Spring calls for food that’s crisp, colorful, and easy to love. These shrimp tacos check every box without keeping you in the kitchen all night. Think juicy, lightly spiced shrimp tucked into warm tortillas with a crunchy, herb-forward slaw and a zesty lime crema.
It’s simple enough for a busy weeknight, yet special enough to serve to friends. If you want a meal that feels light but satisfying, this one hits the sweet spot.
What Makes This Recipe So Good
- Fast and simple: Shrimp cook in minutes, and the slaw comes together quickly with fresh, springy greens.
- Balanced flavors: You get spice from the shrimp, brightness from lime, creaminess from the sauce, and crunch from the slaw.
- Flexible: Use what you have—swap herbs, play with toppings, and pick your favorite tortillas.
- Light but filling: Packed with lean protein and crunchy veggies, it’s satisfying without feeling heavy.
- Great for gatherings: Set out the components and let everyone build their perfect taco.
Ingredients
- For the shrimp:
- 1.5 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt (plus more to taste)
- 1/8 teaspoon black pepper
- For the spring slaw:
- 2 cups thinly sliced green cabbage (or a spring mix of cabbage and tender greens)
- 1 cup shredded carrots
- 1 cup thinly sliced radishes
- 1/2 cup thinly sliced sugar snap peas (optional but adds great crunch)
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons chopped fresh dill or mint (or a mix)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon kosher salt
- For the lime crema:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise (optional for extra richness)
- 1–2 tablespoons fresh lime juice (to taste)
- 1 teaspoon lime zest
- Pinch of salt
- For serving:
- 8–10 small corn or flour tortillas
- 1 avocado, sliced
- Extra lime wedges
- Hot sauce, to taste
How to Make It
- Prep the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.
- Make the slaw: In a large bowl, combine cabbage, carrots, radishes, snap peas, cilantro, and dill or mint.
In a small bowl, whisk olive oil, lime juice, honey, and salt. Pour over the veggies and toss. Taste and adjust salt or lime as needed.
- Stir together the crema: Mix sour cream (or yogurt), mayonnaise, lime juice, lime zest, and a pinch of salt until smooth.
Add more lime juice if you want it tangier.
- Cook the shrimp: Heat a large skillet over medium-high. Add the shrimp in a single layer. Cook 1–2 minutes per side until opaque and lightly browned at the edges.
Don’t overcook.
- Warm the tortillas: Toast tortillas in a dry skillet for 30–45 seconds per side, or wrap in foil and warm in a low oven. Keep them covered so they stay soft.
- Assemble the tacos: Add slaw to each tortilla, top with shrimp, drizzle with lime crema, and finish with avocado slices and a squeeze of lime. Add hot sauce if you like heat.
Keeping It Fresh
- Make-ahead tips: Mix the slaw dressing and crema up to 2 days ahead.
Slice the veggies the day of, then toss with dressing right before serving for maximum crunch.
- Storage: Store leftover shrimp, slaw (undressed), and crema separately in airtight containers. Use within 2 days for the best texture and flavor.
- Reheating shrimp: Rewarm gently in a skillet over medium heat for 1–2 minutes. Avoid the microwave if possible to prevent rubbery shrimp.
- Tortilla care: Keep tortillas wrapped in a kitchen towel once warmed.
Reheat briefly in a dry pan to bring back softness.
Benefits of This Recipe
- Nutritious balance: You get lean protein from shrimp, fiber from veggies, and healthy fats from avocado.
- Seasonal produce: Radishes, snap peas, and herbs give peak spring flavor and crunch without heavy sauces.
- Customizable spice level: Keep it mild for kids or add hot sauce and extra chili powder if you like a kick.
- Quick cleanup: One skillet for shrimp and a couple of bowls. Nothing complicated or fussy.
- Great for meal prep: Prep components ahead and assemble fresh for lunch or dinner.
Pitfalls to Watch Out For
- Overcooking shrimp: They cook fast. As soon as they turn opaque and curl, they’re done.
- Watery slaw: Dress the slaw right before serving.
If it sits too long, it will release water and lose crunch.
- Cold tortillas: Cold tortillas crack and dull the flavors. Warm them so they’re soft and pliable.
- Under-seasoning: Taste as you go. A pinch of salt and a squeeze of lime can wake everything up.
- Skipping texture: The slaw provides crunch that makes the taco.
Don’t skip it or your tacos may feel flat.
Recipe Variations
- Citrus-garlic shrimp: Add 1 minced garlic clove and 1 teaspoon orange zest to the shrimp marinade for a bright twist.
- Chipotle crema: Blend the crema with 1 teaspoon adobo sauce from canned chipotles for smoky heat.
- Mango or pineapple: Add small diced mango or pineapple to the slaw for sweetness that balances the spice.
- Grilled version: Skewer the shrimp and grill 1–2 minutes per side. Warm the tortillas on the grill, too.
- Gluten-free and dairy-free: Use corn tortillas for gluten-free. For dairy-free, swap the crema for a cashew or coconut yogurt sauce.
- Extra greens: Toss in shaved fennel, baby arugula, or thinly sliced asparagus tips for more spring flavor.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them in the fridge overnight or in a bowl of cold water for 15–20 minutes. Pat dry very well before seasoning so they sear instead of steaming.
What size shrimp works best?
Large shrimp (about 21–25 per pound) are ideal. They’re big enough to stay juicy and small enough to cook quickly.
How spicy are these tacos?
They’re mildly spiced.
For more heat, add cayenne to the shrimp or finish with hot sauce or sliced jalapeños.
Can I make the slaw ahead?
You can prep the vegetables and dressing ahead, but keep them separate. Toss right before serving so the slaw stays crisp.
What if I don’t like cilantro?
Use dill, parsley, or mint. A mix of dill and mint gives a clean, springy flavor without cilantro’s punch.
Corn or flour tortillas?
Either works.
Corn adds a toasty flavor and is naturally gluten-free. Flour tortillas are softer and slightly chewy.
How do I know when the shrimp are done?
They’ll turn opaque and pink with a slight C-shape curl. If they curl tightly into an O, they’re likely overcooked.
Can I bake the shrimp instead?
Yes.
Roast at 425°F (220°C) on a sheet pan for 6–8 minutes, just until opaque. Broil for the last minute for a little char.
What protein can I substitute for shrimp?
Use flaky white fish, salmon, or even tofu. For tofu, press it, cube it, season well, and pan-sear until golden.
How can I make it kid-friendly?
Keep the spice mild, serve toppings on the side, and let kids build their own tacos.
Add a little cheese if that helps.
Final Thoughts
These Shrimp Tacos with Spring Slaw bring fresh flavor to the table with minimal effort. The crunchy slaw, zesty crema, and tender shrimp play so well together, you won’t miss anything. Keep the steps simple, season to taste, and warm those tortillas.
Whether it’s a weeknight dinner or a casual get-together, this recipe is reliable, bright, and always a crowd-pleaser.