Plate of shrimp tacos topped with crunchy slaw and creamy lime sauce, with lime wedges on the side.
Shrimp Tacos with Slaw are bright, crunchy, and packed with zesty flavor—perfect for a fast weeknight dinner. The shrimp cook in minutes with a simple spice blend, and the cool slaw adds the best crisp bite. Finish with a creamy lime sauce and you’ve got tacos that feel like a fun restaurant night at home. They’re also great for meal prep because every part can be made ahead.
Introduction
These Shrimp Tacos with Slaw are fast, fresh, and so flavorful. You get warm tortillas, juicy shrimp, and a cool crunchy topping all in one bite.
The standout trick is cooking the shrimp hot and fast so they stay tender. Then you toss together a simple slaw that’s creamy, tangy, and not heavy.
If you need an easy weeknight dinner that feels fun (and a little like a copycat restaurant dish), Shrimp Tacos with Slaw are it.
Why You’ll Love This Shrimp Tacos with Slaw
- Weeknight fast — Shrimp cook in about 5 minutes, so dinner happens quick.
- Better than restaurant — Fresh slaw + creamy lime sauce makes every taco pop.
- Fresh and crunchy — The slaw brings the perfect crisp bite to balance warm tortillas.
- Easy to customize — Make them mild, spicy, or loaded with toppings.
- Meal prep friendly — Prep the slaw and sauce ahead, then cook shrimp right before eating.
Ingredients for Shrimp Tacos with Slaw
Spiced Shrimp
- peeled and deveined shrimp (1 1/2 pounds) — Quick-cooking protein that stays juicy with high heat. Substitutions: Use fish chunks if you prefer.
- neutral cooking oil (1 tablespoon) — Helps the shrimp sear. Substitutions: Use avocado or canola oil.
- chili powder (1 teaspoon) — Warm, taco-style flavor. Substitutions: Use mild or hot chili powder.
- ground cumin (1 teaspoon) — Earthy depth.
- smoked paprika (1/2 teaspoon) — Adds smoky flavor without any bacon. Substitutions: Use sweet paprika.
- garlic powder (1/2 teaspoon) — Savory boost. Substitutions: Use 1 minced garlic clove.
- kosher salt (3/4 teaspoon) — Makes flavors pop.
- black pepper (1/2 teaspoon) — Gentle heat.
- lime (1) — Finishing squeeze for brightness. Substitutions: Use lemon.
Crunchy Slaw
- green cabbage, thinly sliced (3 cups) — Crunchy base that holds up well. Substitutions: Use coleslaw mix.
- red cabbage, thinly sliced (1 cup) — Adds color and extra crunch. Substitutions: Use all green cabbage.
- carrots, shredded (1 cup) — Sweetness and color. Substitutions: Use pre-shredded carrots.
- fresh cilantro, chopped (1/3 cup) — Fresh flavor. Substitutions: Use parsley if you’re not a cilantro fan.
- mayonnaise (1/3 cup) — Creamy coating for the slaw. Substitutions: Use plain Greek yogurt for lighter.
- lime juice (2 tablespoons) — Tangy zip. Substitutions: Use lemon juice.
- honey (1 teaspoon) — Balances the tang. Substitutions: Use sugar.
- kosher salt (1/4 teaspoon) — Seasoning for the slaw.
For Serving
- corn tortillas (12) — Classic taco base. Substitutions: Use flour tortillas.
- creamy lime sauce (see below) — Extra drizzle makes it feel restaurant-style.
- avocado slices (optional) — Creamy topping.
- salsa (optional) — Adds juicy, fresh flavor.
Creamy Lime Sauce
- plain Greek yogurt (1/2 cup) — Creamy base with a light tang. Substitutions: Use mayonnaise.
- lime juice (1 tablespoon) — Brightens the sauce.
- water (1–2 tablespoons) — Thins the sauce to drizzle.
- pinch of salt — Balances the flavor.
Shrimp Tacos with Slaw Recipe Step-by-Step
- 1. Mix the slaw first: in a large bowl, toss cabbage, red cabbage, carrots, and cilantro. Stir mayo, lime juice, honey, and salt in a small bowl, then pour over and toss until evenly coated. Chill while you cook the shrimp.
- 2. Make the creamy lime sauce by stirring yogurt, lime juice, and a pinch of salt. Add 1–2 tablespoons water until it’s drizzle-friendly.
- 3. Pat the shrimp dry, then toss with oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until coated.
- 4. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and just firm. Don’t overcook—shrimp go from juicy to rubbery fast.
