Go Back
To make your grilled shrimp tacos, you need: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon lime zest - Salt and pepper to taste - 8 small corn tortillas These ingredients create a tasty base. The shrimp soak up the seasonings well, giving them a great flavor. Your slaw will add a fresh crunch. Gather these items: - 2 cups shredded green cabbage - 1 cup shredded carrot - 1/2 cup cilantro leaves, roughly chopped - 1/4 cup red onion, finely sliced - 2 tablespoons lime juice - 1 tablespoon honey - Salt to taste This slaw will balance the shrimp's rich taste. The lime juice and honey give it a nice zing. Garnishes can enhance your dish. Consider adding: - Extra cilantro - Lime wedges These toppings add color and zest. They make your tacos even more appealing. For the full recipe, check out the detailed instructions on how to prepare this flavorful meal. To start, grab a bowl. Add 2 tablespoons of olive oil. Next, mix in 1 teaspoon of smoked paprika, cumin, and garlic powder. Add lime zest, salt, and pepper. Stir well until combined. Toss in 1 pound of large shrimp. Make sure each shrimp gets a good coat. Let the shrimp sit for 15-20 minutes to soak in those tasty flavors. For the slaw, take another bowl. Add 2 cups of shredded green cabbage and 1 cup of shredded carrot. Toss in 1/2 cup of roughly chopped cilantro and 1/4 cup of finely sliced red onion. In a small bowl, whisk 2 tablespoons of lime juice and 1 tablespoon of honey. Add a pinch of salt. Drizzle this dressing over the slaw and mix well. Set the slaw aside to let the flavors blend. Now, heat your grill or grill pan to medium-high heat. If you have skewers, thread the marinated shrimp onto them. If not, just place the shrimp directly on the grill. Grill each side for 2-3 minutes. You want the shrimp to be pink and firm with nice grill marks. Once done, take them off the grill. Next, warm your corn tortillas. Place them on the grill for about 30 seconds on each side. You want them heated through with a slight char. This step adds flavor and makes them more pliable. Now for the fun part! Take a warmed tortilla and add a few pieces of grilled shrimp. Top it with a generous scoop of your crunchy slaw. Each bite will be a burst of flavors and textures. Serve your tacos right away while they’re warm. For a little extra flair, garnish with fresh cilantro and lime wedges on the side. This meal feels fresh and bright, perfect for any day. You can find the Full Recipe for more details and tips! Grilling shrimp is easy when you follow a few key steps. First, choose large shrimp. They hold up better on the grill. Next, marinate the shrimp for at least 15 minutes. This adds great flavor. Use skewers if you want to flip them easily. If not, grill them directly on the rack. Cook them for 2-3 minutes on each side. Shrimp are done when they turn pink and opaque. Avoid overcooking; this can make them tough. A great slaw adds crunch and freshness to your tacos. Start with fresh cabbage and carrots. Shredding them yourself gives the best texture. Mix in cilantro for a burst of flavor. Make your dressing with lime juice and honey. This adds a nice balance of tart and sweet. Toss the slaw just before serving. This keeps it crispy. Salt it lightly, as too much can draw out moisture. Corn tortillas are traditional for shrimp tacos. They have a great flavor that pairs well with seafood. Look for small, soft tortillas. Heat them on the grill for a smoky taste. If you want a different twist, try whole wheat or flavored tortillas. Just make sure they are sturdy enough to hold the filling. You can easily change up the flavors in these tacos. Add spices like chili powder or cayenne for heat. For a tropical twist, include diced mango or pineapple in the slaw. Try a garlic aioli or spicy mayo as a topping. You can also add pickled jalapeños for extra zing. Experiment with different herbs too, like mint or basil. These tweaks can elevate the dish and keep it fresh each time you make it. For the complete dish, check out the Full Recipe. {{image_2}} You can switch shrimp for other proteins. Fish works great, like tilapia or mahi-mahi. Chicken is also a good choice. Simply marinate and grill it the same way. Beef or pork can add unique flavors too. Just cook them until they are tender. Feel free to change the slaw ingredients. You can use purple cabbage for color. Add radishes for a crunchy bite. Apples or mango can add sweetness. Try using green onions instead of red for a milder taste. Each variation brings a new twist to the dish. Toppings can take your tacos to the next level. Fresh avocado or guacamole adds creaminess. A drizzle of spicy mayo can bring heat. You can also add feta or cotija cheese for a salty kick. If you like it spicy, try jalapeños or hot sauce. These simple changes can make your meal exciting. For the full recipe, check out the earlier section. To store leftover shrimp tacos, first separate the shrimp and slaw from the tortillas. This keeps everything fresh and crunchy. Place the shrimp and slaw in separate airtight containers. You can keep them in the fridge for up to two days. If you leave the tortillas with the filling, they will get soggy. When you're ready to enjoy the leftovers, reheat the shrimp on the stovetop. Heat a pan over medium heat and add the shrimp for about two minutes until warm. Avoid using the microwave, as it makes the shrimp tough. Keep the slaw cold; it tastes best fresh. Use glass or BPA-free plastic containers for storage. They seal well and prevent odors. If you plan to freeze shrimp, use freezer-safe bags. Remove as much air as possible before sealing. This helps maintain flavor and texture. For the slaw, use a container that can hold moisture. This keeps the vegetables crisp and fresh. For the full recipe, check out the details above. Yes, you can make many parts ahead. Marinate the shrimp a few hours before grilling. You can also prepare the slaw and store it in the fridge. Just wait to grill the shrimp until you are ready to serve. This way, you keep the shrimp fresh and flavorful. The best way to defrost shrimp is in the fridge overnight. If you need it faster, place shrimp in a bowl of cold water for about 15-20 minutes. Avoid using hot water, as it can cook the shrimp. Cooked shrimp turn pink and opaque. They curl into a C shape. This usually takes about 2-3 minutes per side on the grill. Use a meat thermometer to check the internal temperature should be 120°F for safety. Yes, you can use flour tortillas if you prefer. Flour tortillas are soft and easy to wrap. Just warm them on the grill for the best taste. Corn tortillas are traditional, but it’s all about what you like. Great side dishes include black beans, Mexican rice, or a fresh salad. You can also serve corn on the cob or chips with salsa. These sides add color and flavor to your meal. Check the Full Recipe for more ideas! In this post, we covered all you need to make grilled shrimp tacos. We explored the main ingredients, the slaw, and optional garnishes. You learned step-by-step how to prepare, grill, and assemble the tacos. I shared tips to perfect your slaw and shrimp grilling. We also discussed variations and storage for leftovers. Now, you have all the tools to create tasty tacos. Enjoy cooking and impressing friends with your skills!

