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!
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.
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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.
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.
- In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
- Mix everything together.
- 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.
- 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 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:
- Avocado Salsa or Guacamole
- Chopped cilantro and lime wedges for a squeeze of fresh lime juice or lemon juice if you prefer.
- Pico De Gallo
- Chipotle Sauce, Cilantro Lime Crema or sour cream.
- Shredded cheese if you like and even some shredded cabbage.
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!
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.
MORE OF MY Favorite…
Seafood Tacos Recipes
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
Print Recipe:
Tacos De Camaron (Shrimp Tacos) Recipe
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:
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Nutrition
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.
Están buenísimos!!
La salsa de piña le va perfecto!!!
These tacos are a hit on my family! So many great flavors, Thank you ?
Muy buenos Aba
So delicious! This recipe is loved by my family!
You can NEVER have too many taco recipes and this one sounds amazing… totally a fan of any kind of seafood taco. Perfect for the summer! Gorgeous pics girl. Hope the crazy work phase ends soon.. no bueno!
Thanks Krista! I could eat tacos everyday so I will need the different recipes. I hope you have a nice weekend!
drool worthy!
Lol gracias Caren!