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This shrimp tacos recipe is a quick weeknight meal with juicy seasoned shrimp and a deliciously refreshing jalapeño lime slaw! These tacos are so fresh and flavorful.

You may also like my Sheet Pan Chicken Fajitas or Elote Creamed Corn next.

two shrimp tacos with lime wedges

Why you’ll love it

I am really excited about this 30-minute shrimp taco recipe! The plump shrimp are perfectly seasoned with a quick homemade taco seasoning blend made with pantry staples. These bad boys are really simple to whip up on a busy evening since shrimp cook so quicky.

The creamy slaw is the best zesty complement to the shrimp. There’s bright lime, cooling and creamy mayo and sour cream, crunchy cabbage and red onions, and a little kick from the jalapeño. Round out these shrimp tacos with avocado, and it’s a great family meal.

What you’ll need

For the shrimp

  • Shrimp – I always buy uncooked frozen shrimp as they cook super quickly, and already cooked shrimp can get rubbery really fast
  • Olive oil – for pan frying
  • Taco seasoning – my simple mix has chili powder (most varieties are typically mild), smoked paprika, garlic powder, and ground cumin

For the slaw

  • Mayo and sour cream – for the creamy base
  • Lime juice – it adds a touch of acidity and brightness
  • Salt – it’s important to bring out the flavors
  • Cabbage – or use coleslaw mix for convenience
  • Red onions – these mild onions add even more crunch
  • Jalapeño – to give a little heat
  • Cilantro – this fresh herb is a favorite in Mexican cuisine

For serving

  • Tortillas – I always go for corn tortillas, but use flour tortillas if you prefer
  • Avocado and lime wedges – classic fresh taco toppings!
ingredients for shrimp tacos in prep bowls

Helpful tips

  • To warm up the tortillas, I just char them lightly on my gas stove. For a regular stovetop, use your preferred method or heat a dry cast iron skillet (don’t add oil or butter) over medium-high heat. Once it’s hot, warm each tortilla individually, flipping once with tongs (about 30 sec/side). Place them in a clean kitchen towel or foil as you go along, and wrap them up to keep them warm.
  • Frozen shrimp are fresher than the kind at the seafood counter at your grocery. Those are actually just thawed previously frozen shrimp!

How to make shrimp tacos

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making dressing in a prep bowl and adding cabbage for a taco slaw

Prep/thaw the shrimp. In a prep bowl, add the dressing ingredients for the slaw and combine until smooth. Add in the cabbage, red onion, jalapeños, and cilantro. Toss, give it a taste, and make any adjustments.

a skillet with seasoned shrimp before and after cooking them for tacos

In a skillet, add the oil and shrimp, and sprinkle the homemade taco seasoning on them. Cook until they’re pink and cooked through. Assemble the tacos with the slaw, shrimp, avocado, and garnish with a squeeze of lime!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I love this handy taco holder so they stay upright.
  • This is the skillet I use for pan frying the shrimp, and I like making the slaw in one of these glass prep bowls.
  • Any leftover lime will stay fresher in this lime saver.

Substitutions and variations

  • The slaw is not particularly spicy, even with the jalapeno pepper, but you can skip it if needed. If you want the tacos to have some more kick, add in 1/2 teaspoon of cayenne pepper to the shrimp spice mix and/or add some sriracha sauce to the slaw or drizzled on top of the tacos.
  • If you don’t want to make the suggested slaw, try my Chipotle Ranch Dressing or even my Fish Taco Sauce.
  • This taco recipe is flexible, so if you’re not a fan of any particular component or want to change up the shrimp seasoning, don’t worry about altering it. It’s hard to go wrong with tacos!

What to serve with shrimp tacos

  • If you want to add some cheese to these, try crumbling some cotija cheese on them when serving.
  • My Avocado Corn Salad is a fantastic fresh pairing with these tacos!
  • I’ll never say no to starting taco night with chips and my Homemade Guacamole.

Leftovers and storage

  • The slaw and shrimp will keep in the fridge for a couple days, but I always recommend eating leftover seafood within 2-3 days.
  • I don’t recommend freezing any component of this recipe.
a hand holding a shrimp taco

If you made these shrimp tacos with a slaw, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.

two shrimp tacos with lime wedges
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Shrimp Tacos

This shrimp tacos recipe is a quick weeknight meal with juicy seasoned shrimp and a deliciously refreshing jalapeño lime slaw! These tacos are so fresh and flavorful.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 8 tacos


  • 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails removed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt & pepper to taste

For the slaw:

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 3 cups finely shredded cabbage or coleslaw mix
  • 1/3 cup chopped red onions or to taste
  • 1 jalapeno pepper chopped finely
  • 1/2 cup roughly chopped fresh cilantro

For serving:

  • 8 medium corn tortillas
  • 1 large avocado chopped/sliced
  • Lime wedges


  • Prep your shrimp. If they're frozen, add them to a colander and run under cool water until thawed.
  • Meanwhile, add the slaw dressing ingredients (mayo, sour cream, lime juice, salt) to a fairly large prep bowl and mix together until smooth, then add in the shredded cabbage, onions, jalapenos, and cilantro. Toss until coated. Taste and adjust as needed.
  • Add the olive oil and shrimp to a skillet and sprinkle with the chili powder, smoked paprika, garlic powder, cumin, and some salt & pepper. Cook over medium-high heat until the shrimp turn pink and are cooked through, flipping/stirring them occasionally (about 5 minutes).
  • Serve with warmed tortillas, slaw, and avocado.


  • This recipe will make about 8 tacos with your typical medium-size corn tortillas, but it depends on how much you top them. If you’re using the mini “street size” corn tortillas, you’ll be able to make more. 


Calories: 265kcal, Carbohydrates: 17g, Protein: 3g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 14mg, Sodium: 190mg, Potassium: 272mg, Fiber: 4g, Sugar: 2g, Vitamin A: 387IU, Vitamin C: 16mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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