If you’re craving something that bursts with flavor yet comes together quickly, this Sweet and Smoky BBQ Shrimp Tacos Recipe is your new go-to. The perfect balance of tender shrimp coated in smoky spices and tangy barbecue sauce, wrapped in soft flour tortillas, creates a mouthwatering taco that’s as simple as it is unforgettable. It’s a dish that brings a vibrant fiesta of taste to your table—ideal for weeknight dinners or casual gatherings when you want to impress without the fuss.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients sets the stage for the amazing flavors to come. Each item plays a vital role: the spices build warmth and depth, while fresh veggies add brightness and texture. Together, they make every bite a delightful experience.
- Medium uncooked shrimp (3/4 lb.): The star of the dish, offering tender, juicy bites that soak up all the amazing seasoning.
- Medium flour tortillas (8-12): Soft and warm, perfect for wrapping all those vibrant ingredients without overpowering them.
- McCormick Southwest Seasoning (1/2 tsp): Adds a subtle blend of chili, cumin, and herbs, creating that signature southwestern vibe.
- Tex Mex seasoning (1/2 tbsp): Packs in a zesty kick with a hint of smoky paprika and garlic.
- Lemon pepper (1/2 tsp): Lifts the shrimp’s flavor with a citrusy brightness balanced by peppery notes.
- Garlic powder (1/2 tsp): For a mellow yet essential depth of aroma and taste.
- Worcestershire sauce (5 dashes): Brings a complex umami richness that perfectly complements the shrimp.
- Olive oil (1 tbsp): Helps everything sizzle beautifully while adding a fruity undertone.
- BBQ sauce (2 tbsp): I love using Sweet Baby Ray’s for its sweet and smoky flavor that ties the dish together.
- Fresh lime (cut into quarters): To squeeze over the tacos for a refreshing finish.
- Cherry tomatoes (quartered): Offer poppable bursts of juicy sweetness.
- Half onion (diced): Adds crunch and sharpness to balance the richness.
- Sour cream: Creamy tang that mellows the spices and cools the palate.
- Salsa (Tequila Lime preferred): Gives a zesty, slightly spicy lift that ties everything in a delicious package.
How to Make Sweet and Smoky BBQ Shrimp Tacos Recipe
Step 1: Prepare the Shrimp
Start by getting your shrimp ready—if they’re frozen, simply thaw them under cool running water in a colander. Then peel and devein to make sure every bite is clean and tender. This prep step ensures the shrimp cook up perfectly and soak in all those fantastic seasonings.
Step 2: Warm the Tortillas
Preheat your oven to 350°F (175°C). Wrap the tortillas in foil and pop them in the oven to warm through. This step makes them soft and pliable, so they fold easily around your shrimp and toppings without cracking.
Step 3: Chop Fresh Veggies
While the tortillas warm, chop the onion and quarter the cherry tomatoes. These fresh ingredients add a burst of color and texture that brightens every taco bite.
Step 4: Season and Cook the Shrimp
In a frying pan, pour in olive oil, then add the shrimp along with all the seasonings: southwest seasoning, Tex Mex seasoning, lemon pepper, garlic powder, Worcestershire sauce, and BBQ sauce. I like to toss everything together in the pan before turning on the heat to make sure each shrimp is evenly coated. Spread them out so they’re not overlapping—this helps them cook quickly and evenly.
Step 5: Cook Until Perfect
Turn on medium-high heat and cook the shrimp for about 5 minutes. Keep an eye on the sauce as it reduces slightly, becoming thicker and more concentrated, which infuses every shrimp with that irresistible sweet and smoky flavor.
Step 6: Assemble the Tacos
Lay the warm tortillas flat and start building your tacos. Pile on the succulent shrimp, then add dollops of sour cream and spoonfuls of salsa. Finish with the chopped onions and cherry tomatoes for crunch and a fresh bite.
How to Serve Sweet and Smoky BBQ Shrimp Tacos Recipe
Garnishes
Sprinkle fresh cilantro or chopped green onions on top for a pop of herbal freshness. A light squeeze of the lime quarters carved earlier adds that perfect zing that brightens all the smoky and sweet notes. Feel free to add a few slices of avocado for creaminess that beautifully contrasts the spices.
Side Dishes
Keep it simple with classic sides like Mexican street corn (elote) or a crisp cabbage slaw. These complement the tacos by adding crunch and balancing the richness with tangy, creamy flavors. A side of black beans or a refreshing cucumber salad would also pair wonderfully with the Sweet and Smoky BBQ Shrimp Tacos Recipe.
Creative Ways to Present
Serve your tacos on a rustic wooden board lined with parchment paper for a casual, festive vibe. You could also set out bowls with different toppings and garnishes to let everyone customize their tacos. For a fun twist, use colorful corn tortillas or even lettuce wraps to mix up textures and presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover shrimp or toppings, store them separately in airtight containers in the fridge. This keeps the shrimp flavorful without making the tortillas soggy. Fresh veggies and sauces also store best apart to maintain their crispness and freshness.
