Healthy and easy spicy shrimp taco recipe with a kick of heat!
These spicy shrimp tacos are seriously so tasty, and with a fresh, homemade pico de gallo and spicy mayo sauce on top, they make for the perfect healthy lunch or dinner!
Is this shrimp taco recipe healthy?
When making this recipe, I really tried to make it as healthy as possible without compromising any bold flavors!
I wanted to reduce the amount of oil used, so I opted for a nonstick cooking spray when making the shrimp and the sauteed bell peppers. You can most definitely use another oil to cook these items, but if you’re looking to keep it extra low-cal, the cooking spray works just fine.
Shrimp is naturally low in calories and provides a great source of lean protein! Because we’re cooking the shrimp in a pan and not deep-frying it in a batter, this shrimp taco recipe is definitely a healthier alternative to other fried shrimp taco recipes.
The pico de gallo recipe is made with fresh tomatoes, onions, cilantro, jalapeno peppers, and lime juice, so it’s naturally low in calories and fat. The tomatoes provide a healthy dose of vitamins A, C, K, and potassium, and it’s also a great source of fiber too! So you can feel good about loading your shrimp tacos with this light and fresh pico de gallo!
I always love reading about the ingredients I use in my cooking, so if you’re interested in learning more about the health benefits of tomatoes, you can read more about them here!
How spicy are these shrimp tacos?
To be honest, I’m a BIG fan of spicy food, and I think I can handle my spice very well HAHA. These spicy shrimp tacos have a kick to them, but they are not overly spicy so that you cannot enjoy the actual taste of the shrimp.
You are definitely welcome to amp up the amount of cayenne pepper if you really like spicy food, and of course, you can surely tone down the amount of cayenne pepper if you do not want the shrimp to be too spicy. 🙂
The accompanying spicy mayo can also be made to taste. So if you’re wary of spicy sauces, try adding the hot sauces 1/4 of a teaspoon at a time and taste to see what spicy-ness level suits you!
Looking for more easy, healthy recipes?
Feel free to check out my others posts with seafood!
Banh Xeo – Crispy Vietnamese Crepes with Pork and Shrimp
Baked Panko Crusted Curry Salmon with Sauteed Garlic String Beans
Spicy Shrimp Tacos with Pico de Gallo and Spicy Mayo
Ingredients
For the spicy shrimp:
- 1½ lb shrimp peeled and deveined
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp salt
- ½ tsp black pepper
- nonstick cooking spray canola or vegetable oil works well
- corn or flour tortillas
For the pico de gallo:
- 2 cups diced tomatoes
- 1 cup diced white onion
- 1 cup minced cilantro
- 1 jalapeno minced, about 32 grams
- 3½ tbsp freshly squeezed lime juice
- ½ tsp salt
For the sauteed bell peppers:
- 2 bell peppers sliced into thin strips
- ½ tsp chili powder
- ½ tsp garlic powder
- salt and pepper to taste
For the spicy mayo:
- ¼ cup mayo
- 1½ tsp Sriracha sauce
- 1 tsp Tapatio hot sauce
Instructions
Making the shrimp:
- In a large bowl, place your peeled and deveined shrimp. Add the garlic powder, onion powder, paprika, chili powder, cayenne pepper, cumin, coriander, salt, and pepper and mix until all the shrimp pieces are thoroughly coated in the spices. Set aside.
- In a pan, spray some nonstick cooking spray and heat on medium-high. Once the pan is hot, place your shrimp in an even layer. (With about 1½ pounds of shrimp, I cooked the shrimp in two batches, making sure not to overcook them.) Cook for about 3 minutes on each side. The shrimp should have a nice curved shape and a bright orange color all over. Cook all the shrimp and set aside in a bowl.
Making the pico de gallo:
- Add the tomatoes, white onion, cilantro, and minced jalapeno pepper into a large bowl and mix. Add the freshly squeezed lime juice and salt, and mix again so that everything is well-combined.
- If you would like, add more lime juice for more tartness and more salt if needed. Make sure to stir the pico de gallo after everytime you add more salt or lime juice to ensure everything is mixed well!
Making the sauteed bell peppers:
- Prep your bell peppers by removing the seeds and slicing the peppers into nice, thin strips. Using the same pan from the shrimp (you may need to wipe off any brown bits left on the pan), heat some more nonstick cooking spray over medium-high heat.
- Once the pan is hot again, toss in your sliced bell peppers and season with garlic and chili powder. Cook for about 3-4 minutes or until the bell peppers are softened to your liking.
- Remove from the heat and place in a large bowl.
Making the spicy mayo:
- In a medium bowl, combine the mayo, Tapatio, and Sriracha. Stir until the color is even throughout. Feel free to add more Tapatio or Sriracha depending on how spicy you like it!
- Note: If you want the spicy mayo to be on the thinner side to make it easier to drizzle on top, add 1 tablespoon of water and stir until homogenous.
Putting it all together:
- Heat up some corn or flour tortillas and assemble your tacos with the sauteed bell peppers, pico de gallo, grilled shrimp, and spicy mayo.
- Optional: Garnish with some sliced jalapenos or extra onion/cilantro if desired! Enjoy!
Tried this recipe? Let me know in the comments below!
I always love hearing feedback! If you tried out this recipe, tell me what you think!
Nicholas Linzaga says
These are really good!
michelleqtran14 says
SOO HAPPY TO HEAR THIS! Glad you liked them!