- Grilled Shrimp Tacos with Slaw

Dive into the delicious world of zesty grilled shrimp tacos with crunchy slaw that will elevate your next meal! This easy recipe combines perfectly marinated shrimp with a refreshing slaw, all wrapped in warm corn tortillas. It's a delightful dish ready in just 40 minutes, perfect for any taco night. Click through to discover the full recipe and make these mouthwatering tacos that your family will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon lime zest

Salt and pepper to taste

8 small corn tortillas

For the Slaw:

2 cups shredded green cabbage

1 cup shredded carrot

1/2 cup cilantro leaves, roughly chopped

1/4 cup red onion, finely sliced

2 tablespoons lime juice

1 tablespoon honey

Salt to taste

Instructions
 

Prepare the Shrimp Marinade: In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, lime zest, salt, and pepper. Add the shrimp and toss until they are well coated. Let marinate for 15-20 minutes.

    Make the Slaw: In a separate bowl, mix together the shredded cabbage, shredded carrot, cilantro, and red onion. In a small bowl, whisk together lime juice, honey, and a pinch of salt. Drizzle the dressing over the slaw and toss well to combine. Set aside.

      Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Skewer the marinated shrimp (if using skewers) or place them directly on the grill. Grill for about 2-3 minutes on each side until the shrimp are cooked through and have nice grill marks. Remove from heat.

        Warm the Tortillas: Place the corn tortillas on the grill for about 30 seconds on each side, just until heated through and slightly charred.

          Assemble the Tacos: On each tortilla, layer a few pieces of grilled shrimp followed by the crunchy slaw.

            Serve and Enjoy: Serve immediately while warm, and if desired, garnish with extra cilantro and lime wedges on the side.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4