Ingredients You’ll Need

• For the shrimp: I like to use medium shrimp (41 to 60 ct) for tacos, either fresh or frozen shrimp. Make sure they’re deveined and peeled. When buying shrimp, I look for wild-caught, sustainable options if I can find them (see my guide for how to buy sustainable fish and seafood). About 90% of seafood in the US is imported, but seeking out American wild-caught shrimp helps support better fishing practices.
• For the seasoning: Old Bay seasoning brings in that classic seafood flavor. I add cumin for warmth, plus a touch of kosher salt and black pepper. If you don’t have Old Bay, try my homemade Old Bay seasoning or use a combo of smoked paprika, garlic powder and onion powder (see recipe notes).
• For the “slaw”: Just green shredded cabbage and thinly sliced red onion create the perfect simple slaw. I like to soak the red onion in cold water in a small bowl for a few minutes to mellow its spicy flavor.
• For the creamy cilantro sauce: This shrimp taco sauce comes together in minutes using yogurt, mayo, and fresh cilantro. It’s the kind of sauce you’ll want to put on everything! For dairy-free, try my creamy cilantro sauce (made with cashews).
• For serving: You can use corn tortillas or flour tortillas, fresh lime wedges, and any other toppings you love.

While these shrimp tacos are delicious as written, here are some of my favorite ways to customize them:

• Make them spicy: Add diced jalapeño to the taco sauce, or mix in some adobo sauce from a can of chipotle in adobo for smoky heat.
• Upgrade the slaw: Make cilantro lime slaw instead.
• Add more toppings: Add diced avocado or guacamole, crumbled queso fresco or cotija cheese, pico de gallo or mango salsa, pickled jalapeños, or chipotle crema.
• Try a different protein: Use the same taco toppings and seasonings for fish tacos or chicken tacos. The creamy cilantro sauce works with just about any protein.
• Make it dairy-free: Use cilantro sauce and olive oil instead of butter for sautéing the shrimp.
• Serve it in a bowl (gluten-free): Add rice and serve in a bowl instead of with tortillas.

Serving Ideas

These shrimp tacos work well as a meal on their own, but I usually round it out with a few sides and drinks make it feel like a complete dinner. Here’s how to make them into the ultimate taco night:

• Classic sides: Homemade tortilla chips with restaurant-style salsa or easy bean dip, Spanish rice, and black beans. For a lighter option, serve with a simple Mexican chopped salad or my traditional coleslaw recipe.
• More taco sides: Guacamole, pico de gallo, and mango salsa all make excellent additions to your spread. I also love setting out Mexican street corn dip as an appetizer before the main course.
• Drink pairings: I love serving these with frozen margaritas or a pitcher of classic margaritas. Micheladas are another good choice.

What Kind of Shrimp to Buy

Shopping for shrimp can be overwhelming. You’ve got fresh, frozen, peeled, tail-on, and the list goes on. Here are a few tips for what to look for when you’re shrimp shopping:

• Find medium or large shrimp. Medium shrimp may be labeled 41 to 50 count, and large-size shrimp are labeled as 31 to 40 count. (I like jumbo shrimp for grilling or with a chimichurri with red pepper flakes.)
• Use tail-on or peeled. If you accidentally buy shell-on shrimp, just peel the shell with your fingers before cooking, leaving the tail on. (Pull the tails off before eating.)
• Buy fresh or frozen. Both are the same freshness, since most shrimp are flash frozen after they’re caught. Just make sure to thaw the shrimp before cooking.
• Devein your shrimp. If they’re frozen, this has likely been done for you already. While that visible “vein” — which is actually the shrimp’s digestive tract — is safe to eat, removing it could get rid of some potential grit in your dish.
• Consider wild-caught. Wild-caught seafood is usually a sustainable choice, but there are quality options in well-regulated farms. Check out the Seafood Watch Consumer Guide.

How to Sauté Shrimp

Shrimp on the stove is a regular feature in my meal planning. You’ll want an aluminum, copper, or cast-iron pan for the best sear and caramelization on your shrimp. Non-stick works, too, but you’ll have less browning. (They’ll still be delicious!) 

Here’s my step-by-step method for perfect sautéed shrimp, every time:

How to Make Air Fryer Shrimp

Step 1: Preheat your air fryer to 400°F. Preheating is worth the extra 2 minutes: it helps the shrimp get a light sear.

Step 2: Season the shrimp. In a large bowl, toss the peeled shrimp with the olive oil and spices. Tip: Make sure the shrimp are as dry as possible before tossing: this also helps to get the best sear (instead of steaming).

Step 3″ Air fry. Place the shrimp in the basket. Cook for 5 to 6 minutes, shaking the basket after 3 minutes. Tip: If you want to cook more shrimp at once, you’ll need to cook in batches.

Step 4: Garnish and serve. Toss with lemon zest and top with chopped parsley, if using. I like serving with lemon wedges but it’s not required.

Ways to Serve Air Fryer Shrimp

As you know, I am obsessed with shrimp recipes because they are SO FAST. I say this in all caps because it’s true! There’s nothing faster than shrimp for dinner. Here’s how I like to serve this air fryer shrimp:

• Bowl meals: Add it to my shrimp rice bowl, chicken rice bowl, farro bowl, or Mediterranean rice bowl. Or make your own concept: add it to a base of farro, rice, or quinoa with some veggies and a drizzle of Green Goddess ranch.
• On a salad: I love adding shrimp to make a shrimp Caesar salad.
• In tacos: Pile into tortillas with slaw and sauce like my easy shrimp tacos.
• Tossed with pasta: Use this as the cooking method for shrimp pasta or shrimp linguine.

More Shrimp Recipes to Try

• Honey Garlic Shrimp
• Cilantro Lime Shrimp
• Lemon Garlic Shrimp
• Shrimp Kabobs
• Classic Shrimp Boil