Sweet & Spicy Baked Shrimp Tacos

Sweet & Spicy Baked Shrimp Tacos
17 Reviews
Spice-coated shrimp are baked and then placed on top of corn tortillas. Add coleslaw mix and drizzle them with a flavorful sauce for a new twist on tacos.
15 min
Prep Time
20 min
Total Time
8 tacos


Spice Mixture

1/3 cup
3 tablespoons
firmly packed brown sugar
2 tablespoons
all-purpose flour
2 tablespoons
plain breadcrumbs
1/2 teaspoon
ground allspice
1/2 teaspoon
coarse ground black pepper
1/2 teaspoon
ground red pepper (cayenne)
1/4 teaspoon
garlic powder
1/4 teaspoon
ground ginger


1/4 cup
*Land O Lakes® Unsalted Butter, melted
1 (16-ounce) package
uncooked medium shrimp, peeled, deveined, tails removed


1/2 cup
sour cream
1 tablespoon
lime juice
2 teaspoons
chopped fresh cilantro
1/2 teaspoon
chili powder


16 (6-inch)
corn tortillas, warmed
2 cups
coleslaw mix
*Substitute Land O Lakes® Salted Butter.


  1. Heat oven to 500°F. Line baking sheet with aluminum foil; set aside.
  2. Combine all spice mixture ingredients in bowl. Dip shrimp in butter then in spice mixture. Place onto prepared baking sheet. Bake 5-6 minutes or until shrimp are pink and coating is bubbly.
  3. Combine all sauce ingredients in bowl.
  4. Assemble tacos by stacking2 warmed tortillas onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Fold tortillas over filling.

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Nutrition Facts (1 taco)

Dietary Fiber

Recipe Comments and Reviews


Like everyone else I agree it's way too sweet as written. But go half (or a little less) on the white sugar and increase to well rounded measures of the spices and it balances out much better. You'll get that sweet-spicy flavor. I also increase the chili powder in the sour cream sauce and add a a little adobo sauce from canned chipotles to kick that up a little. Once the adjustments are made it's an easy and pretty tasty week night meal.


Much too sweet.


Great, cut the recipe in half, then half-ed the granulated sugar again. so glad I didn't use all of the called for sugar, it would have been grossly sweet. I thought half of that amount was perfect. Instead of topping with sauce, I tossed the sauce in with the coleslaw because it was really thick. the flavors worked great together, and with a little lime juice on top, and a little extra cayenne, these were the best shrimp taco's ever.


Yuchh. Shrimp tasted off - candied apples, candied pecans. even candied yams - but candied shrimp? No thank you.


I liked this recipe, although my husband didn't care for it. We don't like "spicy" so I didn't add the red pepper. The shrimp were rather sweet but that was OK with me. I really like cilantro so I loved the sauce. What I didn't like were the corn tortillas. They cracked and fell apart. I would try it the next time with flour tortillas.


Made this the first time last night. Pretty sweet, so next time I'll use brown sugar and a much smaller portion of the white. But what's missing from this recipe is a dash of SALT just before serving (not in the spice mixture). That really helped the spicy flavors pop and offsets some of the sweetness. The sauce? Didn't care for it. Since I'm not a big fan if cilantro, I may rework this to include some finely chopped scallions and less cilantro.


These were great - we didn't adjust the sugar - perhaps we didn't put as much coating on the shrimp. We also didn't have allspice - we found a sub online - equal parts of cinnamon, nutmeg and cloves. I could see the shrimp as an appetizer with the sauce, and not as tacos too!


This was seriously the best taco recipe I've ever tried. Great combination of sweet and spicy, perfect!


I agree - too sweet so I will only use the brown sugar next time. And it took much, much longer to prepare than the 15 minute prep time - I had to peel and devein the shrimp first...


The sugar overwhelmed every flavor in this recipe. Way, way too sweet. Tasted like cotton candy. Wish I would have thought about what 1/3 cup plus 3 tablespoons of sugar would actually taste like before I blindly followed the instructions.


Not a big fan...the shrimp was way too sweet and the sauce not spicy enough. I added avocados and salsa to add more taste. Wish I had read reviews and followed tips before making this.


My husband and I loved these tacos! I agree with the other reviews; I completely omitted the white sugar and just used brown sugar. I was a little heavy-handed on the spices because we love spicy food. Also, I used a few dashes of Sriracha hot chili sauce in lieu of the chili powder for the sauce and some homemade cucumber-tomato salsa instead of coleslaw mix (just trying to use what I had available). A definite repeat!!


So easy and so good! My husband and I loved this one ! (I also used about 1/2 the white sugar called for)


My husband and I liked this overall but I agree as written the sweet overwelms the spicy. Will only use the brown sugar next time. Not a huge fan or corn tortillas, will use flour next time.


Excellent, quick recipe for a weeknight dinner! You can make the coating and dip ahead of time. We eliminated the sugar because we're all about spicy here. The shrimp did not brown nicely like in the photo, but it was still delicious. We used crunchy taco shells and it was fantastic.


We really liked this, but thought the "sweet" overwhelmed the "spicy" and I even used only 3T white sugar. Next time I"ll increase the spices. Also, I used corn hard taco shells, spreading the sauce on the shells before filling, because it was convenient.


Brilliant, quick recipe and certainly spicy! I modified it a little but that's only because I rarely follow a recipe...a great evening or even lunch time meal.

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