Skip to Content

Best Spicy Shrimp Tacos with Creamy Chipotle Salsa

Inside: ​These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday. 

4 spicy shrimp tacos on a plate with salsa macha and lime wedges

One of my favorite proteins to include in my recipes is shrimp. It is such a versatile ingredient and can be used in so many different recipes, including as crunchy shrimp, ceviche, in a garlic sauce, and a la diabla. Today, I am going to share a recipe for easy spicy shrimp tacos that you will love. In my opinion, these are the best shrimp tacos, because they have the perfect amount of heat from the poblano peppers and the creamy sauce made with chipotle peppers and mayonnaise. 

This is one of my favorite recipes for taco night, or any other night when I need to make something in a hurry that I know everyone will love. This is also a great recipe for your next cinco de mayo party and you can be certain that your guests will be satisfied!  

What kind of Shrimp Should You Use For Spicy Shrimp Tacos?

My favorite kind of shrimp to use for this recipe are smaller shrimp. While I love jumbo shrimp for other types of recipes, using small or medium shrimp for tacos is the best option since you can get more pieces in each bite and I find it easier to eat. If all you have are plump shrimp or larger shrimp, then you can definitely use them, but if you can find something smaller, that is what I recommend for this easy shrimp taco recipe. If you do use the larger shrimp, you should cut them up into smaller pieces for this recipe. 

I always use fresh shrimp, which is why my next recommendation is to start with raw shrimp that you can then cook. You can always use pre-cooked shrimp from the store, but I think it is affects the flavors and juiciness a bit, so I try to avoid that. 

How do you make shrimp tacos?

For this recipe, you will start by gathering all of the ingredients that you will use first. Those ingredients are listed below:

  • 1 pound of raw shrimp
  • 1 poblano pepper
  • 2 medium tomatoes
  • 1 medium onion
  • 2 fresh garlic cloves
  • 1 tsp dried oregano
  • 1/4 stick of butter
  • 1 tsp olive oil
  • 2 tbsp mayonnaise 
  • 2 chipotle peppers in adobo 
  • Warm tortillas (Corn Tortillas or Flour Tortillas will work)
  • Melting cheese (manchego, oaxaca, mozzarella, etc.)
  • Salt to Taste

ingredients for shrimp tacos like shrimp, tomatoes, cheese, chipotle, butter, and oil

You should also use a hot sauce, like salsa macha or something else along with lime to accompany the tacos. 

Start by cleaning the shrimp and then cutting them into smaller pieces. Like I mentioned above, if you are using larger shrimp, you will want to cut them up into smaller pieces. Add the shrimp to a medium bowl and season with salt and set aside while you move onto the next step. 

Next, slice the poblano pepper, dice the onions, and set aside. 

Chop up the chipotle peppers and add them along with the adobo sauce and mayonnaise to a small bowl. Add one minced garlic clove to the same bowl and mix well. Set aside. 

Place a large skillet on your stovetop over  medium high heat  and add the butter and olive oil. Immediately add the poblano pepper and onion and cook for about 5 minutes over medium heat. Add the remaining minced garlic and cook for 1 more minute. 

The next step is to add the tomatoes, oregano, and a pinch of salt to the hot pan and combine with the ingredients from the previous step. 

The final step for cooking the shrimp is to add the chopped up shrimp to the pan and cook for two minutes (or until slightly pink) before adding the chipotle-mayonnaise mixture. Mix well and cook for two more minutes before removing from the heat. 

To prepare the tacos, warm a tortilla on a frying pan on both sides and then add a small amount of oil to the pan. Add some cheese to the top side of the tortilla and top with the shrimp mixture. Fold in half like a quesadilla and then remove from the pan to a plate lined with a paper towel. Serve with your favorite toppings, like salsa, lime wedges, fresh cilantro, shredded cabbage or fresh pico de gallo. 

4 spicy shrimp tacos with chipotle sauce

This recipe is sure to be a hit and is perfect for any day of the week. Every single time that I make it, people are asking for the recipe, so that is why I am sharing it here. 

Let me know how this turns out in the comments below!

Check out these other taco recipes that you will love

4 spicy shrimp tacos on a plate with salsa macha and lime wedges
Save Recipe Print Recipe Pin Recipe Rate this Recipe
5 from 2 votes

Spicy Shrimp Tacos with Creamy Chipotle Sauce

These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, shrimp, shrimp tacos, spicy
Servings: 12 Tacos
Calories: 165kcal


  • 1 lb raw shrimp small or medium
  • 1 poblano pepper
  • 2 roma tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 tsp oregano dried
  • 1/4 stick butter
  • 1 tbsp olive oil
  • 2 chipotle peppers in adobo
  • 2 tbsp mayonnaise
  • salt to taste
  • 12 corn tortillas
  • 1 cup mozzarella cheese shredded


  • Clean the shrimp well and chop into smaller pieces, and season with salt in a medium bowl. Set aside.
    1 lb raw shrimp, salt
  • Chop the chipotle peppers and add to a small bowl with the mayonnaise and some of the adobo sauce from the can of chipotle peppers
  • Slice the poblano peppers and dice the onions and set aside.
    1 poblano pepper, 1 onion
  • Dice the roma tomatoes and set aside separately from the peppers and onions.
    2 roma tomatoes
  • Heat a large skillet over medium heat and add the butter and olive oil and then immediately add the poblano peppers and onions. Cook for about 5 minutes and then add one minced garlic clove and cook for one more minute.
    1 poblano pepper, 2 cloves garlic, 1/4 stick butter, 1 tbsp olive oil, 1 onion
  • Add the tomato, oregano, a pinch of salt, and mix well and cook for another couple of minutes.
    2 roma tomatoes, 1 tsp oregano, salt
  • Add the shrimp and cook for two more minutes. Then add the chipotle-mayonnaise mixture and mix everything well. Cook for two more minutes and then remove from the heat.
    2 chipotle peppers in adobo, 2 tbsp mayonnaise, 1 lb raw shrimp
  • Add a small amount of olive oil to a hot pan and add a corn tortilla. Add the cheese to the top and then top with the shrimp mixture. Fold over like a quesadilla and remove from the heat to a plate with a paper towel.
  • Serve with lime, salsa, and your other favorite toppings.


Serving: 1Taco | Calories: 165kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 315mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from My Latina Table

Subscribe now to keep reading and get access to the full archive.

Continue reading