Creamy Marry Me Shrimp Tacos

If you ask me, these shrimp tacos are worth proposing over.

This dinner brings together tender shrimp in a creamy parmesan sauce with sun-dried tomatoes and herbs, all wrapped up in warm tortillas. The shrimp get seasoned with paprika, garlic, and Italian herbs before they hit the pan.

Then everything comes together in a rich sauce made with heavy cream, chicken broth, and freshly grated parmesan. The sun-dried tomatoes add a nice tang, while the melted queso holds it all in place.

It’s the kind of meal that makes everyone go quiet at the table, a perfect weeknight dinner that feels special.

SAVE NOW

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to use peeled and deveined shrimp to save yourself some prep time. Medium to large shrimp (around 31-40 count per pound) work great because they’re substantial enough to hold up to the creamy sauce without getting lost in the taco. Fresh shrimp is always nice, but frozen shrimp is totally fine and often more budget-friendly – just make sure to thaw them completely in the fridge overnight or under cold running water before cooking. If you can only find shrimp with the tails still on, no worries, just remove them before adding the shrimp to your tacos so your guests don’t have to deal with them while eating.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Shrimp: You can swap shrimp for chicken breast cut into bite-sized pieces or even scallops. If using chicken, make sure to cook it a bit longer until it reaches an internal temperature of 165°F.
• Heavy cream: Half-and-half works in place of heavy cream, though the sauce will be a bit thinner. You can also use full-fat coconut cream for a dairy-free option, which adds a subtle sweetness.
• Parmesan: Pecorino Romano or Asiago cheese make good substitutes and will give you that same salty, sharp flavor. Just grate them fresh for the best melting.
• Chicken broth: Vegetable broth or seafood stock work just fine here. If you’re out of broth entirely, use water with an extra pinch of salt.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved and sautéed) or roasted red peppers can step in if you don’t have sun-dried tomatoes around.
• Tortillas: Use whichever tortillas you prefer – all flour, all corn, or even whole wheat. The recipe works with any style, so go with what you like best.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these tacos is overcooking the shrimp in the air fryer, which turns them rubbery and tough – start checking at 5 minutes since smaller shrimp cook faster, and remove them as soon as they turn pink and opaque.

Another common issue is adding the parmesan too quickly to the cream sauce, which can cause it to clump instead of melting smoothly – make sure to reduce the heat to medium-low and whisk constantly while adding the cheese a little at a time.

Don’t skip watching your cheese tortillas closely in the air fryer, as they can go from perfectly melted to burnt in just 30 seconds, and press the hard shells into the cheese while it’s still hot and pliable for the best seal.

For extra flavor, try adding a squeeze of lime juice to your cream sauce at the end, which brightens up the rich, creamy taste and balances the heaviness of the parmesan.

SAVE NOW

What to Serve With Shrimp Tacos?

These creamy shrimp tacos are pretty filling on their own, but I love serving them with some fresh toppings and sides to round out the meal. A simple cabbage slaw with lime juice and cilantro adds a nice crunch and cuts through the richness of the cream sauce. Mexican rice or cilantro-lime rice makes a great side, and you can’t go wrong with some refried beans or black beans on the plate. For extra freshness, set out some diced avocado, pico de gallo, or a squeeze of lime juice so everyone can customize their tacos just the way they like them.

Storage Instructions

Store: Keep the shrimp and creamy sauce separate from the tortillas in airtight containers in the fridge for up to 3 days. This way, your tortillas won’t get soggy and the shrimp stays fresh. When you’re ready to eat, just warm everything up and assemble your tacos fresh.

Freeze: The creamy shrimp mixture freezes pretty well for up to 2 months in a freezer-safe container. I wouldn’t recommend freezing assembled tacos or the tortillas, though. Just thaw the shrimp mixture in the fridge overnight when you want to use it.

