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Home Mexican

Prawn Tacos (Shrimp)

By:Nagi
Published:12 Aug '20Updated:7 Dec '21
73 Comments
Recipe v Video v Dozer v

This is how I do Prawn Tacos (Shrimp) – marinated in a zingy chipotle lime marinade, seared, then stuffed into soft tortillas with a zesty creamy Taco Slaw, drizzled with my go-to Pink Taco Sauce. Time to up your taco game!

Big platter of Prawn Tacos (Shrimp)

Prawn Tacos

I want to open with a grand statement like “I’m yet to meet a taco that I don’t love”, but then I remember that time we bravely tried offal street tacos in Mexico City (intestines, to be exact) and how it was clear that the part we got were……errr…let’s say from the lower part of the intestines, with a distinct, unpalatable flavour that will never be forgotten…

So I decided to scrap that and just say – PRAWNS! TACOS! MEXICAN FOOD! You cannot go wrong!

(It’s probably not the wisest thing to be talking about intestine tacos when I’m trying to convince you that these prawn tacos are a must try. I do have a tendency to write what pops into my head. I apologise if it’s off-putting! 😂)

Hand holding prawn taco
Skillet filled with freshly cooked prawns for tacos

Marinade for Prawns / Shrimp for tacos

Here’s the marinade I use for the prawns:

Ingredients in marinade for prawn tacos

Chipotle Powder

The power ingredient in this marinade is chipotle which is ground dried jalapeños. It’s smokey and a bit spicy, and can be irritatingly hard to find in Australia (it’s a standard spice in the US and Canada).

It’s sold at Harris Farms (NSW/QLD), speciality stores, online (Amazon – Australia, UK, and for Aussies, my go-to online Mexican place is Firework Foods). But don’t fret if you can’t find it – I have a couple of substitution alternatives in the recipe!

Here are other recipes that use Chipotle powder:

Beef Fajitas - Made extra juicy and extra tasty with a wicked marinade!
Beef Steak Fajitas
Close up of Fish Tacos on a plate, ready to be eaten
Fish Tacos
Mexican Shredded Beef taco spread - tortillas, sour cream, avocado, lime, pico de Gallo
Mexican Shredded Beef (and Tacos)
South Western lime dressing for Cowboy Bean Salad
Cowboy Bean Salad with Lime Dressing
Loaded with all the good stuff! This Mexican Chicken and Avocado Salad is unbelievably good! www.recipetineats.com
Mexican Avocado Chicken Salad
Close up of Chipotle Lime Roasted Cauliflower on a sheet pan, fresh out of the oven
Chipotle Lime Roasted Cauliflower
Bright, zesty, and full of flavour, this Cowboy Rice Salad will transport you to the wild, wild west!
Cowboy Rice Salad
Grilled Mexican Corn with Chipotle Adobo Mayo
Grilled Mexican Corn with Chipotle Adobo Sauce

Meanwhile, this is what we’re using it for – a taco marinade that’s a little bit spicy, a little bit earthy, a little bit lime-citrusy, and just all round GOOD!

Marinade for prawn tacos

This is one of my summer taco-bar essentials. Partly because who doesn’t love prawns? And partly because it takes 2 minutes flat to cook!

How to make prawn tacos

Super seedy with a mere 20 minute marinade – even 5 minutes is enough because prawns are actually very delicate and they can’t stand up to long marinading times. In fact, if you leave it in the marinade, the citrus will end up breaking down the flesh too much – essentially a ceviche gone wrong!

PRO TIP: We’re using medium / smallish prawns here, suitable size for tacos. Which means they cook SUPER fast. 60 seconds on each side, max – no more, otherwise they will overcook!

