//Spicy Shrimp Tacos

Spicy Shrimp Tacos

Add a touch of heat to your feast with a fast and fresh recipe for Asian-inspired Spicy Shrimp Tacos topped with lime crema.

Top down view of spicy shrimp tacos, spicy shrimp, tortillas, sour cream, avocado and cilantro

When it comes to tacos, I do not discriminate on the fillings front. Carnitas? Sure! Marinated flank steak? Always! Chicken and cheese? Yes and Yes. Spicy shrimp? Come to mama!

But these are no ordinary Spicy Shrimp Tacos.

Glass bowl containing shrimp, minced garlic, chili flakes and spices

First and foremost, check out all that orange zest.

Pair the fresh citrus with Chinese Five-Spice Powder, soy sauce, and plenty of fresh garlic and we are ditching the ordinary flavor of spicy seafood for one with an Asian-inspired flare.

Sauté pan with spicy shrimp

Of course with all that heat (which can be scaled up or down in spiciness), we need a little something to extinguish the culinary flames. And that comes in the form of cool sour cream and tangy lime juice for a quick-fix crema. Don’t forget crunchy radishes and creamy avocado for topping!

For more shrimp sensations, don’t miss recipes for Glazed Honey Garlic Shrimp, Pesto Zucchini Noodles with Shrimp and my personal fave, 20-Minute Sweet and Sour Shrimp Stir-Fry.

Plates and bowls containing spicy shrimp tacos, spicy shrimp, tortillas, sour cream, avocado and cilantro

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Top down view of spicy shrimp tacos, spicy shrimp, tortillas, sour cream, avocado and cilantro

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Spicy Shrimp Tacos

  • 1 1/2
    pounds
    medium shrimp, shelled, deveined and tails removed
  • 1
    Tablespoon
    Chinese five-spice powder
  • 1
    medium
    orange, zested and juiced
  • 2
    Tablespoons
    soy sauce
  • 2
    Tablespoons
    vegetable oil
  • 1
    Tablespoon
    minced garlic
  • 1
    teaspoon
    chili flakes
  • 1/2
    cup
    sour cream
  • 2
    Tablespoons
    fresh lime juice
  • Tortillas, for serving
  • Thinly sliced radishes, for serving
  • Diced avocado, for serving

In a medium mixing bowl, toss together the shrimp with the Chinese five-spice powder until evenly coated. Add the orange juice, orange zest, soy sauce, vegetable oil, garlic, chili flakes, and 1 teaspoon kosher salt and toss to combine. Cover and refrigerate the shrimp for a minimum of 30 minutes and up to 2 hours. 

Heat a sauté pan over medium-high heat. Add the shrimp in batches and cook them for 1 minute on each side or until they are cooked through. Transfer the shrimp to a serving plate.

In a small bowl, whisk together the sour cream and lime juice with 1/2 teaspoon kosher salt.

Drizzle the shrimp with the sauce and serve with tortillas and assorted toppings, such as sliced radishes and diced avocado. 

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Spicy Shrimp Tacos

Amount Per Serving

Calories 318
Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 443mg148%

Sodium 1856mg81%

Potassium 289mg8%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 37g74%

Vitamin A 400IU8%

Vitamin C 27.9mg34%

Calcium 306mg31%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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