Reheat: Warm the shrimp and sauce in a skillet over medium-low heat, stirring gently until heated through. You can also microwave it, but do it in short bursts and stir often so the cream doesn’t separate. Heat your tortillas separately in a dry pan or microwave for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 180-200 g
• Fat: 210-230 g
• Carbohydrates: 180-200 g

Ingredients

For the shrimp:

• 1 lb shrimp (peeled and deveined)
• olive oil spray (I prefer Bertolli for an even coat)
• 2 tsp onion powder
• 1 tbsp garlic powder
• 2 tbsp paprika
• 2 tbsp Italian herbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 lime, juiced

For the cream sauce:

• 1 tbsp olive oil
• 2 tbsp garlic (freshly minced for best flavor)
• 1 cup heavy cream (makes it extra creamy and rich)
• 1/2 cup chicken broth (I always use Swanson for the best base)
• 1 cup parmesan (freshly grated for better melting)
• 1 tbsp thyme
• 1/4 cup sun-dried tomatoes (finely chopped, about 1/4-inch pieces)
• 1/4 tsp crushed red pepper flakes

For the taco shells and garnish:

• 5 flour tortillas
• 5 corn tortillas
• 2 1/4 cups shredded queso (I like Kraft for a smooth melt)
• 1/4 cup fresh parsley (chopped)

Step 1: Prepare Mise en Place and Season Shrimp

• 1 lb shrimp
• olive oil spray
• 2 tsp onion powder
• 1 tbsp garlic powder
• 2 tbsp paprika
• 2 tbsp Italian herbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 lime, juiced

Pat the shrimp dry with paper towels—this is crucial for even seasoning and better cooking.

Combine onion powder, garlic powder, paprika, Italian herbs, salt, and black pepper in a small bowl.

Lightly spray the shrimp with olive oil spray, then toss with the seasoning mixture until evenly coated.

Squeeze the lime juice over the shrimp and let sit for 5 minutes while you prep other components.

This brief resting period helps the flavors adhere to the shrimp.

Step 2: Air Fry the Shrimp

• seasoned shrimp from Step 1

Preheat your air fryer to 375°F.

Once heated, arrange the seasoned shrimp in a single layer in the basket, working in batches if necessary to avoid crowding.

Air fry for 5-7 minutes until the shrimp are pink and cooked through, shaking the basket halfway through for even cooking.

Transfer the cooked shrimp to a plate and set aside.

Step 3: Build the Creamy Sauce Base

• 1 tbsp olive oil
• 2 tbsp garlic
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup parmesan
• 1 tbsp thyme
• 1/4 cup sun-dried tomatoes
• 1/4 tsp crushed red pepper flakes

In a medium saucepan over medium heat, add 1 tablespoon of olive oil and minced fresh garlic, sautéing for 1-2 minutes until fragrant but not browned.

Pour in the heavy cream and chicken broth, stirring gently to combine.

Once warm, add the freshly grated parmesan cheese, stirring constantly until it melts and creates a smooth, creamy sauce.

I like to add the parmesan slowly and stir continuously—this prevents clumping and ensures a silky texture.

Add the thyme, sun-dried tomatoes, and crushed red pepper flakes, stirring well to incorporate.

Taste and adjust seasoning as needed, then remove from heat and keep warm.

Step 4: Assemble and Toast the Taco Shells

• 5 flour tortillas
• 5 corn tortillas
• 2 1/4 cups shredded queso

Lay out the flour tortillas on a clean surface.

Divide the shredded queso evenly between the flour tortillas, sprinkling it down the center of each one.

Working in batches, place the cheese-topped tortillas into the air fryer basket and toast at 350°F for 3-5 minutes until the cheese is melted and bubbly.

While the cheese is melting, gently press a corn tortilla into the melted cheese to form a shell shape—this creates the iconic taco structure.

Let cool for 1-2 minutes before carefully transferring the assembled shells to serving plates.