- 5. Squeeze fresh lime over the shrimp right off the heat for a bright finish.
- 6. Warm tortillas in a dry skillet over medium heat for about 20 seconds per side, until soft and lightly toasted.
- 7. Build tacos: add shrimp, top with slaw, drizzle with creamy lime sauce, and finish with avocado or salsa if you like.
Tips for Perfect Shrimp Tacos with Slaw
- Dry the shrimp before seasoning so they sear instead of steaming.
- Cook shrimp hot and fast—pull them as soon as they turn pink and firm.
- Chill the slaw for at least 10 minutes so it gets extra crisp.
- Warm tortillas right before serving so they stay soft and flexible.
- If the sauce is too thick, whisk in water a teaspoon at a time until it drizzles easily.
Variations & Substitutions
- Spicy version: Add a pinch of cayenne or a few shakes of hot sauce to the shrimp seasoning.
- Tropical twist: Top with diced pineapple or mango for sweet contrast.
- Dairy-free: Use dairy-free mayo in the slaw and a dairy-free yogurt for the sauce.
- Low-carb: Serve the shrimp and slaw in lettuce cups instead of tortillas.
- Leftover idea: Turn it into a rice bowl with extra slaw and sauce on top.
Storing & Reheating
Store cooked shrimp in the fridge for up to 3 days. Store slaw separately for best crunch.
Reheat shrimp quickly in a skillet over medium heat for 1–2 minutes, just until warm.
The slaw is best within 2 days. If it gets watery, give it a quick toss and drain excess liquid.
Freezing is not recommended for the slaw, but you can freeze cooked shrimp for up to 2 months. Thaw overnight in the fridge.
Serving Suggestions
- Mexican-style rice or cilantro-lime rice
- Black beans or refried beans
- Chips with salsa or guacamole
- Grilled corn
- A crisp green salad
Recipe Card
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 4–6 servings
Category: Dinner
Method: Stovetop
Cuisine: Mexican-inspired
Diet: Pescatarian
Ingredients
- 1 1/2 pounds peeled and deveined shrimp
- 1 tablespoon neutral cooking oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lime
- 3 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1/3 cup fresh cilantro, chopped
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon honey
- 12 corn tortillas
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1–2 tablespoons water
- pinch of salt
Instructions
- 1. Mix the slaw first: in a large bowl, toss cabbage, red cabbage, carrots, and cilantro. Stir mayo, lime juice, honey, and salt in a small bowl, then pour over and toss until evenly coated. Chill while you cook the shrimp.
- 2. Make the creamy lime sauce by stirring yogurt, lime juice, and a pinch of salt. Add 1–2 tablespoons water until it’s drizzle-friendly.
- 3. Pat the shrimp dry, then toss with oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until coated.
- 4. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and just firm. Don’t overcook—shrimp go from juicy to rubbery fast.
- 5. Squeeze fresh lime over the shrimp right off the heat for a bright finish.
- 6. Warm tortillas in a dry skillet over medium heat for about 20 seconds per side, until soft and lightly toasted.
- 7. Build tacos: add shrimp, top with slaw, drizzle with creamy lime sauce, and finish with avocado or salsa if you like.
Reader Review
These tacos were a hit! The slaw stayed crunchy and the lime sauce made it taste like our favorite taco spot.
If you try this Shrimp Tacos with Slaw, I’d love a rating, a comment, and a share. What toppings would you add—avocado, salsa, or extra lime sauce?
Print
Shrimp Tacos with Slaw Easy, Fresh, Better-Than-Restaurant
- Total Time: 23 minutes
- Yield: 8 tacos 1x
Description
These shrimp tacos with slaw are bright, crunchy, and packed with flavor—quick-seared shrimp topped with creamy lime slaw for an easy weeknight win.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
Slaw:
- 3 cups shredded coleslaw mix
- 1/3 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Toppings (optional):
- 1/2 cup chopped cilantro
- 1 avocado, sliced
- Lime wedges
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Mix slaw ingredients in a separate bowl until coated.
- Heat a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque.
- Warm tortillas in a dry skillet 15–20 seconds per side.
- Assemble tacos with shrimp, slaw, and toppings. Serve with lime wedges.
Notes
- Spicy option: Add hot sauce to the slaw or a pinch of cayenne to shrimp.
- Make-ahead: Mix slaw dressing up to 3 days ahead; toss with slaw right before serving.
- Tools: Large skillet, mixing bowls, citrus juicer (optional).
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired