Go Back
- 1 lb shrimp, peeled and deveined - 1 cup coconut milk - 2 tablespoons lime juice - 1 teaspoon lime zest - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 cup red cabbage, shredded - 1 avocado, sliced - Fresh cilantro for garnish - Lime wedges for serving For this recipe, I use one pound of shrimp, which serves four people. You will need one cup of coconut milk to create a rich base. Two tablespoons of lime juice add brightness, while one teaspoon each of lime zest, garlic powder, and cumin provide depth of flavor. Adjust salt and pepper to your taste. For the tacos, I recommend eight small corn tortillas. Top them with one cup of shredded red cabbage and one sliced avocado. Fresh cilantro adds a nice touch, and lime wedges give extra zing. If you cannot find shrimp, chicken or tofu can work well. Use coconut cream for a thicker sauce. If you want less dairy, opt for almond or soy milk. You can swap lime juice with lemon juice if needed. For a crunchier topping, use green cabbage instead of red. If you don’t have tortillas, lettuce wraps make a great low-carb option. {{ingredient_image_1}} To start, grab a bowl. In this bowl, mix the coconut milk, lime juice, and lime zest well. Add the garlic powder, cumin, salt, and pepper. Stir everything until it blends. This marinade gives the shrimp a zesty flavor. The coconut milk adds creaminess and richness. Now, add 1 pound of peeled and deveined shrimp to the marinade. Make sure each shrimp gets coated well. Cover the bowl and let it sit for 20 minutes. This step is key. It allows the shrimp to soak up all those lovely flavors. You can set a timer so you don’t forget! Next, heat a large skillet over medium heat. Once it’s warm, add the marinated shrimp. Cook for 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. This quick cooking keeps the shrimp tender and juicy. Remove them from the heat when finished. To cook shrimp just right, focus on timing. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Overcooking makes them tough. Use medium heat for even cooking. If you see them curling tightly, they are done. This method keeps them juicy and tender. Warming tortillas makes them soft and tasty. You can use a skillet or microwave. If using a skillet, heat it over medium heat. Place the tortillas in for about 30 seconds on each side. For the microwave, stack them and cover with a damp paper towel. Heat for 30 seconds. Warm tortillas make your tacos much better. Make your tacos look amazing! Use colorful toppings. Shredded red cabbage adds a nice crunch and color. Sliced avocado gives a creamy touch. Fresh cilantro adds a pop of green. Arrange the toppings in a line on the taco. Serve with lime wedges for a bright finish. This makes the dish inviting and fun to eat. Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 20 minutes to fully absorb the coconut and lime flavors, enhancing the overall taste of your tacos. Perfectly Cooked Shrimp: Cook shrimp just until they turn pink and opaque, about 2-3 minutes per side. Overcooking can make them tough, so keep an eye on them! Warm Tortillas: Warm your corn tortillas in a dry skillet or microwave before assembling the tacos. This makes them more pliable and prevents them from cracking when folded. Fresh Garnishes: Don't skip the fresh cilantro and lime wedges! They add a burst of freshness and bright acidity that perfectly complements the rich coconut shrimp. {{image_2}} If you want a gluten-free meal, you can easily adapt this recipe. Corn tortillas are naturally gluten-free. Just check the package to be sure. For the marinade, all ingredients are gluten-free, so you can keep the flavor. This way, you can enjoy tasty tacos without worry. To make this dish vegetarian, swap shrimp for firm tofu or jackfruit. Cube the tofu and marinate it in the same coconut mix. Cook it until golden brown. Jackfruit can be shredded after cooking and tossed in the marinade. Both options offer a great texture and flavor. Want to boost the taste? Here are some ideas: - Add chopped jalapeños for heat. - Mix in fresh mango for sweetness. - Use fresh herbs like mint or basil for a twist. These simple changes can make your tacos even more exciting. You can experiment with flavors until you find your perfect combination. To store leftover tacos, keep the shrimp and toppings separate. Use airtight containers. Place the shrimp in one container and the tortillas, cabbage, and avocado in another. This keeps everything fresh and tasty. Store it in the fridge for up to two days. When you are ready to eat, reheat the shrimp in a skillet over medium heat. Cook it for about 2-3 minutes until it warms through. You can also warm the tortillas quickly in a dry skillet or microwave. This helps keep them soft and pliable. If you want to freeze the tacos, only freeze the shrimp. Place it in a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. When you are ready to use it, thaw it overnight in the fridge. Cook as normal when thawed. Do not freeze the tortillas or toppings, as they do not hold up well. The best way to cook shrimp for tacos is to sauté them. Heat a skillet over medium heat. Add the marinated shrimp and cook them for about 2-3 minutes on each side. They should turn pink and opaque. This method keeps the shrimp juicy and flavorful. You can also grill them for a smoky taste. Grilling gives shrimp a nice char that adds depth. Yes, you can use frozen shrimp for this recipe. Just remember to thaw them first. Place the shrimp in cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Make sure to dry them well before marinating. This helps the shrimp absorb the flavors better. Using frozen shrimp can be a great time-saver. To make the tacos spicier, add some diced jalapeños or a pinch of cayenne pepper to the marinade. You can also top the tacos with a spicy sauce or salsa. Fresh chopped chilies can add heat too. For an extra kick, serve them with a side of hot sauce. Adjust the spice level to fit your taste. In this post, I covered the key steps to make tasty shrimp tacos. We explored the right ingredients, how to marinate and cook shrimp, and tips for the perfect finish. You learned about gluten-free and vegetarian options, plus how to store leftovers. To sum it up, with the right ingredients and careful cooking, you can make delicious tacos at home. Enjoy experimenting with flavors and sharing them with friends!

Coconut Lime Shrimp Tacos

Delicious shrimp tacos with a tropical coconut lime marinade.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 1 cup coconut milk
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup red cabbage, shredded
  • 1 avocado, sliced
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions
 

  • In a bowl, mix the coconut milk, lime juice, lime zest, garlic powder, cumin, salt, and pepper to combine the marinade.
  • Add the shrimp to the marinade and let it sit for 20 minutes to soak in the flavors.
  • Heat a large skillet over medium heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
  • While the shrimp are cooking, warm the corn tortillas in a separate skillet or microwave until flexible.
  • To assemble the tacos, place a few shrimp on each tortilla, followed by a handful of shredded red cabbage and a couple of avocado slices.
  • Garnish each taco with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Notes

Serve with extra lime wedges for added flavor.
Keyword coconut, lime, seafood, shrimp, tacos