Freezing
While the shrimp themselves freeze well, the texture of cooked shrimp can change slightly after freezing, so I recommend enjoying this Sweet and Smoky BBQ Shrimp Tacos Recipe fresh whenever possible. If you do freeze shrimp, store them cooked and seasoned in a freezer-safe container and thaw gently in the fridge before reheating.
Reheating
Reheat shrimp quickly in a hot pan to avoid overcooking; just a couple of minutes is enough to warm them through and refresh the sauce. Warm the tortillas separately in the oven or microwave. Add fresh garnishes and squeeze of lime after reheating to keep the bright flavors intact.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely under cool running water before cooking, then peel and devein for the best texture and flavor.
What can I substitute for the BBQ sauce?
If you want to try a different flavor profile, a smoky chipotle sauce or a spicy mango salsa can be fantastic options that still complement the shrimp beautifully.
Is it necessary to warm the tortillas?
Warming the tortillas makes them more pliable and enhances their flavor, so they fold nicely without cracking. It’s a small step that makes a big difference!
Can these tacos be made gluten-free?
Yes! Simply swap out the flour tortillas for corn tortillas or your favorite gluten-free option, and double-check your seasonings to ensure they are gluten-free.
How spicy is this Sweet and Smoky BBQ Shrimp Tacos Recipe?
It has a mild to moderate spice level, balanced by the sweetness of the BBQ sauce and cooling sour cream, but you can always adjust seasonings or add jalapeños for extra heat if you like it spicier.
Final Thoughts
There’s something truly special about this Sweet and Smoky BBQ Shrimp Tacos Recipe that makes it a standout at any meal. It’s quick to make, packed with layers of flavor, and endlessly satisfying. Whether you’re cooking for family or friends, these tacos are bound to become a beloved favorite you’ll want to make over and over again. Give it a try and enjoy every delicious bite!
Print
Sweet and Smoky BBQ Shrimp Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Description
These Sweet and Smoky BBQ Shrimp Tacos are a quick and flavorful meal perfect for any weeknight. Tender medium shrimp are seasoned with a blend of Southwest, Tex Mex, and garlic spices, then cooked with tangy BBQ sauce and Worcestershire for a rich, smoky taste. Served on warm flour tortillas and topped with fresh tomatoes, onions, sour cream, salsa, and a squeeze of lime, these tacos offer a perfect balance of smoky, spicy, and fresh flavors in every bite.
Ingredients
Shrimp and Seasoning
- 1 (3/4 lb.) bag medium uncooked shrimp
- 1/2 teaspoon McCormick Southwest Seasoning
- 1/2 tablespoon Tex Mex seasoning
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 5 dashes Worcestershire sauce
- 1 tablespoon olive oil
- 2 tablespoons BBQ sauce (Sweet Baby Ray’s recommended)
Tacos and Toppings
- 8–12 medium flour tortillas
- 1 fresh lime (cut into quarters)
- Cherry tomatoes (cut into quarters or smaller)
- Half onion (diced)
- Sour cream
- Salsa (Newman’s Own Tequila Lime recommended)
Instructions
- Prepare the shrimp: If using frozen shrimp, place them in a colander and run cool water over until thawed. Peel and devein the shrimp carefully to ensure they are clean and ready to cook.
- Warm the tortillas: Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and place them in the oven to warm while you prepare the shrimp and toppings.
- Chop vegetables: Dice the onion and quarter the cherry tomatoes into smaller pieces, preparing toppings to add freshness and crunch to the tacos.
- Season and cook shrimp: Pour the olive oil into a frying pan. Add the shrimp along with the Southwest seasoning, Tex Mex seasoning, lemon pepper, garlic powder, Worcestershire sauce, and BBQ sauce. Mix everything in the pan before heating to distribute the flavors evenly, then spread the shrimp out to avoid overcrowding.
- Cook shrimp thoroughly: Turn the heat to medium-high and cook the shrimp for about 5 minutes, stirring occasionally, until the shrimp are cooked through and the sauce has reduced slightly, coating them with a rich, smoky glaze.
- Assemble the tacos: Remove warmed tortillas from the oven. Top each tortilla with the cooked shrimp, then add sour cream, salsa, diced onions, quartered cherry tomatoes, and a squeeze of fresh lime for brightness. Serve immediately and enjoy!
Notes
- You can substitute flour tortillas with corn tortillas if preferred.
- Adjust the amount of BBQ sauce and spices to taste for milder or spicier tacos.
- Ensure shrimp are not overcooked to maintain tenderness and juiciness.
- For an extra smoky flavor, try adding a pinch of smoked paprika or chipotle powder.
- Leftover shrimp can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
