Super Simple Shrimp Tacos (Video)

Shrimp Tacos - Clean&Delicious®
Shrimp Tacos – Clean&Delicious®

As much as I would love to post a recipe that would hit the spot on a crisp Autumn day, it just ain’t happenin’.  “Why?”, you ask.  Simply because I’ve yet to have a crisp Autumn day.  Here in SoCal. we’re still warm… not hot… but definitely warm.  We’re talking mid-seventies.

So, when I heard that my brother-in- law and his girlfriend were coming over to watch the World Series this past Sunday, a big pot of chili wasn’t really an option.

I wanted to make something that was light and easy, but would not have me stuck in the kitchen for the whole game… that’s when I remembered this recipe that I saw over at Kirsten’s Home Cooking Shrimp Tacos! I bookmarked them as soon as I saw them last week and this was the perfect time to try them.

Let me tell you guys, these are so good and so easy. I was suddenly feeling A-OKAY about our anti-fall weather. Who needs chili when you can have Super Simple Shrimp Tacos!

I pretty much stuck to Kirsten’s recipe, except I swapped the sour cream for some fat free greek style yogurt and I doubled the recipe. It’s a keeper!

Oh yeah, I also served them with some fresh guac too… it was the perfect game side meal and great for Cinco De Mayo too).

Shrimp Tacos - Clean&Delicious®
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4.95 from 53 votes

Super Simple Shrimp Tacos

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 servings
Calories: 179kcal
Author: Dani Spies


  • 1 lb of frozen shrimp defrosted, peeled, & deveined
  • 6 oz fat free Greek yogurt
  • 1/4 cup chopped cilantro
  • 2 tbsp fresh lime juice
  • 1/4-1/2 tsp cayenne pepper
  • 1/2 a head of cabbage thinly sliced (about 5 cups)
  • 8 corn tortillas
  • 4 tsp extra virgin olive oil
  • Salt and pepper to taste


  • Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
  • Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
  • Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
  • Cut shrimp into thirds, so you have little bite size pieces. Saut in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes so be sure to watch them!
  • Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce enjoy!
  • Serves 4.


Calories: 179kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 157mg | Fiber: 3g | Sugar: 2g | Vitamin A: 45IU | Calcium: 89mg | Iron: 0.6mg
Course: DIET, DINNER, fish + seafood
Cuisine: gluten free, Mexican, nut free