Step 5: Fill and Finish the Tacos

• cooked shrimp from Step 2
• assembled taco shells from Step 4
• creamy sauce from Step 3
• 1/4 cup fresh parsley

Divide the cooked shrimp from Step 2 evenly among the taco shells, nestling them inside each shell.

Generously ladle the creamy sauce from Step 3 over each taco, allowing it to cascade down the sides and pool slightly on the plate.

Garnish with fresh chopped parsley for a pop of color and herbaceous freshness.

Serve immediately while the shells are warm and the sauce is hot—the contrast of temperatures and textures makes these tacos truly special.

Creamy Marry Me Shrimp Tacos

Delicious Creamy Marry Me Shrimp Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 5 tacos

Calories 3350 kcal

Ingredients

  

For the shrimp

• 1 lb shrimp (peeled and deveined)
• olive oil spray (I prefer Bertolli for an even coat)
• 2 tsp onion powder
• 1 tbsp garlic powder
• 2 tbsp paprika
• 2 tbsp Italian herbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 lime, juiced

For the cream sauce

• 1 tbsp olive oil
• 2 tbsp garlic (freshly minced for best flavor)
• 1 cup heavy cream (makes it extra creamy and rich)
• 1/2 cup chicken broth (I always use Swanson for the best base)
• 1 cup parmesan (freshly grated for better melting)
• 1 tbsp thyme
• 1/4 cup sun-dried tomatoes (finely chopped, about 1/4-inch pieces)
• 1/4 tsp crushed red pepper flakes

For the taco shells and garnish

• 5 flour tortillas
• 5 corn tortillas
• 2 1/4 cups shredded queso (I like Kraft for a smooth melt)
• 1/4 cup fresh parsley (chopped)

Instructions

 

• Pat the shrimp dry with paper towels—this is crucial for even seasoning and better cooking. Combine onion powder, garlic powder, paprika, Italian herbs, salt, and black pepper in a small bowl. Lightly spray the shrimp with olive oil spray, then toss with the seasoning mixture until evenly coated. Squeeze the lime juice over the shrimp and let sit for 5 minutes while you prep other components. This brief resting period helps the flavors adhere to the shrimp.
• Preheat your air fryer to 375°F. Once heated, arrange the seasoned shrimp in a single layer in the basket, working in batches if necessary to avoid crowding. Air fry for 5-7 minutes until the shrimp are pink and cooked through, shaking the basket halfway through for even cooking. Transfer the cooked shrimp to a plate and set aside.
• In a medium saucepan over medium heat, add 1 tablespoon of olive oil and minced fresh garlic, sautéing for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and chicken broth, stirring gently to combine. Once warm, add the freshly grated parmesan cheese, stirring constantly until it melts and creates a smooth, creamy sauce. I like to add the parmesan slowly and stir continuously—this prevents clumping and ensures a silky texture. Add the thyme, sun-dried tomatoes, and crushed red pepper flakes, stirring well to incorporate. Taste and adjust seasoning as needed, then remove from heat and keep warm.
• Lay out the flour tortillas on a clean surface. Divide the shredded queso evenly between the flour tortillas, sprinkling it down the center of each one. Working in batches, place the cheese-topped tortillas into the air fryer basket and toast at 350°F for 3-5 minutes until the cheese is melted and bubbly. While the cheese is melting, gently press a corn tortilla into the melted cheese to form a shell shape—this creates the iconic taco structure. Let cool for 1-2 minutes before carefully transferring the assembled shells to serving plates.
• Divide the cooked shrimp from Step 2 evenly among the taco shells, nestling them inside each shell. Generously ladle the creamy sauce from Step 3 over each taco, allowing it to cascade down the sides and pool slightly on the plate. Garnish with fresh chopped parsley for a pop of color and herbaceous freshness. Serve immediately while the shells are warm and the sauce is hot—the contrast of temperatures and textures makes these tacos truly special.