Spicy Shrimp Tacos with Sweet Slaw and Sriracha Sauce

Spicy shrimp tacos topped with a crisp, tangy, sweet slaw of cabbage, lime, honey and fresh cilantro tucked into warm tortillas and topped with a creamy sriracha sauce for a vibrant, zesty bite.

My family loves Mexican style food and this recipe delivers! It’s quick, easy and bursting with flavor. Try it on your next Taco Tuesday night. I’m sure it will become a favorite of yours too!

Prepare the shrimp: Use fresh or frozen shrimp. I tend to use “Wild Caught” frozen shrimp, tails off, peeled and deveined. That saves me lots of time. If you’re using frozen shrimp, place it in a colander and run it under cold water for a few minutes to defrost it. After they are thawed, I like to remove the veins in the underbelly of the shrimp for a really clean shrimp.

Marinate: Combine the spices and olive oil (or oil of your choice) in a small bowl. Place the shrimp in a large bowl or ziplock bag and add the spices. Use right away or let it marinate for at least 10 minutes or up to 48 hours. The longer the shrimp marinates in the spices the better.

Prepare the slaw: While the shrimp is marinating, prepare the slaw. Combine the slaw ingredients in a large bowl. Mix together. Cover with plastic wrap and place in the fridge until you are ready to cook the shrimp.

Cook the shrimp: When you’re ready to cook, heat a tablespoon of oil in a large heavy-duty or cast iron skillet on medium high heat. Add the shrimp and cook for 1-2 minutes per side or until pink and cooked through.

Make the Sriracha Sauce: Whisk sriracha and ranch, sour cream or Greek yogurt in a small bowl. Add more sriracha to taste.

Prepare the taco shells: While this step is not necessary to enjoy this dish, grilling the shells adds a bit more depth. If using a gas stove, place shells directly on burner and grill 15-30 seconds per side on medium high. If you don’t have a gas stove you can use a non-stick pan. Heat the pan on high heat. Place the shells in the pan until the edges brown then flip over. Keep the shells warm by placing a dish towel over them.

Assemble: Top each tortilla shell with 4-5 pieces of shrimp (depends on how large your shells are). Top shrimp with slaw and drizzle sriracha sauce over the slaw. Serve with lime wedges and extra chopped cilantro on the side.

Adapted from gimmedelicious.com

• Mexican Street Tacos
• Easy Baked Chicken Tacos
• Cuban Style Beef Tacos

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Spicy Shrimp Tacos with Sweet Slaw and Sriracha Sauce

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Seafood, One Pan Meals, Quick and EasyCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Spicy shrimp tacos topped with a crisp, tangy, sweet slaw of cabbage, lime, honey and fresh cilantro tucked into warm tortillas and topped with a creamy sriracha sauce for a vibrant, zesty bite.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 packages large (31-40) Wild Caught shrimp, tail off, peeled and deveined

• 3 Tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon onion powder, optional

• 1/2 teaspoon sea salt (or Kosher salt)

• Cilantro Lime Slaw

• 1/2 head cabbage, shredded

• 1/2 red onion, thinly sliced

• 1/2 cup cilantro, minced

• 1 jalapeno, seeded and diced

• 2 Tablespoons honey

• 2 Tablespoons olive oil

• 4 Tablespoons lime juice

• salt and pepper to taste

• Creamy Sriracha sauce

• 1/4 cup ranch dressing (or sour cream or Greek yogurt)

• 1 Tablespoon Sriracha

• 6-8 small corn or flour tortillas

Directions

• Use fresh or frozen shrimp with tails off, peeled and deveined. Thaw shrimp if frozen. Combine the spices and 3 Tbs olive oil (or oil of your choice) in a small bowl. Place the shrimp in a large bowl or ziplock bag and add the spices. Use right away or let it marinate for at least 10 minutes or up to 48 hours. The longer the shrimp marinates in the spices the better.
• While the shrimp is marinating, prepare the slaw. Combine the slaw ingredients in a large bowl. Mix together. Cover with plastic wrap and place in the fridge until you are ready to cook the shrimp.
• When you’re ready to cook, heat a tablespoon of oil in a large heavy-duty or cast iron skillet on medium high heat. Add the shrimp and cook for 1-2 minutes per side or until pink and cooked through.
• Whisk sriracha and ranch, sour cream or Greek yogurt in a small bowl. Add more sriracha to taste.
• Grill corn or flour tortilla. While it is not necessary to enjoy this dish, grilling the shells adds a bit more depth.
• Top each tortilla shell with 4-5 pieces of shrimp (depends on how large your shells are). Top shrimp with slaw and drizzle sriracha sauce over the slaw. Serve with lime wedges and extra chopped cilantro on the side.

Notes

• Prepare the taco shells: While this step is not necessary to enjoy this dish, grilling the shells adds a bit more depth. If using a gas stove, place shells directly on burner and grill 15-30 seconds per side on medium high. If you don’t have a gas stove you can use a non-stick pan. Heat the pan on high heat. Place the shells in the pan until the edges brown then flip over. Keep the shells warm by placing a dish towel over them.

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