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Shrimp tacos with tomatoes, radish, red onion on romaine lettuce with lime dressing

Shrimp Tacos with Lime Dressing and Crunchy Vegetables

These Shrimp Tacos with Lime Dressing are gloriously refreshing. A simple lime dressing splashed over poached shrimp and crunchy vegetables creates a light meal or a shrimp appetizer that's so healthy, you'll want to make it over and over again. You'll love this make ahead shrimp recipe for entertaining.
Course Main Course Seafood
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Calories 433kcal


  • 1 lime halved
  • 1/2 teaspoon black peppercorns very coarsely ground
  • 1/4 teaspoon allspice berries very coarsely ground
  • 3 bay leaves
  • 12 ounces medium shrimp in their shells
  • 1/2 small red onion cut into 1/4-inch dice
  • 1 medium-small tomato cut into 1/4-inch dice
  • 5 radishes finely diced
  • 1 small jalapeno deveined, seeds removed and fine diced
  • 1 1/2 tablespoons fresh cilantro fine chopped
  • 2 1/2 tablespoons fresh squeezed lime juice
  • 5 tablespoons vegetable oil preferably half olive oil and half vegetable oil
  • 1 teaspoon Salt
  • 4 leaves romaine lettuce for garnish
  • sprigs of cilantro for garnish
  • 12 warm corn tortillas for serving


  • Squeeze the two lime halves into a medium saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.
  • Raise the heat to high, add the shrimp, and let the liquid return just barely to a simmer. Immediately remove the pan from the heat, and using a colander, drain the shrimp. Return shrimp to hot pan re-cover tightly, set aside for 5 to 8 minutes, until the shrimp are cooked through, then rinse the shrimp under cold water, or use an ice bath to stop the cooking.
  • Peel the shrimp. If the shrimp need deveined then deveined run a knife down the back to expose the dark intestinal track and scrape it out. If the shrimp are medium or larger, cut them into 1/2 -inch bits; place in a bowl.
  • Add the red onion, tomato, radish, jalapeno and cilantro to the shrimp.
  • In a small bowl or jar with a tight fitting lid, combine the lime juice, oil and salt.
  • Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover and refrigerate or set aside at room temperature.
  • Line a shallow bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnished with sprigs of cilantro. Serve with warmed white corn tortillas and a big spoon to make tacos. Guests have a choice of Shrimp Lettuce Wraps or Shrimp Tacos.



Guests can choose to eat these as lettuce wraps or scooped into warm corn tortillas for a shrimp taco.


Calories: 433kcal | Carbohydrates: 42g | Protein: 23g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 214mg | Sodium: 1285mg | Potassium: 415mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2733IU | Vitamin C: 22mg | Calcium: 208mg | Iron: 3mg