A healthy and easy recipe for the best Shrimp Tacos ever! They are ready in about 20 minutes, loaded with fresh veggies and topped with an easy sweet chili sriracha mayo sauce.

These tacos are the perfect meal for summertime. They are refreshing, crisp, and loaded with vegetables. But the best part? They are ready and on the table in minutes, because who wants to stand around cooking for hours in the kitchen when it is hot and sunny outside?
These shrimp tacos will get gobbled up quickly and have you back enjoying the sunshine with a full tummy in no time.

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What goes well with shrimp tacos?
Just a few ideas of what to serve alongside these delicious tacos are:
- Crispy Baked Wedge Fries
- Spiralized Veggie Curly Fries
- Pan Fried Maple Sweet Potatoes
- Hummus and/or Guacamole (for dipping, of course!)

How to make these Shrimp Tacos
First, the Sweet Chili Sriracha Mayo
This sauce can be prepared up to 3 days in advance and stored in the refrigerator until you are ready to use it.
So, to make the sauce, in a small saucepan combine the extra virgin olive oil, garlic, and ginger. Stirring constantly, heat the mixture over medium-low heat until fragrant, about 1 minute.

When the garlic and ginger is nice and fragrant, add in the white wine vinegar and sweet chili sauce, stir the sauce to fully combine and bring it to a boil. Boil the sauce for 1 minute and remove from the heat.
Add in the mayonnaise, sriracha, and lime juice. Stir until the sauce is fully combined. Transfer the sauce to a small bowl and refrigerate until ready to serve.

Preparing the Flour Tortillas
This step is not 100% necessary BUT I highly encourage you to not skip it. Because what is better than a soft warm tortilla? Basically nothing.
So, if you plan to heat up the tortillas, all you have to do is preheat the oven to 350°F. Pile the tortillas to make a stack and wrap the tortilla stack with aluminum foil.
Bake the wrapped tortilla stack in the preheated oven for 5-7 minutes, until thoroughly warmed. Remove from the oven and set aside until you are ready to assemble the shrimp tacos.
While the tortilla shells are warming up, start to prepare the Garlic Butter Shrimp.
Garlic Butter Shrimp
I know, I know the title garlic butter shrimp probably already has you drooling but, first we need to talk about shrimp!
Obviously if you live near an ocean or have access to fresh tiger shrimp, go that route. But for the rest of us, the supermarket is pretty much the only option.
There are a million varieties of shrimp, but they have two main differences. Some shrimp at the supermarket are pink and some are grey. Do you know the difference between the two?
Raw Shrimp vs. Cooked Shrimp
The difference between raw shrimp and cooked shrimp is that one is grey and one is pink!
Raw Shrimp = Grey Colour
Cooked Shrimp = Pink Colour
The texture and flavour of raw shrimp that you cook yourself is definitely different than pre-cooked shrimp. But, either way, the shrimp must be fully cooked before you can eat it.
Raw shrimp will turn pink within minutes when you cook it and this is how you will be able to tell that the shrimp is fully cooked; when it turns a pink/creamy white colour throughout.
Pre-cooked shrimp is often boiled or steamed and flash frozen before it hits the freezer at the supermarket. Arguably this strips some flavor from the shrimp and offers no (or little) opportunity for the shrimp to absorb the flavors that you cook it in.
Here at Whipped It Up, we prefer to use raw shrimp 99% of the time in our dishes.
The bottom line; it is up to you, but now you know the difference.

Ok, now we are going to make the Garlic Butter Shrimp
In a large deep skillet over medium-low heat, add the butter, extra virgin olive oil, and garlic to the skillet and melt/combine together.
Slightly increase the heat to medium and add in the raw shrimp. Cook the shrimp for 2-3 minutes, flip, and cook for an additional 3-4 minutes until the shrimp are fully cooked.

Remove the shrimp from the heat and stir in the dried parsley. Set aside until ready to assemble the shrimp tacos.
Assembling the Shrimp Tacos
Using a warmed tortilla shell, top with lettuce, carrot, bell pepper, avocado, scallions, and parsley. Then, top with 3-4 butter garlic shrimp and 1-2 Tablespoons of the Sweet Chili Sriracha Mayo.

And that’s it! Repeat until all of the shrimp tacos are prepared. Roll em’ up and enjoy!

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Shrimp Tacos with Sweet Chili Sriracha Mayo
A super healthy and easy recipe for the best Shrimp Tacos. Loaded with fresh veggies and topped with an easy sweet chili sriracha mayo sauce.
Ingredients
- 6 Flour Tortillas (6”-8” size)
- Butter Lettuce, thinly sliced
- 1 medium Carrot, finely sliced
- 1 Bell Pepper, finely sliced
- 1 Avocado, finely sliced
- 2 Scallions, finely chopped
- Fresh Parsley, for garnish
- Lime Wedges, for serving
Sweet Chili Sriracha Mayonnaise
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons Garlic, minced
- 1 ½ teaspoons Ginger, finely minced
- 2 Tablespoons White Wine Vinegar
- ½ cup Sweet Chili Sauce
- ⅓ cup Mayonnaise
- 1 teaspoon Sriracha Hot Sauce
- Juice of Half a Lime
Garlic Butter Shrimp
- 1 lb Raw Shrimp (16/20 size), peeled and deveined
- 3 Tablespoons Butter
- 1 Tablespoon Extra Virgin Olive Oil
- 4-5 Cloves Garlic, minced
- 2 teaspoons Dried Parsley
Instructions
Sweet Chili Sriracha Mayonnaise
- In a small saucepan combine the extra virgin olive oil, garlic, and ginger. Stirring constantly, heat over medium-low heat until fragrant, about 1 minute.
- Add in the white wine vinegar and sweet chili sauce, stir to combine and bring to a boil. Boil for 1 minute.
- Remove from heat and stir in the mayonnaise, sriracha, and lime juice.
- Transfer sauce to a small bowl and refrigerate until ready to serve.
Preparing the Flour Tortillas
- Preheat the oven to 350°F. Make a stack of tortillas and wrap the tortilla stack with aluminum foil.
- Bake in the preheated oven for 5-7 minutes. Remove from the oven and set aside until ready to assemble the shrimp tacos.
- While the tortilla shells are warming up, start to prepare the Garlic Butter Shrimp.
Garlic Butter Shrimp
- In a large deep skillet over medium-low heat, melt the butter, extra virgin olive oil, and garlic together.
- Increase the heat to medium and add in the raw shrimp. Cook shrimp 2-3 minutes, flip, and cook an additional 3-4 minutes until fully cooked.
- Remove from heat and stir in the dried parsley. Set aside until ready to assemble the shrimp tacos.
Assembling the Shrimp Tacos
- On a warmed tortilla shell, top with lettuce, carrot, bell pepper, avocado, scallions, and parsley. Top with 3-4 butter garlic shrimp and 1-2 Tablespoons of the Sweet Chili Sriracha Mayo.
- Repeat until all of the shrimp tacos are prepared. Serve immediately.
Notes
The sweet chili sriracha mayonnaise can be made up to 3 days ahead of time and stored in the refrigerator.
Sarah says
These look fantastic and fairly easy to make. My family loves tacos, but I have never made shrimp tacos. It may sound crazy, but I have never had sriracha before, I'm not a fan of spicy food, but even so, I am going to give this a try but maybe use a lot less sriracha.
Jessica says
I hope you do try them, I promise you wont be disappointed! Yes, if you dont like spicy food, decrease the amount of sirarcha or leave it out all together! Hope you and your family enjoy!