Hey foodies! I’ve been experimenting with different ways to spice up my shrimp dishes lately and I stumbled upon something amazing – using taco seasoning on shrimp! Let me tell you all about this fantastic flavor combo that’s become my new favorite.
The Quick Answer
Yes! You can absolutely use taco seasoning on shrimp, and it’s absolutely delicious The blend of Mexican-inspired spices works surprisingly well with the natural sweetness of shrimp McCormick and other brands have shown us that this combo isn’t just possible – it’s downright incredible.
Why Taco Seasoning Works Great with Shrimp
- Creates a perfect balance of flavors
- Takes just minutes to prepare
- Adds a Mexican-inspired twist to seafood
- Works with multiple cooking methods
- Makes shrimp more versatile for different dishes
How to Season Shrimp with Taco Seasoning
-
Prep Your Shrimp
- Peel and devein the shrimp
- Pat them dry with paper towels
- Make sure they’re completely thawed if frozen
-
Add the Seasoning
- Use about 1 package of taco seasoning per pound of shrimp
- Coat evenly on all sides
- Let marinate for 15-30 minutes (but not longer!)
-
Cook Your Shrimp
- Heat oil in a large skillet on medium heat
- Cook shrimp for about 4 minutes
- They’re done when they turn pink!
Best Cooking Methods for Taco-Seasoned Shrimp
- Sautéing – Quick and easy, perfect for weeknight dinners
- Grilling – Adds amazing smoky flavor
- Broiling – Great for getting slightly crispy edges
- Baking – Good for larger batches
- Skewering – Perfect for BBQs and parties
Delicious Ways to Use Taco-Seasoned Shrimp
-
Shrimp Tacos
- Warm tortillas (flour or corn)
- Add seasoned shrimp
- Top with lettuce, cheese, tomatoes
- Add sour cream, guacamole, or salsa
-
Shrimp Salads
- Mix with fresh greens
- Add corn and black beans
- Drizzle with lime dressing
- Top with crushed tortilla chips
-
Rice Bowls
- Serve over Mexican rice
- Add seasoned corn
- Top with fresh cilantro
- Squeeze fresh lime juice
Pro Tips from My Kitchen
- Don’t overcook! Shrimp cook super fast – usually 3-4 minutes is enough.
- For extra flavor, add a squeeze of lime juice while cooking.
- Keep some taco-seasoned shrimp in the freezer for quick meals.
- Try mixing taco seasoning into breadcrumbs for crispy shrimp.
Nutritional Info (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 364 |
| Protein | 25g |
| Carbs | 30g |
| Fat | 16g |
| Fiber | 2g |
| Sodium | 999mg |
Common Questions I Get Asked
Q: Will taco seasoning overpower the shrimp?
Nope! When used right, it enhances without overwhelming.
Q: Can I use homemade taco seasoning?
Totally! I actually prefer making my own sometimes to control the spice level.
Q: Raw or cooked shrimp?
Always season raw shrimp – it absorbs flavors better.
Quick 15-Minute Recipe
What You’ll Need:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons oil
- 1 package taco seasoning
- 8 (6-inch) tortillas
- Your favorite toppings
Steps:
- Heat oil in skillet
- Add shrimp and seasoning
- Cook 4 minutes
- Serve in warm tortillas
- Add toppings and enjoy!
Would you like me to explain or break down any part of this article further?
Why you’ll love it
On busy weeknights these quick shrimp tacos are a no brainer. Shrimp is such an easy-to-cook protein, so they’re ideal to whip up these tacos fast. We’re pan frying the shrimp in a delicious, simple blend of bold and savory pantry seasonings until plump and juicy!
The beauty of these tacos with shrimp is that everyone gets to top them as they like. I personally love tons of cooling sour cream, shredded lettuce, and fresh tomatoes all nestled in a warm tortilla. It’s family taco night at its finest with these basic shrimp tacos.
- Shrimp – for this recipe, I typically use 31-40/pound count frozen raw shrimp
- Olive oil – for pan frying
- Seasoning blend – I make a simple taco seasoning with garlic powder, onion powder, smoked paprika, ground cumin, and chili powder (which typically isn’t spicy). It’s savory, a little smoky, and amazing!
- Tortillas – I’ve used both flour and corn tortillas for this one depending on my mood! Or try hard taco shells.
It’s better to get frozen shrimp vs. the kind at the fish counter at your grocery store. Those ones have usually been previously frozen, so they’re less fresh. Also, since shrimp cook quickly, I use raw rather than cooked. No one likes overcooked, rubbery shrimp!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like this taco stand to keep soft tacos upright, and this divided serving dish is awesome for the toppings.
- Use a colander to thaw the shrimp under cool water, and a pair of kitchen tongs is handy to quickly turn over them while cooking.
- Store the rest of your lime in one of these lime savers to keep it fresh.