Simple, marinated shrimp brightens up your usual tacos with a refreshing avocado and tomato salsa to finish things off.
These shrimp tacos with avocado pico, or salsa, are super easy to make and are so addicting! I bet you can’t eat just one! 
If you are using frozen Shrimp, make sure you thaw them out before making this. I like to thaw mine in a bowl of cold water, switching the water out every 10 minutes until they are thawed. They are usually thawed in 20-30 minutes.
Now I had bought Shrimp with the tails on, because they were on sale. I mean who doesn’t like a good deal right?! Once my Shrimp were thawed, I peeled an deveined them before cooking. I don’t mind doing a little extra work if it saves me $$$.
Once the Shrimp is thawed go ahead and start marinating them. While they are marinating you can start making the salsa!
To make this Gluten Free, I used Corn Tortillas. I just heated them up in the microwave for 15 seconds to get them nice and warm. Click here for even more delicious, gluten-free recipes.
- Total Time: 21 minutes
- Yield: 4 servings 1x
Description
Simple, marinated shrimp tacos are brightened with a refreshing avocado and tomato salsa, making for an addicting meal you can’t resist.
Ingredients
For the Shrimp:
- ½ pound Shrimp shelled and deveined
- ¼ cup EVOO
- Juice from 3 small Limes
- 1 Habanero finely chopped
- 1 tsp Honey
- Dash of Sea Salt
- Dash of Pepper
- ¼ cup Water
- 1 Tbs fresh chopped Cilantro
For the Salsa:
- 2 Avocados
- 1 large lime
- ¼ cup chopped fresh cilantro
- 4 roma tomatoes chopped
- 3 cloves minced garlic
- ¼ cup green onion chopped
- ¼ cup green pepper chopped
- ¼ cup red pepper chopped
- ¼ cup orange pepper chopped
- 1 habanero pepper chopped
- Salt and Pepper to taste
- Use Corn Tortillas to make these tacos Gluten Free
Instructions
- If using frozen shrimp, thaw them in a bowl of cold water, changing the water every 10 minutes until thawed, about 20-30 minutes.
- Once thawed, peel and devein the shrimp if necessary.
- In a shallow pan, combine shrimp, extra virgin olive oil, lime juice, habanero, honey, sea salt, pepper, water, and cilantro. Marinate for at least 15 minutes.
- While the shrimp is marinating, prepare the avocado pico by combining diced avocados, tomatoes, red onion, lime juice, salt, and pepper in a bowl. Mix gently and set aside.
- Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Warm the corn tortillas in the microwave for 15 seconds or until soft.
- Assemble the tacos by placing a few shrimp on each tortilla and topping with the avocado pico. Serve immediately.
Notes
For a gluten-free option, use corn tortillas. If using frozen shrimp, ensure they are fully thawed before cooking. Adjust the spiciness by varying the amount of habanero. Store any leftover avocado pico in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 15
- Carbohydrates: 12
- Fiber: 5
- Protein: 18
- Cholesterol: 150
Frequently Asked Questions
How do I properly thaw frozen shrimp for this recipe?
To thaw frozen shrimp, place them in a bowl of cold water, changing the water every 10 minutes. They should be thawed in about 20-30 minutes.
What type of tortillas should I use for gluten-free shrimp tacos?
For a gluten-free option, use corn tortillas and heat them in the microwave for 15 seconds to warm them up.
What should I do with the shrimp tails after peeling and deveining?
After peeling and deveining the shrimp, you can discard the tails or save them for making seafood stock.
I’ve been on a seafood taco kick lately. Fish. Scallops. Shrimp! This recipe is so simple and looks amazing! I’m definitely trying these this week!