Mediterranean Shrimp Tacos with Tzatziki Sauce is not your run of the mill shrimp tacos recipe. Parmesan roasted shrimp are piled into soft, warm tortillas along with shredded lettuce, chopped tomatoes, and a cool and creamy cucumber yogurt tzatziki sauce. This is a quick recipe that does not skimp delicious flavor.
My personal chef clients are huge fans of seafood. Pecan Crusted Honey Mustard Salmon, Crispy Coconut Shrimp, Manhattan Clam Chowder are favorites they love.
I recently added a new option to my clients' menus ~ Mediterranean Shrimp Tacos with Tzatziki Sauce. It's a hit! This shrimp tacos recipe is a winner. With the Parmesan roasted shrimp, fresh lettuce and tomatoes and cool and refreshing yogurt and cucumber tzatziki sauce, you'll want to make this recipe over and over again.
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ingredients for Mediterranean shrimp tacos
- extra large shrimp
- extra virgin olive oil
- dried thyme
- dried oregano
- garlic powder
- Parmesan cheese
- kosher salt
- pepper
- plain yogurt
- cucumber
- lemon juice
- dried dill
- tortillas
- shredded lettuce
- chopped tomatoes
recipe details
This shrimp tacos recipe is easy to make and ready in about 25 minutes. I love that it has all the delicious flavors of a Mediterranean diet recipe.
- Roast the shrimp ~ Season shrimp with extra virgin olive oil, dried thyme and oregano, garlic powder, Parmesan cheese, kosher salt and pepper. All it takes is 6 to 8 minutes to roast shrimp to perfection.
- Mix up the tzatziki sauce ~ Combine plain yogurt, shredded cucumber, lemon juice, extra virgin olive oil, dried dill, kosher salt, and pepper.
- Assemble the tacos ~ Fill warm tortillas with shredded lettuce, chopped tomatoes, roasted shrimp and a few dabs of tzatziki. Don't forget the napkins!
chef cooking tips for making shrimp tacos
- Thaw shrimp in cold water ~ Unless you are lucky enough to live near an area that has fresh shrimp, the majority of shrimp is sold frozen. Thaw shrimp either overnight in the refrigerator or in a bowl of cold water. This second method only takes about 15 minutes!
- Size doesn't matter ~ I like hearty sized shrimp in my tacos. Extra large or 21 to 25 shrimp to a pound are my first choice for shrimp tacos. But feel free to use smaller ones if you would like. Smaller shrimp may take a little less time to roast. Keep an eye on them for the last minute or so in the oven.
- Squeeze the water out of the cucumber ~ Cucumbers can contain a lot of water. After shredding the cucumber, give it a good squeeze to get out as much water as possible.
- Flour or corn tortillas? ~ It's all up to you. Whatever your personal preference is for tortillas, use your favorite.
- Warm tortillas in a skillet ~ Warm tortillas for 15 to 20 seconds per side in a skillet over medium to medium high heat.
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Recipe
Mediterranean Shrimp Tacos with Tzatziki Sauce
Ingredients
- for the shrimp tacos
- 1 pound extra large shrimp (21 to 25 per pound) peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 soft tortillas warmed in a skillet
- shredded lettuce
- chopped tomato
- lemon wedges
- for the tzatziki sauce
- 1 cup plain yogurt
- 1 cup shredded cucumber
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees F.
- For the shrimp. In a medium sized bowl, add the shrimp, extra virgin olive oil, dried thyme, dried oregano, garlic powder, Parmesan cheese, kosher salt and pepper. Toss to thoroughly coat the shrimp with all the ingredients.
- Place the shrimp in a single layer on a rimmed baking sheet. Roast in the oven for 6 to 8 minutes or until the shrimp are cooked. They should be pick and firm to the touch. Remove from the oven.
- While the shrimp roast, prepare the tzatziki sauce. In a small bowl add the plain yogurt.
- Before adding the shredded cucumber, squeeze out as much of the water as you can. Add the cucumber to the bowl with the yogurt along with the extra virgin olive oil, lemon juice, garlic powder, dried dill, kosher salt and pepper. Stir to combine.
- Assemble the tacos. In each warm tortilla, add shredded lettuce, chopped tomatoes, about 3 shrimp, and some of the tzatziki sauce. Serve with lemon wedges.
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Notes
- Thaw shrimp in cold water ~ Unless you are lucky enough to live near an area that has fresh shrimp, the majority of shrimp is sold frozen. Thaw shrimp either overnight in the refrigerator or in a bowl of cold water. This second method only takes about 15 minutes!
- Size doesn't matter ~ I like hearty sized shrimp in my tacos. Extra large or 21 to 25 shrimp to a pound are my first choice for shrimp tacos. But feel free to use smaller ones if you would like. Smaller shrimp may take a little less time to roast. Keep an eye on them for the last minute or so in the oven.
- Squeeze the water out of the cucumber ~ Cucumbers can contain a lot of water. After shredding the cucumber, give it a good squeeze to get out as much water as possible.
- Flour or corn tortillas? ~ It's all up to you. Whatever your personal preference is for tortillas, use your favorite.
- Warm tortillas in a skillet ~ Warm tortillas for 15 to 20 seconds per side in a skillet over medium to medium high heat.
Paula says
This will be my shrimp taco recipe from now on. I really like roasting in the oven better instead of in a skillet which is typical of other recipes.
I almost always have lemons on hand but it turned out a had none. I substituted vinegar but only used one teaspoon . The tzadziki sauce was very good ( I am Greek ).
Amy Casey says
I love to hear that Paula! I keep some tzatziki sauce on hand for dip with cut up veggies.
Nora says
Made these tacos for dinner last night and my husband and I loved them. They were a nice change from the traditional Mexican shrimp tacos.
Amy Casey says
I love to hear that Nora. The tzatziki is one of my favorite parts of this recipe.