These Spicy Shrimp Tacos are a treat! With perfectly cooked shrimp, a creamy sriracha sauce, and a bright cilantro lime slaw, every bite is full of flavor and crunch.
Who knew tacos could make your taste buds do a happy dance? 🌮 I love piling on the slaw—it’s fresh and zesty and pairs so well with the shrimp!
Making these tacos is a breeze! Just cook the shrimp, whip up the sauce, and toss the slaw—dinner is ready in no time. Perfect for taco Tuesday or any day, really!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this recipe as they cook quickly and hold up well in tacos. If you’re not a shrimp fan, try using chicken or fish instead. Just adjust the cooking time to ensure everything is cooked through.
Spices: Chili powder and paprika add great depth. Feel free to substitute smoked paprika for a smoky flavor. If you prefer a milder taste, reduce the chili powder or use a mild alternative like paprika.
Mayonnaise: Mayonnaise is the base for the Sriracha sauce, giving it creaminess. If you prefer a lighter option, you can use Greek yogurt or a vegan mayo alternative. This can also make the dish dairy-free!
Cabbage: The combination of green and red cabbage gives both texture and color. If you can’t find red cabbage, you can use more green or even shredded carrots for a bit of sweetness.
Tortillas: I enjoy using corn tortillas for their flavor and texture, but flour tortillas are also great. If gluten-free is a must, there are excellent gluten-free tortilla options available now.
How Do I Cook Shrimp Perfectly?
Cooking shrimp just right can be tricky! Here’s how to ensure they’re perfectly done:
- Start by heating your skillet to medium-high. This helps to sear the shrimp quickly.
- Cook the shrimp for about 2-3 minutes on each side. Look for that nice pink color; that’s your cue they’re done.
- Be careful not to overcook them! Shrimp cook fast and can become rubbery. Remove them from the heat as soon as they look opaque and curl into a ‘C’ shape.
For an extra kick, add a squeeze of lime while they’re cooking for a fresh touch. It elevates the flavor!
How to Make Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 3 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp lime juice
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
For Assembly:
- 8 small flour or corn tortillas
- Lime wedges for serving
- Extra cilantro for garnish
How Much Time Will You Need?
You’ll need about 20 minutes to prep and cook these delicious tacos. In just a short time, you’ll have flavorful spicy shrimp, creamy sauce, and crunchy slaw ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium-sized bowl, combine the shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Toss everything together until the shrimp are well coated with the spices. Set the bowl aside for a few minutes to let the flavors mingle.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove them from the heat and set aside.
3. Make the Creamy Sriracha Sauce:
In a small bowl, whisk together the mayonnaise, Sriracha sauce, and lime juice until smooth and creamy. Taste it and add more Sriracha if you like your sauce spicier. This will give your tacos a delicious kick!
4. Prepare the Cilantro Lime Slaw:
In a large bowl, mix together the shredded green cabbage, red cabbage, sliced red onion, chopped cilantro, and lime juice. Add a pinch of salt and pepper and toss everything well until it’s nicely combined. This slaw will add a fresh crunch to your tacos!
5. Assemble the Tacos:
Warm the tortillas briefly in a skillet or microwave until they’re soft and pliable. Place a portion of spicy shrimp on each tortilla, then add a generous scoop of cilantro lime slaw on top. Drizzle the creamy Sriracha sauce over everything for that extra yum factor!
6. Garnish and Serve:
Finish off by adding some extra cilantro on top for a burst of flavor. Serve the tacos with lime wedges on the side, perfect for squeezing over your tacos just before you dig in. Enjoy your tasty creation!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. You can do this overnight in the refrigerator or quickly by placing them in a sealed plastic bag and submerging in cold water for about 30 minutes. Pat them dry with paper towels after thawing to ensure they get nice and crispy when cooked.
What Can I Substitute for Mayonnaise in the Sriracha Sauce?
If you want a lighter option or to avoid mayo, try Greek yogurt or sour cream instead! Both will give you a creamy texture with a slightly tangy flavor. You can also use a vegan mayo if you prefer a plant-based version.
How Do I Store Leftover Tacos?
For best results, store the shrimp, slaw, and tortillas separately in airtight containers in the fridge. The cooked shrimp can be refrigerated for up to 2 days, while the slaw should stay fresh for about 3 days. Reheat the shrimp gently, and assemble the tacos fresh for the best texture!
Can I Make the Slaw Ahead of Time?
Absolutely! You can prepare the Cilantro Lime Slaw up to a day in advance. Just store it in an airtight container in the fridge to keep it fresh. Give it a good toss before serving to re-mix the flavors!
