EspañolLet’s make Shrimp and Guacamole Tacos for dinner tonight. Sometimes the simplest recipes are the best. Guacamole with shrimp pair so well, and they are both fast and easy to make.
It all starts with butter, garlic and shrimp. Who can resist that combination?
Add to that fresh, crunchy iceberg lettuce and creamy guacamole, and the whole combination elevates to a level greater than its already delicious parts. They are perfect anytime and work great during Lent.
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What kind of shrimp do you need?
Raw fresh shrimp is always the best option. If you have the good fortune to live on or close to the coast, fish markets are an excellent place to get it.
You can also buy raw frozen shrimp. To save time, I recommend purchasing shrimp that is already cleaned, deveined, peeled with tails removed.
There are likely high-quality choices in the freezer aisle at your supermarket.
The third option is cooked shrimp, you will only need to adjust the cooking time.
How much shrimp do you need per person for tacos?
The recommendation is 3-4 oz per person. Depending on the size of the shrimp it can be between 8-12 medium shrimp.
This recipe serves 3 tacos per person so each taco would have between 3-4 medium shrimp.
Flour or corn tortilla, what works best for shrimp tacos?
Our preference is regular size corn tortillas. However, if you only have flour tortillas at home you can use those too. The flavor and texture will be different but just as delicious.
More Recipes with Shimp
Try a few of our favorites:
- Shrimp in Roasted Green Salsa
- Shrimp Tostadas in Chipotle Cream Sauce
- Shrimp in Beer Sauce
- Garlic Butter Shrimp
- Mexican Shrimp Cocktail
If you make these Shrimp and Guacamole Tacos be sure to share on social media using the #mamalatinatipsrecipes so we can all see them and have the opportunity to share them, too.
Easy Shrimp and Guacamole Tacos
It makes 12 tacos
Ingredients
- 1 lb (1/2 kg) shrimp, peeled, deveined and tails removed
- 1 teaspoon olive oil
- 3 tablespoons butter
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon salt
- Pepper to taste
- 12 corn tortillas
- 1/2 iceberg lettuce, washed and chopped
- Fresh Guacamole (learn how to make it with our recipe)
- Your favorite salsa, try our avocado salsa, red salsa or mango salsa.
- Lime juice to taste
Utensils
Process
Make the guacamole and place it in the fridge until ready to use.
Prepare the Shrimp
Wash and drain shrimp.
Heat olive oil and butter in a skillet over medium-high heat. Add garlic and sauté for one minute.
Add shrimp, sauté for 4 minutes, then flip and sauté for 4 minutes more or until pink and cooked.
Assemble the Tacos
Warm the tortillas. Take one tortilla, spread a layer of lettuce, a layer of shrimp, and top with guacamole. Repeat.
Serve with your salsa of choice and lime wedges.
Print the Shrimp and Guacamole Tacos Recipe
Easy Shrimp and Guacamole Tacos
Ingredients
- 1 lb 1/2 kg shrimp, peeled, deveined and tails removed
- 1 teaspoon olive oil
- 3 tablespoons butter
- 2 cloves of garlic finally chopped
- 1/2 teaspoon salt
- Pepper to taste
- 12 corn tortillas
- 1/2 head of iceberg lettuce washed and chopped
- Guacamole Try my traditional Mexican guacamole recipe
- Salsa optional (try my avocado salsa, red salsa, or my mango salsa for a more tropical flavor)
- Lime juice to taste
Instructions
- Make the guacamole and place in the fridge until ready to use.
Prepare the Shrimp
- Wash and drain shrimp.
- In a large pan, heat olive oil and butter over medium high heat. Sauté garlic for one minute
- Add shrimp, sauté for 4 minutes, then flip and saute for 4 minutes more or until pink and cooked.
Assemble the Tacos
- Warm tortillas. Spread a layer of lettuce on the tortilla, a layer of shrimp, and top with guacamole.
- Serve with your salsa of choice and lime wedges.
Nutrition
Notes
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