These spicy shrimp tacos are a true treat! Packed with bold flavors, they feature juicy shrimp and a zesty creamy sriracha sauce, all wrapped in a soft tortilla.
Don’t forget the cilantro lime slaw—it adds the perfect crunch and freshness! I love to make these for a fun weeknight dinner, and they always bring a smile! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best for this recipe, but frozen shrimp works too—just thaw it properly. If you’re not a shrimp fan, you can swap it for chicken or tofu for a different twist.
Spices: The combination of chili powder, paprika, and cumin gives the shrimp its bold flavor. If you prefer a milder spice, reduce the chili powder or pick a paprika that isn’t smoked. For an extra kick, add cayenne pepper!
Mayonnaise: Traditional mayonnaise gives creaminess to the sauce. If you’re looking for a lighter option, Greek yogurt can work well. For a dairy-free option, try an avocado-based mayonnaise or a vegan mayo alternative.
Cabagge: Green and red cabbage add crunch and color. If you want a different texture, broccoli slaw or coleslaw mix can be great substitutes. Some even use kale for a more nutrient-packed component!
How Do I Make Sure the Shrimp Come Out Perfectly Cooked?
Cooking shrimp can be tricky, but it can be easy with a few simple tips. The goal is to cook them just until they turn pink and opaque, which should take about 2-3 minutes per side. Overcooking can make them rubbery.
- Ensure your skillet is hot before adding the shrimp; this helps achieve a nice, quick cook.
- Don’t overcrowd the pan; cook in batches if you need to.
- If you’re unsure, cut one shrimp in half to check that it’s fully cooked before serving.
What’s the Best Way to Warm Tortillas?
Warming tortillas is key for softness and flexibility. Instead of microwaving, I recommend using a skillet. Here’s how:
- Place a dry skillet over medium heat.
- Add a tortilla and let it heat for 30 seconds on one side, then flip for another 30 seconds.
- Keep them stacked in a clean kitchen towel to stay warm while you finish warming the rest.
This way, your tacos will be delicious from the first to the last bite!
Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 teaspoon lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- Lime wedges, for serving
How Much Time Will You Need?
This tasty recipe will take about 15 minutes to prep, plus an additional 15-20 minutes for marinating and cooking the shrimp. Overall, you’ll spend around 30-35 minutes from start to finish, making it perfect for a quick and delicious meal at home!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a bowl, mix together the olive oil, chili powder, smoked paprika, cumin, garlic powder, and a pinch of salt and pepper. Then, add the shrimp to the bowl and toss well to coat them in the spice mixture. Let the shrimp marinate for about 15-20 minutes, allowing the flavors to develop.
2. Make the Creamy Sriracha Sauce:
In a small bowl, whisk together the mayonnaise, Sriracha sauce, lime juice, and a little salt until everything is combined and smooth. If you like it spicier, feel free to add more Sriracha to suit your taste!
3. Prepare the Cilantro Lime Slaw:
In a large bowl, mix the green cabbage, red cabbage, red onion, and fresh cilantro together. Drizzle with lime juice and olive oil, then sprinkle with salt and pepper. Toss everything together to combine and set aside. Let the slaw sit for a few minutes to let the flavors meld together.
4. Cook the Shrimp:
Heat a grill pan or a skillet over medium-high heat. Add the marinated shrimp to the pan and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from heat and set aside.
5. Warm the Tortillas:
In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side or until they are soft and pliable. This will make them easier to fold and fill.
6. Assemble the Tacos:
Now it’s time to put everything together! Place a generous amount of cooked shrimp in each warm tortilla. Top with a handful of your cilantro lime slaw and drizzle the creamy Sriracha sauce on top. Yum!
7. Serve:
Finally, serve your delicious spicy shrimp tacos with lime wedges on the side for an extra burst of flavor! You can also sprinkle some additional cilantro on top if you like. Enjoy your amazing meal!
Can I Use Frozen Shrimp Instead of Fresh?
Yes, you can use frozen shrimp! Just make sure they are completely thawed before marinating. The best way to thaw shrimp is to place them in a bowl of cold water for about 15-20 minutes, or you can leave them in the refrigerator overnight. Drain and pat them dry before seasoning.
How Can I Make the Sauce Less Spicy?
If you prefer a milder sauce, simply reduce the amount of Sriracha you use. Start with 1 tablespoon, and add more in small increments to find your preferred spice level. You can also substitute half of the Sriracha with Greek yogurt for a creamier, milder flavor.
What Can I Use Instead of Cabbage for the Slaw?
If you’re not a fan of cabbage, you can replace it with shredded carrots, broccoli slaw, or even thinly sliced bell peppers. Just remember to adjust the lime juice and olive oil in the dressing to taste, as different vegetables may absorb flavors differently.
How Should I Store Leftovers?
Store any leftover shrimp, slaw, and sauce separately in airtight containers in the fridge. The shrimp will be best consumed within 1-2 days, while the slaw can last up to 3 days. Warm the shrimp gently on the stove before serving, and freshen the slaw with a squeeze of lime juice if it seems dry.
