Chile Spiced Shrimp Tacos


Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa.  Full of flavor and not too spicy!

Chile Spiced Shrimp Tacos

And here we go again; another Monday.  I am lucky that I work from home, but Mondays are still Mondays.  And after a relaxing and good weekend, going back to work just seems so much more like a chore.  To make Monday a little better I am bringing you some crazy good shrimp tacos.

Chile Spiced Shrimp Tacos

You may recognize the roasted corn & avocado  salsa on these tacos from Friday.  I made the salsa so I could put them on these tacos!  This is another recipe from Simply Mexican.  The original recipe serves the shrimp skewered on their own.  Although I am sure they would be delicious that way, I wanted to make them into a taco, and the corn salsa seemed the like the perfect pair.

Chile Spiced Shrimp Tacos

The chile sauce for these shrimp is super easy to make.  It might look like a lot, but trust me; it is easy!  There is very little hands on time.  The sauce lasts almost forever in your fridge, so you don’t have to worry about using it up quickly.  I was a little worried about the heat level, but it is very mild.  My 8 year old, who isn’t a fan of anything spicy, loved these chile spiced shrimp.  He is already asking when I will make them again!

Yields 4

Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa. Full of flavor and not too spicy!

15 minPrep Time

10 minCook Time

25 minTotal Time

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    Red Chili Paste
  • 4 dried Ancho chiles
  • 4 cloves garlic, roasted
  • 1/8 tsp cinnamon
  • 1 bay leaf, crushed
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/4 cup red wine vinegar
  • Shrimp
  • 1 1/4 pound shrimp, peeled and deveined
  • 1/3 cup red chile paste
  • 1 Tbls olive oil
  • Flour Tortillas
  • Cilantro
  • Roasted Corn & Avocado Salsa


  1. To make the Red Chile Paste: Cut the chiles into flat pieces, remove the seeds and veins. In a skillet over medium, heat for about 3 minutes, turning part way. They will start to soften slightly.
  2. Place chiles in a blender, cover with boiling water. Let sit for 30 minutes.
  3. After 30 minutes, pour out the water. Add remaining ingredients. Plus until smooth. Add 1 Tbls of water at a time if necessary.
  4. To prepare the shrimp: Marinate shrimp for 30 minutes in 1/3 cup of red chile paste.
  5. Heat a skillet to medium-high heat. Add olive oil. Saute shrimp for 3 minutes a side until cooked through.
  6. Alternatively you could skewer the shrimp, brush it with olive oil and grill for 5 minutes until cooked through.
  7. Serve shrimp in tortillas topped with cilantro and roasted corn & avocado salsa


Adapted from Simply Mexican



  1. That chile sauce sounds amazing, and I love that it’s not too spicy. I’m a spice wimp :) You have the best shrimp ideas!

  2. These are definitely making my Monday better! :) Awesome looking dish, Erin!

  3. Spicy shrimp tacos are speaking to me. Literally I need these Erin!

  4. My husband would love these! Gotta make them for him soon!

  5. LOVE this recipe! Now I’m craving shrimp tacos!

  6. I love shrimp, these tacos look mouth-watering!

  7. Great flavors, Erin! I think this shrimp could turn any Monday around for me!

  8. Yummy Erin! I’m loving your chile spiced shrimp tacos 😉

  9. You had me at red chile sauce!! The avocado salsa is a great balance to the spicy 😉

  10. Loving the red chili sauce! What a simple and perfect weekday meal. Love the update to your blog – looks great!

  11. Love me some shrimp tacos! I have been craving shrimp lately!

  12. Great way to start any week off, looks delicious especially with that corn salsa and good call to make these into tacos.

  13. We had a hodge podge dinner the other night with spicy shrimp, corn, avocado, and tomatoes in a bowl. Totally wish we had taco shells or wraps. This looks so yummy!

  14. Oh yum. I’d try these with some chicken if I weren’t feeling so lazy right now. :)

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