These Cilantro Lime Shrimp Tacos with Edamame Guacamole are a flavor-packed weeknight win. In just 20 minutes, you can serve up seared shrimp and a fiber-filled guac, all wrapped in warm tortillas. Plus, you can customize with any tortillas and toppings of your choice!
This post was created in partnership with Best Foods Facts and the United Soybean Board. As always the thoughts, opinions and content are all my own. See my disclosure policy for more details
Table of Contents
Why you'll love it
If tacos are already your love language, just wait until you try these healthy shrimp tacos.
- Easy to make: Taco Tuesday only takes 20 minutes with this easy shrimp taco recipe. Plus, it's such a crowd pleaser so everyone will love it!
- Protein packed: Between the shrimp and the edamame guac, these tacos offer a double dose of satisfying protein.
- Customizable: Whether you like your tacos with lots of cheese on top or extra lime, you get to customize with the toppings you love the most.
Why U.S. aquaculture is so impressive
Before we get into the recipe, I just had to share more about a recent trip I went on. I had the chance to tour two seafood farms right here in the United States!
I saw firsthand how the farmers carefully raise their fish and shrimp - from checking water quality daily to monitoring feed and overall health. I was especially impressed by how clean and organized the facilities were, and how much pride the farmers took in their work.
U.S. aquaculture farms, like the ones I toured, are leading the way in producing high-quality, sustainable seafood. It was a great reminder that when we buy U.S.-raised seafood, we're not only supporting local farmers but also choosing a product raised with care for both people and the planet. Here's a few highlights I learned on the tour.
Nutritious feed for healthy seafood
U.S. farms rely on straightforward, nutrient-rich feed - often made with soy, fish meal, and essential vitamins and minerals. This balanced diet helps the fish and shrimp grow strong and healthy, without unnecessary additives or antibiotics.
Sustainable water systems
Sustainability is at the heart of U.S. aquaculture. Many farms use recirculating aquaculture systems (RAS) that filter and reuse water, drastically cutting down on waste. I even saw a shrimp farm that uses a biofloc system - a clever process where beneficial bacteria break down waste and recycle nutrients directly in the water. This not only keeps the water clean but also creates a rich environment that mimics aspects of the natural ocean, supporting healthy shrimp growth.
To learn more about evidence-based food facts, visit bestfoodfacts.org!
Other Seafood FAQs
As a registered dietitian nutritionist, I get a lot of questions about seafood. Should I eat seafood? How often? What kinds? Let's break it down!
Is seafood healthy?
Yes! It's packed with lean protein, omega-3 fatty acids, vitamins, and minerals. The Dietary Guidelines for Americans recommends eating 8 ounces of seafood twice per week. Fish provide key nutrients that support a child's brain development. Strong evidence shows that eating fish, as part of a healthy eating pattern, may have heart health benefits. Variety is key too…try mixing up salmon, shrimp, cod, tuna, mackerel and even sardines.
Is shrimp healthy?
Sometimes shrimp has gotten a bad rap for being higher in cholesterol, but research shows dietary cholesterol doesn't have the same impact on blood cholesterol as once thought. Shrimp is actually low in saturated fat and calories, while providing high-quality protein, selenium, and vitamin B12. Shrimp has ~20g protein per 3 oz serving.
Is seafood safe?
Yes! At the farms I toured, water quality and animal health were checked daily - it was so reassuring to see. At home, seafood is safe when cooked to 145°F and enjoyed within 1-2 days of cooking or purchase (unless frozen). If you are pregnant or breastfeeding, seafood is still safe and recommended, but choose low-mercury options like shrimp, salmon, or cod, and avoid high-mercury fish.
What ingredients do you need for these shrimp tacos?
Okay, without further ado… here's what you'll need to bring these shrimp tacos together.
For the edamame guacamole:
- Shelled edamame: Found in the freezer section at most grocery stores - look for bags labeled "shelled" to save time. If you grab the in-shell version, just pop them out after cooking.
- Avocado: Choose one that gives slightly when pressed - that means it's perfectly ripe and creamy.
- Cilantro: Fresh bunches are usually near the lettuce and herbs. Adds a bright, herby flavor.
- Plain Greek yogurt: You can grab either nonfat, 2%, or whole milk yogurt. Whole milk will be the creamiest for this guacamole.
- Lime juice: Freshly squeezed lime juice makes a big difference over bottled. Choose limes that feel heavy for their size.
- Minced garlic: You can mince fresh cloves yourself or save time and use pre-minced from a jar.
For the shrimp tacos:
- Large shrimp: Found fresh at the seafood counter or frozen in bags. If frozen, thaw overnight in the fridge or under cold running water before cooking.
- Olive oil: This helps the shrimp have a nice caramelization when cooked.
- Garlic, chili powder, smoked paprika, salt: This flavor blend is perfect for shrimp!
- Tortillas: Use your fave-corn or flour both work great!
