This easy and delicious shrimp taco recipe is quick to make and full of flavor! With creamy Greek yogurt crema and crunchy cabbage slaw, these tacos are a perfect balance of fresh and spicy. Use simple, everyday ingredients to make a meal that’s both nutritious and satisfying. Enjoy!
Ingredients Needed:
- 16 jumbo shrimp (fresh or frozen, peeled and deveined)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 fresh lime
- ½ head cabbage, shredded
- ½ jalapeño (seeds removed, finely chopped)
- ½ cup Greek yogurt
- 2 tablespoons Sriracha (or other hot sauce)
- 4 taco or fajita-size tortillas
How To Make Shrimp Taco Recipe?
- Season Shrimp: In a bowl, mix shrimp with cumin, garlic powder, onion powder, 1 tbsp olive oil, ½ tsp salt, ½ tsp pepper, and the juice from ¼ lime.
- Make Slaw: In a bowl, mix cabbage, jalapeño, the remaining salt and pepper, and juice from another ¼ lime. Squeeze to soften.
- Make Crema: Mix Greek yogurt, Sriracha, and lime juice in a bowl.
- Cook Shrimp: Heat 1 tbsp olive oil in a skillet. Cook shrimp for 3 minutes on each side until pink.
- Warm Tortillas: Warm tortillas in the microwave or a dry skillet.
- Assemble Tacos: Place slaw on tortillas, add 4 shrimp, and top with crema.
- Serve: Serve with lime wedges if desired.
Recipe Tips:
- Don’t Overcook the Shrimp: Cook the shrimp for exactly 3 minutes on each side to keep them juicy and tender.
- Char the Tortillas: Lightly char the tortillas in a dry skillet for added flavor and texture.
- Adjust Spice Level: Add more or less Sriracha to the crema based on how spicy you like it.
- Use Fresh Shrimp: Fresh shrimp gives the best flavor, but thaw frozen shrimp completely before using.
- Rest the Slaw: Let the cabbage slaw sit for a few minutes to soften and absorb the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool to room temperature, then store the shrimp, slaw, and crema in separate airtight containers. Keep in the fridge for up to 2 days.
- Reheat: Reheat shrimp in a skillet for 2-3 minutes until hot.
Nutrition Facts:
- Calories: 239 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 480mg
- Potassium: 220mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 15g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Shrimp And Grits Recipe
- Gordon Ramsay Grilled Shrimp Recipe
- Gordon Ramsay Shrimp Risotto Recipe
Gordon Ramsay Shrimp Taco Recipe
Description
This easy and delicious shrimp taco recipe is quick to make and full of flavor! With creamy Greek yogurt crema and crunchy cabbage slaw, these tacos are a perfect balance of fresh and spicy. Use simple, everyday ingredients to make a meal that’s both nutritious and satisfying. Enjoy!
Ingredients
Instructions
- Season Shrimp: In a bowl, mix shrimp with cumin, garlic powder, onion powder, 1 tbsp olive oil, ½ tsp salt, ½ tsp pepper, and the juice from ¼ lime.
- Make Slaw: In a bowl, mix cabbage, jalapeño, the remaining salt and pepper, and juice from another ¼ lime. Squeeze to soften.
- Make Crema: Mix Greek yogurt, Sriracha, and lime juice in a bowl.
- Cook Shrimp: Heat 1 tbsp olive oil in a skillet. Cook shrimp for 3 minutes on each side until pink.
- Warm Tortillas: Warm tortillas in the microwave or a dry skillet.
- Assemble Tacos: Place slaw on tortillas, add 4 shrimp, and top with crema.
- Serve: Serve with lime wedges if desired.
Notes
- Don’t Overcook the Shrimp: Cook the shrimp for exactly 3 minutes on each side to keep them juicy and tender.
- Char the Tortillas: Lightly char the tortillas in a dry skillet for added flavor and texture.
- Adjust Spice Level: Add more or less Sriracha to the crema based on how spicy you like it.
- Use Fresh Shrimp: Fresh shrimp gives the best flavor, but thaw frozen shrimp completely before using.
- Rest the Slaw: Let the cabbage slaw sit for a few minutes to soften and absorb the flavors.
Gordon Ramsay Shrimp Taco Recipe