Spicy Shrimp Tacos

Apr 6, 2020 | Main Meals

As our quarantine cuisine continues I was itching to use my frozen shrimp in a more creative and fun way. Enter Taco Tuesday of course! These super easy Spicy Shrimp Tacos will have you reminiscing about warm summer days. The fresh tasting ingredients are a nice change from some of the pantry staples you may have been enjoying lately.  

What did I have on hand? Frozen shrimp (always), Sabra (R) guacamole singles, a few jalapeños, cilantro by accident (there was no parsley at the store!), arugula and the tortillas were in my freezer! 

Vinny loved them, I think he had 7 of them haha!

Spicy Shrimp Tacos 

Total Prep: 30 minutes 

Makes: ~10 Tacos 


·      1 medium onion, sliced 

·      2 jalapeños, seeded & sliced (keep seeds for more heat)* 

·      1 tsp olive oil

·      Salt 


·      ¼ cup prepared guacamole* 

·      ¼ cup light mayonnaise 

·      ½ lime, juiced  

·      ¼ cup chopped cilantro 


·      1.5 lbs shrimp (16-20ct), peeled, deveined  

·      1 tsp kosher salt 

·      1 tsp garlic powder 

·      ½ tsp cumin 

·      1 tsp chili powder 

·      ½ tsp onion powder 

·      2 tsp olive oil, separated  

·      ½ lime, juiced 

·      2 cups Arugula 

·      10 (8-inch) whole wheat tortillas 


1.     Heat oil in a skillet over low heat. Add onions, jalapenos and sprinkle of salt. Cook until onion is soft and golden brown, about 20 minutes. Set aside. 

2.     In a medium bowl, combine guacamole, mayonnaise, lime juice, cilantro. Cover and refrigerate. 

3.     Meanwhile, in a large bowl combine shrimp, salt, garlic powder, cumin, chili powder, onion powder and 1 tsp olive oil. Heat a large skillet over medium-high heat. Add remaining 1 tsp oil and seasoned shrimp. Cook until opaque and shrimp is cooked through on both sides. 

4.     Warm tortillas if desired. Assemble tortillas: Lay one tortilla on flat surface followed by avocado sauce, arugula, shrimp and onions & jalapeños. 

*NOTE: If serving with children, consider using only one jalapeno and remove seeds to reduce level of heat. I used store prepared guacamole, you can also use ½ avocado mashed. 

Nutrition information for 2 Tacos: 

456 Calories; 56g Carbohydrate; 14g Fat; 27g Protein; 1,677mg Sodium; 6g Fiber 


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Hi, I’m Jacqueline

I understand first hand how frustrating weight loss programs can be without the proper guidance. My goal is to help you change your mindset from restrictive dieting to one of freedom and confidence around food. I’d love to help you on your journey.


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