How to make prawn tacos

What to serve with prawn tacos

You can feel free to stuff these tacos with anything (else) you choose. But today, I’m offering up:

  1. Taco Slaw – a terrific tangy-yet-creamy yogurt based slaw which I call my Taco Slaw. It works really well here because it’s floppy and juicy like traditional Coleslaw so it melds together nicely with the soft tortilla and the juicy plump prawns. The tangy fresh flavour is a perfect match with seafood, and I highly recommend it with Fish Tacos too. BONUS: You will consume a lot of veg in one serving because an enormous mound of cabbage wilts down by almost 50%;

  2. Pink Taco Sauce – my favourite quick ‘n easy spicy-yet-creamy sauce I call my Pink Taco Sauce. I use it for all tacos but it’s especially good with fish tacos and prawns/shrimp. It’s made with just Sriracha and sour cream which is all you need because Sriracha is a flavour bomb sauce which bundles together garlic, vinegar, seasonings and chilli all in one; and

  3. Avocado Sauce – this one requires a bit more effort, calling for blitzing. I wouldn’t pull it out for mid-week (unless there’s corresponding munchies involved so it serves a duel purpose), but I do for company!

Tray of Prawn Tacos (Shrimp) - help yourself
Close up side shot of Prawn Tacos (Shrimp)

But then again, the prawns themselves really are the hero here so you could go as simple as shredded iceberg lettuce and some tomato slices aka Old School Beef Tacos style, and it’s still going to be a winner! – Nagi x


Watch how to make it

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Overhead photo of a platter of Prawn Tacos (Shrimp)

Prawn Tacos (Shrimp) – with Chipotle Lime Marinade

Author: Nagi
Prep: 15 minutes mins
Cook: 6 minutes mins
Marinating + Slaw Wilting:: 1 hour hr
Mains
Mexican
4.96 from 24 votes
Servings4 – 5 people
Tap or hover to scale
Print
Recipe video above. Chipotle is the power ingredient here, adding a stack of flavour and a hit of heat to this zesty, earthy, Mexican marinade for prawns. Perfectly paired with a creamy-yet-zingy Slaw with the trademark juiciness and floppiness of traditional Coleslaw, but made lighter with no mayonnaise which is too heavy for prawns. The Pink Taco Sauce is my quick sauce of choice here, but there's enough juiciness in the Slaw and Tacos that you could forgo it – or just add a dash of your favourite hot sauce, or just a dollop of plain sour cream.
LEMON alternative – use lemon when limes are not in season. Albeit not traditional Mexican, it works perfectly!
SPICE LEVEL: Medium, chipotle is a bit spicy! You can dial it down.

Ingredients

Prawn/shrimp taco marinade:

  • 500g/1 lb medium prawns/shrimp , peeled (frozen thawed, or 1 kg / 2lb unpeeled whole)
  • Zest of 1 lime (or lemon)
  • 1/4 cup lime juice (or lemon)
  • 1 tbsp chipotle powder (MEDIUM spicy, can reduce to 2 tsp for MILD, Note 1)
  • 2 tbsp coriander/cilantro , finely chopped (sub chives)
  • 2 garlic cloves , minced
  • 1/4 cup olive oil
  • 1/2 tsp each salt and pepper

Taco Slaw:

  • 8 cups green cabbage , finely shredded (about 1/4 head)
  • 1/2 onion , very finely chopped (brown, yellow, white)
  • 3/4 cup plain yogurt (like Greek), unsweetened
  • 1/4 coriander/cilantro , finely chopped (sub chives)
  • 1/4 cup lime juice (or lemon)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp each salt and pepper

PINK TACO SAUCE:

  • 3/4 cup sour cream (or yogurt)
  • 2 – 3 tbsp sriracha , adjust to taste (Note 2)

TO COOK & SERVE

  • 1 tbsp olive oil
  • 12 – 15 small tortillas (corn or flour), warmed or charred per packet
  • Lime wedges (highly recommended)
  • Coriander/cilantro , roughly chopped

Instructions

  • Mix Marinade ingredients in a bowl, then toss the prawns in the marinade.
  • Set aside for just 20 minutes – no longer. Even 5 minutes is enough.
  • Warm a serving bowl using any method (microwave 1 minute, hot water then dry).
  • Heat 1 tablespoon oil in a large skillet over high heat. Add half the prawns and cook each side for 60 seconds (or on a BBQ on high heat, suggest double skewer for easy rotation).
  • Transfer to warmed bowl, loosely cover with foil. Cook the remaining prawns.
  • Serve with Slaw, Pink Taco Sauce, warmed tortillas and lime wedges.

