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These single serving shrimp tacos are a quick and flavorful meal made with juicy, seasoned shrimp, a creamy avocado sauce, and warm tortillas. They’re fresh, satisfying, and ready in just 10 minutes.
Featured Comment
“These shrimp tacos are so easy and full of flavor! Delicious!”
– Wilhelmina
Why You’ll Love This Recipe
- Ready in 10 Minutes: A fast, flavorful meal that comes together in no time.
- Quick and Easy: Made with just a few fresh ingredients and simple steps.
- Use Fresh or Frozen Shrimp: Both work great. Frozen shrimp are a convenient option to keep on hand.
- Perfectly Portioned: A satisfying taco recipe made just for one.
What draws me to these shrimp tacos every time is how vibrant and flavorful they are with so little effort. The shrimp sizzle in garlic butter, filling the kitchen with a mouthwatering aroma, and the avocado sauce adds a smooth, tangy contrast that ties everything together.
This is one of those meals that feels like a treat but takes almost no time to make. It’s light, fresh, and completely satisfying. Whether I’m winding down after a long day or just want something quick and delicious, this recipe always delivers.
The creamy avocado sauce really brings it all together. The seasoned shrimp are tucked into warm tortillas and topped with the smooth, flavorful sauce. It’s my favorite to use on tacos. If you have any sauce left, it also makes a great dip for tortilla chips.
Love shrimp? Try shrimp scampi for one, pad thai for one, single serving BBQ shrimp, and small batch shrimp and grits. You can also find more quick and easy 10-minute lunch ideas on the site.
Ingredients
If you have any ingredients leftover from this single serving shrimp tacos recipe, check out our Leftover Ingredients Recipe Finder.
- Shrimp: Medium or large shrimp, fresh or frozen. Frozen shrimp are great for quick meals. Extra shrimp can be used in single serving cioppino, shrimp fried rice for one, or single serving shrimp fettuccine.
- Seasonings: Use our homemade small batch creole seasoning or a store-bought version.
- Tortillas: Store-bought or homemade flour tortillas work well. Corn tortillas are a good alternative.
For the Avocado Sauce
- Avocado: 1 small avocado or 1/2 of a medium one. Leftovers can be added to a single breakfast sandwich or chicken enchiladas for one.
- Yogurt: Use plain low-fat yogurt, Greek yogurt, or sour cream.
- Spinach: 1 cup of fresh spinach. Use leftovers in single serving Tuscan chicken or pork stir fry for one.
See recipe card below for a full list of ingredients and measurements.
How To Make Shrimp Tacos For One
These photos and instructions are here to help you visualize how to make a single serving of shrimp tacos. See the recipe card below for ingredient amounts and full recipe instructions.
- In a medium bowl, toss the shrimp with Creole seasoning.
- In a small skillet over medium-high heat, melt the butter. Add garlic and cook, stirring, for 30 seconds.
- Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Transfer to a bowl.
- Make the sauce: In a small blender or small food processor, combine avocado, yogurt, lime juice, spinach, olive oil, Creole seasoning, cumin, and salt. Blend until smooth.
- Assemble the tacos: Fill tortillas with shrimp and garlic. Spoon avocado sauce over the top and add chopped cilantro, if desired.
Expert Tips
- Prep Ahead: Have all your ingredients ready before you start. The recipe moves quickly.
- Shrimp Amount Per Person: This recipe uses 4 ounces of peeled and deveined shrimp, which is about:
- Jumbo: 5-6 shrimp
- Large: 8-9 shrimp
- Medium: 10-11 shrimp
- Small: 12-15 shrimp
- Quick Tip: Keep frozen shrimp on hand for easy meals. Thaw and use as needed.
Serving Suggestions
Shrimp tacos are delicious on their own, but you can serve them with any of these single serving or small batch sides:
Frequently Asked Questions
Shrimp cook quickly, about 1 to 2 minutes per side until they turn pink and opaque.
Yes, you can make it a few hours ahead and store it in the fridge. Press plastic wrap directly on the surface to help prevent browning.
It’s best to store the components separately. Keep cooked shrimp in an airtight container in the refrigerator for up to 2 days. Store the avocado sauce in a separate container with plastic wrap pressed directly on the surface to prevent browning. Assemble tacos just before eating for the best texture and flavor.
Yes, using peeled and deveined shrimp makes them easier to eat and gives a better texture. If your shrimp aren’t already cleaned, here’s how to do it:
How to Peel and Devein Shrimp:
Remove the legs and peel off the shell.
