When I say these spicy grilled shrimp tacos are a weeknight game-changer—I mean it! They’re quick, packed with bold flavor, and have just enough heat to keep things exciting. Plus, they’re topped with a crunchy slaw that makes every bite extra satisfying. Whether you’re feeding your hungry crew or spicing up taco night with friends, this recipe brings summery, coastal vibes right to your table.
Why You’ll Love This Recipe
This is one of those recipes that feels special enough for a Friday night feast but is totally doable on a Tuesday. We’re talking perfectly seasoned shrimp, grilled in minutes, tucked into warm tortillas and topped with a zesty, crunchy slaw. Hello, taco heaven!
- Fast and flavorful—ready in under 30 minutes
- Perfect combo of spicy, smoky, and tangy
- Customizable toppings for the whole family
- Ideal for summer grilling or an indoor grill pan
Ingredients Breakdown
Essentials
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 8 small corn or flour tortillas
For the Slaw
- 2 cups shredded green cabbage
- 1/2 cup shredded purple cabbage (for pop and crunch)
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper, to taste
Pro Tips
- Use fresh shrimp if available—they grill beautifully and stay juicy.
- If using frozen shrimp, thaw completely and pat dry before seasoning.
- Warm tortillas on the grill for extra flavor and flexibility.
Step-by-Step Instructions
- In a medium bowl, toss shrimp with olive oil, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper until well coated. Let it marinate for 10–15 minutes.
- While the shrimp is marinating, make the slaw. In a large bowl, combine the cabbages, carrots, and cilantro.
- In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the slaw and toss until evenly coated. Refrigerate until ready to serve.
- Preheat your grill or grill pan over medium-high heat.
- Grill the shrimp for about 2–3 minutes per side, or until they’re pink and slightly charred at the edges. Don’t overcook—they cook fast!
- Warm the tortillas on the grill for 30 seconds per side or until soft and pliable.
- To assemble the tacos, place a few shrimp on each tortilla, top with a spoonful of slaw, and add your favorite extras—like avocado slices, hot sauce, or a sprinkle of Cotija cheese.
Chef’s Tips and Tricks
- Don’t skip the slaw—it adds a creamy, tangy crunch that balances the spice.
- If your shrimp start to curl tightly into a “O” shape, they’re likely overcooked—look for a loose “C” instead.
- Prep ahead: Make the slaw and marinate the shrimp a few hours in advance for quick grilling when you’re ready to eat.
Recipe Variations and Serving Suggestions
- Swap shrimp for grilled fish (like mahi-mahi or tilapia) for a pescatarian twist.
- Use a chipotle-lime crema instead of mayo for a smoky spin on the slaw.
- Top with fresh mango salsa for a sweet and spicy combo.
- Serve with a side of cilantro-lime rice or grilled corn for a complete meal.
FAQs
Can I use pre-cooked shrimp?
You can, but I really recommend raw shrimp for grilling—it absorbs flavor better and gets that perfect char. If using pre-cooked, just warm them briefly to avoid overcooking.
How spicy are these tacos?
They’ve got a nice kick but aren’t overwhelming. To dial it down, reduce or omit the cayenne. Want more fire? Add some chopped jalapeño to the slaw or drizzle with hot sauce.
Can I make these ahead of time?
You can prep the slaw and marinate the shrimp ahead of time. I recommend grilling the shrimp fresh so they stay nice and juicy!
Recipe Card
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt and black pepper
- 8 small tortillas
- 2 cups green cabbage, shredded
- 1/2 cup purple cabbage, shredded
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
Instructions:
- Marinate shrimp with olive oil and spices for 10–15 minutes.
- Make the slaw by mixing veggies with mayo, lime juice, honey, salt, and pepper.
- Grill shrimp 2–3 minutes per side until pink and slightly charred.
- Warm tortillas and assemble tacos with shrimp, slaw, and desired toppings.
Loved these shrimp tacos? I’d love to see your creations! Snap a pic and tag @thekitchensaid on Instagram or leave a comment below. Let’s taco ‘bout it—your kitchen just got a little more delicious!