TACO SLAW:

  • Place all ingredients in a very large bowl then toss well (I use my hands!).
  • Set aside for at least 1 hour until the cabbage becomes wilted and floppy. Keeps for 3 days!

PINK TACO SAUCE:

  • Mix ingredients and adjust Sriracha to your taste. Mix well – sour cream becomes looser the more you mix it.

Recipe Notes:

1. Chipotle powder – can still be irritatingly difficult to find in Australia! Not sold in all major supermarkets (yet) but you can find it in fruit & veg stores (eg Harris Farms), delis and gourmet/speciality stores (e.g. Thomas Dux). It does not cost much more than ordinary spices.
It can be ordered online from Firework Foods (Aus only).
If you can’t track it down, sub with either of these:
  • 1/2 tbsp each SMOKED paprika, cumin and 1/2 tsp cayenne pepper; OR
  • 1 tablespoon Chipotle in Adobo sauce (sold at Woolies, Coles, excellent Mexican power ingredient)
2. Sriracha – Asian chilli sauce that’s very common nowadays (sold alongside chilli sauces and in Asian section). Great “cheat” ingredient to quickly add flavour into things as it’s made with more than just chilli. To reduce spiciness of sauce, sub with some (or all) ketchup instead.
3. Nutrition per serving (3 tacos per serving, 4 servings in total). It’s higher than reality because it assumes all the Pink Sauce is consumed (probably won’t be, but don’t want to run out) and doesn’t factor in all the yogurt that gets pooled in the bottom of the bowl. Nutrition has been adjusted to factor in that all the oil in the marinade doesn’t end up in the finished dish.

Nutrition Information:

Calories: 622cal (31%)Carbohydrates: 63g (21%)Protein: 12g (24%)Fat: 37g (57%)Saturated Fat: 10g (63%)Cholesterol: 28mg (9%)Sodium: 1745mg (76%)Potassium: 666mg (19%)Fiber: 7g (29%)Sugar: 13g (14%)Vitamin A: 1123IU (22%)Vitamin C: 80mg (97%)Calcium: 275mg (28%)Iron: 5mg (28%)
Keywords: prawn taco, shrimp taco
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

He pretty much snoozed through all the banging and drilling as the tradies bashed their way around the house. Hence his name – Dozer.

It wasn’t until the nail gun started that he finally woke up, yawning and wondering what all the kerfuffle was about.

Dozer sleeping through tradies hammering away
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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73 Comments

  1. Amanda says

    December 2, 2023 at 8:30 pm

    5 stars
    I was scratching around my fridge and freezer looking for something quick for dinner before the weekly shop tomorrow. Had all the ingredients for this and boom! Flavour bomb yet again!

    Reply
  2. Paula says

    July 1, 2023 at 6:16 am

    5 stars
    I made exactly per recipe and also made blue corn tortillas to serve. Delicious. Won’t make prawn tacos any other way now. Thanks Nagi! X

    Reply
  3. Lora says

    May 16, 2023 at 3:17 am

    5 stars
    This was simple and delicious. I noticed my shrimp starting to “cure” in the lime marinade after about 10 minutes, so I cut it short. I grilled my shrimp, that was great. Husband loved it

    Reply
  4. Wendy says

    March 21, 2023 at 11:21 am

    Eek, my shrimp turned into ceviche at 20 mins. Next time I’ll add the lime juice during the last 5 mins of marinading time.

    Reply
  5. Beth says

    August 16, 2022 at 8:21 am

    5 stars
    This made me so happy. There was precooked shrimp in my freezer (not my fave) so I used the marinade and made Nagi’s Pico de Gallo and the pink sauce. Absolutely delicious!

