These Tacos de Camaron with perfectly seasoned shrimp and pan-seared with lots of onions, corn, and poblano peppers, giving it an explosion of flavor. And if that’s not enough, the fresh pineapple salsa adds the perfect balance of sweetness and tanginess to the mix. This recipe is a guaranteed crowd-pleaser!

3 tacos on corn tortillas with shrimp mixture on them.
This healthy shrimp taco recipe is perfect for weeknight dinners

Mexican Shrimp Tacos

There’s no reason to reserve shrimp or seafood tacos for vacation or a night out. These tacos should be eaten year round!

Mexican shrimp tacos cooked in an iron skillet are absolutely delicious! If you’ve never tried them before, you’re in for a real treat. The result is a delicious and flavorful taco that’s perfect for a quick and easy dinner. The iron skillet gives the shrimp a nice sear and adds a little bit of extra flavor that you just can’t get with any other cooking method.

Why you’ll love this recipe

  • Shrimp tacos are a healthy meal option. Shrimp is low in calories and high in protein, which makes them a great choice for those who are trying to eat healthily. The vegetables plus the salsa, also provide essential vitamins and nutrients.
  • So flavorful! They’re simply delicious! The combination of succulent, juicy shrimp, sauteed veggies and the tangy pineapple salsa all wrapped in a warm tortilla is unbeatable.
  • Easy to make: Even for those who are not the most experienced cooks. You can cook the shrimp quickly in a pan with a little oil and seasoning, and then simply assemble the tacos with your favorite toppings. They make for a great quick and easy weeknight meal.
3 tacos with shrimp, onions, peppers and corn with pineapple salsa on top.

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Ingredients

Here is the list of simple ingredients for Tacos De Camaron but feel free to substitute any ingredient to your liking.

  • The shrimp: Large or jumbo shrimp is recommended. If you don’t live near the ocean, it’s perfectly fine to use frozen shrimp (like this from Costco)
  • Canola or Avocado oil. Or you can use your favorite oil that handles high heat well. For this reason, I avoid olive oil.
  • Fresh garlic
  • Chipotle chile powder, chili powder or blackened seasoning 
  • White or yellow onion. Red onion will work too.
  • Corn kernels – can be frozen or from a can.
  • Roasted poblano pepper
  • Kosher salt
  • Warm Corn tortillas or flour tortillas for serving.
Ingredients in small bowls: raw shrimp, sliced onions, a roasted poblano pepper, crushed garlic and corn.

How To Make Tacos De Camaron

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Before you start cooking, pat the shrimp dry with a paper towel to avoid excess liquid when cooking it.

  1. In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
  2. Mix everything together.
  1. Then it’s time to heat up your iron skillet until it’s nice and hot over medium-high heat. Add one tablespoon of oil and then the shrimp placing them in a single layer to ensure even cooking.
  2. Cook, turning once, until shrimps are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Remove from skillet and set aside on a plate.
A cast iron skillet cooking sliced white onions
  1. On the same skillet, add another tablespoon of oil and saute the onions until they become translucent.
Mixing sauteed onions, corn & poblano peppers with a thong
  1. Add the roasted peppers and corn and mix everything together.
A black skillet with cooked shrimp, onions, corn and poblano peppers
  1. Add the shrimp and stir until all of the ingredients are incorporated.

Topping Suggestions

To serve just arrange the shrimp on warm tortillas and top with this delicious Salsa De Piña. They don’t need much as the mixture is already delicious! But if you want some extra toppings, here are a few suggestions that pair well:

What to serve with Tacos De Camaron

As a side dish you can serve them with Mexican Red Rice, Arroz Primavera or this easy Cilantro Lime Rice is a good option as well. And for an extra dose of veggies, these Calabacitas or these Champiñones are perfect!

Three Tacos De Camaron folded on a metal tray with pineapple in a bowl on the side.

Tips & Notes

How to Thaw Frozen Shrimp

The best way to thaw frozen shrimp is by placing them in the fridge overnight. If you’re in a hurry, you can also thaw them under cold running water or in a bowl of cold water. Just make sure to pat them dry with a paper towel before cooking.

