These Air Fryer Shrimp Tacos are a game-changer! Crispy, perfectly seasoned shrimp paired with an avocado crema makes for a satisfying meal that's ready in just 18 minutes. If you love tacos but hate the hassle, this air fryer version is for you!
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Some of my favorite meals are easy taco recipes for my busy days. These tacos are done in under 20 minutes—perfect for crazy weeknights! You can customize these easy shrimp tacos by swapping the tortillas, toppings, or spice level to fit your taste.
Try cod fish tacos and ground chicken tacos next!
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Ingredients and Substitutions
- Shrimp. I always recommend wild-caught shrimp and I especially love Argentine shrimp for their sweet, buttery flavor. Try to buy it already peeled and deveined to save yourself prep time.
- Tortillas. Use your favorite corn tortillas or flour tortillas. You can also opt for lettuce wraps.
- Greek yogurt. I prefer the taste of yogurt but it can easily be subbed with sour cream or dairy-free yogurt. Try my Salmon Patties with Yogurt Sauce next!
- Shredded lettuce. Easy to find in most grocery stores but you can chop your own or opt for a coleslaw mix instead.
- Spices. Chili powder, paprika, garlic powder, cayenne pepper—or simply use taco seasoning for a shortcut!
- Toppings. Try pico de gallo, mango salsa, or pickled onions for extra flavor.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Pre-heat the air fryer to 400 degrees F. Add the shrimp to a bowl with the spices.
Step 2: Squeeze in the lime juice and mix to coat the shrimp.
Step 3: Place the shrimp in the air fryer and cook for 8 minutes.
Step 4: Add the avocado, yogurt, lime juice, cilantro, water and salt to a food processor or blender and mix until smooth and creamy. Assemble the spicy shrimp tacos and top with pico de gallo and avocado crema.
Sarah's Top Tips
- To ensure crispy shrimp, pat them dry with paper towels before seasoning and cooking. Excess moisture on the shrimp can hinder the crisping process.
- If your shrimp are frozen, thaw them in a cold water bath for 10 minutes, then pat dry before seasoning.
- Arrange the shrimp in a single layer in the air fryer, ensuring enough space between them. Overcrowding may lead to uneven cooking and prevent proper crisping.
- Shrimp can become rubbery if overcooked. Check for doneness by ensuring the shrimp are opaque and pink.
- I recommend marinating the shrimp no more than 2 hours ahead of time. For the preferred tender shrimp, I don't recommend cooking them ahead of time as they cook very quickly and it can affect the texture.
Serving
Serve these air fryer shrimp tacos on your next Taco Tuesday. Warm the tortillas in the microwave or over an open flame on the stove before assembling the tacos.
Try my habanero salsa or mango salsa for extra heat. Serve with street corn salad and spicy grapefruit margaritas.
Storage & Reheating
Cooked shrimp is good for 2-3 days when stored in an airtight container in the fridge. Reheat shrimp in the air fryer or oven at 350°F for 3-4 minutes to keep them crispy. Avoid microwaving, as it makes them rubbery.
More Taco Recipes
- Ground Chicken Tacos25 Minutes
- Cod Fish Tacos23 Minutes
- Easy Baked Buffalo Chicken Tacos (Slow Cooker or Instant Pot Chicken)30 Minutes
- Fish Tacos with Mango Salsa30 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Air Fryer Shrimp Tacos
See the full post for extra tips and photos
Ingredients
Shrimp
- 1 pound wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ lime, juiced
- 1 tablespoon extra virgin olive oil
Avocado Crema
- 1 avocado
- ½ lime, juiced
- ¼ cup cilantro
- ¼ cup Greek or Skyr yogurt, plain and unsweetened
- 1 teaspoon salt
- ¼-½ cup water
Tacos
- Small corn or flour tortillas
- Shredded lettuce
- Pico de gallo
- Lime wedges
Instructions
Shrimp
- Preheat the air fryer to 400 degrees F, if needed.
- Combine the shrimp with the spices, lime juice and olive oil in a bowl.
- Air fry the shrimp at 400 degrees F for 8 minutes.
Avocado Crema
- While the shrimp is cooking, add all of the crema ingredients aside from the water to a food processor or high-speed blender and blend until smooth. Pour in the water ¼ cup at a time until smooth and creamy. Add more water if it seems too thick.
Tacos
- Heat the tortillas over the flame of a gas stove for 15-30 seconds per side until slightly charred. You can also warm the tortillas in a skillet or in the microwave for about 1 minute.
- Assemble the tacos by adding the lettuce to a tortilla, top with 4-5 shrimp then some pico de gallo and drizzle with the crema.
- Serve with lime wedges, if desired.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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Sarah's Tips
- To ensure crispy shrimp, pat them dry with paper towels before seasoning and cooking. Excess moisture on the shrimp can hinder the crisping process.
- If your shrimp are frozen, thaw them in a cold water bath for 10 minutes, then pat dry before seasoning.
- Arrange the shrimp in a single layer in the air fryer, ensuring enough space between them. Overcrowding may lead to uneven cooking and prevent proper crisping.
- Shrimp can become rubbery if overcooked. Check for doneness by ensuring the shrimp are opaque and pink.
- I recommend marinating the shrimp no more than 2 hours ahead of time. For the preferred tender shrimp, I don't recommend cooking them ahead of time as they cook very quickly and it can affect the texture.
- Cooked shrimp is good for 2-3 days when stored in an airtight container in the fridge.
- Reheat shrimp in the air fryer or oven at 350°F for 3-4 minutes to keep them crispy. Avoid microwaving, as it makes them rubbery.
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