Fresh Lime-Cilantro Shrimp Tacos Recipe

I’m about to share something that’ll make your weeknight dinner game absolutely unstoppable. These fresh lime-cilantro shrimp tacos hit that sweet spot where “impressively delicious” meets “ridiculously easy,” and honestly, they’re the kind of meal that makes you feel like you’ve got your life together. The shrimp cooks in minutes, the salsa practically makes itself, and the flavors? Well, let’s just say there’s a reason I keep the ingredients permanently stocked.

Why You’ll Love these Fresh Lime-Cilantro Shrimp Tacos

Simplicity meets flavor in these vibrant shrimp tacos that’ll transform your weeknight dinner routine without breaking a sweat.

I’m talking about a 20-minute meal that tastes like you spent hours planning. The lime-cilantro combo creates this bright, zesty punch that makes every bite sing. You get tender shrimp, crisp green beans, and fresh salsa all wrapped in warm corn tortillas.

It’s like summer in taco form. What really gets me is how the fajita seasoning ties everything together without overwhelming the delicate shrimp. Plus, who doesn’t love a recipe where everything cooks in one skillet?

What Ingredients are in Fresh Lime-Cilantro Shrimp Tacos?

These shrimp tacos are all about letting simple, fresh ingredients shine without any fuss. You’re looking at a straightforward shopping list that won’t send you hunting through specialty stores or wondering what half the ingredients even are.

The beauty here is how each ingredient plays its part perfectly. The shrimp brings protein and sweetness, while the green beans add that satisfying crunch. Then you’ve got the fresh salsa components doing their thing, creating this bright contrast that makes your taste buds wake up.

Ingredients:

• 8 corn tortillas (6 inch)
• 1 1/2 cups tomatoes, chopped and seeded
• 1 cup cucumber, chopped and seeded
• 1/3 cup scallion, thinly sliced
• 1/4 cup cilantro, chopped
• 3 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 8 ounces green beans, trimmed
• 1 teaspoon fajita seasoning mix
• 1 lb medium or large shrimp, peeled and deveined
• 1 tablespoon olive oil

Ingredient Notes and Considerations

When picking your shrimp, medium or large both work perfectly fine, though I lean toward medium since they’re easier to eat in a taco without creating a mess. Make sure they’re already peeled and deveined because nobody wants to deal with that step when dinner needs to happen fast.

For the corn tortillas, the 6-inch size is key here. Go bigger and you’ll struggle to fold them properly, go smaller and you won’t fit enough filling. If you can only find 8-inch tortillas, just use fewer and load them up a bit more.

The fajita seasoning is doing most of the heavy lifting for flavor, so don’t cheap out on this one. You want something with good cumin, chili powder, and garlic. If you’re feeling adventurous, you could absolutely make your own blend, but honestly, a quality store-bought mix works beautifully.

Fresh lime juice makes all the difference compared to the bottled stuff. Those little plastic lime-shaped containers just can’t compete with the real deal. Plan on about 2-3 limes to get your 3 tablespoons of juice, depending on how juicy they are.

How to Make these Fresh Lime-Cilantro Shrimp Tacos

These shrimp tacos come together faster than you can decide what to watch on Netflix, which honestly makes them dangerous for weeknight cooking. You’ll have everything ready in about 20 minutes, and most of that time is just waiting for the oven to do its thing.

Getting Started with the Basics

First things first, crank your oven to 350 degrees. While that’s heating up, wrap those 8 corn tortillas in heavy foil like you’re tucking them in for a cozy nap. Once the oven hits temperature, slide them in for 10 minutes. This step is essential because nobody wants to bite into a cold, stiff tortilla that cracks like autumn leaves.

While the tortillas are getting warm and pliable, you can knock out the salsa prep. Grab a bowl and combine 1 1/2 cups chopped and seeded tomatoes, 1 cup chopped and seeded cucumber, 1/3 cup thinly sliced scallion, 1/4 cup chopped cilantro, 3 tablespoons fresh lime juice, and 1/4 teaspoon salt. Give it a good stir and set it aside to let those flavors mingle and get acquainted.

Prepping Your Protein and Veggies

Now comes the seasoning dance. Take your 8 ounces of trimmed green beans and toss them in a bowl with half a teaspoon of that fajita seasoning mix. Don’t be shy about getting your hands in there to make sure every bean gets coated.

In a separate bowl, do the same thing with your 1 pound of peeled and deveined shrimp and the remaining half teaspoon of seasoning. The key here is keeping the shrimp and beans separate until they hit the pan. They cook at slightly different rates, and you want to give the green beans a head start so everything finishes at the same time.

The Quick Cook Method

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. You want that pan nice and hot because we’re going for a quick sear rather than a gentle poach. When the oil starts shimmering, toss in those seasoned green beans first.

Cook the beans for 3 minutes, stirring them around so they don’t burn but still get some nice color. They should start looking bright green and getting just a little tender.

Then add the seasoned shrimp and keep stirring for another 3 minutes, or until the shrimp turn completely opaque.

Don’t overthink the shrimp timing. They go from perfectly cooked to rubber balls in about 30 seconds, so keep an eye on them. Once they’re pink and opaque all the way through, you’re done.

Putting It All Together

Assembly time is where these tacos really shine. Pull those warm tortillas out of the oven and unwrap them carefully, because that foil will be hot enough to remind you why oven mitts exist.

Divide the shrimp and green bean mixture evenly between the 8 warm tortillas. Don’t overstuff them or you’ll end up wearing half your dinner, but don’t be stingy either. These aren’t fancy restaurant portions where you need a magnifying glass to find the protein.

