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These curry Shrimp Tacos are packed with juicy shrimp, cucumber chutney, and a creamy mayo-based sauce nestled between warm tortillas. It’s a tasty, spicy departure from your traditional shrimp tacos recipe.
If you want to keep it classic with guacamole and cotija cheese, try my Shrimp Tacos with Chipotle Lime Dressing instead. For another fun fusion recipe, try my Jerk Chicken Tacos next.
Taco night just got a yummy twist with these curry shrimp tacos! If you’ve been here a while then you know I love all things curry and Jamaican curry shrimp is a staple in my house. Curiosity got the best of me and I decided to add them to tacos.
I simplified the curry shrimp to accommodate an easy taco recipe and added some complimentary flavours. The cucumber chutney and the tangy sauce perfectly balance the rich, spicy shrimp, adding a refreshing and zesty kick to each bite. Make these easy shrimp tacos in just 30 minutes with my quick recipe.
Where did shrimp tacos originate from?
Shrimp tacos or tacos de camarones, originated in Baja California, Mexico.
Should you marinate shrimp before cooking?
If time permits, marinate shrimp before cooking. Even 15 minutes can enhance the flavour and tenderness. However, avoid marinating shrimp for too long (past 30 minutes), especially in acidic ingredients because it can break down the protein and make the texture mushy.
Ingredients
- Raw Shrimp: Peel and devein the shrimp before adding any seasoning.
- Curry Powder: This adds a warm, aromatic flavour with a hint of spice that compliments the shrimp perfectly.
- Other seasoning: Add garlic powder, salt, and black pepper for more flavour.
- Vegetable Oil: Use this to cook the shrimp evenly without them sticking to the pot.
- Butter: This fat adds a distinct richness that pairs well with the curry powder.
Cucumber Chutney
- Cucumber: This adds a crisp, crunchy coolness that balances the spicy notes of the shrimp.
- Lemon Juice: Add for a zesty tang that brightens the taste of the chutney.
- Cilantro: Finely chopped cilantro adds a fresh, herbal note that compliments the cucumber and shrimp.
- Garlic: Grated garlic adds a savoury element.
- Scotch Bonnet Pepper: Finely chopped peppers pack a vibrant heat but feel free to add whatever pepper you have on hand.
- Salt and Pepper: Add to taste.
Shrimp Taco Sauce
- Mayonnaise: This creamy base is the foundation of your sauce.
- Lime Juice: This adds a pop of citrus flavour.
- Honey: Honey thickens the sauce, adding a sweet element to tame the heat from the chutney and shrimp.
- Seasoning: Ground cumin adds a warm, earthy quality. Add salt and pepper, to taste.
Other Ingredients
- Small Flour Tortillas: These soft tortillas are perfect for holding the shrimp, chutney, and sauce, creating a delicious and convenient handheld meal. For a gluten-free alternative, use corn tortillas instead.
- Finely Sliced Lettuce: I used romaine lettuce, but use whatever your favourite is. This is great for adding a bed to nestle the shrimp in.
How to Make Shrimp Tacos
Curry Shrimp
In a bowl, toss the shrimp with curry powder, garlic powder, onion powder, salt, and pepper until evenly coated, then set aside. Heat the vegetable oil in a large skillet over medium heat, add the seasoned shrimp, and cook, stirring occasionally, until the shrimp are pink and cooked through, about 4-5 minutes. Remove from heat.
Cucumber Chutney
Grate the cucumber using the large hole side of a grater, then use a cheesecloth or fine mesh sieve to squeeze out any excess liquid and transfer to a bowl. Add garlic, cilantro, scotch bonnet pepper, lemon juice, salt, and pepper, and mix until combined.
Sauce
In a small bowl, whisk together mayonnaise, lime juice, honey, and ground cumin until smooth. Season the sauce with salt and pepper to taste, adjusting the consistency by adding a little more lime juice or water if needed to reach your desired thickness.
Assemble Curry Shrimp Tacos
Warm tortillas if desired, then spread a layer of the sauce and layer with lettuce (if using) and curry shrimp. Top with cucumber chutney, extra drizzle of sauce as desired, fold, and serve immediately.
Recipe Tip
Shrimp cook really fast. Avoid overcooking by taking them off the heat once they turn pink and opaque. This takes 4-5 minutes depending on the size of your shrimp (bigger shrimp taking longer, of course).
Storage
I love to serve these curry shrimp tacos fresh but you can definitely store them for later. Store the shrimp, and chutney, and sauce in separate airtight containers in the fridge for up to 3 days. Gently reheat the shrimp in the microwave and assemble your tacos.
More Curry Recipes
- Jamaican Curry Shrimp
- Coconut Curry Lentil Stew
- Jamaican Curry Chicken
- Curry Goat
- Jamaican Coconut Curry Salmon
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Curry Shrimp Tacos
Equipment
- Large Skillet
- Cheese Cloth or fine mesh sieve
Ingredients
- 1 lb Raw Shrimp, peeled and deveined
- 2 tsp Curry Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt, more or less to taste
- 1/2 tsp Black Pepper
- 1 tbsp Vegetable Oil
- 1 tbsp Butter
Cucumber Chutney
- 1 lrg Cucumber
- Juice from 1/2 Lemon
- Cilantro, finely chopped
- 1 clove Garlic, grated
- 1/4 Scotch Bonnet Pepper, finely chopped
- 1/2 tsp Salt and Pepper, to taste
Sauce
- 1/4 cup Mayonnaise
- 2 tsp Lime Juice
- 1/2 tsp Honey
- 1/4 tsp Ground Cumin
- Salt and Pepper, to taste
Other Ingredients
- Small Flour Tortillas, as desired
- Romaine Lettuce, thinly sliced
Instructions
Curry Shrimp
- In a bowl, toss the shrimp with the curry powder, garlic powder, onion powder, salt and pepper until evenly coated and set aside.
- Heat the vegetable oil in a large skillet over medium heat. Add the seasoned shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and cooked through, about 4-5 minutes then remove from heat.
Cucumber Chutney
- Grate cucumber using the large hole side of the grater, then using a cheese cloth or fine mesh sieve squeeze to get out any excess liquid and transfer to a bowl. Add garlic, cilantro, scotch bonnet pepper, lemon juice, salt, pepper and mix until combined.
Sauce
- In a small bowl, whisk together the mayonnaise, lime juice, honey, and ground cumin until smooth. Season the sauce with salt and pepper to taste.
- Adjust the consistency by adding a little more lime juice or water if needed to reach your desired thickness.
Assembly
- Warm tortillas if desired, then spread a layer of the sauce and layer with the curry shrimp, top with cucumber chutney, fold and serve immediately.
