Chimichurri Shrimp Tacos

These zesty chimichurri shrimp tacos are the perfect weeknight meal. Bright and herby chimichurri sauce with a creamy jalapeño avocado slaw. They are so tasty with bold flavors and fresh ingredients. I’ve got your taco Tuesday covered this week with this insanely good shrimp taco recipe!

These homemade shrimp tacos have been on regular rotation at my house. I love that its such a quick recipe with such a big flavor pay off. 

Why you’ll love this recipe

• This is a quick and easy dinner, ready in 30 minutes!
• These shrimp tacos have a ton of bold and bright flavors. 
• In addition to the bright flavors, these tacos are also pretty with red, purple, and pops of bright green sauce.
• So good, you’ll think you’re at your favorite Mexican restaurant or taco truck. 

Equipment needed

My kitchen favorites

gloves

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citrus juicer

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food processor

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mixing bowl

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silicone spatula

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silicone tongs

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Ingredients & Substitutions

Fresh herbs – You will need fresh parsley, fresh cilantro, and fresh oregano for this recipe. Don’t substitute for dried herbs. If you dislike cilantro, you can omit it and double the parsley. 

Lime juice – I prefer freshly squeezed lime juice. Limes can be juicy or dry depending on the season. Pick up a few extra limes in case they aren’t very juicy. You will need 2-4 limes for this recipe. 

Shallot – A shallot is a type of smaller onion with a milder flavor than a yellow or red onion. Substitute for a yellow onion if needed.

Garlic – I always recommend using fresh garlic over the pre-minced jarred stuff. You will need 2 cloves garlic. 

Cabbage – You can usually find pre-shredded cabbage slaw in the grocery store. If not you can shred your own by thinly slicing. You can also sub for purple cabbage which would be a fun pop of color. 

Shrimp – You can use fresh or frozen shrimp for this. Shrimp come in different sizes, based on how many shrimp there are in a pound. The shrimp with a larger number, means there are more in a pound, therefore those shrimp will be smaller in size. Shrimp with a smaller number will thus be larger in size. 

PRO TIP: For tacos, the best size shrimp are between 26/30 and 41/50. Anything bigger than 26/30 may be too big. Keep in mind with large shrimp, you will be able to fit less in the taco!

Dried seasonings – For this recipe you will need a few dried seasonings: cumin, paprika, oregano, chili powder, onion powder, red pepper flakes, and of course, sea salt and black pepper. 

Tortillas – You can make these tacos with flour or corn tortillas. I prefer flour tortillas for this recipe. Get tortillas that are between 5-8 inches. You can also use street taco size which are usually 4-5 inches. 

Cotija cheese – Cotija cheese is a white firm but crumbly dry cheese with a salty and slightly funky flavor. It is usually sold in a wedge or wheel and will crumble easily with a fork. If you can’t find cotija, you can sub for queso fresco. 

Toppings – I like adding red pepper and red onion to these shrimp tacos. You can add other toppings as you wish, like diced cherry tomatoes, Roasted Mango Habanero Salsa, Mango Pico de Gallo, or sour cream.

See the recipe card below for full list of ingredients and measurements.

How to make chimichurri shrimp tacos

This recipe consists of 3 components: chimichurri sauce, avocado slaw, and the plump and juicy seared shrimp.

How to make chimichurri

To make the homemade chimichurri, add parsley, cilantro, oregano, garlic, shallot, red wine vinegar, lime juice, salt and pepper to a food processor. Pulse until finely chopped. Scrape down sides with a silicone spatula if needed.

Transfer the chimichurri to a small bowl or container and stir in olive oil and red pepper flakes. Mix well and set aside. You don’t want to add the oil to the food processor, because pulsing it will cause it to emulsify. I also don’t like adding red pepper flakes to the food processor because I find that chopping them causes them to be more bitter. 

If you don’t have a food processor, instead finely chop the ingredients and combine.

This isn’t an authentic Argentinian chimichurri recipe, but it is similar. Traditional chimichurri does not usually contain cilantro. I like to make an oregano, parsley, and cilantro chimichurri. 

This chimichurri would also go great with steak or fish tacos!

How to make avocado slaw

For the avocado slaw, mash the avocado flesh in a large bowl with lime juice, salt, and pepper using a fork. Mix in jalapeño and cabbage to combine. Set aside.

How to sear shrimp

For the shrimp, Combine cumin, paprika, oregano, salt, chili powder, and onion powder together in a large bowl. 

Pat the peeled and deveined shrimp dry with paper towels. Toss shrimp together with seasonings until all are well coated. Add in extra virgin olive oil and mix to combine. 

PRO TIP: It is better to add the oil to your proteins, rather than adding the oil to the pan. This helps prevent smoking.

Heat a skillet over medium-high heat. Allow the pan to fully heat before adding the shrimp. You should hear the sizzle when adding them! Sear the shrimp for 1-3 minutes on each side, until they are just opaque pink and developed a browned crust with crisped edges. You may have to cook shrimp in batches so you don’t crowd the pan. 

Assemble the shrimp tacos

PRO TIP: To keep your tortillas warm until you are ready for them, make a foil packet to keep them in. Add the hot tortillas in the packet, with a damp paper towel between them.

Heat tortillas over medium high heat for a minute or two on each side until they are hot with some light charring. Keep them warm in the foil packet until you are ready to use. 

Finally, assemble the tacos. To serve, add avocado slaw, a few shrimp, chimichurri sauce, red pepper, red onion, cotija cheese, and a few cilantro leaves to the warm tortillas. 

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Serving suggestions

Serve these tacos with homemade guacamole or chips and salsa. Smoked Queso Dip is always a good idea! Try Roasted Mango Habanero Salsa or Mango Pico de Gallo. For side dishes, I recommend black beans, Roasted Chili Corn Salsa, and this Mexican Rice Recipe. 

Try a zesty taco sauce on top like Chipotle Lime Sauce or Spicy Cajun Garlic Aioli.

Storage & Reheating

How to store leftovers

Store any leftovers in an airtight container in the refrigerator for 2-3 days. It is best to store the components separately so they don’t get soggy.

How to freeze

It is not recommended to freeze this recipe. 

How to reheat

To reheat the shrimp, add shrimp to a hot skillet over medium-high heat and heat until warmed throughout. I don’t recommend microwaving shrimp, because it will make their texture rubbery.

Frequently Asked Questions

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