- Toppings of your choice: Have fun customizing!. Add crunchy cabbage, juicy tomatoes, creamy cheese, tangy pickled onions, jalapeños, or radishes. Finish with a sprinkle of fresh cilantro and a squeeze of lime to brighten everything up.
How do you make cilantro lime shrimp tacos?
Let's walk through the easy steps:
- Make the guac: Add all the edamame guacamole ingredients to a food processor. Pulse until mostly smooth, scraping the sides as needed. Leave a few chunks for texture if you like it that way!
- Season the shrimp: In a bowl, toss shrimp with olive oil, garlic, chili powder, smoked paprika, and salt.
- Cook the shrimp: Heat a skillet over medium-high. Add the remaining oil and shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Assemble your tacos: Spread a layer of the guac on each tortilla, top with cooked shrimp, then load up on your favorite toppings.
Is the edamame guacamole nutritious?
Absolutely! This edamame guacamole delivers a perfect blend of fiber, protein, and probiotics all in one nutrient-packed bite.
- Edamame: A half cup of shelled edamame contains around 4 grams of fiber and 9 grams of protein. Studies show soy protein is one of the highest-quality plant proteins and has been linked to benefits like supporting heart health and bone strength.
- Avocado: Packed with monounsaturated fats and potassium, a study found that avocados are linked with improved heart health and improved cognitive function.
- Greek yogurt: One serving (170g) of non-fat Greek yogurt contains 17.5 grams of protein, while the same size serving of full fat contains about 15 grams of protein, and both are rich in probiotics. Probiotics support gut health and digestion, while calcium and protein in yogurt helps strengthen bones and keep you fuller longer.
Customize it your way
Like all of my recipes, this cilantro lime shrimp taco recipe is completely customizable. Choose what toppings and tortillas you want to use.
- Tortillas of your choice: Corn, flour, or grain-free - or turn it into a taco bowl over rice or greens.
- Toppings of your choice: Pickled red onion, sliced radishes, cabbage, Greek yogurt, or queso - mix and match for different textures and flavors.
Can I swap shrimp with another fish?
Totally! This recipe would also be delicious with salmon, cod, halibut, or tilapia. I'd just recommend cutting the fish into small 1-inch pieces so it cooks up in a similar amount of time and stays tender inside.
Recipe tips and tricks
- Serving: These tacos are perfect for dinner parties or Taco Tuesday. Set out toppings and let everyone build their own.
- Troubleshooting: If your shrimp start curling up too tightly or feel rubbery, they may be overcooked. Remove from heat immediately. Keep an eye on the pan-they only need a few minutes!
- Scaling: This recipe serves 4, but you can easily double it for a crowd. The edamame guac makes a great appetizer dip too, so feel free to make extra.
Meal prep and storage
When it comes to prepping the recipe, the edamame guacamole can be made a day ahead and stored in the fridge with plastic wrap pressed directly on top to prevent browning. You can also chop your toppings in advance and store in small containers for easy assembly.
If you have leftover shrimp after cooking, you can store it in the fridge for up to 2 days. If you have leftover guac after cooking, you can store it in the fridge for up to 3 days.
Need more help with recipes for your busy schedule?
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Cilantro Lime Shrimp Tacos with Edamame Guac
Ingredients
Edamame Guacamole Ingredients:
- 1 cup shelled edamame, cooked (or about 1 - 12 ounce bag of in shell edamame)
- 1 large avocado
- ¼ cup fresh cilantro leaves
- ¼ cup plain Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons minced garlic
- ¼ teaspoon salt
Taco Ingredients:
- 1 pound large raw shrimp, peeled and deveined and tails removed
- 2 tablespoons olive oil, divided
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 8 small tortillas of your choice, warmed (corn, flour, almond flour tortillas)
Toppings of your choice:
- Shredded cabbage
- Diced tomatoes
- Shredded cheese
- Sour cream or plain Greek yogurt
- Sliced jalapeños
- Chopped green onions
- Pickled red onion
- Chopped cilantro
- Sliced radishes
- Shredded lettuce
- Lime wedges
For Serving:
- Chopped cilantro
- Lime wedges
Instructions
- In a food processor, pulse all edamame guacamole ingredients until mostly smooth with a few small chunks, scraping down the sides as needed. Set aside.
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic, chili powder, smoked paprika, and salt.
- Heat a large skillet over medium-high heat and add remaining tablespoon of olive oil. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Cook until internal temperature reaches 145°F (63°C). Remove from heat.
- Spread a generous layer of edamame guac onto each tortilla. Top with cooked shrimp and any desired toppings. Serve with cilantro on top and extra lime wedges for squeezing.
Notes
Nutrition
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Cara says
So delicious and filling! The shrimp cooked so quickly and these were ready in no time. 10/10 will make again
Mackenzie Burgess, RDN says
Hi Cara! So glad you loved this one! I definitely love how quickly it all comes together too. Enjoy! ~Mackenzie