Description
Juicy and spicy shrimp are sautéed to perfection and nestled into warm tortillas, then topped with a crisp, refreshing garlic cilantro lime slaw. This Mexican-inspired dish is fresh, zesty, and ideal for a quick and flavorful weeknight dinner that’s both satisfying and easy to make.
Ingredients
Shrimp and Tacos
- 500 g large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and black pepper, to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Lime wedges, for serving
- Fresh cilantro, for garnish
Garlic Cilantro Lime Slaw
- 3 cups finely shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove, minced
- 2 tbsp fresh lime juice
- 2 tbsp Greek yogurt or mayonnaise
- 1 tsp honey
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly with paper towels to help the seasoning stick and to ensure good searing.
- Season the shrimp: In a mixing bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, and salt and black pepper to coat evenly.
- Make the slaw base: In a large bowl, combine the finely shredded cabbage, chopped fresh cilantro, and minced garlic.
- Prepare the dressing: In a separate smaller bowl, whisk together fresh lime juice, Greek yogurt (or mayonnaise), honey, olive oil, salt, and black pepper until smooth and well combined.
- Toss the slaw: Pour the dressing over the cabbage mixture and toss thoroughly to evenly coat all the ingredients with the dressing. Set aside for flavors to meld.
- Cook the shrimp: Heat a skillet over medium-high heat. When hot, add the seasoned shrimp and cook for 2 to 3 minutes on each side, until the shrimp are pink, opaque, and cooked through, taking care not to overcook.
- Warm tortillas: While the shrimp cooks, warm the tortillas in a dry skillet, microwave, or directly on a gas burner until pliable and slightly toasted.
- Assemble the tacos: Fill each warm tortilla with a generous amount of the garlic cilantro lime slaw, then top with the freshly cooked spicy shrimp.
- Add finishing touches: Garnish tacos with sliced avocado and fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the tacos.
Notes
- Adjust the cayenne pepper quantity to suit your preferred spice level, adding more for extra heat or less for mild flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free taco option.
- For additional heat and crunch, add thinly sliced jalapeño peppers to the slaw or as a taco topping.
- Be careful not to overcook the shrimp, as they can turn rubbery; remove them from heat as soon as they turn pink and opaque.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner, Tacos, Seafood
- Method: Stovetop
- Cuisine: Mexican-inspired
