Shrimp tacos are one of those meals that feel special without a ton of work. Quick-cooking shrimp meet a crisp, colorful slaw with a light tang that screams spring. The flavors are fresh, the textures are fun, and the whole thing comes together in under 30 minutes.
Make it for a weeknight dinner, or scale it up for a relaxed weekend get-together. Either way, you’ll end up with a stack of tacos that feel restaurant-worthy but totally doable at home.
What Makes This Recipe So Good
- Fast and easy: Shrimp cook in minutes, and the slaw is a simple toss-together situation.
- Fresh spring flavor: Radishes, cabbage, and herbs bring a crisp bite and bright color.
- Balanced seasoning: A quick chili-lime marinade adds heat, citrus, and a little sweetness.
- Great texture: Juicy shrimp, crunchy slaw, and warm tortillas give every bite contrast.
- Adaptable: Works with a grill, grill pan, or skillet. Easy to make gluten-free or dairy-free.
Shopping List
- For the shrimp:
- 1.5 pounds large shrimp, peeled and deveined (tail off)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional, for heat)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Zest and juice of 1 lime
- 1 teaspoon honey or agave
- 2 cloves garlic, minced
- For the spring slaw:
- 2 cups thinly sliced green or Napa cabbage
- 1 cup thinly sliced radishes
- 1 small cucumber, halved and thinly sliced
- 2 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint or dill (optional but great)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, plus more to taste
- For serving:
- 10–12 small corn or flour tortillas
- 1 ripe avocado, sliced
- Lime wedges
- Hot sauce or crema (optional)
How to Make It
- Prep the shrimp: Pat shrimp dry with paper towels.
Dry shrimp sear better and won’t steam.
- Make the marinade: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, cayenne, salt, pepper, lime zest and juice, honey, and minced garlic. Toss in the shrimp until evenly coated. Let it sit for 10–15 minutes while you make the slaw.
- Mix the slaw dressing: In a large bowl, whisk olive oil, lime juice, vinegar, honey, and salt until smooth.
- Build the spring slaw: Add cabbage, radishes, cucumber, green onions, cilantro, and mint or dill.
Toss until coated. Taste and adjust salt or lime as needed. It should be bright and lightly tangy.
- Heat the grill or pan: Preheat a grill to medium-high heat, or set a grill pan or large skillet over medium-high.
Lightly oil the grates or the pan.
- Cook the shrimp: Place shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and just firm with a little char. Do not overcook.
Transfer to a plate.
- Warm the tortillas: Char tortillas on the grill or over a gas flame for 10–20 seconds per side, or warm in a dry skillet. Keep them wrapped in a clean towel so they stay soft.
- Assemble the tacos: Fill each tortilla with slaw, add a few shrimp, and finish with avocado slices. Drizzle with crema or hot sauce if you like.
Serve with lime wedges.
How to Store
- Shrimp: Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid rubbery texture.
- Slaw: Best the day you make it, but it keeps well for up to 24 hours. If you plan ahead, store the veggies and dressing separately and toss right before serving.
- Tortillas: Keep in a sealed bag at room temp for a day or two, or refrigerate for longer.
Rewarm briefly on a hot pan.
- Freezing: Not recommended for the slaw. Cooked shrimp can be frozen up to 2 months, but the texture is best fresh.
Benefits of This Recipe
- Light but satisfying: Lean protein, plenty of fiber from veggies, and healthy fats from olive oil and avocado.
- Quick cleanup: One bowl for slaw, one for marinade, and a single cooking surface.
- Seasonal and flexible: Uses spring produce but adapts to what you have.
- Great for groups: Set out components and let everyone build their own tacos.
- Balanced flavors: Citrus, spice, crunch, and creaminess in each bite.
Common Mistakes to Avoid
- Over-marinating the shrimp: Acid can toughen shrimp. Keep it under 30 minutes.
- Overcooking: Shrimp turn rubbery fast.
Pull them as soon as they curl and turn opaque.
- Skipping the dry pat: Wet shrimp steam and won’t char nicely.
- Overdressing the slaw: Too much dressing makes it soggy. Start light, then add more if needed.
- Cold tortillas: Warm tortillas bend and wrap better, and they taste fresher.
Variations You Can Try
- Garlic-lime crema: Mix sour cream or Greek yogurt with lime juice, lime zest, grated garlic, salt, and a splash of water to thin.
- Mango twist: Add diced mango or pineapple to the slaw for a sweet hit that pairs well with the chili-lime shrimp.
- Extra crunch: Toss in shredded carrots or thinly sliced sugar snap peas.
- Smoky chipotle: Swap smoked paprika and cayenne for 1 minced chipotle in adobo in the marinade.
- Grain bowl version: Serve the shrimp and slaw over rice or quinoa with avocado and a squeeze of lime.
- Low-carb option: Use lettuce leaves in place of tortillas.
- Gluten-free: Use certified gluten-free corn tortillas and check your spices.
- Dairy-free: Skip crema and use a drizzle of olive oil, lime, and hot sauce.
FAQ
Can I use frozen shrimp?
Yes. Thaw them overnight in the fridge or under cold running water.
Pat them very dry before marinating so they sear well.
What size shrimp should I buy?
Large or extra-large (about 21–26 per pound) work best. They’re meaty, quick to cook, and fit nicely in tacos.
Do I need a grill for this recipe?
No. A grill pan or a large cast-iron skillet works great.
Aim for medium-high heat to get light char and fast cooking.
Can I make the slaw ahead?
You can slice the vegetables and mix the dressing up to a day ahead. Store separately and toss right before serving to keep it crisp.
How do I keep tortillas warm for a crowd?
Wrap a stack in foil and keep them in a low oven (around 200°F/95°C). Refill as needed so they stay soft and flexible.
What toppings pair well with these tacos?
Avocado, cilantro, lime, pickled onions, crumbled cotija, and a drizzle of crema or hot sauce all work beautifully.
How spicy is this?
It has a gentle kick.
Adjust by reducing cayenne or adding more hot sauce at the table.
Can I use another protein?
Absolutely. Try firm fish like mahi-mahi, salmon, or cod. Chicken thighs also work; just adjust the cooking time.
How do I know when the shrimp are done?
They turn opaque, pink, and slightly curled, with light browning on the edges.
Usually 3–4 minutes total.
What if I don’t like cilantro?
Use parsley, mint, or dill instead. You’ll still get fresh, herby flavor without the soapy taste some people get from cilantro.
Wrapping Up
Grilled Shrimp Tacos with Spring Slaw give you big flavor with minimal effort. The chili-lime shrimp are juicy and bold, and the crisp slaw keeps everything bright and light.
Keep this recipe in your weeknight rotation, or bring it out when you want something fresh and crowd-pleasing. A squeeze of lime at the end ties it all together. Simple, colorful, and seriously tasty.