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Home » Recipes » Mediterranean Shrimp Tacos with Tzatziki Sauce Recipe

Mediterranean Shrimp Tacos with Tzatziki Sauce Recipe

03.26.2022 · Amy Casey · Leave a Comment

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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.

shrimp tacos recipe with tzatziki sauce

Mediterranean shrimp tacos recipe

My personal chef clients are huge fans of seafood. Pecan Crusted Honey Mustard Salmon, Crispy Coconut Shrimp, Manhattan Clam Chowder are favorites that I prepare for them. I recently added a new option to my clients’ menus ~ Mediterranean Shrimp Tacos with Tzatziki Sauce. It is a hit! This shrimp tacos recipe is a winner. And this recipe with Parmesan roasted shrimp, fresh lettuce and tomatoes and a cool and refreshing yogurt and cucumber tzatziki sauce is out of this world!

cucumber, lettuce, tomato, shrimp, yogurt, Parmesan cheese for shrimp tacos recipe

gather the 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

my cooking videos

how to make the BEST shrimp tacos 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!

And that’s it! This shrimp tacos recipe is ready in about 25 minutes!

Mediterranean shrimp tacos with tzatziki sauce

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.
a single shrimp taco

Did you make this delicious shrimp tacos recipe? I’d love hearing from you. Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

more favorite seafood recipes to try

Oven Baked Cod Oreganata

Baked Shrimp with Feta and Tomatoes

Mini Crab Cake Sandwiches with Bacon, Lettuce and Tomatoes

Baked Salmon with Creamy Coconut Spinach Sauce

Mussels Marinara

Mediterranean Shrimp Tacos with Tzatziki Sauce
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3 shrimp tacos with Mediterranean seasonings

Mediterranean Shrimp Tacos with Tzatziki Sauce


  • Author: amycaseycooks
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
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Description

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.


Ingredients

Units Scale

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
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 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
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. While the shrimp roast, prepare the tzatziki sauce. In a small bowl add the plain yogurt.
  5. 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.
  6. 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.

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.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: entrée
  • Method: bake in oven
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: for 1 taco
  • Calories: 356
  • Sugar: 2.9 g
  • Sodium: 541 mg
  • Fat: 9.1 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.3 g
  • Fiber: 1.9 g
  • Protein: 50.1 g
  • Cholesterol: 343 mg

Keywords: shrimp tacos, Mediterranean diet, dinner ideas

Did you make this recipe?

Tag @amycaseycooks on Instagram and hashtag it #amycaseycooks

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Welcome to amycaseycooks where I share recipes my personal chef clients love and family favorites made in my tiny Jersey shore kitchen. My lifelong love of food lead me to my personal chef business as well as sharing my recipes and cooking tips with you. Thanks for stopping by and I’d love to hear from you!

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