Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings (serving size: 2 tacos)

These spicy shrimp tacos feature a homemade tangy tomatillo salsa. For even spicier salsa, use a habañero pepper. Leftover salsa makes a great dip for chips and veggies. Serve with red beans and rice, and garnish with cilantro.

How to Make It

Step 1

To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done.

Step 2

To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.

Ratings & Reviews

tmccoy's Review

August 10, 2009
This is a superb recipe. I had some leftover shrimp from the night before and used that in the recipe. Just reheated and added some spices. The salsa is just as delicious as everybody says and makes a lot! Has anybody tried freezing it and with what results? Used greek yogurt instead of sour cream. Also filled the tacos with lettuce and some shredded cheese. While I would not use this dish for an extremely formal dinner, it could certainly be used for get togethers with friends/family.

JillianTy's Review

July 08, 2013

Goldenlark's Review

June 21, 2009
I loved this! Added some slaw to the tacos just to fill them up a bit more (like other reviewers did) and served with tortilla chips on the side. Easy and delicious!

stimply's Review

June 26, 2013
Mixed bag on this one. That salsa is delicious. I'm going to use it for other things. There wasn't nearly enough other stuff in the taco though. I should have used some cabbage, as another reviewer was saying. The tortilla drowned out the flavor of the whole dish. Ended up eating the shrimp and salsa alone but that needed some texture. (Crunch of cabbage would've helped.)

bubbls's Review

July 14, 2010
Excellent recipe! I added cabbage to the tacos for a little bit of crunch. The salsa would make a great dip on its own.

bahibektoi's Review

September 11, 2011
I wasn't overly impressed. The tacos definitely need cabbage, and the salsa was just good, but nothing outstanding. I had two tacos and my husband had three, and we were both still hungry afterwards.

tsloggett's Review

January 15, 2011
Made this last night and it was a HUGE success. I added a l/2 teaspooon of cumin to the shrimp marinade (b/c I like the smokey flavor it brings) and included some sliced cabbage in the tacos. Otherwise, followed exactly and even the hard to please kiddo LOVED IT!

KatieInPhilly's Review

September 03, 2012
Made this for dinner tonight - it was superb! I made exactly as written with organic tomatillos I found over the weekend. My only addition was cabbage on top as others had suggested. The recipe does make a LOT of salsa, so we may have this again in a couple days. Served with Mexican Jumping Bean Slaw from Farmgirl Fare, of which I also have tons left over... But I am excited for a repeat dinner!

Zakiyyah's Review

May 19, 2009
This dish is easy to make and soo delicious. My sister and I work and go to school full time so it's hard for us to find quick healthy dishes. I like my food a little spicy and hot so I use Habenero peppers. Made it several times. LOVE IT!!

pshouston's Review

March 29, 2010
These are really good. The cool, tangy salsa balances the spicy shrimp perfectly. I didn't have cabbage on hand, but agree that it would be a good addition. Next time, I will half the salsa as well. It does seem to go on forever.