Garlic Parmesan Shrimp Tacos Recipe

  • Ready in: 20 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 6

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  • 1 tablespoon olive oil
  • 1½ pounds (26-30 count) raw shrimp, peeled and deveined
  • 18 (4-inch) corn or flour tortillas, warmed
  • Shredded cabbage, diced red onion, crumbled blue cheese, chopped fresh cilantro

cooking methods

  • Stovetop


  1. In large skillet, heat oil over medium-high heat. Add shrimp and sauté until cooked through, about 6-8 minutes.
  2. Toss shrimp with Garlic Parmesan Wing Sauce. Continue cooking 1-2 minutes.
  3. Serve shrimp in tortillas topped with desired amount of cabbage, onions, cheese and cilantro.
Makes 6 servings.

Serve with chips and salsa.

Wine Pairing: Pinot Grigio

Nutrition per Serving: (does not include optional toppings)
Calories: 280 Total Fat: 7g Sat. Fat: 0g Cholest: 145mg Sodium: 1,030mg Carbs: 31g Fiber: 2g Sugar: 1g Protein: 17g

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Rated 5 out of 5 by from Street Tacos are ALWAYS a hit! Tacos are the go-to meal in our house. We don't just save it for Taco Tuesday; we eat tacos on any day of the week. This recipe was a hit even though the sauce itself is somewhat spicy. Hubby likes all things spicy and the rest of us not so much. I was able to tone down the amount used and tossed a classic coleslaw mix with the sauce and that was just the right amount of crunch and spice needed to put the flavor of this where it needed to be. We will definitely make these again!
Date published: 2019-07-14
Rated 5 out of 5 by from Tacos with a Twist! These are not your everyday Tuesday Tacos! EASY to prepare, something "new" and restaurant quality. Don't like shrimp? Use chicken!
Date published: 2019-04-12
Rated 5 out of 5 by from My kids wanted more! This recipe was so quick and easy. My kids said "Oh my goodness! These are the best tacos ever!" And "I love,love,love these!" My 5 year old son wants them for his birthday. We don't care for blue cheese so we left that off and added a little ranch dressing. We will definitely have these again.
Date published: 2019-03-12
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