18 Spicy Mexican Shrimp Recipes Delicious

Spice up your dinner routine with our sizzling collection of 18 Spicy Mexican Shrimp Recipes that promise to deliver bold flavors and quick satisfaction! Whether you’re craving a fiery fajita night or a zesty shrimp taco feast, these dishes are perfect for adding a little heat to your week. Dive in and discover your next favorite meal that’s sure to impress with minimal fuss and maximum flavor!

Spicy Garlic Shrimp Tacos

These Spicy Garlic Shrimp Tacos are a quick, flavor-packed meal that’ll transport your taste buds straight to the coast with every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. In a large bowl, toss the shrimp with 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
4. Assemble the tacos by dividing the shrimp among the tortillas, then topping with shredded purple cabbage, diced avocado, and chopped cilantro. Serve with lime wedges on the side.

The magic of these tacos lies in the smoky, spicy shrimp paired with the cool, crunchy cabbage and creamy avocado—a contrast that’s simply irresistible.

Tip: For an extra kick, drizzle with hot sauce or a spicy mayo before serving.

Chipotle Lime Shrimp Skewers

These Chipotle Lime Shrimp Skewers are a fiery and zesty treat that’s perfect for your next backyard BBQ or a quick weeknight dinner. They’re marinated in a bold blend of spices and lime, then grilled to perfection.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chipotle powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, lime juice, chipotle powder, garlic powder, salt, and black pepper.
2. Add shrimp to the bowl and toss to coat evenly. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
3. Preheat grill to medium-high heat (about 400°F). Thread shrimp onto soaked skewers, about 4-5 shrimp per skewer.
4. Grill skewers for 2-3 minutes per side, until shrimp are pink and opaque.

The smoky chipotle and bright lime create a dynamic flavor that’s irresistible, while the quick grill time keeps the shrimp juicy and tender.

Tip: Serve these skewers with a side of avocado crema or a fresh mango salsa to balance the heat.

Shrimp Ceviche with Avocado

Nothing says summer like a refreshing bowl of shrimp ceviche, especially when it’s paired with creamy avocado. This dish is a breeze to make and packs a punch of flavor that’ll transport you straight to the beach.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 jalapeño, seeded and finely diced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 ripe avocados, diced
• 1 cup diced cucumber

Instructions

1. In a large bowl, combine the shrimp and lime juice, ensuring the shrimp is fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp is opaque and cooked through.
2. Drain the shrimp, reserving 2 tablespoons of the lime juice. Return the shrimp to the bowl.
3. Add the red onion, cilantro, jalapeño, salt, and black pepper to the shrimp. Gently toss to combine.
4. Fold in the avocados and cucumber, being careful not to mash the avocados.
5. Drizzle the reserved lime juice over the top and give it one final gentle toss.

The magic of this ceviche lies in the contrast between the tangy lime-marinated shrimp and the buttery smoothness of the avocado. It’s a texture and flavor combo that’s hard to beat.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper.

Mexican Shrimp Cocktail

Dive into the vibrant flavors of the coast with this refreshing Mexican Shrimp Cocktail, a perfect blend of juicy shrimp, crisp vegetables, and a tangy tomato-based sauce.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1 cup tomato juice
• 1/2 cup ketchup
• 1/4 cup fresh lime juice
• 1/2 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 tsp hot sauce
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together tomato juice, ketchup, lime juice, hot sauce, and salt until well combined.
2. Add shrimp, cucumber, red onion, avocado, cilantro, and jalapeño to the bowl. Gently toss to coat everything in the sauce.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled in glasses or bowls, garnished with extra cilantro if desired.

This Mexican Shrimp Cocktail stands out with its perfect balance of spicy, tangy, and fresh flavors, making it an irresistible appetizer for any gathering.

Tip: For an extra kick, leave the seeds in the jalapeño or add more hot sauce to taste.

Grilled Shrimp with Mango Salsa

Nothing says summer like the sweet and spicy combo of Grilled Shrimp with Mango Salsa. This dish is a breeze to make and brings a burst of tropical flavor to your table.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp honey

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque.
4. While the shrimp cooks, mix the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, honey, and remaining 1 tbsp olive oil in a bowl to make the salsa.
5. Serve the grilled shrimp topped with the mango salsa.

