Shrimp tacos have become a weeknight favorite. They’re super quick and easy to make, present very well and will make you look like a pro!
This recipe is inspired by my popular spicy shrimp and avocado salsa tacos. Instead of an avocado salad, we’re switching things up by using a honey cilantro lime slaw and topping the tacos off with a creamy sriracha sauce. The spice from the shrimp paired with the crunch and sweet hint of honey from the slaw and the creamy sriracha sauce will make your mouth sing. The combo is a perfect combo of sweet, zesty, crunchy, spicy and creamy!! I had 3 tacos shooting this recipe and had to hold myself back from eating more! 
It all starts with fresh OR frozen shrimp. Lately, we’ve been using frozen shrimp a lot because it’s so handy and makes a great quick meal. If you are using frozen shrimp, run it through cold water for a few seconds to defrost it. You will need to devein the shrimp and remove the shell and tails if they have not been removed.
Next, place the shrimp in a large bowl or ziplock bag and combine with the spices below and oil of choice. There is no marinating needed for this recipe but you can place the shrimp in the fridge for up to 2 days if you’d like. The longer the shrimp sit in the spices the better. When you are ready to cook, simply place add the shrimp to a super hot grill pan and cook for just 1-2 minutes per side. If the shrimp begin to stick to the pan or if you’re not using a non-stick pan, add a teaspoon of oil to the pan.
Now all that’s left is to combine all the ingredients for the slaw and make the creamy sriracha sauce. The slaw can be made ahead of time and is good for up to 24 hours in the fridge.
For the sriracha sauce, you can use ranch, sour-cream or greek yogurt. We honestly like the ranch flavor best but a combo of ranch and sour-cream or yogurt is also delicious. 
Watch Video How to Make the Tacos Now!
Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce
Ingredients
- 20 medium shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion or garlic powder optional
- 1/4 teaspoon black pepper optional
- 1/4 teaspoon kosher salt
Cilantro Lime Slaw
- 2 cups cabbage shredded
- 1/4 cup red onion thinly sliced
- 1/4 cup cilantro minced
- 1/2 jalapeno, seeded optional
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 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 small corn or flour tortillas
Instructions
To cook the Shrimp:
- Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
To make the Slaw
- Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
To make creamy Sriracha Sauce
- Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
To assemble:
- Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!
This recipe and the instructions are confusing – the recipe calls for 20 shrimp, bu then says to put 4-5 shrimp per tortilla, and there are 6 tortillas called for – so that’s 24 – 30 shrimp, not 20. And, it says it serves 4, but with 6 tortillas. The math is super inconsistent. I wish I had read through the recipe more before I pulled 20 shrimp out the the freezer. . .
I made this tonight, and it was amazing! My hubby gives it a five star rating and asked me to make it again. That’s the highest praise!
Soooo good! It’s a keeper. Thank you for sharing!
I’d like to know the nutritional values, Carbs, calories, fat and sugars please
This shrimp taco recipe is everything! I lost the recipe after making it two years ago and have been looking for it ever since! I used other recipes and added in things that i remember from this recipe. After finding the recipe again i have made this dish, with different meats, over ten times in last year. Yeah, that is almost once a month. I love this recipe! the only advice i have is to print it out before you make it so you don’t lose the recipe!
This recipe is amazing! I used smoked paprika and it was delicious. I am extremely confused though because my boyfriend and I are small people and I had 3 tacos, he had 4. so total we had about 33 shrimp. 20 shrimp for 4 people (servings)?! thats like one taco per person lol. Anyways, we paired it with cilantro lime rice and it went perfectly with the tacos. thanks so much for the recipe!!
Excellent recipe. I used red cabbage instead and paired with some easy Spanish rice. My family and I made yummy noises the entire meal. Definitely saving.
Was super easy, and delicious
Delicious!!
This is one of my favorite things I have made from Pinterest in a long time.
My family and I love this recipe. I double it, because it’s such a hit. The crunch of the slaw, the slight spiciness of the siracha-ranch and then of course the shrimp. So fresh and satisfying.
Thanks so much for this recipe. Have made this several times and every time it tastes good, good and good. Carol
Is the serving size per 1 taco or 2? Love this recipe a lot. One of my favorites. I even made it with salmon and just as good!
This was so good .. I used green onion instead of red in the slaw
Loved this recipe. Very simple for a busy weeknight when you still want something that tastes like you put in more work than you did.
Only things I adjusted:
1. Used both garlic and onion powder (couldn’t decide so chose both)
2. Used smoked paprika
3. Added white wine vinegar in the slaw – I just like soggy sour taste in the slaw
Those were only personal tastes. Overall exceptional