    Reply
  6. Julie Cochran says

    July 5, 2022 at 1:51 am

    5 stars
    Just made this recipe and it was amazing. Would like to make it again for a family gathering but my 2 daughters are vegan. Can you suggest an alternative for them?

    Reply
    • Lora says

      May 16, 2023 at 3:19 am

      I think sweet potatoes would be good in this, that marinade would pair well with them.

      Reply
  7. Mary Love says

    April 25, 2022 at 10:11 pm

    Woolies now sell chipotle 🥳

    Reply
    • Katrina says

      February 1, 2023 at 10:04 am

      Just wondering if it’s the Woolworths chipotle seasoning? I can’t see anything else when I search it? Thank you

      Reply
    • Nagi says

      April 26, 2022 at 5:58 pm

      Woo hoo!! Good to know Mary Love! N x

      Reply
  8. Indre Johnston says

    March 29, 2022 at 1:27 am

    5 stars
    Fabulous dish!

    Reply
  9. Jeanne says

    February 23, 2022 at 4:02 am

    5 stars
    This recipe was outrageously delicious. It is definitely going into rotation as is. Oh, and I may have drenched it in pink sauce. So good.

    Reply
  10. Patrycja Zaf says

    October 20, 2021 at 9:06 pm

    Hi there, I’m making your pork and prawn tacos and just wanted to ask would you recommend using the taco slaw and red sauce for the pork tacos or something else?

    Reply
  11. Jo says

    October 5, 2021 at 8:25 pm

    One of my favourites … can’t count how many times I’ve made this,
    Only comment is that the recipe makes A LOT of slaw. I half the slaw recipe.

    Reply
  12. Lydia says

    September 8, 2021 at 6:26 pm

    Nagi, I am in Shrimp Heaven. Thank you so much for all your awesome recipes.

    Reply
  13. Eloise says

    June 24, 2021 at 3:13 am

    Amazing – thank you so much for all your brilliant recipes 🙂
    I’d like to make this for a weekend away and was wondering if I could prep the slaw, marinade and taco sauce in advance (to serve 36ish hrs later)
    Thanks Nagi – you’re the BEST! x

    Reply
  14. Kathleen Bailey says

    April 30, 2021 at 1:08 am

    I’m want to try this but skewer the prawns and cook on bbq. Do you think it will work ok?

    Reply
  15. Kristian says

    March 31, 2021 at 8:53 pm

    Can you use a chipotle paste? If so how much would you use?
    Thanks

    Reply
    • Nagi says

      April 1, 2021 at 6:59 pm

      Hi Kristian, I’d use about 1/2 tbls here – N x

      Reply
  16. Wendy says

    February 4, 2021 at 1:09 pm

    5 stars
    I have been wanting to make shrimp tacos at home but couldn’t find the right recipe UNTIL NOW! All the flavors came together perfectly. I used a premix green/red cabbage mix with carrots, used Greek yogurt, and I also thinly sliced yellow onion on my mandolin. For the marinade I used two heaping tsps of chipotle Adobe sauce. For the pink sauce I did Greek yogurt, two tbsps of sriracha and a squeeze of ketchup. Will make again and again!

    Reply
  17. Nao says

    January 21, 2021 at 6:43 am

    5 stars
    Our family’s favorite recipe now – my kids who don’t care too much for shrimp / prawn love this recipe. I did replace Chipotle with chili powder mix and they still taste good. Thank you!

    Reply
  18. Darleen says

    December 28, 2020 at 11:31 am

    Cold winters night here in Minnesota, decided to pretend it was sunny and warm! These were perfect! Thank you so much for such a flavorful recipe!

    Reply
  19. Julie says

    December 6, 2020 at 4:41 am

    Hi, I enjoyed this recipe. I’m wondering if I should drain the marinade when I cook the prawns or add it in? Thanks.

    Reply
  20. Charlotte says

    November 20, 2020 at 6:23 am

    I just know I am going to love these! Can’t wait to make them for my husband and I, we love Tacos but have only recently started experimenting with new recipes.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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