The contrast of the smoky grilled shrimp with the fresh, sweet, and slightly spicy mango salsa is a match made in heaven. It’s perfect for those evenings when you want something light yet satisfying.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the shrimp seasoning.

Shrimp Enchiladas Verde

Dive into the vibrant flavors of these Shrimp Enchiladas Verde, a delightful twist on the classic that’s sure to spice up your dinner routine.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups verde sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped white onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add the shrimp, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes until shrimp are pink and opaque. Remove from heat.
3. Warm the remaining 1 tbsp olive oil in the skillet. Briefly heat each tortilla for about 10 seconds per side to make them pliable.
4. Divide the shrimp, 1/2 cup verde sauce, and 1/2 cup Monterey Jack cheese among the tortillas. Roll them up and place seam-side down in the baking dish.
5. Pour the remaining 1 1/2 cups verde sauce over the enchiladas and sprinkle with the remaining 1/2 cup cheese.
6. Bake for 20 minutes until the cheese is bubbly and golden.
7. Garnish with chopped white onion and fresh cilantro before serving.

The combination of tender shrimp and tangy verde sauce under a blanket of melted cheese creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra kick, add a diced jalapeño to the shrimp mixture before rolling the enchiladas.

Poblano and Shrimp Quesadillas

Spice up your weeknight dinner with these Poblano and Shrimp Quesadillas, combining smoky peppers with succulent shrimp for a quick yet flavorful meal.

Ingredients

• 1 tablespoon olive oil
• 1 large poblano pepper, seeded and thinly sliced
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 lime, juiced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add poblano pepper and cook for 3-4 minutes until softened.
2. Add shrimp, cumin, chili powder, and salt to the skillet. Cook for 2-3 minutes until shrimp are pink and opaque.
3. Remove skillet from heat. Stir in lime juice and cilantro.
4. Lay tortillas flat. Sprinkle half of each tortilla with Monterey Jack cheese, then top with shrimp mixture and remaining cheese. Fold tortillas over filling.
5. Wipe skillet clean and return to medium heat. Cook each quesadilla for 2-3 minutes per side until golden and cheese is melted.

The charred poblano and lime-kissed shrimp create a vibrant filling that’s perfectly balanced by the gooey Monterey Jack cheese.

Tip: For extra crispiness, press down lightly on the quesadillas with a spatula while cooking.

Shrimp and Corn Chowder

Warm up your evenings with this creamy Shrimp and Corn Chowder, a comforting bowl that’s bursting with sweet corn and succulent shrimp.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 2 cups frozen corn kernels
• 1 pound medium shrimp, peeled and deveined
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
2. Pour in chicken broth and bring to a boil. Add corn and simmer for 10 minutes.
3. Stir in shrimp and cook until they turn pink, about 3 minutes.
4. Reduce heat to low. Add heavy cream, salt, black pepper, and paprika, stirring gently to combine. Heat through for 2 minutes.
5. Garnish with fresh parsley before serving.

The magic of this chowder lies in the balance of creamy texture and the fresh pop of corn, making every spoonful a delight.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Shrimp Stuffed Poblano Peppers

These Shrimp Stuffed Poblano Peppers are a delightful twist on the classic, combining succulent shrimp with the mild heat of poblanos for a dish that’s sure to impress.

Ingredients

• 4 large poblano peppers
• 1 lb shrimp, peeled, deveined, and chopped
• 1 cup cooked white rice
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the poblanos in half lengthwise and remove the seeds and membranes.
2. In a skillet over medium heat, warm the olive oil. Add the garlic and cook for 1 minute until fragrant. Add the shrimp, cumin, salt, and black pepper. Cook for 3-4 minutes until the shrimp is pink and opaque.
3. Remove from heat and stir in the cooked rice, Monterey Jack cheese, and cilantro.
4. Stuff each poblano half with the shrimp mixture and place on a baking sheet. Bake for 20 minutes until the peppers are tender and the cheese is bubbly.

