15 Minute Shrimp Tacos - iFoodReal.com (original) (raw)

These 15 minute Shrimp Tacos with creamy slaw and spicy shrimp have the best taste and texture and make a weeknight meal a breeze!

We also love our shrimp fajitas, shrimp ceviche or bang bang shrimp tacos. So easy and good!

Oh my goodness, these shrimp tacos came out fantastic! Spicy shrimp, creamy slaw, yummy shrimp taco sauce wrapped in warm fresh corn tortilla. Then a squeeze of fresh lime juice and you are in Mexico!

I promise you my fish tacos and grilled fish tacos are just as good!

Why You’ll Love My Shrimp Tacos

• Easy: These shrimp tacos are ready in 15 minutes from start to finish and healthy dinner is served.
• Healthy: Shrimp is low calorie and full of nutrients and then combined with coleslaw cabbage that is high in Vitamin C and K .
• Enjoy year round: Grill in the summer, pan fry in cooler months, you can also easily host with this shrimp taco recipe any time!
• Customizable: As with any tacos, sky is the limit when serving tacos!

Ingredients for Shrimp Tacos

• Raw shrimp: Fresh or frozen shrimp. I use 31-40 count per pound shrimp. You can use smaller or larger shrimp if you wish, you will have to adjust the cook time. P.S. I forgot to remove the tails.
• Tortillas: We prefer small corn tortillas around 6 inches in diameter. You can use flour tortillas as well.
• Store bought coleslaw mix: Saves a lot of time, make this shrimp taco recipe possible in 15 minutes.
• Plain yogurt: Use regular yogurt or Greek yogurt mixed with a bit of water. I do not recommend to use 0% yogurt because slaw will lack flavor. We already reduced a lot of fat by cutting back amount of mayo.
• Mayo: A little bit of mayo makes the taco sauce “legit”.
• Cilantro: Substitute cilantro with fresh parsley if you do not love cilantro. The taste definitely will be different though.
• Seasonings: Taco seasoning, garlic powder, lime.
• Oil: For frying. I like to use avocado oil but olive oil works too.

Frozen Shrimp Tip

Thaw frozen shrimp overnight or place in a colander in a bowl with cold water, it thaws in 15-20 minutes. After make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.

How to Make Shrimp Tacos

Make shrimp taco seasoning: We combine enough taco seasoning with garlic powder to season raw shrimp for 5 minutes while you are making the sauce and pre-heating the skillet. These are not spicy shrimp tacos but you want shrimp to have more flavor, so assembled tacos do not taste bland.

And no salt is added because shrimp contains a lot of sodium. And so does taco seasoning although I always buy low sodium spices or make my homemade taco seasoning.

Make shrimp taco sauce: Most shrimp taco recipes are heavy on mayo. I used yogurt and a touch of mayo because these shrimp tacos wouldn’t be real shrimp tacos without creamy mayo slaw. It is a version of my healthy coleslaw. This step reduces fat and calories but still gives the tacos a more authentic taste.

Combine yogurt and mayo with lime juice, more taco seasoning and a pinch of cayenne. We will use it for the slaw and to drizzle on tacos. Set aside.

Cook shrimp for 4 minutes in a hot ceramic non-stick skillet. Shrimp cooks fast and it’s ready when no longer gray and starts to turn pink. For more browned look, flip once and press on shrimp with spatula.

Make slaw by literally just dumping a 14 ounces bag of store-bought cabbage slaw, cilantro, salt and almost all of the taco sauce in a large bowl, and stir to combine.

Recipe Tip

I like to reserve some of the sauce for drizzling on tacos but you don’t have to. This adds extra creaminess and gives it a restaurant presentation quality.

Time to assemble the tacos: I like to warm tortillas in a cast iron skillet on medium-high heat. Just 10 seconds per side because otherwise tortilla will dry out and break as you fold it.

