Crispy Shrimp Tacos
Updated: 4 days ago
Golden, cheesy, oven-crisp shrimp tacos with avocado, lime, and a gentle heat. Brined shrimp in smoky tomato sauce, topped with melted Monterey Jack and fresh toppings. An easy baked taco recipe perfect for weeknight dinners or casual gatherings.
TIME 40 minutes | SERVES 6 | LEVEL Easy |
Why You'll Love It
BAKED, NOT FRIED The oven crisps the tortillas, so there is less time standing at the stove. | WARM MEETS COOL Crisp shells and melted cheese meet cool avocado, lettuce, and a squeeze of lime. |
JUICY BRINED SHRIMP A short brine keeps the shrimp tender and seasons them from within. | WEEKNIGHT READY Dinner for six in about forty minutes, with a filling you can prep ahead. |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Crispy Shrimp Tacos
Ingredients
Tomato Mixture
2 tomatoes, chopped
1 small onion, finely chopped
1 tsp smoked paprika
3 tbsp ketchup
1 tbsp lime juice
3 garlic cloves, minced
2 tbsp water
salt & pepper
Tacos
12 oz shrimp, peeled and deveined
5 tbsp canola oil
1 garlic clove, halved
12 small tortillas (6 inch)
8 oz Monterey Jack, grated
2 cups shredded lettuce
2 avocados, diced
fresh cilantro
1 jalapeño, sliced
Hot sauce
lime wedges for serving
Brine
1 quart cold water
1 tbsp salt
1 tbsp sugar
Instructions
STEP 1 OF 7
Brine the shrimp
Dissolve salt and sugar in cold water. Add shrimp and refrigerate for 15 minutes. Remove, pat dry, and cut into bite-sized pieces.
STEP 2 OF 7
Mix the tomato base
Preheat oven to 450°F. Combine tomatoes, onion, paprika, ketchup, lime juice, garlic, water, salt, and pepper in a bowl.
STEP 3 OF 7
Cook the tomato mixture
Heat 1 tbsp oil in a skillet over medium-high heat. Add tomato mixture, and cook 7 to 10 minutes until softened and thickened.
You'll know it's right when the tomatoes have collapsed and the mixture is thick enough to hold its shape on a spoon. |
STEP 4 OF 7
Add the shrimp
Lower the heat, add shrimp. Cook 2 minutes until just opaque. They finish in the oven.
You'll know it's right when the shrimp have only just turned opaque. They will finish cooking in the oven. |
If something's off: if the shrimp are already firm and curled tight, take the pan off the heat straight away and get them into the oven. Every extra minute makes them tougher. |
STEP 5 OF 7
Build the tacos
Rub baking sheets with cut garlic, brush with oil, and season. Lay the tortillas, brush the tops with the remaining oil, scatter the cheese, and spoon the shrimp mixture over.
Chef Jon's tip: Go easy on the filling. Overfilled tacos stop the tortillas from crisping properly. |
STEP 6 OF 7
Bake
Bake one tray at a time for 7 to 12 minutes, until the cheese melts and the the edges are crisp and golden.
You'll know it's right when the cheese has melted and the tortilla edges are crisp and golden. |
STEP 7 OF 7
Top and serve
Top with lettuce, avocado, cilantro, jalapeño, hot sauce, and a generous squeeze of lime. Fold gently and serve.
Tips
Don’t skip the brine: 15 minutes transforms texture and seasoning.
High heat is key: 450°F ensures crisp edges without overcooking.
Add toppings after baking to preserve freshness and texture.
Rub garlic on the sheet: a subtle touch that adds quiet depth.
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Key Ingredients
Shrimp: A short brine keeps them juicy and tender and seasons them from within, and they only need a brief cook before the oven.
Salt and Sugar Brine: Just 15 minutes in this simple brine noticeably improves the texture and seasoning of the shrimp.
Tomatoes and Onion: Cooked down until soft and thick, they make the simple, concentrated base for the filling.
Smoked Paprika: It gives the tomato sauce a gentle, smoky warmth.
Ketchup and Lime Juice: A little ketchup adds body and sweetness while the lime keeps the sauce bright.
Small Tortillas: Brushed with oil and baked at high heat, they turn into crackling, golden shells without any frying.
Monterey Jack: Grated over the tortillas, it melts into soft golden pools under the shrimp.
Avocado, Lettuce, Cilantro and Lime: Added after baking, these cool, fresh toppings are the perfect contrast to the warm, crisp tacos.
Watch the Recipe
At a Glance
Prep: 20 min | Cook: 20 min | Total: 40 min | Servings: 6
Cal: 350 | Protein: 22g | Carbs: 28g | Fat: 18g | Sodium: 580mg
Common Mistakes to Avoid
Overcooking the shrimp: Just 2 minutes in the pan. They finish in the oven.
Skipping the brine: Transforms texture and seasons from within.
Overfilling tacos: Prevents tortillas from crisping properly.
Low oven temp: You need 450°F for that crisp edge.
Adding toppings too soon: Fresh ingredients go on after baking.
What to Serve with Crispy Shrimp Tacos
Simple slaw dressed lightly with lime.
Steamed rice with herbs or a hint of citrus.
Fresh guacamole and tortilla chips.
Try Pico de Gallo or Chicken Parm Meatballs alongside.
How to Store
Fridge: Store shrimp filling separately for 2 to 3 days. Reheat gently before assembling.
Freezer: Freeze cooked shrimp mixture up to 2 months. Thaw overnight, assemble, and bake fresh tortillas.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw completely under cold water first, then pat dry before brining.
What size shrimp works best?
Medium to large (26 to 30 count). Cut into bite-sized pieces after brining.
Can I skip the brine step?
You can, but the brine makes shrimp noticeably more tender and seasoned. Worth the 15 minutes.
What cheese works besides Monterey Jack?
Cheddar, pepper jack, or Oaxaca cheese all melt well and work beautifully.
How do I keep tacos crispy?
High oven heat, don’t overfill, and bake until edges are golden. Add toppings after.
Can I make these on the stove instead?
Yes. Crisp tortillas in a dry skillet, then top with the shrimp mixture and cheese.
Are these gluten-free?
Use corn tortillas and they are naturally gluten-free.
Can I make these ahead of time?
Prep the shrimp mixture ahead. Assemble and bake the tortillas fresh for best crispness.
Recommended Equipment
Make this recipe easier with the right tools: Stainless Steel Frying Pan, Rimmed Baking Sheet, Chef's Knife and Wooden Cutting Board.
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