These easy shrimp tacos are the perfect quick weeknight meal, packed with juicy spiced shrimp, crunchy slaw and a creamy lime yogurt dressing.
Ready in just 15 minutes, these tacos are fresh, flavorful and ideal for busy evenings when you want something satisfying without spending hours in the kitchen. The smoky shrimp pairs beautifully with the crisp cabbage slaw and creamy toppings, making every bite bright, zesty and delicious.
If you loved these easy shrimp tacos, check out my Baked Beef Tacos, these Grilled Steak Tacos or my Instant Pot Pork Tacos.
Ingredients
- Large shrimp: Peeled and deveined for quick cooking and tender, juicy bites.
- Olive oil: You'll need it for the shrimp and slaw.
- Garlic and onion powder: These add savory depth to the shrimp seasoning.
- Ground cumin: Brings earthy, taco-style flavor.
- Chili powder or chipotle powder: For a touch of heat and extra smokiness.
- Greek yogurt: Creates a creamy, protein-rich dressing base.
- Jalapeno: Optional for a fresh kick of heat.
- Lime juice: Gives the slaw a zesty tang.
- Shredded cabbage or slaw mix: Provides crunch and freshness.
Garnishes
- Guacamole or avocado: Creamy and rich topping.
- Extra cilantro: For freshness.
- Feta: Adds salty creaminess.
- Pink pickled onions: I love the tangy, colorful finish.
- Tortillas: The perfect base for serving.
See recipe card for quantities.
Instructions
- Step 1: Season the shrimp: Pat the shrimp dry, then toss with olive oil, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper.
- Step 2: Make the dressing: Blend the Greek yogurt, olive oil, garlic, jalapeno, cilantro, lime juice, salt, and pepper until smooth.
- Step 3: Prepare the slaw: Toss the shredded cabbage with most of the dressing, reserving a little for drizzling.
- Step 4: Cook the shrimp: Heat olive oil in a large nonstick pan over medium heat. Cook the shrimp for 4-6 minutes until pink and opaque. Warm the tortillas if desired, then fill with slaw, shrimp, and your favorite toppings. Drizzle with the remaining dressing and serve immediately.
Substitutions
- Swap Greek yogurt for sour cream or a dairy-free yogurt alternative.
- Use chicken strips or white fish instead of shrimp.
- Replace feta with cotija cheese or leave it out for dairy-free tacos.
Variations
- Spicy version: add extra chipotle powder and sliced jalapeños on top.
- Mango shrimp tacos: add diced mango salsa for a sweet and spicy twist.
- Low-carb bowl: serve everything over lettuce or cauliflower rice instead of tortillas.
Equipment
For this easy shrimp taco recipe, you only need a few simple kitchen essentials: a large nonstick frying pan to quickly cook the shrimp and a mixing bowl or small food processor to make the creamy slaw dressing.
A sharp knife and chopping board are also helpful for prepping the garlic, jalapeño, cilantro, and any fresh toppings before assembling the tacos.
Storage
I recommend enjoying these shrimp tacos freshly cooked, as the shrimp and slaw have the best texture right after serving. If you do have leftovers, store the cooked shrimp and slaw separately in airtight containers in the fridge for up to 2 days.
Keep the tortillas and toppings separate as well, then assemble just before eating to prevent the tacos from becoming soggy. The slaw may soften slightly as it sits, so give it a quick toss before serving again.
Top tip
Do not overcook the shrimp: cook just until they turn pink and opaque for the best juicy texture.
FAQ
The shrimp is done when it turns pink and opaque and curls into a loose "C" shape. Avoid overcooking, as it can become rubbery.
Related
Looking for other recipes like this? Try these:
Easy Shrimp Tacos
Ingredients
- 1 lb large shrimp peeled deveined and tails removed
- 1 tablespoon olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ - ½ teaspoon chili powder or chipotle powder
- ½ teaspoon flakey salt adjust to taste
- ¼ teaspoon ground black pepper
Slaw
- ¾ cup Greek yogurt
- 1 teaspoon olive oil
- 1 garlic clove minced
- ¼ small jalapeño finely chopped (optional)
- 3 tablespoon cilantro chopped
- Good pinch of salt and pepper
- Juice ½ lime
- 1.5 cups shredded cabbage / slaw mix
Garnishes: guacamole or diced avocado, cilantro, feta, pink pickled onions
Instructions
- Rinse and pat shrimp dry. Place in a bowl and drizzle with ½ tablespoon olive oil and sprinkle with spices and season. Toss to coat.
- In a small food processor, process the Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt and lime juice. Taste and adjust seasoning to taste.
- Place the cabbage in a mixing bowl and toss with about ⅔ cup of the sauce. Reserve the rest of the dressing to drizzle over the tacos at the end.
- In a large nonstick frying pan, heat the remaining ½ tablespoon olive oil. Add the shrimp and sauté on medium/ low just until the shrimp is cooked through and no longer translucent, about 4 - 6 minutes.
- Warm the tortillas (optional) over a gas flame on the stove or in the microwave.
- To serve, fill the tortillas with slaw, shrimp, and any extra toppings you like. Drizzle over with remaining dressing.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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