Easy Cajun Shrimp Tacos!

cajun shrimp tacos

Tacos; one simple word that evokes so many mouth-watering variations! Tacos don’t necessarily have to equal junk/fast food, especially when prepared at home & stuffed with real, wholesome ingredients. It all starts with the shell: I ditched white flour & always opt for organic yellow or white corn tortillas. You can find them in the frozen section of most health specialty stores and even large mainstream retailers now carry them.

I’ve blogged about “Al Pastor Tacos” before and I was so very happy & excited with the feedback from everyone who tried the recipe. Thank you for supporting this little food blog, I say this with enormous amounts of gratitude! There’s no greater motivation than reading your compliments on the food. I am currently writing from my “home away from home”- which is literally down the street from home. I know, it reads like a riddle! Restoration & repair won’t begin in our home until next week… which means I’ll probably spend the month of August down the street with my in-laws. They’re particularly enjoying my pastries & desserts, as they always look for refined sugar-free treats since my father-in-law is diabetic.

Now back to my taco recipe! These ones are a bit different; they’re sweet, spicy, tangy- & just delicious! The shrimp is marinated in some very orthodox spices, yet yields a distinct cajun flavor punch: lemon, thyme, garlic, oregano & paprika. Seafood is so incredibly healthy & easy to prepare, especially on a busy weeknight when searching for a quick 30 minute dinner meal. The shrimp is not breaded or deep fried, but rather sautéed with celery, red pepper, bay leaves, onions & cilantro. I promise you this dish will become a beloved dinner staple!

Cajun Shrimp Tacos

  • Servings: 2-4
  • Time: 30 mins
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  • 1.5 to 2 lbs of medium to large shrimp (ensure to peel & remove vein at the back)
  • 2 teaspoons of paprika
  • 1 teaspoon of thyme
  • Juice of 1 lemon
  • 1 teaspoon of dried oregano
  • 2 teaspoons of minced organic garlic (I buy the bottled varieties & store it in the fridge)
  • 1 onion finely chopped
  • 2 stalks of celery, chopped and deveined
  • 1 red pepper sliced
  • a handful of bay leaves
  • a handful of cilantro (leave some for garnish)
  • 1 tablespoon of olive oil
  • 1 tablespoon of grass-fed organic butter
  • Avocados (as a topping, goes so well!)
  • A package of thin, organic corn tortillas


  1. In a bowl, toss & marinate the shrimp with the lemon, thyme, paprika, garlic & oregano.
  2. In a pan, mix the olive oil & butter and bring to medium heat. Add the celery, onion, red pepper, bay leaves, & cilantro. Sautee for 2-3 minutes while stirring often.
  3. Add the shrimp to the same pan & cook for at least 10 minutes or until fully cooked.
  4. Warm up the organic corn tortillas in your oven for 2-3 minutes. I like to ensure they remain soft, so I sandwich them between two plates when bringing them to the table.
  5. Serve the shrimp over the corn tortillas & garnish with avocado & cilantro. You could also garnish with cashew cream, fresh pico de gallo or even guacamole.Possibilities are endless with this dish!
  6. Enjoy every bite & abstain from licking the plate. It’s one of those meals you truly mourn once it’s over.