Inspired by Caribbean flavors and Latin American street food, these vibrant, spicy shrimp tacos bring together juicy shrimp tossed in warm spices, caramelized sweet plantains, crunchy tropical slaw, and a drizzle of lime crema.
One of the things I enjoy most in the kitchen is creating dishes that highlight fresh fruit, herbs, and spices in unexpected ways. I especially love how sweet and savory flavors play together, and here the tropical plantains and slaw brighten the spice of the shrimp beautifully. With frozen plantains saving prep time and shrimp cooking in just minutes, these tacos deliver big, vibrant flavor without a lot of effort.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SHRIMP: Extra jumbo shrimp are the star of these tacos, providing a meaty bite that cooks through in minutes. They’re tossed with cumin, smoked paprika, cayenne, and lime zest for a flavorful, slightly spicy kick. We remove the tails ahead of cooking to make taco assembly easier.
SWEET PLANTAINS: Frozen maduros (ripe, sweet plantains) make this recipe both easy and convenient. Once baked, they become caramelized and tender, adding natural sweetness that balances the spiced shrimp.
TROPICAL SLAW: This vibrant slaw combines crisp cabbage with juicy fruit, peppers, onion, and cilantro, all tossed in a bright citrus dressing. It adds crunch, color, and a refreshing contrast to the spiced shrimp and sweet plantains.
FLOUR TORTILLAS: We like to use low-carb flour tortillas to keep these tacos a little lighter without sacrificing flavor or texture. They toast up beautifully in the pan and hold the shrimp, slaw, and plantains with ease.
LIME CREMA: A simple blend of sour cream, mayonnaise, lime juice, and zest, this creamy sauce adds tang and brightness that ties the shrimp, plantains, and slaw together. You can also use reduced-fat sour cream and light mayonnaise if you’d like to lighten it up a bit.
Prep Overview
How to Make Spicy Shrimp Tacos with Sweet Plantains
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
To make these tacos, start by whisking together a quick lime crema and letting it chill while you prepare the rest of the ingredients.
Bake the plantains until they’re caramelized and slice them into bite-sized pieces.
Toast the tortillas in a dry pan so they’re warm and pliable.
Next, toss the shrimp with spices, lime zest, and a drizzle of oil, then sear them in a hot skillet until they’re just cooked through.
From there, it’s all about assembly: layer the tropical slaw on each tortilla, add shrimp and sweet plantains, then finish with a drizzle of tangy crema, scallions, and a squeeze of lime.
More Caribbean and Latin-Inspired Favorites
If you enjoyed these spicy shrimp tacos, you might also like our Plantain-Stuffed Chicken Breasts for a sweet-and-savory main dish. Our Grilled Skirt Steak with Chimichurri is one of our favorite grilling recipes with its bold, bright flavors.
Spicy Shrimp Tacos with Sweet Plantains
Ingredients
Shrimp
- 24 extra jumbo shrimp, peeled and deveined, tails removed
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- Zest of 1 lime
- Salt and freshly ground black pepper
Lime Crema
- 1/2 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon lime zest
- Salt, to taste
Tacos
- 1 batch Tropical Slaw
- 8 flour tortillas, (8-inch diameter)
- 11 ounces frozen sweet plantains, (1 package)
- Thinly sliced scallions, optional garnish
Instructions
- In a small bowl, whisk together sour cream, mayonnaise, lime juice and zest. Season with salt to taste and chill until ready to serve.
- Prepare the plantains according to the package instructions, usually baked at 350℉ for 10 to 15 minutes, flipping once, until lightly browned and caramelized. Slice into bite-sized pieces.
- Toast the tortillas in a dry pan over medium high heat and set aside.
- Toss the shrimp with vegetable oil, cumin, paprika, cayenne, lime zest, salt and pepper. Heat a skillet over medium high and cook the shrimp until pink and opaque, 1-1/2 to 2 minutes per side.
- Layer slaw on each toasted tortilla. Top with three shrimp and some plantain chunks. Drizzle with lime crema and sliced scallions (if desired) and serve immediately.
Notes
Make-Ahead Tips
You can prepare the lime crema up to two days in advance and keep it covered in the refrigerator. The tropical slaw can also be made a few hours ahead so the flavors have time to meld. For the shrimp, it’s best to cook them just before serving to keep their texture tender and juicy, but you can toss them with the seasonings a few hours ahead and refrigerate until you’re ready to cook.Storage Tips
Leftover tacos don’t keep well once assembled, but you can store all of the components separately in airtight containers for up to two days and quickly reheat the shrimp and plantains before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for a different shrimp recipe the other day (the Old Bay ones) when I ran across this – seriously the best tacos I’ve ever made. I’ll try the Old Bay shrimp next time.
Thank you Daniel. This is a new creation and we love it too! Hope you like the Old Bay shrimp too – then you’ll have two new shrimp dishes in your repertoire.