These easy shrimp tacos feature juicy marinated shrimp flavored with Chinese five-spice, fresh orange zest, garlic and chili flakes, then finished with a quick lime crema and your favorite toppings.
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When it comes to tacos, I do not discriminate on the fillings front. Carnitas? Sure! Marinated flank steak? Always! Carne asada? Yes, please. Spicy shrimp? Come to mama!
But these are no ordinary spicy shrimp tacos. What makes them different is the marinade. It all starts with fresh orange zest, which pairs with Chinese five-spice powder, soy sauce and plenty of fresh garlic for a bold marinade that’s sweet, savory, citrusy and unlike any ol’ shrimp taco you’ve had before.
Of course with all that heat (which can be scaled up or down in spiciness), we need a little something to extinguish the culinary flames. And that comes in the form of cool sour cream and tangy lime juice for a quick-fix crema. All that’s left to do is pile everything into warm tortillas with creamy avocado, crisp radishes or your favorite taco toppings.
Most shrimp taco recipes reach for a standard taco seasoning blend, and while that’s always delicious, these tacos go in a completely different direction.
The secret is Chinese five-spice powder, one of my all-time favorite spice blends. Made with star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds, it adds a warm, aromatic depth that’s sweet, savory and just a little unexpected.
Here’s everything you’ll need:
- Shrimp: Medium shrimp are my go-to because they’re the perfect size for piling into tacos. Fresh or frozen shrimp (thawed completely) both work great, and I recommend buying them already peeled and deveined to save time. Before marinating, pat them dry with paper towels so they sear instead of steam.
- Chinese five-spice powder: The star of the marinade. You’ll find it in the spice aisle of most grocery stores, and once you have a jar, I promise you’ll find yourself using it again and again, from beef kabobs and blackberry jam meatballs to baked hoisin chicken wings.
- Orange: You’ll use both the zest and the juice. The zest packs the biggest punch of citrus flavor, while the juice adds brightness to the marinade. If you’ve never zested citrus before, check out my easy guide on how to zest a lemon. The same technique works for oranges.
- Soy sauce: Adds umami and saltiness to balance the sweetness of the orange.
- Garlic: Fresh only, please.
- Chili flakes: These bring the heat. Start with 1 teaspoon for a gentle kick, or add more if you like your shrimp tacos extra spicy.
- Sour cream and lime juice: These two simple ingredients come together in minutes to make a cool, tangy lime crema that balances all the warm spices. Plain Greek yogurt works just as well if you’d like a lighter option.
- Tortillas: I love the extra flavor that lightly charred corn tortillas bring, but flour tortillas are equally delicious. Warm them in a dry skillet or directly over a gas flame for about 10 seconds per side.
- Toppings: Radishes, avocado, cilantro, shredded cabbage, pico de gallo and pineapple salsa are all delicious here. Or pile on whatever taco toppings your family loves!
See the recipe card for full information on ingredients and quantities.
Set aside at least 30 minutes to marinate the shrimp before cooking. This gives them time to soak up all the sweet, savory and citrusy flavors.
One important note: don’t let them marinate for longer than 2 hours. The acid from the orange juice will begin to change the texture of the shrimp, leaving them soft and mushy instead of firm and juicy.
You can cook the shrimp in a skillet on the stovetop or skewer them, fire up the flames and get grillin’, just like I do with my honey garlic shrimp. Either way, medium shrimp cook in just 1 to 2 minutes per side. Larger shrimp may take another minute or so, while smaller shrimp will cook even faster.
If you’re cooking on the stovetop, work in batches if needed. Overcrowding the pan traps steam, preventing the shrimp from developing that lightly caramelized exterior.
Here are two easy ways to know your shrimp are perfectly cooked:
- They’ve turned from translucent gray to opaque pink-white.
- They’ve curled into a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
Once the shrimp are cooked, pile them into warm tortillas, drizzle generously with the lime crema and finish with your favorite toppings.
