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Spicy shrimp tacos on a plate next to plates piled high with spicy shrimp, charred corn tortillas, sliced radishes and diced avocado.

Spicy Shrimp Tacos

These aren't your average shrimp tacos! Marinated in Chinese five-spice, fresh orange zest, soy sauce, and garlic, they're piled into warm tortillas, topped with a cool lime crema and finished with all your favorite taco toppings.
4.67 from 3 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings

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 1/2 teaspoon kosher salt.
  • Drizzle the shrimp with the sauce and serve with tortillas and assorted toppings, such as sliced radishes and diced avocado. 

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.
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