The combination of tender shrimp, melted cheese, and the slight kick from the poblanos creates a dish that’s both comforting and exciting.

Tip: For an extra smoky flavor, char the poblanos over an open flame before stuffing and baking.

Mexican Shrimp Soup

Warm up with this vibrant Mexican Shrimp Soup, a comforting bowl that’s bursting with fresh flavors and a hint of spice.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, cooking until softened, about 5 minutes.
2. Stir in the chicken broth, diced tomatoes, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the shrimp to the pot and cook until they turn pink and opaque, about 3 minutes.
4. Remove from heat and stir in the cilantro.
5. Serve the soup hot, topped with diced avocado and a squeeze of lime juice.

The combination of tender shrimp, creamy avocado, and zesty lime makes this soup a standout dish that’s as nutritious as it is delicious.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to your bowl.

Shrimp and Black Bean Tostadas

These Shrimp and Black Bean Tostadas are a vibrant, flavor-packed meal that comes together in just 30 minutes, perfect for a busy weeknight dinner.

Ingredients

• 8 small corn tortillas
• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F. Brush both sides of the tortillas with olive oil and place them on a baking sheet. Bake for 5-7 minutes until crispy and golden.
2. While the tortillas are baking, heat a large skillet over medium heat. Add the shrimp, cumin, chili powder, salt, and garlic powder. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Warm the black beans in a small saucepan over low heat, stirring occasionally.
4. To assemble the tostadas, spread a layer of black beans on each crispy tortilla. Top with shrimp, shredded lettuce, diced tomatoes, cilantro, and queso fresco. Serve with lime wedges on the side.

The crunch of the tostada paired with the creamy beans and zesty shrimp creates a texture and flavor contrast that’s irresistibly good.

Tip: For an extra kick, drizzle with hot sauce or a dollop of sour cream before serving.

Cilantro Lime Shrimp Burritos

These Cilantro Lime Shrimp Burritos are a vibrant, flavor-packed meal that comes together in just 30 minutes, perfect for a quick weeknight dinner or a lively weekend feast.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 1 cup cooked white rice
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/2 cup salsa

Instructions

1. In a large bowl, combine shrimp, 2 tbsp olive oil, 3 cloves minced garlic, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat and let marinate for 10 minutes.
2. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 2-3 minutes per side until shrimp are pink and opaque.
3. Warm the 4 flour tortillas according to package instructions.
4. Divide 1 cup cooked white rice, the cooked shrimp, 1 sliced avocado, 1/2 cup sour cream, and 1/2 cup salsa evenly among the tortillas.
5. Fold the sides of each tortilla in, then roll up tightly to form burritos.

The bright lime and fresh cilantro in the shrimp bring a refreshing zing that pairs beautifully with the creamy avocado and tangy salsa, making every bite a delightful contrast of flavors and textures.

Tip: For an extra kick, add a diced jalapeño to the shrimp marinade or serve the burritos with a side of hot sauce.

Shrimp Fajitas with Bell Peppers

Bring a fiesta to your table with these vibrant Shrimp Fajitas, packed with colorful bell peppers and a hint of lime for that perfect zing.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp fresh lime juice
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the bell peppers and onion, cooking for 5-7 minutes until they start to soften.
3. Push the vegetables to one side of the skillet. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
4. Stir the shrimp and vegetables together. Drizzle with lime juice and cook for another minute.
5. Serve the shrimp and vegetable mixture on warmed tortillas, garnished with fresh cilantro.

The quick sear on the shrimp keeps them juicy, while the lime juice brightens up the smoky spices for a dish that’s as lively as it is satisfying.

Tip: For an extra kick, serve with a side of sliced jalapeños or a dollop of sour cream.

Mexican Shrimp and Rice

Bring a taste of the coast to your kitchen with this vibrant Mexican Shrimp and Rice, a one-pan wonder that’s as colorful as it is flavorful.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing for 3-4 minutes until softened.
2. Stir in rice, corn, diced tomatoes with their juice, chicken broth, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Place shrimp on top of the rice mixture, cover, and cook for an additional 5 minutes or until shrimp are pink and opaque.
4. Remove from heat, sprinkle with chopped cilantro, and serve with lime wedges on the side.

