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Made with seasoned shrimp and a fresh cilantro lime slaw, this Shrimp Taco Recipe takes only 15 minutes from start to finish. It is a fast and flavorful taco recipe perfect for any night of the week.
If you are looking for quick and easy shrimp recipes, don't miss Air Fryer Shrimp, Shrimp Lo Mein, General Tso Shrimp, and Shrimp Stir-Fry.
15-Minute Shrimp Taco Recipe
I am known for my taco recipes! From the very best taco meat to fish tacos to Instant Pot chicken tacos, you, just like my family, love my taco recipes. That is why I know you are going to absolutely love this recipe for Shrimp Tacos!
Made with perfectly spiced shrimp and a bright and creamy slaw, these shrimp tacos deliver a restaurant-quality meal in under 15 minutes. They are light, bright, and insanely flavor. Almost too good to be true. ALMOST!
Happy Cooking! xo Kristen
Notes on Ingredients
- Shrimp: For this recipe, it is best to use shrimp that is peeled, deveined, and with tails removed. You can use fresh or frozen large or jumbo shrimp. Just be sure to defrost your shrimp fully before cooking.
- Seasoning for Shrimp: Instead of using taco seasoning for shrimp tacos, it is best to use a combination of paprika, garlic powder, onion powder, salt, and cayenne pepper to give the shrimp layers of flavor. These dried spices along with lime zest pair beautifully with the shrimp.
- Cilantro Lime Slaw: Made with shredded cabbage, lime juice, cilantro, and Greek yogurt, this creamy slaw pairs beautifully with the spicy shrimp. Feel free to use mayonnaise in place of the yogurt if desired.
- For Serving: Use homemade flour tortillas, corn tortillas, or your favorite store-bought tortillas for serving shrimp tacos. I also love adding sliced or mashed avocado and Sriracha to these tacos as well.
How to Make Shrimp Tacos
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Cilantro Slaw. Start by preparing the slaw topping for the shrimp tacos so that the cabbage has a few minutes to soften and marinate in the dressing made with yogurt, cilantro, salt, and lime juice.
- Season Shrimp. Pat the shrimp dry with paper towels so that the seasoning will really adhere to the shrimp, then toss the shrimp with the dried seasonings and zest of the lime until well coated.
- Pan-Fry Shrimp. Cook the shrimp just until the shrimp is translucent, and the shrimp curls up into a c-shape. Do not overcook the shrimp, as overcooking will result in rubbery shrimp.
- Finish with Lime. Toss the cooked shrimp with the juice of a fresh lime. You can do this in a mixing bowl OR the skillet after removing it from the heat.
- Assemble Shrimp Tacos. To assemble shrimp tacos, place the prepared slaw on top of warmed tortillas and then top with the shrimp. Add sliced avocados, hot sauce, and additional cilantro as desired.
Recipe Modifications
- Gluten-free: Use corn tortillas or gluten-free tortillas for serving.
- Dairy-Free: Instead of using Greek yogurt in the cilantro lime slaw, simply dress the cabbage with lime juice, salt, and cilantro.
- Don't like Cilantro? Serve these tacos with classic coleslaw, or omit the cilantro from this recipe.
- Control the Heat: Feel free to increase, decrease, or omit the cayenne pepper to control the level of spice level of the shrimp.
What to Pair with Shrimp Tacos
Pair Shrimp Tacos with your chips and salsa or one of the following side dishes.
- Homemade Guacamole: Delicious served on top of the tacos, or on the side with chips of course!
- Instant Pot Cilantro Lime Rice: The flavors in this rice are the perfect pairing to the cilantro lime slaw served on the tacos.
- Pineapple Mango Salsa: I absolutely love serving this fresh pineapple mango salsa with a side of chips. It pairs beautifully with both the shrimp and the slaw.
- Instant Pot Refried Beans: Nothing much better than a side of refried beans with tacos of any kind!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Shrimp Tacos
Made with seasoned shrimp and a fresh cilantro lime slaw, these shrimp tacos make a fast and flavorful meal.
Video
Ingredients
For the Shrimp
- 1 pound jumbo shrimp, peeled, deveined, and tails removed
- 1 ½ tablespoon extra virgin olive oil, for marinade
- 1 large lime, zested and juiced
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- pinch of cayenne pepper
- ½ tablespoon extra virgin olive oil, for cooking shrimp
For the Slaw
- ½ cup plain Greek yogurt, or mayonnaise
- ¼ cup chopped cilantro, finely minced
- ¼ cup fresh lime juice
- ½ teaspoon kosher salt
- 2 cups shredded green or red cabbage
For the Tacos
- 6-8 small tortillas, corn or flour
- 1 sliced avocado
- Cilantro
- Hot sauce
Instructions
For the Slaw
- In a large mixing bowl. combine ½ cup plain Greek yogurt, ¼ cup chopped cilantro, ¼ cup fresh lime juice and ½ teaspoon kosher salt together. Add 2 cups shredded green or red cabbage and toss to coat. Cover and refrigerate until ready to serve tacos.
For the Shrimp Tacos
- Pat 1 pound jumbo shrimp dry with paper towels. Place the shrimp in a mixing bowl. Add 1 ½ tablespoon extra virgin olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, pinch of cayenne pepper, and zest of 1 large lime. Toss to coat the shrimp in the seasonings.
- Heat a large nonstick skillet over medium-high heat. Add in ½ tablespoon extra virgin olive oil to the skillet. Add in the seasoned shrimp and cook for 4-5 minutes flipping once halfway through. You want to cook just until the shrimp is pink and curled. Overcooking will result in rubbery shrimp.
- Remove the shrimp from the heat and toss with the juice of 1 large lime.
- Heat the corn tortillas and then top with slaw, shrimp, sliced avocado, and a drizzle of hot sauce and minced cilantro. Serve immediately.
Notes
Shrimp: You can use fresh or frozen shrimp. If using frozen shrimp, be sure to allow to fully defrost and pat dry before using. If using smaller shrimp that is not jumbo size, keep in mind you will not need to cook as long.
Storage: While shrimp is always best in taste and texture the day it is prepared, it can be stored in the refrigerator in an airtight container for up to 3 days. Serve leftover shrimp cold, as reheated shrimp tends to dry out. The slaw can be stored in the refrigerator for up to 3 days as well.
Gluten-free: Use corn tortillas or gluten-free tortillas for serving.
Dairy-Free Shrimp Tacos: Instead of using Greek yogurt in the cilantro lime slaw, simply dress the cabbage with lime juice, salt, and cilantro.
Don't like cilantro? Serve these tacos with classic coleslaw, or omit the cilantro from this recipe.
Control the Heat: Feel free to increase, decrease, or omit the cayenne pepper to control the level of spice level of the shrimp.
The nutrition facts are based on the shrimp and slaw, not avocado or tortilla.
Nutrition
Calories: 114kcalCarbohydrates: 3gProtein: 17gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 191mgSodium: 982mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 9mgCalcium: 135mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good loved the mayo sauce.
Thanks for sharing, Patricia! We love these as well.
I am obsessed with the tacos! The flavor is spectacular!
I love these shrimp tacos, they turned out so good and flavorful. It's our new favorite for spring and summer!
I love hearing this, Kelly! Thank you for sharing!