Southwest Shrimp Tacos Recipe
With Citrus Sour Cream Sauce

This shrimp tacos recipe features grilled shrimp and comes together very quickly. Mix your sour cream sauce first then chill it in the refrigerator and put all your condiments together.

The shrimp grill up pretty quick, in about 5 to 6 minutes and then you are ready to put it all together and serve.

My recommendation is to get everything set up and chopped before you think about putting them on the barbie.

The flavors here are really wonderful. But I think it's that citrus sour cream sauce the brings it all together. The shrimp are a little spicy and the sauce cools it right down.

I also like to serve this shrimp tacos recipe with our cilantro lime rice but it's not necessary. You'll love it either way.

Southwest Shrimp Taco Video

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Southwest Shrimp Tacos Recipe


  • 15 large raw shrimp
  • 5 bamboo skewers, soaked in water for 30 minutes
  • 2 Tbs. Rockin Robins Taco Seasoning
  • 3 cloves garlic, minced
  • 1/3 cup fresh lime juice
  • 3 Tbs. fresh lemon juice
  • 10 (8 inch) soft taco-size flour tortillas, warmed
  • Bowl of chopped romain lettuce,
  • 2 large homegrown tomatoes, chopped
  • sliced avocado
  • Cilantro Lime Rice, optional

Citrus Sour Cream Sauce


  • 8 oz. sour cream
  • 1/2 tap. garlic powder
  • 1 Tbs. red onion, minced
  • 1/2 tsp. chile powder
  • 1/4 tsp. ground cumin
  • 1/8 tsp.salt
  • 1 Tbs. lime juice
  • 1 Tbs. fresh cilantro, chopped

Directions for Shrimp Tacos Recipe:

Start by soaking the bamboo skewers in a container of water for 20 to 30 minutes.

We will make the citrus sour cream mixture first by combining all the ingredients except the lime juice and cilantro and mix well. Then add the lime juice and cilantro last and stir in.

Cover with saran wrap and place in the refrigerator to chill.

Defrost the shrimp (if frozen) and remove the shells and devein. In a 9 x 13 inch dish combine the lime juice, taco seasoning, lemon juice, garlic and stir.

Thread shrimp onto skewers in a "C" shape and lay the shrimp in the marinade. Rotate to cover the shrimp well. Cover and chill for 10 minutes.

Prepare all your condiments such as chopped lettuce, tomatoes, salsa (if you like), slice avocados and whatever you would to have.

Fire up the BBQ over medium high heat. Coat the grill by brushing olive oil over the grates. Remove the shrimp from the marinade and place carefully on the grill. Throw away the extra marinade.

Leave the lid open as these cook up fast. The last thing we want is dried out rubbery shrimp! Grill shrimp about 2 to 3 minutes per side depending on how hot your grill is.

Remove shrimp from the grill onto a clean dish and bring in to assemble our shrimp tacos recipe and eat!

Heat up some corn or flour tortillas in a Tortilla oven and assemble.

In my video I layered the shrimp tacos with cilantro lime rice, 3 shrimps, lettuce, tomatoes, sliced avocado and finish off with the sour cream sauce.

Oh my is this good!


Rockin Robin

Click here to watch my Shrimp Tacos video.

Back to more Beef Taco Recipe where you can find a variety of different kinds of tacos.

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New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California