Top each taco with that fresh salsa you made earlier, and you’re ready to eat. The contrast between the warm, seasoned shrimp and beans with the cool, bright salsa is what makes these tacos work so well. It’s like summer and comfort food decided to team up and create something perfect.

Fresh Lime-Cilantro Shrimp Tacos Substitutions and Variations

While I love this recipe exactly as written, I totally get that you might need to work with what’s hiding in your fridge or pantry.

No corn tortillas? Flour tortillas work perfectly fine, though they’ll taste a bit different.

Can’t find green beans? Try asparagus, bell peppers, or zucchini instead.

Out of fajita seasoning? Mix chili powder, cumin, and paprika.

No fresh cilantro? Dried works, just use half the amount.

Want to switch things up? Add diced avocado to your salsa, or throw some jalapeños in there for heat.

You could even use chicken instead of shrimp.

What to Serve with Fresh Lime-Cilantro Shrimp Tacos

What goes best with shrimp tacos that are already packed with fresh salsa and seasoned green beans? I’d go with something cooling and creamy to balance all that zesty lime.

Mexican street corn makes perfect sense here. The buttery, cheesy goodness pairs beautifully with citrusy shrimp.

Or try a simple avocado salad with red onion and lime dressing.

For something lighter, I love serving these with jicama slaw. It adds serious crunch without competing flavors.

Black bean and corn salad works too, though honestly, these tacos are pretty complete on their own with that built-in veggie situation.

Final Thoughts

Honestly, I can’t think of many things better than biting into a warm corn tortilla stuffed with perfectly seasoned shrimp and crisp green beans, topped with that bright tomato-cucumber salsa.

This recipe hits all the right notes. Fresh, vibrant, satisfying. The lime-cilantro combination brings everything together beautifully, while those green beans add unexpected crunch and substance.

What I love most? Everything comes together in under 20 minutes. No complicated techniques, no fancy equipment needed. Just simple ingredients transformed into something special.

These tacos prove that weeknight dinners don’t have to be boring. Sometimes the best meals are the simplest ones.

Recipe Card

Introduction: These vibrant shrimp tacos combine perfectly seasoned shrimp and crisp green beans with a fresh tomato-cucumber salsa, all wrapped in warm corn tortillas. Ready in under 20 minutes, they’re the perfect weeknight dinner that brings restaurant-quality flavors to your table with minimal effort.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Serves: 4

Ingredients:

*For the Tacos:*

• 8 corn tortillas (6 inch)
• 1 lb medium or large shrimp, peeled and deveined
• 8 ounces green beans, trimmed
• 1 teaspoon fajita seasoning mix
• 1 tablespoon olive oil

For the Salsa:

• 1 1/2 cups tomatoes, chopped and seeded
• 1 cup cucumber, chopped and seeded
• 1/3 cup scallion, thinly sliced
• 1/4 cup cilantro, chopped
• 3 tablespoons fresh lime juice
• 1/4 teaspoon salt

Instructions:

1. Heat oven to 350°F. Wrap tortillas in heavy foil and heat in oven for 10 minutes.
2. Meanwhile, prepare the salsa by combining tomatoes, cucumber, scallion, cilantro, lime juice, and salt in a bowl. Set aside.
3. In one bowl, toss green beans with 1/2 teaspoon of fajita seasoning.
4. In another bowl, toss shrimp with remaining 1/2 teaspoon of fajita seasoning.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add seasoned green beans to the skillet and cook, stirring frequently, for 3 minutes.
7. Add seasoned shrimp to the skillet and cook, stirring, for 3 minutes more or until shrimp turn opaque.
8. Remove tortillas from oven and assemble tacos by dividing the shrimp and bean mixture between the warm tortillas.
9. Serve immediately with the fresh salsa.

Notes:

• For extra flavor, marinate the shrimp in lime juice and seasoning for 15-30 minutes before cooking
• Substitute flour tortillas if corn tortillas aren’t available, though corn provides better authenticity
• The salsa can be made up to 4 hours ahead and refrigerated; bring to room temperature before serving
• For meal prep, cook the shrimp and beans ahead and reheat gently before serving
• Add diced avocado or a drizzle of hot sauce for extra richness and heat
• Green beans can be blanched ahead of time to reduce cooking time
• Double the salsa recipe as it pairs well with chips as an appetizer

Nutritional Information:

Frequently Asked Questions

Can I Make These Shrimp Tacos Ahead of Time?

I wouldn’t recommend making these shrimp tacos completely ahead since shrimp becomes rubbery when reheated. However, I can prep the salsa and season ingredients beforehand, then quickly cook everything fresh.

How Long Do Leftover Shrimp Tacos Stay Fresh in the Refrigerator?

I’d recommend eating leftover shrimp tacos within 2-3 days when stored in the refrigerator. I’ll store the components separately to prevent the tortillas from getting soggy and maintain freshness.

What’s the Best Way to Reheat Cooked Shrimp Tacos?

I’d recommend reheating shrimp tacos by warming the filling in a skillet over medium heat for 2-3 minutes, then assembling with fresh tortillas and toppings to avoid soggy shells.

Can I Freeze the Shrimp and Bean Mixture for Later Use?

I wouldn’t recommend freezing the cooked shrimp and bean mixture since shrimp becomes rubbery when frozen after cooking. Instead, I’d freeze the raw seasoned shrimp separately for better texture.

How Spicy Are These Tacos With the Fajita Seasoning Mix?

I’d describe these tacos as mildly spiced rather than truly spicy. The fajita seasoning adds warm, savory flavor with gentle heat. If you want more kick, I’d recommend adding jalapeños or hot sauce.