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Orgo-Life the new way to the future Advertising by AdpathwayShrimp tacos get a weeknight upgrade in just 30 minutes. Juicy, seasoned shrimp and a crunchy cilantro slaw are tucked into warm tortillas for a meal that’s fresh, zesty, and fast.
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- Flavor: These are bursting with bright, tangy lime, a hint of smoky cumin, and the perfect balance of savory shrimp with crisp, creamy slaw.
- Time-Saving Tip: A real-life shortcut I love is bagged coleslaw mix and a taco seasoning packet for busy nights.
- Serving Suggestions: These shrimp tacos are delicious with avocado, pico de gallo, and an extra squeeze of lime, to make them feel restaurant-style.
Ingredient Notes
- Shrimp: For speed, choose peeled and deveined shrimp. Thaw frozen shrimp overnight in the fridge or under cold water in a pinch, then pat very dry for the best sear.
- Seasonings: Buy a package of taco seasoning or make homemade seasoning with ingredients you likely already have in the pantry.
- Slaw: The slaw starts with a crunchy base that softens slightly as it chills, with red cabbage for color and extra crunch (or more green cabbage if preferred). Creamy mayonnaise binds it, fresh cilantro and lime juice brighten the flavor, and a touch of cumin brings warm, earthy notes.
- Tortillas: I love corn tortillas, but you can also use flour tortillas. Heat them on the grill or directly over the flame of a gas stove to prevent them from breaking when folded.
Toppings and Add-Ons
- Veggies: Top with diced bell pepper and grilled corn kernels.
- Sauces: Add guacamole, drizzle with hot sauce, or sour cream. Fish taco sauce doubles as a shrimp taco sauce, too!
- Salsa: Serve pico de gallo, mango, peach, or pineapple salsa contrast to the savory and spicy flavors.
- Other: Try avocado, cotija cheese, red onion, pickled jalapenos, lime wedges, or fresh cilantro.
How to Make Shrimp Tacos
- Mix the cilantro slaw ingredients (full recipe below). Cover and refrigerate.
- Toss shrimp with taco seasoning, lime juice, and garlic powder.
- Cook shrimp in oil until cooked through.
Fill warmed tortillas with shrimp and top with cilantro slaw. Serve with lime wedges.
- Sear, Don’t Steam: Pat shrimp very dry (especially if thawed) so they hit the hot pan and brown quickly. Extra moisture makes them steam, which can turn them watery.
- Don’t Overcrowd: Cook shrimp in a single layer with space between them, and use two batches if needed.
- For Juicy Shrimp: Remove the shrimp as soon as they turn pink and opaque. They keep cooking from the pan’s heat, so a minute too long can turn them rubbery.
- For Flavorful Slaw: Chill the slaw at least 15 minutes or up to 24 hours to let the cabbage soften and the flavors meld before serving.
- For Pliable Tortillas: Warm tortillas right before serving so they are soft and won’t crack when folded.
Storing and Reheating Leftovers
- Keep leftover shrimp and slaw in separate containers in the refrigerator. Leftover shrimp will keep for up to 4 days, and the leftover slaw will keep for up to 3 days.
- Store cooked shrimp in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat the shrimp in a skillet over medium heat until heated through or microwave in short bursts. If the slaw separates, give it a quick stir and drain any extra liquid before serving.
Shrimp for Dinner Favorites
Did you make this Shrimp Tacos recipe? Leave a comment and rating below.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
- ▢ 1 pound medium shrimp shelled & deveined, tails removed
- ▢ 1 (1 ounce) packet taco seasoning or 2 tablespoons homemade
- ▢ 1 tablespoon fresh lime juice about ½ lime
- ▢ 1 teaspoon garlic powder
- ▢ 2 tablespoons olive oil
- ▢ 8 small corn tortillas or flour tortillas, 6-inch
Cilantro Slaw
- ▢ 1 cup shredded green cabbage
- ▢ ¼ cup shredded red cabbage
- ▢ ¼ cup mayonnaise
- ▢ 2 tablespoons chopped fresh cilantro
- ▢ 1 tablespoon fresh lime juice optional
- ▢ ½ teaspoon cumin
For the slaw, in a medium bowl mix green and red cabbage, mayonnaise, cilantro, lime juice, and cumin. Season with salt to taste and refrigerate.
In a separate bowl, combine shrimp with taco seasoning, lime juice, and garlic powder.
In a pan over medium-high heat, heat the olive oil. Add the seasoned shrimp in a single layer. Using tongs, cook shrimp for 1-2 minutes on each side until they're pink and cooked through.
Warm the corn tortillas over an open flame or follow package instructions.
Fill each warm tortilla with slaw and cooked shrimp, adding any other desired toppings.
- Cook the shrimp just until they turn pink. Once cooked, remove them from the pan promptly to avoid overcooking.
- Spice things up by adding some chopped jalapeños or a dash of hot sauce to the slaw for an extra kick.
- The cilantro slaw can be made 24 hours ahead and stored in the refrigerator. Stir well before serving.
- Keep leftover shrimp in an airtight container in the refrigerator for up to 4 days. The slaw will keep for up to 3 days.
Calories: 381 | Carbohydrates: 27g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 354mg | Potassium: 465mg | Fiber: 4g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Seafood
Cuisine American, Mexican
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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