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
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