A speedy and flavorful taco dinner featuring grilled, spice-marinated shrimp paired with a crisp cabbage-carrot slaw, all assembled in warm tortillas—ready in just about 15 minutes.
Why You’ll Love This Recipe
These tacos are perfect for busy weeknights—quick to prepare, packed with vibrant flavors, and universally appealing. Shrimp grills fast, the slaw adds refreshing crunch, and you can enjoy flavorful tacos without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp, garlic, olive oil, lime juice, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, green cabbage, carrots, green onions, cilantro, corn tortillas.
Directions
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In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, oregano, cayenne, salt, and pepper.
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Add shrimp to the marinade and toss until well coated. Let sit while preheating the grill.
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Grill shrimp on high heat for 2–3 minutes per side, until pink and opaque.
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In a separate bowl, combine shredded cabbage, grated carrots, sliced green onions, chopped cilantro, lime juice, olive oil, salt, and pepper to make the slaw.
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Warm corn tortillas on the grill or in a skillet.
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Assemble tacos by layering slaw and grilled shrimp into tortillas. Serve immediately.
Servings And Timing
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Servings: 4 (makes about 8 tacos)
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Prep Time: 15 minutes
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Cook Time: 6 minutes
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Total Time: 21 minutes
Variations
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Use flour tortillas instead of corn for a softer wrap.
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Substitute purple cabbage with green cabbage or shredded lettuce.
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Add sliced jalapeños, cotija cheese, or avocado slices for extra flavor.
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Use chipotle powder in place of cayenne for a smoky twist.
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Top with a drizzle of sour cream or crema for a creamy finish.
Storage/Reheating
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Slaw: Store in an airtight container in the refrigerator for up to 2 days.
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Shrimp: Refrigerate cooked shrimp for up to 1 day. Reheat gently in a skillet over low heat.
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Tortillas: Keep extras wrapped in foil and reheat in a dry skillet or low oven before serving.
FAQs
1. Can I Use Frozen Shrimp?
Yes, just thaw them completely and pat dry before marinating for best results.
2. Should I Peel The Shrimp First?
Yes, peeling and deveining the shrimp allows the marinade to penetrate and helps them cook evenly.
3. Can The Slaw Be Made Ahead Of Time?
Absolutely. You can make it a few hours ahead and store it in the fridge until ready to serve.
4. What If I Don’t Have A Grill?
You can use a stovetop grill pan or even sauté the shrimp in a skillet with great results.
5. How Can I Tell When The Shrimp Are Done?
Shrimp are done when they turn pink and opaque, typically after 2–3 minutes per side.
6. Can I Make It Less Spicy?
Yes, simply reduce or omit the cayenne pepper in the marinade.
7. What Other Toppings Can I Add?
Try avocado slices, diced tomatoes, pickled onions, or a squeeze of extra lime juice.
8. Are These Tacos Gluten-Free?
Yes, if you use certified gluten-free corn tortillas, this recipe is naturally gluten-free.
9. Can I Add A Creamy Dressing To The Slaw?
Yes, a spoonful of Greek yogurt or mayo can be mixed into the slaw for a creamier version.
10. What Sides Go Well With These Tacos?
Great options include black beans, rice, guacamole, grilled corn, or a fresh mango salsa.
Conclusion
Grilled Shrimp Tacos With Cabbage Slaw are the perfect balance of quick, fresh, and flavorful. With just a few simple ingredients and under 30 minutes of total time, you’ll have a satisfying meal the whole family will love. Whether for Taco Tuesday or a casual dinner, these tacos are a hit every time.