Press with a spatula for extra char. If you have a gas stove, do it directly on the burner using tongs. Transfer to a plate and keep warm under a kitchen towel or foil.

Fill each tortilla with 3-4 sauteed shrimps (depending on the size), some slaw and drizzle with the sauce.

Tips for Best Results

• If your shrimp is not cleaned: Here is a quick tutorial how to peel and devein shrimp.
• Serve tacos in 2 tortillas (double layer): Because corn tortillas are delicate and tend to fall apart if fresh. That’s what they do in Mexico.
• For non-creamy slaw: Make this vinegar coleslaw recipe instead. It will go very well in this recipe!
• Pre-cooked shrimp: Some readers have had good luck with precooked shrimp as well. After thawing let it sit with spices for 20-30 minutes, then warm it up in a skillet.
• To make grilled shrimp tacos: You can grill shrimp on a silicone grill mat on medium-high heat. Keep in mind it slows down cooking as food is not hit directly by flames. Cover the grill and give shrimp a few minutes. Then open and when you see pink on the bottom, flip carefully, cover and cook until no longer gray.
• To make ahead: Refrigerate seasoned shrimp and shrimp taco sauce separately for up to 2 days. Cook tacos and assemble slaw right before serving.

Serving Ideas

This shrimp taco recipe is highly versatile! I usually use what I have on hand. Here are a few other ideas:

• Other fresh toppings: Add diced jalapeños or drizzle with hot sauce for heat lovers, pickled red onions, pico de gallo and sour cream on the side, and crumbled cotija cheese on top.
• Add fruit salsas: Replace coleslaw entirely with any of these salsa recipes: pineapple jalapeno salsa, mango salsa or peach salsa.
• Make low carb: Make lettuce wraps and serve in double layers of Boston lettuce or Romaine lettuce leaves. Or serve them a taco bowl style.
• Make a taco bar: Set out brown rice or quinoa, Mexican street corn salad, guacamole and Instant Pot refried beans for a whole spread where everyone can make a taco, a bowl or whatever combination they like!

How to Store and Reheat

Store: Refrigerate leftover cooked shrimp and slaw in separate airtight containers for up to 24 hours. Cabbage slaw will leak a bit, so be sure to drain and stir before serving in tacos.

Reheat: Place previously cooked shrimp on well preheated ceramic non-stick skillet with a bit of cooking spray or oil. You want skillet to be hot.

Cook shrimp for maximum 1 minute per each side, just to heat through and not overcook. It doesn’t need much more than that.

Enjoy this 15 minute easy shrimp taco recipe! I swear, it’s the easiest weeknight dinner I ever made!

More Shrimp Recipes to Try

• Cajun shrimp
• Shrimp stir fry
• Grilled shrimp skewers
• Shrimp egg roll in a bowl

More Tacos Recipes to Try

• Baked tacos
• Chicken street tacos
• Ground chicken tacos
• Ground beef tacos

For the Shrimp Tacos:

• ▢ 1 pound raw shrimp, peeled & deveined (I left tails on)
• ▢ 1 tablespoon taco seasoning
• ▢ 1 teaspoon garlic powder
• ▢ 14 ounces bag of coleslaw, or 3 cups shredded cabbage
• ▢ 1/2 small bunch cilantro, finely chopped
• ▢ Avocado oil, for frying
• ▢ Ground black pepper, to taste
• ▢ 9 corn tortillas
• ▢ Easy guacamole, optional

Cook ModePrevent your screen from going dark

• In a medium bowl, add shrimp, 1 tablespoon taco seasoning, garlic powder and pepper. Stir and set aside.
• In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
• Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
• In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
• To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula.
• Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• Store: Refrigerate leftover cooked shrimp and slaw covered for up to 24 hours.
• Shrimp: Make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.

Serving: 1taco, Calories: 171kcal, Carbohydrates: 16g, Protein: 13g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 131mg, Sodium: 546mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!