The magic of this dish lies in the way the shrimp steam perfectly atop the rice, infusing it with their sweet, briny essence without overcooking.

Tip: For an extra kick, add a diced jalapeño with the bell pepper or serve with hot sauce on the side.

Shrimp Tamales with Green Sauce

These Shrimp Tamales with Green Sauce are a delightful twist on the classic, offering a light yet flavorful bite that’s perfect for any gathering.

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1/2 cup lard, softened
• 1 tsp salt
• 1 lb shrimp, peeled and deveined
• 1 cup tomatillo salsa
• 1/2 cup chopped cilantro
• 1/4 cup chopped onion
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp black pepper
• Corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, chicken broth, lard, and 1 tsp salt until a soft dough forms.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add shrimp, 1 tsp cumin, and 1/2 tsp black pepper. Cook for 2-3 minutes until pink. Remove from heat.
3. Blend tomatillo salsa, cilantro, and onion until smooth. Stir half into the shrimp.
4. Spread 2 tbsp masa dough on each corn husk. Top with shrimp mixture and fold husks to enclose.
5. Steam tamales for 40 minutes over simmering water until firm.

The vibrant green sauce and tender shrimp make these tamales a standout dish, with a freshness that’s hard to resist.

Tip: For an extra kick, add a diced jalapeño to the salsa blend.

Spicy Shrimp and Chorizo Skillet

Get ready to spice up your dinner routine with this Spicy Shrimp and Chorizo Skillet, a dish that’s bursting with flavor and comes together in just one pan for easy cleanup.

Ingredients

• 1 tablespoon olive oil
• 8 ounces chorizo, sliced into 1/2-inch rounds
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.
2. In the same skillet, add shrimp, smoked paprika, cayenne pepper, salt, and black pepper. Cook until shrimp are pink, about 2 minutes per side. Remove shrimp and set aside with the chorizo.
3. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Return chorizo and shrimp to the skillet. Stir to combine and heat through, about 2 minutes. Sprinkle with fresh parsley before serving.

The smoky chorizo and spicy shrimp create a dynamic duo that’s perfectly balanced by the bright lemon and parsley. It’s a quick yet impressive meal that feels like a treat any night of the week.

Tip: Serve over a bed of rice or with crusty bread to soak up the delicious sauce.

Shrimp and Cheese Empanadas

These Shrimp and Cheese Empanadas are a delightful twist on the classic, combining succulent shrimp with melty cheese in a crispy, golden crust. Perfect for a cozy night in or a festive gathering, they’re sure to impress.

Ingredients

• 1 cup cooked shrimp, chopped
• 1 cup shredded Monterey Jack cheese
• 1/4 cup cream cheese, softened
• 2 tbsp chopped green onions
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) empanada dough discs
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the chopped shrimp, Monterey Jack cheese, cream cheese, green onions, garlic powder, salt, and black pepper until well combined.
3. Place a tablespoon of the shrimp and cheese mixture in the center of each empanada dough disc. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
4. Brush the tops of the empanadas with the beaten egg for a golden finish.
5. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.

The combination of juicy shrimp and gooey cheese inside a flaky crust creates a mouthwatering contrast that’s hard to resist. Serve them warm for the ultimate experience.

Tip: For an extra kick, add a pinch of cayenne pepper to the filling mixture.

Mexican Shrimp Salad with Lime Dressing

Brighten up your meal with this zesty Mexican Shrimp Salad, a refreshing mix of succulent shrimp and crisp veggies tossed in a tangy lime dressing.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed salad greens
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp honey
• 1/4 tsp cumin

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
3. In a large salad bowl, combine the mixed greens, avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, remaining 1 tbsp olive oil, honey, and cumin until smooth.
5. Add the cooled shrimp to the salad bowl, drizzle with the lime dressing, and toss gently to combine.

The magic of this salad lies in the contrast between the warm, spicy shrimp and the cool, creamy avocado, all brought together by the bright lime dressing.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of cayenne to the dressing.

Conclusion

We hope this roundup of 18 Spicy Mexican Shrimp Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!