FAQs
It’s warm, slightly sweet and deeply aromatic — think star anise, cinnamon and cloves all working together. It’s unlike any other spice blend in your cabinet and once you try it, you’ll find yourself reaching for it constantly. If you can’t find it at your grocery store, it’s easy to order online.
The marinade can be made up to 24 hours ahead. The lime crema keeps in the refrigerator for up to 3 days. For the best results, cook the shrimp just before serving and store all the components separately so nothing gets soggy before it hits the table.
Absolutely! This marinade works really well with fish fillets like mahi mahi, boneless chicken thighs or even tofu for a vegetarian version. Adjust the cooking time accordingly.
Serving Ideas
These spicy shrimp tacos are plenty satisfying on their own, but if you’re feeding a crowd (or simply want to turn taco night into a feast), here are a few of my favorite recipes to serve alongside them:
Ingredients
- 1 1/2 pounds medium shrimp, shelled, deveined and tails removed
- 1 Tablespoon Chinese five-spice powder
- 1 medium orange, zested and juiced
- 2 Tablespoons soy sauce
- 2 Tablespoons vegetable oil
- 1 Tablespoon minced garlic
- 1 teaspoon chili flakes
- 1/2 cup sour cream
- 2 Tablespoons fresh lime juice
- Tortillas, for serving
- Thinly sliced radishes, for serving
- Diced avocado, for serving
Instructions
- In a medium mixing bowl, toss together the shrimp with the Chinese five-spice powder until evenly coated. Add the orange juice, orange zest, soy sauce, vegetable oil, garlic, chili flakes, and 1 teaspoon kosher salt and toss to combine. Cover and refrigerate the shrimp for a minimum of 30 minutes and up to 2 hours.
- Heat a sauté pan over medium-high heat. Add the shrimp in batches and cook them for 1 minute on each side or until they are cooked through. Transfer the shrimp to a serving plate.
- In a small bowl, whisk together the sour cream and lime juice with ½ teaspoon kosher salt.
- Drizzle the shrimp with the sauce and serve with tortillas and assorted toppings, such as sliced radishes and diced avocado.
Kelly’s Notes
- Marinating: Marinate the shrimp for at least 30 minutes, but no longer than 2 hours. The acid from the orange juice will begin to change the texture of the shrimp, making them mushy instead of firm and juicy.
- Don’t overcrowd the pan: Cook the shrimp in batches if needed. Overcrowding traps steam and prevents the shrimp from developing a lightly caramelized exterior.
- Adjust the heat: For milder tacos, reduce the crushed red pepper flakes. Want more heat? Add an extra pinch or serve with your favorite hot sauce.
- Grilling option: Thread the marinated shrimp onto skewers and grill over medium-high heat for 1 to 2 minutes per side, or until opaque and cooked through.
- Make ahead: The marinade and crema can both be made up to 24 hours ahead. Cook the shrimp just before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I thought it was easy, tasty. I only put 1/2 teaspoon of salt in the sour cream and I wouldn’t do that again. It was too salty. But the recipe itself is good and I again put 1/2 of the amount of chili flakes in and it was hot spicy enough.
It’s a keeper of a recipe and easy for after work too.
I’m glad you enjoyed the recipe, Claudia!
Is the tablespoon of Chinese five spice correct? I use Chinese five spice all the time but have never used a full tablespoon of it in whatever dish I’m making as Chinese five spice can easily overpower the taste of the other ingredients, to the point all that can be tasted is the five spice.
I’m guessing it should only be a teaspoon?
Hi Joycelyn! This recipe is correct as written – 1 Tablespoon Chinese five-spice powder. :)
We tried this recipe tonight and loved it. I didn’t have soy sauce so I added Goyo Mojo Chipolte. Not the same but added just the right flavor. Everything else was exactly the same.
I’m glad you enjoyed the recipe, Shery!
Can’t wait to try this awesome recipe.
I hope you enjoy it, Shery!