Make shrimp tacos in 30 minutes with juicy seasoned shrimp and a creamy cilantro slaw. Easy, fresh, and perfect for weeknights.
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You’ll Be Hooked on These Shrimp Tacos Because…
- Shrimp tacos are perfect for a light lunch or dinner.
- Prepare ahead and reheat the shrimp when ready. Easy peasy!
- Shrimp thaws and cooks really fast making a great weeknight meal.
- Double up on the shrimp and slaw and enjoy shrimp tacos all week for a tasty workday lunch.
Ingredients in Shrimp Tacos
Shrimp: Choose for bite-sized shrimp (50/60 count) that are deveined, peeled, and without the tail for faster prep. Frozen shrimp should be thawed first.
Seasonings: Buy a package of taco seasoning or make homemade seasoning with ingredients you likely already have in the pantry, like chili powder and cumin.
Slaw: Shredded cabbage in a simple dressing makes these tacos extra delicious. Save time by using a premade coleslaw mix.
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 for a little color and extra flavor.
Shrimp Taco Toppings
- Veggies: Diced bell pepper and grilled corn are delicious on these tacos.
- Sauces: Add guacamole or drizzle with hot sauce, sour cream. Fish taco sauce doubles as a shrimp taco sauce too!
- Salsa: I love serving pico de gallo any chance I get. Mango, peach, or pineapple salsa will add a tangy twist of sweetness and contrast to the savory and spicy flavors.
- Other: Try avocado, cotija cheese, red onion, jalapenos, lime wedges, or fresh cilantro.
How to Make Shrimp Tacos
- Mix cilantro slaw ingredients (recipe below) in a bowl. 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.
Storing Leftover Shrimp Tacos
Keep leftover shrimp in a covered container in the refrigerator, separate from the toppings, for up to 3 days.
Enjoy shrimp cold or reheat them in the microwave in a bowl with a little water so they stay tender. Add leftover shrimp and toppings to a hearty protein salad or in a wrap for an energizing desktop lunch.
More Taco Night Favorites
Did you make this Shrimp Tacos recipe? Leave a rating and a comment below.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I’m not amused. Instead of green cabbage, I used Iceberg lettuce, but otherwise followed the recipe exactly. My 16 year old daughter took over twice what she normally eats, so I had to make a sandwich. What I tried was excellent. Buying more next time.
Oh no…but also a huge compliment! I am glad she enjoyed it so much, you’ll have to try a double batch next time