Spicy Shrimp Tacos With Garlic (Printable)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw for a quick, flavorful meal.
# What goes in:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjust to taste
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey or agave nectar
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro for garnish
# Directions:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated. Set aside to marinate briefly.
02 - In a large bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice, lime zest, honey, and salt until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for approximately 2 minutes per side, until they turn pink and become opaque throughout. Remove from heat promptly to avoid overcooking.
04 - Warm the tortillas in a dry skillet over medium heat or directly over an open flame for 15 to 20 seconds per side until pliable and lightly charred.
05 - Place a generous portion of garlic cilantro lime slaw onto each warm tortilla. Top with the spicy cooked shrimp and finish with a sprig of fresh cilantro and a squeeze of lime juice.
06 - Serve the tacos immediately while the shrimp are warm and the tortillas are soft.
# Expert Advice:
01 -
- The slaw doubles as a side dish for any grilled protein, so you are basically getting two recipes in one.
- Everything comes together in under thirty minutes, which means weeknight dinner stress practically disappears.
- The spice blend on the shrimp is smoky and deeply flavorful without setting your mouth on fire.
02 -
- Overcooked shrimp are the fastest way to ruin this dish, so pull them off the heat the second they curl into a C shape and turn fully pink.
- Making the slaw ahead of time actually improves it because the cabbage softens slightly and absorbs more dressing while it rests in the fridge.
03 -
- Pat the shrimp completely dry with paper towels before adding the spice coating because excess moisture prevents a good sear and dilutes the seasoning.
- Double the slaw recipe and keep the extra in the fridge because it tastes even better the next day on sandwiches, grain bowls, or straight from the container with a fork.