Shrimp Tacos

Shrimp 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.

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.

How to Make Shrimp Tacos

1. Mix the cilantro slaw ingredients (full recipe below). Cover and refrigerate.
2. Toss shrimp with taco seasoning, lime juice, and garlic powder.
3. Cook shrimp in oil until cooked through.

Fill warmed tortillas with shrimp and top with cilantro slaw. Serve with lime wedges.

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.

Did you make this Shrimp Tacos recipe? Leave a comment and rating below.

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

• 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

© 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.