Pinch and pull off the tail (optional).
Use a paring knife to make a shallow cut along the back.
Lift out the dark vein with the tip of the knife and discard it.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these shrimp tacos or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Shrimp Tacos For One
Equipment
Ingredients
For the Shrimp
- 4 ounces shrimp -peeled and deveined
- ¼ teaspoon creole seasoning
- ½ tablespoon salted butter
- 1 clove garlic -minced
For the Avocado Sauce
- ½ medium avocado -halved and pitted
- ¼ cup plain yogurt
- ½ tablespoon lime juice
- 1 cup spinach
- 1 tablespoon olive oil
- ¼ teaspoon creole seasoning
- ⅛ teaspoon ground cumin
- ⅛ teaspoon kosher salt
To Serve
- 2 flour tortillas
- 2 tablespoons chopped cilantro (optional)
Instructions
Cook the shrimp
- In a medium bowl, toss the shrimp with Creole seasoning.
- In a small skillet over medium-high heat, melt the butter. Add garlic and cook, stirring, for 30 seconds.
- Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Transfer to a bowl.
Make the Avocado Sauce
- In a small blender or food processor, combine avocado, yogurt, lime juice, spinach, olive oil, Creole seasoning, cumin, and salt. Blend until smooth.
Assemble
- Fill tortillas with shrimp and garlic. Spoon avocado sauce over the top and add chopped cilantro, if desired.
Notes
- Prep Ahead: Have all your ingredients ready before you start. The recipe moves quickly.
- Quick Tip: Keep frozen shrimp on hand for easy meals. Thaw and use as needed.
Large: 8-9 shrimp
Medium: 10-11 shrimp
Small: 12-15 shrimp
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This sounds so good but, could you suggest an alternative for the avocado? As much as I love avocados, I have developed an allergy to them.
Thank you so much! I’m glad the recipe caught your eye. Since avocado is the main ingredient in the sauce, there isn’t a perfect substitute for the same flavor and texture, but you might enjoy it with a spoonful of pico de gallo instead. We have a simple recipe for it on our site that pairs really well with shrimp tacos.
So delicious! Shrimp Tacos! I have always cooked from scratch, but now the kids are on their own & my husband is deceased, I find myself missing cooking, but most recipes are for a family. This is a much needed & appreciated place where solo people can still cook for themselves without waste. Thank You
I’m so glad you’re enjoying the recipes! Cooking for one can be an adjustment, but it doesn’t mean you have to miss out on great homemade meals. I’m happy this site has been helpful to you, and I hope you continue to find recipes you love. Thank you for your kind words!
I enjoy this quick and tasty shrimp dish. I have also used Mexican Menudo seasoning for a different twist on the dish.
Love, love your recipes for one as I am usually just cooking for myself. The fact that it is all from scratch FOR ONE makes me very happy. All the recipes I have tried have been wonderful and this shrimp taco recipe was as well! So good. The avocado/spinach puree was just wonderful and I added a small amount of Sriracha Mayo to give it a little bite. Will definitely be making this again soon! Used frozen shrimp which I keep in my freezer at all times. Thawed it out and cooked it. Was good!
Very tasty! Shrimp and avocado is a hard combo to beat. It did end up making a lot of sauce, but I’m looking forward to dipping chips in it once I’m not so full from all the shrimp. I agree that adding some cabbage for a little extra crunch would be a great choice!
I also wanted to say thank you for adding extra information to your recipe page. I always struggle to find things to do with extra ingredients, so seeing a list of ideas is super helpful. I also appreciate the information on how many shrimp are in 4 oz. These extra thoughtful touches tell me that you really care about your readers, and they make the recipes feel more accessible. Thank you! 🙂
Delicious and super easy, from cutting to serving took all of 15 minutes. I used a gas stove top to heat the tortillas. Low flame and using tongs turn it over as it gets a lil charred, but be careful not to over cook. I followed the recipe word for word. It made a lot of sauce but very tasty, great for chips or raw veggies tomorrow to dip in. I only gave it 4 stars as it was missing something, like a crunch, maybe shred some red cabbage, or pickle a lil slivered onion to go on top, might help.
Love that it is a dish for one!!
These shrimp tacos are so easy and full of flavor! Delicious!
These are so good!
Looks delicious! Nothing better than shrimp tacos! 🙂