These Shrimp Tacos with Cabbage Slaw are a celebration on a plate, ready in under 30 minutes. The spiced, caramelized shrimp pair perfectly with the tangy, crunchy slaw for a truly satisfying meal. You’ll love how the flavors and textures come together in every bite of these shrimp tacos.
Why You’ll Love This Shrimp Tacos with Cabbage Slaw
- Quick & satisfying: Ready in about 25 minutes for a special, homemade feel.
- Flavor & texture combo: Warm, charred shrimp meet cool, crunchy, tangy slaw.
- Versatile & customizable: Easily adjust spice levels, slaw dressing, or tortilla type.
- Light yet fulfilling: Fresh shrimp keeps the meal feeling light without sacrificing satisfaction.
Ingredients & Tools
For the Shrimp:
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ tsp black pepper
For the Cabbage Slaw:
- 3 cups finely shredded green cabbage
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- ⅓ cup mayonnaise
- 2 tbsp lime juice
- 1 tsp honey or agave
- ½ tsp salt
For Serving:
- 8 small flour or corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- hot sauce or salsa, for drizzling
Tools: A large skillet, a medium mixing bowl, a set of measuring spoons, and a set of tongs.
Notes: Use raw, peeled shrimp (frozen and thawed works) and pat them dry for a good sear. Fresh lime juice in the slaw is essential for brightness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Can I use pre-cooked shrimp? I really don’t recommend it. Raw shrimp seared in the pan have so much more flavor and a better texture — they won’t get rubbery. If you must use pre-cooked, add them at the very end just to warm through.
- My slaw seems too wet. What did I do wrong? The trick is to shred the cabbage finely but not pulverize it. If it looks watery after mixing, just drain off any excess liquid at the bottom of the bowl before serving. A little goes a long way with the dressing.
- What’s the best way to warm tortillas? Honestly, a dry skillet over medium heat for about 20-30 seconds per side is my go-to. You can also wrap them in a damp towel and microwave for 30 seconds, but the skillet gives them a lovely, slight char.
- Can I make the slaw ahead of time? Absolutely! You can mix the slaw (minus the cilantro if you’re prepping hours ahead) and keep it covered in the fridge for up to a day. The cabbage will soften a bit, but it’ll still be delicious.
How to Make Shrimp Tacos with Cabbage Slaw
Step 1: First, let’s get the slaw ready because it benefits from a little rest. In your medium mixing bowl, combine the shredded cabbage, red onion, and cilantro. In a small separate bowl or a jar, whisk together the mayonnaise, lime juice, honey, and salt until it’s smooth and creamy. Pour this dressing over the cabbage mixture and toss everything really well until every strand is coated. You’ll notice the cabbage will start to glisten and soften slightly. Set this aside while you cook the shrimp — this allows the flavors to meld beautifully.
Step 2: Now, pat your shrimp completely dry with paper towels. This is a crucial step — if they’re wet, they’ll steam instead of getting a nice sear. In a small bowl, mix together all the spices for the shrimp: the smoked paprika, garlic powder, cumin, chili powder, cayenne (if using), salt, and black pepper. Sprinkle this spice mix over the shrimp and toss them with your hands, making sure each shrimp is evenly coated. They should look vibrant and smell amazing already.
Step 3: Heat your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering — you can test it by flicking a tiny bit of water; if it sizzles, it’s ready — add the shrimp in a single layer. Don’t overcrowd the pan; you might need to do this in two batches depending on your skillet size. Cook the shrimp for about 2-3 minutes per side, until they’re pink, opaque, and have a slight char on the edges. You’ll hear a satisfying sizzle. Remove them from the skillet and set them aside on a plate.
Step 4: While the shrimp are cooking or right after, warm your tortillas. Place a tortilla directly over a medium gas flame for a few seconds per side until lightly charred, or heat them in a dry skillet as mentioned earlier. Keep them wrapped in a clean kitchen towel to stay warm and pliable until you’re ready to serve.
Step 5: Time to assemble your tacos! Grab a warm tortilla, add a generous spoonful of the cabbage slaw (use a slotted spoon if it’s a bit watery), then top with 3-4 shrimp depending on their size. Finish with a slice or two of avocado, a squeeze of fresh lime juice, and a dash of your favorite hot sauce. The contrast of the warm shrimp and cool, crunchy slaw is what makes these tacos truly special. Serve immediately and watch them disappear.
