Mediterranean Shrimp Tacos with Tzatziki Sauce

Mediterranean Shrimp Tacos with Tzatziki Sauce is not your run of the mill shrimp tacos recipe. Parmesan roasted shrimp are piled into soft, warm tortillas along with shredded lettuce, chopped tomatoes, and a cool and creamy cucumber yogurt tzatziki sauce. This is a quick recipe that does not skimp delicious flavor.

A shrimp taco with tzatziki sauce, chopped tomatoes and shredded lettuce.

My personal chef clients are huge fans of seafood. Pecan Crusted Honey Mustard Salmon, Crispy Coconut Shrimp, Manhattan Clam Chowder are favorites they love.

I recently added a new option to my clients' menus ~ Mediterranean Shrimp Tacos with Tzatziki Sauce. It's a hit! This shrimp tacos recipe is a winner. With the Parmesan roasted shrimp, fresh lettuce and tomatoes and cool and refreshing yogurt and cucumber tzatziki sauce, you'll want to make this recipe over and over again.

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ingredients for Mediterranean shrimp tacos

cucumber, lettuce, tomato, shrimp, yogurt, Parmesan cheese for shrimp tacos recipe

extra large shrimp
extra virgin olive oil
dried thyme
dried oregano
garlic powder
Parmesan cheese
kosher salt
pepper
plain yogurt
cucumber
lemon juice
dried dill
tortillas
shredded lettuce
chopped tomatoes

recipe details

This shrimp tacos recipe is easy to make and ready in about 25 minutes. I love that it has all the delicious flavors of a Mediterranean diet recipe.

A bowl of raw shrimp and a small dish with spices.

Raw shrimp in a bowl with seasonings and adding parmesan cheese.

Roast the shrimp ~ Season shrimp with extra virgin olive oil, dried thyme and oregano, garlic powder, Parmesan cheese, kosher salt and pepper. All it takes is 6 to 8 minutes to roast shrimp to perfection.
Mix up the tzatziki sauce ~ Combine plain yogurt, shredded cucumber, lemon juice, extra virgin olive oil, dried dill, kosher salt, and pepper.
Assemble the tacos ~ Fill warm tortillas with shredded lettuce, chopped tomatoes, roasted shrimp and a few dabs of tzatziki. Don't forget the napkins!

3 Mediterranean shrimp tacos with tzatziki sauce on a cutting board.

chef cooking tips for making shrimp tacos

Thaw shrimp in cold water ~ Unless you are lucky enough to live near an area that has fresh shrimp, the majority of shrimp is sold frozen. Thaw shrimp either overnight in the refrigerator or in a bowl of cold water. This second method only takes about 15 minutes!
Size doesn't matter ~ I like hearty sized shrimp in my tacos. Extra large or 21 to 25 shrimp to a pound are my first choice for shrimp tacos. But feel free to use smaller ones if you would like. Smaller shrimp may take a little less time to roast. Keep an eye on them for the last minute or so in the oven.
Squeeze the water out of the cucumber ~ Cucumbers can contain a lot of water. After shredding the cucumber, give it a good squeeze to get out as much water as possible.
Flour or corn tortillas? ~ It's all up to you. Whatever your personal preference is for tortillas, use your favorite.
Warm tortillas in a skillet ~ Warm tortillas for 15 to 20 seconds per side in a skillet over medium to medium high heat.