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Shrimp Tacos

The BEST shrimp tacos recipe with a creamy cilantro lime taco sauce and crunchy slaw. Juicy, spicy, and so quick and easy! Cook on the stove or grill.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 to 8 tacos
Calories: 158 kcal
Course: Dinner
Cuisine: American , Mexican

Ingredients

For the Shrimp Tacos:
  • 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
  • 1 tablespoon extra-virgin olive oil divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 6 to 8 corn or flour tortillas
  • Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa
For the Slaw and Shrimp Taco Sauce:
  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic peeled
  • ½ small jalapeño seeds and membranes removed
  • ¼ cup tightly packed fresh cilantro leaves
  • ¼ teaspoon kosher salt
  • Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
  • 2 cups shredded cabbage or slaw mix

Instructions

    Cup of Yum
  1. Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
  2. Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
  3. Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
  4. Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degrees F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Notes

  • TO STORE: The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.
  • TO REHEAT: Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. However, you can very gently rewarm the shrimp in a skillet over medium-low heat if needed.

Nutrition Information

Serving 1taco (of 8), including tortilla, shrimp, and slaw Calories 158kcal (8%) Carbohydrates 14g (5%) Protein 13g (26%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6to 8 tacos

Amount Per Serving

Calories 158

% Daily Value*

Serving 1taco (of 8), including tortilla, shrimp, and slaw
Calories 158kcal 8%
Carbohydrates 14g 5%
Protein 13g 26%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.