15 Minute Easy Shrimp Tacos Recipe

This 15 Minute Easy Shrimp Tacos Recipe with creamy slaw and spicy shrimp have the best taste and texture and make a weeknight meal a breeze!

We also love our bang bang shrimp tacos, shrimp ceviche recipe or shrimp tostadas. 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 recipe and grilled fish tacos are just as good!

Why You Will Love This Recipe

• Easy: This recipe is 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 these tacos any time!
• Customizable: As with any tacos, sky is the limit when serving tacos!

Ingredients for Shrimp Tacos Recipe

Let’s start with simple and best shrimp tacos ingredients.

• Raw shrimp: Fresh or frozen. 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.
• 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 taco sauce “legit”.
• Seasonings: Taco seasoning, garlic powder, lime and cilantro. That’s it!

How to Make Shrimp Tacos

Make Shrimp Taco Seasoning and Sauce

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. You want shrimp to be a little spicy, 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 buy low sodium taco seasoning 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 tacos wouldn’t be real shrimp tacos without creamy mayo slaw. It is a version of my healthy coleslaw recipe. 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.

Saute Shrimp and Make Cabbage Slaw

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.

Assemble The Tacos

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.

What goes in shrimp tacos? 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 and make heck of a super healthy shrimp tacos!
• 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.

What to Serve with Shrimp Tacos?

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

• Other toppings: Add diced jalapenos or drizzle with hot sauce for heat lovers, diced avocado or pico de gallo on the side, crumbled cotija cheese on top and sour cream on a side.
• 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, Instant Pot refried beans, Instant Pot corn on the cob for a whole spread where everyone can make a taco, a bowl or whatever combination they like!

How to Store and Reheat

Store leftovers: 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.

To 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.

FAQs

More Shrimp Recipes to Try

• Shrimp salad
• Grilled shrimp skewers
• Shrimp and spaghetti
• Air fryer shrimp
• Bang bang shrimp
• Shrimp egg roll in a bowl

More Tacos Recipes to Try

• Chicken street tacos
• Ground chicken tacos
• Ground beef tacos
• Ground turkey tacos
• Carne asada tacos
• Baked tacos

Also browse through all of my favorite healthy taco recipes and healthy shrimp recipes!

15 Minute Easy Shrimp Tacos Recipe

This 15 Minute Shrimp Tacos Recipe with slaw and spicy juicy shrimp, wrapped in warm corn tortilla has the best taste and texture.

4.95 from 160 votes

Servings 9 tacos

Calories 171

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Ceramic skillet
• Glass bowls

Ingredients  

1x2x3x

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

For the Shrimp Taco Sauce:

• ▢ 1/2 cup plain yogurt 2%+ fat
• ▢ 1/4 cup mayo I use avocado oil mayo
• ▢ 1 lime juice of
• ▢ 1/2 teaspoon taco seasoning
• ▢ 1/4 teaspoon salt
• ▢ Pinch cayenne
• ▢ Ground black pepper to taste

Instructions 

• In a medium bowl, add shrimp, 1 tbsp 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.

Video

Notes

• 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.
• Yogurt: 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.
• Serve in 2 tortillas (double layer) if using small corn tortillas. They are delicate and tend to fall apart if fresh.
• To make low carb: Make lettuce wraps and serve in Boston or Romaine lettuce leaves (again double the layers to hold better).

Nutrition

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

Course: Dinner

Cuisine: Mexican

Author: Olena Osipov

Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!