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Shrimp taco with yogurt sauce, cilantro, and a side of lime
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Shrimp Tacos

A healthy shrimp taco with lime, cilantro Greek yogurt sauce and cayenne pepper kick.
Servings: 2


  • 12 frozen shrimp (defrosted and tail removed)
  • 1/2 tsp Old Bay Seasoning
  • 1 tsp cayenne pepper (divided)
  • salt and pepper to taste
  • 6 oz plain Greek yogurt
  • 1/4 cup chopped cilantro
  • 2 Tbs. fresh lime juice
  • 1/4 a head of cabbage (thinly sliced and chopped)
  • 5 corn tortillas
  • olive oil
  • toppings - grated cheese, tomatoes, avocado (optional)


  • Mix to your Greek yogurt; the cilantro, lime juice, 1/2 tsp cayenne pepper and a dash of salt. Set aside in fridge to blend flavors.
  • Heat corn tortillas on a dry skillet over medium heat until brown spots appear, flip and do the same for the other side. Store on a warm plate or in a tortilla warmer to keep until ready to eat. Repeat with all 4 corn tortillas.
  • Cut shrimp into thirds; sprinkle with cayenne pepper, salt and pepper and Old Bay Seasoning
  • Heat olive oil (about 1 TBS) in a medium skillet. Add shrimp to skillet and cook thoroughly. This takes just a few minutes until the shrimp have turned white throughout.
  • Build your taco. I like spreading the sauce over the body of the corn tortilla, adding the cabbage and than the shrimp with a sprinkle of grated cheddar cheese.