the Foundation:** Lay out your warmed tortillas.
2. **Add Shrimp:** Divide the cooked shrimp evenly among the tortillas.
3. **Pile on the Slaw:** Top the shrimp with a generous spoonful of the tangy slaw.
4. **Garnish and Serve:** Garnish with fresh cilantro, sliced red onion, and diced or sliced avocado. Serve immediately!
How to Serve 20-Minute Lemon Shrimp Tacos
Serve these tacos right after you make them. They are great with a side of black beans and rice. A simple cucumber and tomato salad also pairs well. You can add pico de gallo or mango salsa for a cool element.
How to Store 20-Minute Lemon Shrimp Tacos
It’s best to eat the slaw fresh or make it a few hours before and keep it in the fridge. Cooked shrimp is best eaten fresh but you can store it in the refrigerator for 1-2 days.
Tips to Make 20-Minute Lemon Shrimp Tacos
To save time, buy shrimp that is already peeled and deveined, and use pre-shredded coleslaw mix. Prepare all your ingredients, like chopping the vegetables, before you start cooking. Do not overcook the shrimp; cook it just until it turns pink and opaque. Always use fresh lemon and lime for the best flavor.
Variation
For a spicy kick, add a pinch of cayenne pepper to the shrimp seasoning or some hot sauce to your tacos. You can grill the shrimp instead of pan-frying for a smoky taste. To make it low-carb, serve the shrimp and slaw in crisp lettuce cups. Try adding shredded carrots, bell peppers, or a different dressing to your slaw for variety.
FAQs
Q1: Can I use frozen shrimp for these 20-Minute Lemon Shrimp Tacos?
Yes, you can use frozen shrimp. Make sure to thaw the shrimp completely before seasoning and cooking. Pat them very dry so they cook well.
Q2: What’s the best way to warm tortillas for the 20-Minute Lemon Shrimp Tacos?
You can warm them quickly in a dry skillet for about 15-30 seconds per side. You can also wrap them in a damp paper towel and microwave them for 20-30 seconds. For a slightly crispy texture, brush them with a little oil before heating.
Q3: How can I make these 20-Minute Lemon Shrimp Tacos spicier?
To add more heat, put a pinch of red pepper flakes or a dash of cayenne pepper in the shrimp seasoning. You can also add finely diced jalapeño or a few drops of hot sauce to the slaw or directly to your assembled tacos.
Zesty 20-Minute Lemon Shrimp Tacos
Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, pepper, lemon zest, and lemon juice until well coated.
- In a separate small bowl, whisk together Greek yogurt, lime juice, cumin, chili powder, and optional honey. Add this dressing to the coleslaw mix in a medium bowl and toss gently to coat; set aside.
- Heat a large skillet over medium-high heat and cook the seasoned shrimp for 1-2 minutes per side until pink and opaque, in batches if needed, then set aside. In the same skillet, lightly heat each tortilla for 15-30 seconds per side until warm and soft.
- Lay out warmed tortillas, then divide the cooked shrimp evenly among them. Top the shrimp with a generous spoonful of the tangy slaw, and garnish with fresh cilantro, sliced red onion, and diced or sliced avocado. Serve immediately.