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Why You’ll Love This Recipe

You have to make these gourmet shrimp tacos—trust me, they’re a total flavor bomb. Inspired by my all-time favorite shrimp tacos from Rubio’s, this version comes together in under 30 minutes but feels like something you’d order at a fancy taco spot. The shrimp get a quick 15-minute marinade, soaking up all that delicious flavor before hitting the pan. But here’s where it gets next level—the tortillas have a layer of crispy, melted cheddar cheese, giving them that perfect crunchy, cheesy bite. Then, you pile on the juicy shrimp, drizzle everything with my creamy, tangy chipotle dressing (seriously, SO good), and top it all off with crispy bits of chopped turkey bacon for a little smoky crunch.

And let’s talk about the heat—these tacos have just the right kick, balancing spice with bold, fresh flavors. If you’re in the mood for something a little different, you can swap the chipotle dressing for my cilantro lime crème sauce, which adds a cool, zesty finish.

Either way, these tacos are a total win. Serve them up with an ice-cold drink, maybe some chips and guac on the side, and you’ve got a meal that feels like a mini vacation. One bite, and you’ll be hooked!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gourmet Shrimp Tacos. Scroll down to the recipe card for a full list of ingredients and instructions.

I highly recommend using fresh shrimp from the seafood counter for this recipe, the fresh shrimp has the best texture. Otherwise, frozen then thawed shrimp will work too. Just make sure they are peeled and deveined.

The marinade for the shrimp is made with high quality extra virgin olive oil, freshly ground black pepper, salt, garlic powder or freshly minced garlic, chili powder, paprika, and lots of freshly squeeze lime juice.

For the toppings, you can do regular bacon or turkey bacon. I used yellow onion which is a bit sweeter than red onion, but both will work. Avocado and cilantro add a ton of flavor and texture.

Use corn tortillas to keep these gluten free, otherwise you can use any type of tortilla- regular or gluten free. Just don’t forget the cheddar cheese!

The chipotle sauce is really the star of the show, it’s made with a blend of greek yogurt and vegan mayo, although you can use just one or the other.

Canned chipotle peppers in their sauce is going to add the perfect amount of heat. These are found in every grocery store- check the international section.

For the seasonings, I used ground cumin, garlic powder, onion powder and lime juice.

How To Make

ONE: In a bowl, add in the peeled and deveined shrimp followed by the extra virgin olive oil and seasonings. Mix well, cover and place in the fridge for a minimum of 15-30 minutes to marinate.

TWO: In the meantime, make the turkey bacon on the stove top. I prefer to make it extra crispy for added crunch.

THREE: You can also make the chipotle sauce. In a blender add in the greek yogurt, mayo, lime juice and seasonings. Blend until smooth and creamy. Set aside.

FOUR: When ready, add the shrimp and all the sauces to a pre-heated cast iron skillet or non-stick pan. Cook for 2-3 minutes on each side. Remove from heat and set aside.

FIVE: Add cheddar cheese to a different skillet, once it has melted, add on the corn tortilla and let cook for 1 minute, flip and let cook on the other side for another minute.

SIX: Assemble tacos by adding on shrimp, turkey bacon, yellow diced onion, avocado, chipotle sauce and cilantro.

Tips And Tricks

Marinate the shrimp for a minimum of 15 minutes. The longer it’s marinated the more flavorful they will be.

Prep all topping ingredients while the shrimp is marinating, so it’s all ready once the shrimp is cooked.

Make taco shells last, they only take a few minutes and will taste the most fresh.

How To Serve And Store

Serve these Gourmet Shrimp Tacos in a cheesy corn tortilla that are topped with turkey bacon, onion, avocado, cilantro and the creamy chipotle sauce.

These tacos are best served immediately. However, leftovers can be stored in the fridge serperately. Eat shrimp within 3 days.

Taste And Texture

Gourmet Shrimp Tacos are savory, tangy and have just the perfect amount of heat, even if you don’t like spicy foods- you will enjoy these.

The texture is soft but crispy! However, you can customize the texture of the taco shells by making them soft or extra crunchy. Just leave them on the stovetop until they have reached desired crispiness.

Other Recipes You May Like

• Shrimp Taco Bowls
• Big Mac Tacos
• Potato Tacos
• Chicken Lettuce Wraps
• Crispy Feta Fried Egg

If you make these Gourmet Shrimp Tacos, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Gourmet Shrimp Tacos

5 from 1 rating

Hannah Kling

Save these Gourmet Shrimp Tacos for your next weeknight dinner. These cheesy tortilla tacos are filled with marinated juicy shrimp and topped with turkey bacon and a delicious creamy chipotle dressing. This meal comes together in just under 30 minutes, making it a perfect weeknight dinner.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Ingredients  

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Shrimp

• 1 pound large shrimp (raw, peeled, and deveined, about 24 pieces to make 8 tacos)
• 1/3 cup extra virgin olive oil
• 1 tsp fresh ground black pepper
• 1 tsp garlic powder or freshly minced garlic
• 1 tsp chili powder
• 1/2 tsp sweet paprika
• 1/4 tsp salt
• 1/4 cup fresh lime juice

Chipotle Sauce

• 1/2 cup vegan or regular mayo
• 1/2 cup greek yogurt
• 2-3 canned chipotles in sauce (or more depending on spice level)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 tsp onion powder
• Juice of 1 lime (about 2 tbsp)

Toppings

• 1/2 small white onion (diced (about 1/2 cup))
• 1/4 cup fresh cilantro (finely chopped)
• 1/4 cup turkey bacon (cooked and chopped)
• 1 avocado (diced)
• Lime wedges (optional)
• 2 cups shredded Mexican blend cheese
• 8 corn tortillas

Instructions

• In a bowl, add in the peeled and deveined shrimp followed by the extra virgin olive oil, black pepper, salt, garlic powder, chili powder, paprika and lime juice. Mix well, cover and place in the fridge for a minimum of 15-30 minutes to marinate. 
• In the meantime, make the turkey bacon on the stove top. I prefer to make it extra crispy for added crunch. Chop into small pieces and set aside.
• You can also make the chipotle sauce. In a blender add in the greek yogurt, mayo, lime juice and seasonings. Blend until smooth and creamy. Set aside. 
• When ready, add the shrimp and all the sauces to a pre-heated cast iron skillet or non-stick pan. Cook for 2-3 minutes on each side. Remove from heat and set aside. 
• Add cheddar cheese to a different skillet, once it has melted, add on the corn tortilla and let cook for 1 minute, flip and let cook on the other side for another minute. 
• Assemble tacos by adding on the cooked shrimp, turkey bacon, yellow diced onion, avocado, chipotle sauce and cilantro. Add on a squeeze of lime juice if desired and enjoy! 

Notes

• Marinate the shrimp for a minimum of 15 minutes. The longer it’s marinated the more flavorful they will be. 
• Prep all topping ingredients while the shrimp is marinating, so it’s all ready once the shrimp is cooked.
• Make taco shells last, they only take a few minutes and will taste the most fresh. 
• I find it easier to remove shrimp tails after they have been cooked.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!