Storage & Freshness Guide
- Fridge: Store cooked shrimp, slaw, and tortillas separately in airtight containers for up to 2 days.
- Freezer: Freeze cooked shrimp in a single layer then transfer to a bag for up to 1 month. Slaw and tortillas do not freeze well.
- Reviving: Gently reheat shrimp in a skillet; serve slaw cold; warm tortillas before serving.
Serving Suggestions
Complementary Dishes
- Mexican Street Corn (Esquites) — The creamy, cheesy, slightly spicy corn salad is a classic pairing that echoes the flavors in the taco while adding a different texture.
- Black Bean and Corn Salad — A bright, zesty bean salad adds protein and fiber, making the meal even more hearty and satisfying without much extra work.
- Cilantro Lime Rice — For those who want a little more substance, this fragrant rice soaks up any taco drippings and complements the citrus notes perfectly.
Drinks
- Classic Margarita (or Mocktail) — The tangy lime and tequila (or lime soda) cut through the richness of the shrimp and slaw, cleansing the palate between bites.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is a no-fuss pairing that enhances the smoky spices and feels incredibly refreshing.
- Sparkling Water with Citrus Slices — For a non-alcoholic option, the bubbles and subtle citrus flavor keep your taste buds
Shrimp Tacos With Cabbage Slaw
Make delicious Shrimp Tacos with Cabbage Slaw in just 25 minutes! This easy recipe features spiced shrimp and a tangy slaw. Get the full recipe and enjoy tonight!
Ingredients
For the Shrimp
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450 g large raw shrimp (peeled and deveined)
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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0.5 tsp cumin
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0.5 tsp chili powder
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0.25 tsp cayenne pepper (optional)
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0.5 tsp salt
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0.25 tsp black pepper
For the Cabbage Slaw
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3 cups finely shredded green cabbage
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0.5 cup thinly sliced red onion
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0.25 cup chopped fresh cilantro
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0.33 cup mayonnaise
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2 tbsp lime juice
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1 tsp honey or agave
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0.5 tsp salt
For Serving
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8 small flour or corn tortillas
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1 avocado (sliced)
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1 lime (cut into wedges)
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hot sauce or salsa (for drizzling)
Instructions
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First, let’s get the slaw ready because it benefits from a little rest. In your medium mixing bowl, combine the shredded cabbage, red onion, and cilantro. In a small separate bowl or a jar, whisk together the mayonnaise, lime juice, honey, and salt until it’s smooth and creamy. Pour this dressing over the cabbage mixture and toss everything really well until every strand is coated. You’ll notice the cabbage will start to glisten and soften slightly. Set this aside while you cook the shrimp — this allows the flavors to meld beautifully.01
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Now, pat your shrimp completely dry with paper towels. This is a crucial step — if they’re wet, they’ll steam instead of getting a nice sear. In a small bowl, mix together all the spices for the shrimp: the smoked paprika, garlic powder, cumin, chili powder, cayenne (if using), salt, and black pepper. Sprinkle this spice mix over the shrimp and toss them with your hands, making sure each shrimp is evenly coated. They should look vibrant and smell amazing already.02
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Heat your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering — you can test it by flicking a tiny bit of water; if it sizzles, it’s ready — add the shrimp in a single layer. Don’t overcrowd the pan; you might need to do this in two batches depending on your skillet size. Cook the shrimp for about 2-3 minutes per side, until they’re pink, opaque, and have a slight char on the edges. You’ll hear a satisfying sizzle. Remove them from the skillet and set them aside on a plate.03
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While the shrimp are cooking or right after, warm your tortillas. Place a tortilla directly over a medium gas flame for a few seconds per side until lightly charred, or heat them in a dry skillet as mentioned earlier. Keep them wrapped in a clean kitchen towel to stay warm and pliable until you’re ready to serve.04
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Time to assemble your tacos! Grab a warm tortilla, add a generous spoonful of the cabbage slaw (use a slotted spoon if it’s a bit watery), then top with 3-4 shrimp depending on their size. Finish with a slice or two of avocado, a squeeze of fresh lime juice, and a dash of your favorite hot sauce. The contrast of the warm shrimp and cool, crunchy slaw is what makes these tacos truly special. Serve immediately and watch them disappear.05
