Trader Joes Shrimp Taco Recipe

This bright, crispy Trader Joes Shrimp Taco Recipe is made with Argentinian red shrimp, crunchy slaw, and ready in just 20 minutes. The shrimp hit the hot skillet and quickly develop a deep pink, spiced crust. I make this on busy weeknights when we need something fast but satisfying.

Better Than Takeaway

I used to order shrimp tacos from a local spot until I realized how easy they are to make at home. The secret is grabbing the frozen Argentinian red shrimp from Trader Joe’s, which have a sweet, almost lobster-like texture.

My biggest mistake early on was overcooking the shrimp until they were rubbery. Now I flash-fry them for just two minutes per side in a hot pan, keeping them tender and juicy.

Trader Joes Shrimp Taco Recipe Ingredients

• 1 pound Trader Joe’s Frozen Argentinian Red Shrimp, thawed and peeled
• 1 tablespoon olive oil
• 1 teaspoon Trader Joe’s Taco Seasoning
• 2 cups Trader Joe’s Cruciferous Crunch Collection
• 1/4 cup Trader Joe’s Cilantro Salad Dressing
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges

How To Make Trader Joes Shrimp Taco Recipe

1. Prep the slaw: In a medium bowl, toss the Cruciferous Crunch with the Cilantro Salad Dressing until well coated. Set aside to let the flavors meld.
2. Season the shrimp: Pat the thawed shrimp completely dry with paper towels. Toss them in a bowl with the taco seasoning until evenly coated.
3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until fully pink and opaque.
4. Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly charred.
5. Assemble the tacos: Layer each warm tortilla with the dressed slaw, a few cooked shrimp, and slices of avocado. Serve immediately with fresh lime wedges.

Recipe Tips

• Dry the shrimp: Patting the shrimp completely dry ensures they sear rather than steam in the pan.
• Don’t skip warming the tortillas: Cold corn tortillas will crack and break, while warming them makes them pliable and adds toasted flavor.
• Customize the heat: If you prefer spicy tacos, drizzle with Trader Joe’s Jalapeno Sauce right before serving.

What To Serve With Shrimp Tacos

These pair incredibly well with a side of black beans and rice or some simple tortilla chips with fresh guacamole. A crisp, cold margarita or Mexican lager also balances the rich, spiced shrimp perfectly.

How To Store

Store leftover cooked shrimp and slaw in separate airtight containers in the fridge for up to two days. Reheat the shrimp gently on the stove over low heat to prevent them from becoming rubbery. It is best to assemble the tacos fresh when ready to eat.

FAQs

Can I use pre-cooked shrimp?
You can, but raw shrimp absorbs the seasoning better and yields a much better texture. If using pre-cooked, just warm them briefly.

Do I need to thaw the shrimp first?
Yes, you must thaw the shrimp completely before cooking. Run them under cold water in a colander for about 15 minutes.

Can I use flour tortillas?
Absolutely. Flour tortillas work perfectly if you prefer them over corn, just remember to warm them up first.

Nutrition

• Calories: 340 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 160 mg
• Sodium: 650 mg
• Total Carbohydrate: 28 g
• Protein: 24 g

Try More Recipes:

• Trader Joes Fried Rice Meal Recipe
• Trader Joes Lobster Bisque Recipe
• Trader Joes Seafood Blend Recipe

Trader Joes Shrimp Taco Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Trader Joes Shrimp Taco Recipe features crispy, spiced shrimp, crunchy slaw, and creamy avocado ready in 20 minutes. Grab these simple ingredients for an incredibly fast and satisfying weeknight dinner.

Ingredients

• 1 pound Trader Joe’s Frozen Argentinian Red Shrimp, thawed and peeled

• 1 tablespoon olive oil

• 1 teaspoon Trader Joe’s Taco Seasoning

• 2 cups Trader Joe’s Cruciferous Crunch Collection

• 1/4 cup Trader Joe’s Cilantro Salad Dressing

• 8 small corn tortillas

• 1 avocado, sliced

• 1 lime, cut into wedges

Directions

• 1. Prep the slaw: In a medium bowl, toss the Cruciferous Crunch with the Cilantro Salad Dressing until well coated. Set aside to let the flavors meld.
• 2. Season the shrimp: Pat the thawed shrimp completely dry with paper towels. Toss them in a bowl with the taco seasoning until evenly coated.
• 3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until fully pink and opaque.
• 4. Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly charred.
• 5. Assemble the tacos: Layer each warm tortilla with the dressed slaw, a few cooked shrimp, and slices of avocado. Serve immediately with fresh lime wedges.