Spicy Shrimp Tacos

from 2 votes

Add a touch of heat to your feast with a fast and fresh recipe for Asian-inspired Spicy Shrimp Tacos topped with lime crema.

Top down view of spicy shrimp tacos, spicy shrimp, tortillas, sour cream, avocado and cilantro

When it comes to tacos, I do not discriminate on the fillings front. Carnitas? Sure! Marinated flank steak? Always! Chicken and cheese? Yes and Yes. Spicy shrimp? Come to mama!

But these are no ordinary Spicy Shrimp Tacos.

Glass bowl containing shrimp, minced garlic, chili flakes and spices

First and foremost, check out all that orange zest.

Pair the fresh citrus with Chinese Five-Spice Powder, soy sauce, and plenty of fresh garlic and we are ditching the ordinary flavor of spicy seafood for one with an Asian-inspired flare.

Sauté pan with spicy shrimp

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. Don’t forget crunchy radishes and creamy avocado for topping!

For more shrimp sensations, don’t miss recipes for Glazed Honey Garlic Shrimp, Pesto Zucchini Noodles with Shrimp and my personal fave, 20-Minute Sweet and Sour Shrimp Stir-Fry.

Plates and bowls containing spicy shrimp tacos, spicy shrimp, tortillas, sour cream, avocado and cilantro

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Main Course

Spicy Shrimp Tacos

Add a touch of heat to your feast with a fast and fresh recipe for Asian-inspired Spicy Shrimp Tacos.
Author: Kelly Senyei
5 from 2 votes
Top down view of spicy shrimp tacos, spicy shrimp, tortillas, sour cream, avocado and cilantro
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings


  • 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


  • 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. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 318kcal, Carbohydrates: 7g, Protein: 37g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 443mg, Sodium: 1856mg, Potassium: 289mg, Fiber: 1g, Sugar: 4g, Vitamin A: 400IU, Vitamin C: 27.9mg, Calcium: 306mg, Iron: 4.6mg


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  1. 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?

    1. Hi Joycelyn! This recipe is correct as written – 1 Tablespoon Chinese five-spice powder. :)

  2. 5 stars
    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.