These tacos… well, they’re fantastic. Truly such a unique and bold shrimp taco and something you’ll want again and again. It all starts with a chili spice rub and some butter. Then comes the white wine reduction with tomatoes and serrano chili. They are buttery and spicy and everything I crave in a taco. The white wine reduction kind of reminds me of shrimp scampi… except with a Mexican twist. Can you picture it? Taste it? Since I put a Mexican twist on pretty much everything, this should come as no surprise to you. Regardless, they are phenomenal and you must try them.

I keep the toppings simple. Shredded cabbage, cilantro and sriracha mayo. If you have one, use a mandoline on the lowest setting in order to get that stringy paper thin cabbage. It’s easier, quicker and better than chopping it with a knife. The sriracha mayo is exactly what it sounds like… 2 parts mayo and 1 part sriracha. Really easy. You can also add some sliced avocado for a good creamy texture. Whatever you’re into, do that. Personally, I think they’re perfect how they are. The shrimp pack in so much flavor you don’t need a million toppings. It’ll just overwhelm it. When it comes to the tortilla, this is also all about preference. I think any type of seafood taco needs a corn tortilla but to each their own!

Pair with:






Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: about 8 tacos


For shrimp:

  • 1.5 lb medium white shrimp, peeled and deveined
  • 1 tsp kosher salt
  • 2 tsp chili powder
  • 1 tsp guajillo chili powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 6 tbsp butter, salted
  • 1 large roma tomato, seeded and chopped into small chunks
  • 1 serrano chili, seeded and finely chopped (or jalapeño for less spice)
  • 4 large cloves garlic, finely chopped
  • 1 cup dry white wine

For toppings:

  • Green cabbage, shredded
  • Cilantro, roughly chopped
  • Sriracha mayo (2 parts mayo + 1 part sriracha)
  • Corn tortillas


  1. Mix together the salt, chili powder and smoked paprika. Place the shrimp in a bowl with the spices and mix till all the shrimp are evenly coated.
  2. Heat a large pan over medium heat. Add in 2 tbsp butter and the olive oil. Allow butter to melt. Add in the shrimp and cook for 2 minutes a side. (Be sure not to overcrowd the pan. Cook in batches if necessary.) Remove the shrimp from the pan and place on a plate when done cooking. Set aside for now. *Do not rinse the pan.*
  3. Add in 2 tbsp more butter to the same pan and add in garlic, serrano and tomato. Sauté for a few minutes until tomato is soft and garlic is aromatic.
  4. Add in white wine and let reduce by 3/4. This should take about 5 or so minutes over medium heat.
  5. Once reduced, turn the heat off. Add in the remaining 2 tbsp butter and the cooked shrimp. Toss together in the pan so that the shrimp are coated in the sauce.
  6. Assemble the tacos with shrimp, cabbage, cilantro and sriracha mayo. Enjoy!

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