Description
These Mediterranean-inspired shrimp tacos are quick, healthy, and bursting with fresh flavor. Juicy shrimp, crisp veggies, and a tangy yogurt sauce come together in under 20 minutes for a light and satisfying lunch or dinner.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined (fresh or thawed from frozen)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika (or sweet paprika for a milder touch)
- 1/2 tsp ground cumin
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
- Zest and juice of 1 lemon
- 1/2 cup (120g) plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 clove garlic, very finely minced
- 1 tbsp chopped fresh dill or parsley
- 2 tsp lemon juice
- Pinch of salt and pepper
- 8 small corn or flour tortillas (gluten-free if needed)
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (130g) cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup (75g) crumbled feta cheese (optional)
- 1/4 cup (30g) pitted Kalamata olives, sliced (optional)
- Fresh parsley or cilantro, for garnish
Instructions
- Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 2 tbsp olive oil, minced garlic, smoked paprika, cumin, salt, pepper, and the zest and juice of 1 lemon. Let marinate for 5-10 minutes.
- In a small bowl, combine Greek yogurt, 1 tbsp olive oil, finely minced garlic, chopped dill or parsley, lemon juice, and a pinch of salt and pepper. Whisk until smooth and creamy. Adjust seasoning to taste.
- Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. If using, crumble the feta cheese and slice the olives. Chop extra herbs for garnish.
- Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer. Cook for 1.5–2 minutes on one side, then flip and cook for another 1–2 minutes, until shrimp are pink, curled, and opaque. Do not overcook.
- While the shrimp cooks, warm tortillas in a dry skillet for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. Keep warm under a clean towel.
- Spread a generous spoonful of yogurt sauce on each tortilla. Top with a few shrimp, then pile on the tomatoes, cucumber, onion, feta, and olives. Add a sprinkle of fresh herbs and an extra squeeze of lemon if desired.
- Arrange tacos on a platter, serve immediately, and enjoy!
Notes
Do not overcook the shrimp; they should be pink and just firm. The yogurt sauce can be made ahead and keeps for 2-3 days in the fridge. For extra crunch, add shredded lettuce or thinly sliced radish. Use corn or gluten-free tortillas for a gluten-free meal. Swap Greek yogurt for dairy-free yogurt for a dairy-free version. Shrimp can be grilled or roasted as an alternative to stovetop cooking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 5
- Sodium: 800
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 27
Keywords: shrimp tacos, Mediterranean tacos, easy lunch, healthy shrimp recipe, Greek yogurt sauce, quick dinner, seafood tacos, gluten-free option, summer lunch, protein-packed meal