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Shrimp Tacos with Strawberry Salsa

Shrimp Tacos with Strawberry Salsa

Servings 4 servings
Author Brandon Matzek


For the shrimp tacos:

  • 1 pound large or medium shrimp peeled and deveined
  • Juice of 3 limes
  • Zest of 1 lime
  • 2 garlic cloves finely grated or minced
  • 2 tablespoons chopped fresh cilantro plus more for sprinkling
  • 1 tablespoon olive oil
  • Kosher salt
  • 4 medium (or 8 small) flour tortillas, for serving

For the strawberry salsa:

  • Juice of 1 lime
  • Zest of 1 lime
  • 1 teaspoon honey
  • Kosher salt
  • 12 ounces ripe strawberries hulled and diced
  • Heaping 1/3 cup chopped red onion
  • Handful chopped fresh cilantro
  • 1 serrano chile (with seeds and ribs*), finely chopped


  1. Add shrimp to a large zip-top bag with lime juice, lime zest, garlic, cilantro, olive oil and a couple pinches of salt. Seal the bag, then mush the ingredients around evenly mix everything up. Let marinate in the fridge for 20 minutes.
  2. While the shrimp are marinating, prepare the strawberry salsa. Add lime juice, lime zest, honey and a couple pinches of salt to a medium bowl, whisking to combine. Stir in strawberries, red onion, cilantro and serrano chile. Season to taste with additional salt, honey and lime juice if needed. Flavors should pop! Cover and store in the fridge until ready to use.
  3. Preheat an oven to 400°F and line a baking sheet with parchment paper. Transfer shrimp from the marinade to the baking sheet, then bake until the shrimp are firm and blushing (about 4 to 6 minutes). Don't over cook here.
  4. To serve, warm flour tortillas over an open burner, allowing the flame to char the tortilla in spots. Divide shrimp between warm tortillas then top with strawberry salsa and a final sprinkling of cilantro.

Recipe Notes

* Remove seeds and ribs if you don't want the salsa spicy.