Go Back
Shrimp Tacos

Shrimp Tacos

These shrimp tacos pair pan-seared lime‑paprika jumbo shrimp with a creamy, tangy cilantro‑lime slaw for a bright, crunchy contrast. Ready in about 15 minutes, they’re a quick weeknight dinner that can be served on corn or flour tortillas.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Course: Dinner

Ingredients

  • 1 pound jumbo shrimp peeled, deveined, and tails removed
  • 1 1/2 tablespoon extra virgin olive oil for marinade
  • 1 large lime zested and juiced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • pinch cayenne pepper
  • 1/2 tablespoon extra virgin olive oil for cooking shrimp
  • 1/2 cup plain Greek yogurt or mayonnaise
  • 1/4 cup cilantro chopped, finely minced
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon kosher salt
  • 2 cups green or red cabbage shredded
  • 6-8 small tortillas corn or flour
  • 1 slice avocado sliced
  • Cilantro
  • Hot sauce

Instructions

  1. In a large mixing bowl combine 1/2 cup plain Greek yogurt, 1/4 cup chopped cilantro, 1/4 cup fresh lime juice, and 1/2 teaspoon kosher salt. Add 2 cups shredded green or red cabbage and toss to coat. Cover and refrigerate until ready to assemble.
  2. Pat 1 pound jumbo shrimp dry with paper towels. Place the shrimp in a mixing bowl and add 1 1/2 tablespoon extra virgin olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, a pinch of cayenne pepper, and the zest of 1 large lime; toss to coat.
  3. Heat a large nonstick skillet over medium-high heat and add 1/2 tablespoon extra virgin olive oil. Add the seasoned shrimp and cook for 4 to 5 minutes, flipping once halfway through, until the shrimp are pink and curled—avoid overcooking.
  4. Remove the shrimp from the heat and toss with the juice of 1 large lime.
  5. Heat the tortillas and top with the cilantro-lime slaw, shrimp, sliced avocado, a drizzle of hot sauce, and minced cilantro.

Notes

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.