Shrimp Tacos with Slaw

The first time I made these shrimp tacos, I was running late for dinner with friends and throwing ingredients together like my kitchen was on fire. My shrimp ended up slightly more charred than planned, but everyone kept grabbing seconds and asking when I'd make them again. There's something about the combination of smoky, spicy shrimp hitting that cool crunchy slaw that just makes people happy.

Last summer, I made these for my cousin who claims to hate seafood. She took one bite, looked at me with wide eyes, and immediately asked for the recipe. Now she texts me every other week saying she's craving them again.

Ingredients

• Large shrimp: Peeled and deveined saves so much time and lets the spices really cling to every surface
• Chili powder and smoked paprika: This combo creates that gorgeous reddish brown color and deep smoky flavor
• Both green and red cabbage: The two colors make the slaw look stunning and each brings a slightly different crunch
• Mayo and Greek yogurt: Using both gives you creaminess without feeling too heavy
• Fresh cilantro: Dont skip this, it brightens everything and ties the flavors together

Instructions

Marinate the shrimp:

Whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a medium bowl. Add shrimp and toss until every piece is coated. Let it sit for 10 minutes while you make the slaw.

Prepare the slaw:

In a large bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper until smooth. Add both cabbages, red onion, and cilantro. Toss thoroughly and pop it in the fridge to stay crisp.

Cook the shrimp:

Heat a large skillet over medium high heat. Add shrimp in a single layer and cook 2 to 3 minutes per side until they turn pink and opaque. Remove immediately so they dont overcook.

Warm the tortillas:

Heat tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds.

Assemble and serve:

Pile shrimp and slaw into warm tortillas. Add lime wedges, sliced jalapenos, and extra cilantro. Serve right away while everything is still warm.

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These tacos have become my go to for impromptu gatherings because people can customize them however they want. I love watching friends pile on extra slaw or squeeze way too much lime, making each one their own perfect version.

Getting That Restaurant Style Char

A screaming hot skillet is the secret to those gorgeous browned edges on restaurant shrimp. Pat the shrimp dry before marinating so they sear instead of steam, and resist the urge to move them around once they hit the pan.

Making the Slaw Ahead

The cabbage slaw actually gets better after an hour in the fridge as the dressing softens the cabbage slightly. I often make it in the afternoon, giving the flavors time to meld so dinner comes together in minutes.

Perfect Tortilla Technique

Nothing transforms a taco like a properly warmed tortilla. Cold tortillas crack and fall apart, but warm ones fold beautifully and hold everything together.

• Char tortillas directly over a gas flame for 15 seconds per side if you want that authentic flavor
• Keep warmed tortillas wrapped in a clean kitchen towel so they stay pliable
• Have all toppings ready before you start cooking so you can assemble immediately

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Hope these shrimp tacos bring as much joy to your table as they have to mine. Happy cooking, friends.

Recipe FAQs

→ How do I ensure the shrimp stays juicy?

Marinate the shrimp for about 10 minutes and cook them quickly on medium-high heat to keep them tender and avoid overcooking.

→ Can I substitute the cabbage in the slaw?

Yes, you can use Napa cabbage or add shredded carrots for a different texture and flavor.

→ What's the best way to warm the tortillas?

Warm tortillas in a dry skillet for a minute each side or microwave them wrapped in a damp cloth for softness.

→ How can I add more spice to the dish?

Add cayenne powder to the shrimp marinade or serve with sliced jalapeños and hot sauce on the side.

→ Is there a lighter alternative to mayonnaise in the slaw?

Replace mayonnaise with extra Greek yogurt for a lighter, tangier slaw without sacrificing creaminess.