Citrus and Tamarind Shrimp Tacos with Pickled Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright citrus and tangy tamarind-marinated shrimp tucked into warm corn tortillas with crisp pickled red onions. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs raw shrimp, peeled and deveined, tamarind concentrate, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/3 cup white vinegar and 1 tbsp sugar. Add 1/2 cup thinly sliced red onion and soak for at least 30 minutes to quick-pickle.
  2. Step 2: In a separate bowl, whisk 2 tbsp tamarind concentrate, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp ground cumin, and 1 tsp salt.
  3. Step 3: Add 1 lb raw peeled and deveined shrimp to the marinade, toss to coat, and let sit for 15 minutes.
  4. Step 4: Heat a large skillet over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side until pink and opaque, about 5-6 minutes total.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave.
  6. Step 6: Assemble tacos by placing cooked shrimp on each tortilla, topping with pickled red onion and 1/4 cup chopped fresh cilantro.
  7. Step 7: Serve immediately for a fresh, tangy, and vibrant meal.

Frequently asked questions

How long does Citrus and Tamarind Shrimp Tacos with Pickled Red Onion take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus and Tamarind Shrimp Tacos with Pickled Red Onion?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Citrus and Tamarind Shrimp Tacos with Pickled Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus and Tamarind Shrimp Tacos with Pickled Red Onion for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus and Tamarind Shrimp Tacos with Pickled Red Onion?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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