These delightfully fresh shrimp tacos are quick, lightly seasoned, and perfectly portioned for a single serving of two tacos. This easy dinner for one is great for both busy weeknights and lazy weekends.
If you've ever wanted tacos without committing to a full-on taco bar situation, these easy shrimp tacos are your answer.
This recipe is built for weeknights when you're hungry now, not an hour from now. 😉 It's also endlessly adaptable, which makes it a great "clean out the fridge" dinner disguised as a restaurant-worthy meal. If taco night usually feels like too much work for one person, consider this your low-effort workaround.
Pro tip: This single-serve garlic shrimp is equally quick & easy to make if you don't have any tacos on hand.
🌿 Ingredients
I love using fresh, raw peeled and deveined shrimp from the fish counter at my local market. You can also use frozen shrimp and just run it under water for a few minutes to thaw.
Feel free to sub Greek yogurt for the sour cream; also delicious!
See recipe card below for exact quantities.
⚙️ Equipment recommendation
A small skillet (affiliate link) is perfect for this recipe. You can warm the tortillas and the cook the shrimp in the same pan.
📝 Instructions
🥧 Serving suggestions
These tacos are pretty complete on their own, but if you want a little something extra, tortilla chips with salsa or a simple side salad are perfect companions.
🍳 Recipe
Easy Shrimp Tacos for One (15 Minutes)
Ingredients
Equipment
Method
- Stir the sour cream and lime juice together in a small bowl, and cube the avocado. Defrost the shrimp by running under cool water, if necessary.1-2 tablespoons sour cream, 1-2 teaspoons freshly squeezed lime juice, ½ small avocado
- Mix half the olive oil and spices together in a separate bowl and toss with the shrimp to coat.2 teaspoons olive oil, ½ teaspoon chili powder, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, sea salt, freshly ground black pepper
- Warm the tortillas in a dry skillet over low heat, or microwave for about 15 seconds each, and set on a serving plate.
- Increase the heat to medium and add the rest of the oil to the skillet until it shimmers. Add the shrimp and cook 1-2 minutes per side, until pink and just cooked through. Remove from heat.
- Divide the coleslaw mix between tortillas, top with avocado and shrimp, drizzle with sauce and sprinkle with cilantro. Enjoy!
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!🌡️ Food safety tips
- Cook shellfish thoroughly:
- Shrimp, lobster, and crab should be opaque and firm
- Avoid cross-contamination by keeping raw shellfish separate from other ingredients.
- Wash hands, utensils, and surfaces after handling raw shellfish.
- Refrigerate cooked shellfish within 2 hours and consume leftovers promptly.
- People with compromised immune systems may wish to avoid undercooked shellfish.
For more food safety guidance, visit foodsafety.gov.
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