Argentinian Red Shrimp Tacos Recipe

If you’re looking for a twist on taco night, Argentinian Red Shrimp Tacos might just be what you need. These shrimp have a gorgeous pink color, cook up super fast, and bring a fresh flavor with just the right amount of spice. Juicy shrimp, crisp veggies, and a handful of simple seasonings—honestly, it’s hard to go wrong here.

You don’t have to hunt down fancy ingredients to make these tacos memorable. A quick grill or sauté, some fresh toppings, and warm tortillas—suddenly, dinner feels special but not fussy. Perfect for a weeknight, but I’ll admit, I’ve made them for friends and nobody complained.

If you want something that’s not complicated but still delivers on taste, give these Argentinian Red Shrimp Tacos a shot. I’ll walk you through how I make them and why they’re high on my list of easy seafood dinners.

Visiting Argentina

Thinking about Argentinian red shrimp tacos always makes me daydream about Argentina itself. The country’s coastline is pretty stunning, and those cold, fresh waters really give the shrimp their color and flavor.

Argentina has a vibe—vibrant cities, wild landscapes, and food that’s just different. Buenos Aires, for example, is packed with colorful neighborhoods and bustling food markets. I noticed local chefs there love to get creative with seafood, and it’s honestly inspiring.

If you ever get the chance, tasting local dishes like the Argentinian red shrimp tacos is a must. Usually, it’s grilled shrimp with fresh veggies and tangy sauces that let the seafood shine.

Here are a few tips if you’re thinking of going:

• Best time to visit: Spring or fall—trust me, the weather’s much nicer.
• Places to explore: Buenos Aires, Patagonia, and coastal spots like Mar del Plata.
• Food to try: Fresh seafood, empanadas, and of course, grilled meats.

Traveling there made me appreciate how much a simple dish can be elevated by fresh ingredients. If you ever make it to Argentina, I hope you get to taste the difference for yourself.

Argentinian Red Shrimp Tacos Recipe Description

This recipe is all about juicy Argentinian red shrimp paired with fresh, flavorful ingredients. The shrimp get a quick grill or sauté with chili powder and smoked paprika, and then they’re tucked into warm tortillas. Toppings like red cabbage, cilantro, and a hit of lime juice really bring it all together.

Honestly, these Argentinian red shrimp tacos are a breeze to make and they’re packed with flavor. The shrimp are tender, kind of sweet—almost like lobster, which is a nice surprise. I usually hit them with garlic, chili powder, smoked paprika, and a bit of cayenne for some heat.

I like to grill the shrimp for about seven minutes, just enough for a bit of char that amps up their flavor. Then I pile them onto corn or flour tortillas with crunchy red cabbage, diced tomatoes, and avocado. Some cilantro and a squeeze of lime at the end just make everything pop.

Argentinian Red Shrimp Tacos Recipe Cooking Tips

Start with shrimp that are thawed and patted dry—trust me, this makes the spices stick and cooks them evenly. I usually marinate them for a few minutes in olive oil, garlic, and spices to really let the flavors soak in.

Grilling is my favorite, but sautéing over medium-high heat works too. Just don’t overcook them; shrimp should stay juicy and pink. Toasting your tortillas on the grill or in a pan adds a little extra something.

Get your toppings like red cabbage and pico de gallo ready ahead of time. The crunch and freshness balance out the spicy shrimp. If you like, a spoonful of sour cream or a drizzle of chimichurri sauce adds a creamy, herby finish.

Argentinian Red Shrimp Tacos Recipe Nutritional Benefits

Argentinian red shrimp are a solid pick if you’re after a healthy meal—they’re high in protein, low in fat and calories, so you get something filling but not heavy. They’re also packed with nutrients like selenium, vitamin B12, and omega-3s.

Toss in fresh veggies like red cabbage, tomato, and avocado, and you’re adding fiber, vitamins, and healthy fats. Lime juice brings vitamin C and a ton of flavor without extra calories. Cooking with olive oil instead of butter keeps things heart-healthy.

Corn tortillas give you more fiber and fewer calories than flour, but honestly, use whichever you prefer. In the end, you get a balanced meal: protein, good fats, and plenty of fresh veggies.

Argentinian Red Shrimp Tacos Recipe Substitutions

If you can’t find Argentinian red shrimp, you might try wild Argentinian shrimp or Patagonian king prawns. Both have a similar texture and that sweet flavor that just works in this dish.

Want to play around with the spice blend? Swap out cayenne for smoked chipotle powder if you’re after a bit of smoky depth. If you’re not a cilantro fan, parsley gives a milder, fresh note.

Tortillas are up for debate—corn tortillas feel classic, but flour ones are softer if that’s your thing. Greek yogurt stands in well for sour cream and keeps things creamy without piling on the calories.

For toppings, shredded lettuce is a solid alternative to red cabbage, and diced cucumber adds a nice crunch. Really, any fresh salsa or a spoonful of chimichurri can bring in extra flavor and a bit of moisture.

Argentinian Red Shrimp Tacos

5 from 1 vote

This recipe is all about juicy Argentinian red shrimp paired with fresh, flavorful ingredients.

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Servings: 16 tacos

Course: Dinner, Lunch, Main Course

Cuisine: Argentinian

Calories: 278

Ingredients Instructions Nutrition

Ingredients

  

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For the shrimp marinade:

• 2 pounds Argentinian red shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• ¼ cup lime juice
• Salt and black pepper to taste
• 2 tbsp olive oil

For the tacos:

• 16 corn tortillas
• 1 cup diced tomatoes
• 1 cup sliced avocado
• ½ cup chopped cilantro
• ¼ cup hot sauce

Equipment

• Large bowl for the shrimp marinade
• Grill or large skillet for cooking the shrimp
• Skillet or griddle for warming the tortillas

Instructions

1. In a large bowl, combine the minced garlic, chili powder, paprika, ground cumin, dried oregano, lime juice, salt, black pepper, and olive oil to make the shrimp marinade.
2. Add the peeled and deveined Argentinian red shrimp to the marinade, making sure to coat each shrimp well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. Preheat a grill or a large skillet over medium-high heat. Grill or sauté the shrimp until they are cooked through and slightly charred on the outside, about 3-4 minutes per side.
4. To assemble the tacos, warm the corn tortillas in a skillet or on a griddle until they are soft and pliable.
5. Place a few shrimp on each tortilla and top with diced tomatoes, sliced avocado, chopped cilantro, and a drizzle of hot sauce.
6. Serve the tacos hot and enjoy!

Nutrition Facts

Argentinian Red Shrimp Tacos

Serving Size

 

2 tacos

Amount per Serving

Calories

278

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

179

mg

60

%

Sodium

 

447

mg

19

%

Potassium

 

509

mg

15

%

Carbohydrates

 

22

g

7

%

Fiber

 

6

g

25

%

Sugar

 

3

g

3

%

Protein

 

24

g

48

%

* Percent Daily Values are based on a 2000 calorie diet.