How To Peel & Devein Shrimp

Peeling and deveining raw shrimp might seem like a daunting task, but with a little practice, it’s actually pretty easy.

First, let’s start with peeling. Hold the shrimp with one hand and use the other hand to gently grasp the shell near the head. Give it a little twist and the shell should come off pretty easily. You can also use a paring knife to make a shallow cut down the back of the shrimp and remove the shell that way.

Next up, deveining. This step is optional, but it can improve the taste and texture of the shrimp. Look for the black vein running down the back of the shrimp. Use a paring knife to make a shallow cut along the back of the shrimp, exposing the vein. Use your fingers or the tool to pull it out.

And that’s it! Once you’ve got the hang of it, you’ll be peeling and deveining shrimp like a pro.



How to Store & Reheat

  • Fridge: First, let the shrimp cool down to room temperature. Then, place in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible before sealing it up.
  • You can store cooked shrimp in the refrigerator for up to 3-4 days. If you want to store it for longer, you can also freeze it.
  • Freezer: Use a freezer-safe container or bag, and label it with the date so you can keep track of how long it’s been frozen. Freeze for up to 3 months.

Reheating

When you’re ready to eat the leftover shrimp, you can either thaw it in the refrigerator overnight or reheat it in a pan with a little butter on the stove or in the microwave. Just be careful not to overcook it, or it might become tough and rubbery.

One shrimp taco folded and topped with pineapple salsa

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

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Three Tacos De Camaron folded on a metal tray with pineapple in a bowl on the side.

Tacos De Camaron (Shrimp Tacos) Recipe

Servings 4 people
Ana Frias
5 from 10 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
These Tacos De Camaron  (Shrimp Tacos) are healthy and easy-to-make weeknight meal. These healthy tacos are full of healthy ingredients and packed with flavors! 
4 people

Ingredients  

  • 1 pound medium or large shrimp peeled and deveined
  • 3 Tbsp Canola or Avocado oil divided
  • 1 large garlic clove minced
  • 1 tsp chipotle chile powder or blackened seasoning See Note #1
  • 1 tsp kosher salt
  • ½ white or yellow onion, sliced
  • 1 roasted poblano pepper, sliced See Note #2
  • 1 cup corn kernels
  • 8 corn tortillas for serving

Instructions 

  • Before you start cooking, pat the shrimp dry with a paper towel to avoid excess liquid when cooking it.
  • In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
  • Mix everything together.
  • In a large skillet, heat one tablespoon of oil and add the shrimp placing them in a single layer to ensure even cooking.
  • Cook, turning once, until shrimps are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Remove from skillet and set aside on a plate.
  • On the same skillet, add another tablespoon of oil and saute the onions until they become translucent. Add the roasted peppers and corn and mix everything together. Add the shrimp and mix.
  • To serve just arrange the shrimp on warm tortillas and top with your favorite salsas like this pineapple one & avocado salsa.

Muy Delish Notes:

Note #1: You can use any seafood spice for the shrimp if you can’t find chipotle chile powder.
Note #2: If you can’t find poblano pepper, roast a small green bell pepper instead. 
This recipe can easily be doubled to serve a larger crowd.

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 2tacos | Calories: 416kcal | Carbohydrates: 39g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 172mg | Sodium: 581mg | Potassium: 256mg | Fiber: 5g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 100mg | Calcium: 13mg | Iron: 22mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




14 Comments

  1. 5 stars
    Wow! You gave great directions for roasting peppers, and then peeling them…very easy. Thank you! This was fun to make. The smells just exploded while cooking. The tastebuds were not left lacking. They were amazed.

  2. I made these Tacos de Camaron for dinner last night and they were a hit! The shrimp was perfectly seasoned and had a nice char from the pan-searing. The combination of onions, corn, and poblano peppers added a wonderful depth of flavor. But the real star was the fresh pineapple salsa, which added a refreshing sweetness and tanginess. These tacos were a true crowd-pleaser and I can’t wait to make them again!

    1. Thanks Krista! I could eat tacos everyday so I will need the different recipes. I hope you have a nice weekend!