Easy Shrimp Tacos

It’s Friday and almost the weekend. Here are some easy and cheap shrimp tacos you can make with your family or friends. Below are some helpful tips!

For this recipe, I used regular frozen pre-cooked shrimp that was peeled and deveined. I chose pre-cooked because prefer minimal hassle. I also have not mastered the peel and devien skill yet. If you used pre-cooked, make sure your shrimp is thawed and drained. You can use fresh raw shrimp if you prefer.

I like corn tortillas for my shrimp tacos because I consider them a street taco. I believe all street or taqueria tacos should be made with a corn tortilla. If you want to make quesadillas or a breakfast taco, then you should use flour tortillas. This is just a rule of thumb I grew up with and follow with my heart and soul. If you are not a corn tortilla fan, then you can use flour tortillas for this recipe.

I always make my own corn tortilla shells. You can do this by frying them in oil (this method is more authentic) or you can bake them in the oven like I did! If you have a muffin tin, turn it over and place tortillas like the picture below. Bake them in the oven at 350 F for about 10 minutes.

If you do not want to go through the hassle of making tortilla shells, feel free to serve them on a warm soft corn tortilla. They are equally delicious!

I used salsa I made on hand. For basic salsa, you typically need 2 tomatoes, 2 jalapenos, cilantro, onion, and lime. You also can use store bought salsa or pico de gallo for this recipe. It is really up to you.

Garnish with queso freso or any cheese you like. You can serve with rice, beans, avocado or eat them plain like I did. Corn tortillas can be pretty filling anyway.

Let me know how these turn out below!

Easy Shrimp Tacos

  • Servings: 3-4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Healthy, easy, and inexpensive tacos!


  • 1/2 lb cooked shrimp, peeled and devein
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 zucchini, chopped
  • 1/2 cup corn
  • 1/2 cup salsa
  • 1 tsp salt
  • Juice from 2 lemons
  • Corn tortillas, warmed


  1. In a medium pan, let cooked shrimp simmer in oil and butter for 5 minutes on medium heat.
  2. Add in zucchini and cook for about 5 minutes with shrimp.
  3. Next add corn. Mix well and cook for 2 minutes.
  4. Add salsa and lemon juice. Stir well.
  5. Add salt to taste.

When ready, serve on a corn tortilla with lime and enjoy!

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