Shrimp tacos with jalapeño slaw makes an easy weeknight meal that's perfect for your next Taco Tuesday! Seasoned shrimp in corn tortillas are topped with a fresh and bright jalapeño lime slaw.
Recipe summary
Flavor: Spicy, seasoned shrimp are topped with a fresh jalapeno slaw in your favorite warm tortillas.
Ready in 20 minutes: Great for quick, weeknight meals!
Yield: 8-10 tacos
Similar to: Ground Beef Tacos, Grilled Chicken Tacos (Tacos de Pollo Asado)
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Ingredients and substitutions
- Shrimp - Fresh or frozen thawed shrimp work great in this recipe. If needed, peel, devein, and remove tails from your shrimp before beginning.
- Tortillas - Use your favorite corn or flour tortillas.
- Slaw ingredients - Shredded cabbage (green or red), red onion, jalapenos, lime, salt, and sour cream. Sour cream can be substituted with plain Greek yogurt if desired.
- Oil - Vegetable oil, avocado oil, or your favorite cooking oil works here.
- Taco seasoning - Store bought or homemade taco seasoning works in this recipe.
How to make shrimp tacos
- Mix sour cream, olive oil, and salt into a dressing.
- Toss cabbage, onion, peppers, lime zest, and lime juice with dressing.
- Cook shrimp in a single layer over hot olive oil.
- Shrimp curl into a U when cooked through. If they curl tightly into an O they may be overcooked.
Tips and tricks
Shrimp size - Medium or large shrimp work best in this recipe. However, any size shrimp will work, even small or jumbo. Measure your shrimp (no matter the size) by weight - you'll need one pound for this recipe.
Cooking shrimp - Shrimp cook very quickly and only need about 1 to 2 minutes per side before they're done. Shrimp will turn pink and curl into a U shape when they're done cooking.
Frequently asked questions
To make your tacos very mild, use half as much seasoning as recommended in the recipe card. The jalapeño can also be substituted with half a bell pepper for a mild flavor. To make your tacos spicier, add another teaspoon (or more) of taco seasoning to your shrimp. You can also leave some of the seeds and membranes in to your jalapenos when dicing for hotter flavor.
Fresh chopped cilantro, a dollop of sour cream, salsa, shredded lettuce, and guacamole are great additions to shrimp tacos.
Cooked shrimp will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Use gentle, medium-low heat on the stovetop to reheat shrimp without drying them out. Shrimp can also be reheated in the oven at 325 degrees Fahrenheit for about 5 to 7 minutes.
Recommended
📖 Recipe
Shrimp Tacos with Jalapeño Slaw
Ingredients
Jalapeño slaw
- 2 cups shredded cabbage
- ½ small red onion, thinly sliced
- 1 jalapeño, diced
- 1 lime
- ½ cup sour cream, or plain Greek yogurt
- 1 tablespoon olive oil
- ½ teaspoon salt
Shrimp tacos
- 1 pound large shrimp, peeled, deveined, tails removed
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 8-10 small corn tortillas
- 2 tablespoons fresh chopped cilantro, optional
Instructions
- In a bowl, add cabbage, onion, and jalapeño. Zest lime into bowl, then slice in half and juice both halves into bowl. Add sour cream, olive oil, and salt, stirring until coated. Set aside.
- In a bowl, add shrimp and taco seasoning - toss to coat.
- In a sauté pan over medium heat, add olive oil. When hot, add shrimp and spread into a single layer. Cook for about 2 minutes, flip, then cook another 2 minutes, or until shrimp form a "U" shape and look pink and mostly white. When shrimp curl to form an "O" shape, they are overcooked. (Cooking time will depend entirely on the size of your shrimp - look for visual cues and worry less about cooking time)
- Meanwhile, warm your tortillas in one of two ways: Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through. Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
- Assemble your tacos - add shrimp to each tortilla, then top with a generous scoop of slaw. Optionally, sprinkle with fresh chopped cilantro or parsley before serving.
Equipment Recommendations
Notes
- Shrimp size: Medium or large shrimp work well. If using frozen shrimp, thaw first.
- Tortillas: Corn or flour tortillas can be used.
- For milder spice: Substitute jalapeño with bell pepper, or use half as much taco seasoning.
- Storage: Slaw can be made up to a day ahead. Store in the refrigerator in a sealed container and give it a toss once more before serving.
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