These spicy shrimp tacos are a fantastic treat! With juicy shrimp and a creamy sriracha sauce, they pack a punch of flavor. The cilantro lime slaw adds a fresh crunch that you won’t be able to resist!
Trust me, once I make these, I can’t stop smiling! 🎉 They’re perfect for taco night or any day you want a little zing. Pair them with a cold drink and enjoy the fun flavors!
Key Ingredients & Substitutions
Shrimp: I like using large shrimp for their meaty texture. If seafood isn’t your thing, try using chicken or even tofu for a vegetarian take! Just adjust the cooking time accordingly.
Spices: Smoked paprika adds a nice depth and smokiness. If you don’t have it, regular paprika works too, but it won’t be as smoky. You can skip cumin or swap it with taco seasoning if that’s what you have handy.
Mayonnaise: I prefer regular mayo for the creamy sauce, but Greek yogurt is a healthier alternative. You can also use vegan mayo to keep it plant-based!
Cabbage: Green and red cabbage add crunch and color. If cabbage isn’t available, shredded carrots or even chopped kale could work. Just keep the textures in mind!
How Can You Perfectly Cook the Shrimp?
Cooking shrimp can be quick and easy, but it can also lead to rubbery results if overcooked. Here’s how to get them just right:
- Start with a hot skillet over medium-high heat. This helps the shrimp sear nicely.
- Cook shrimp for 2-3 minutes on each side until they turn opaque and form a lovely pinkish color. Timing is key!
- Don’t overcrowd the pan; if you have a lot of shrimp, cook them in batches to ensure even cooking.
Following these tips will give you tender, juicy shrimp every time!
How to Make Spicy Shrimp Tacos With Creamy Sriracha Sauce And Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2-3 tbsp Sriracha sauce (adjust for spice level)
- 1 tsp lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
For Assembly:
- 8 small flour or corn tortillas
- Additional cilantro for garnish
- Lime wedges for serving
How Much Time Will You Need?
This delicious recipe will take about 30 minutes from start to finish. You’ll spend about 15 minutes prepping the ingredients and marinating the shrimp, and then another 15 minutes cooking and assembling everything into tasty tacos. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by placing the peeled and deveined shrimp in a bowl. Add the olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, and a sprinkle of salt and pepper. Toss everything together until the shrimp are evenly coated in the spices. Let this marinate for about 15 minutes to soak up all those great flavors.
2. Make the Creamy Sriracha Sauce:
In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and a little salt. If you like it spicier, feel free to add more Sriracha! Give it a good stir until everything is combined and smooth. Set this aside while you work on the slaw.
3. Make the Cilantro Lime Slaw:
In a large bowl, toss together the shredded green cabbage, red cabbage, red onion, and chopped cilantro. Drizzle the lime juice and olive oil over the top, then add a pinch of salt and pepper. Mix everything well so the slaw is coated and let it sit for a few minutes to bring out all those fresh flavors.
4. Cook the Shrimp:
Heat up a large skillet over medium-high heat. Once it’s hot, add the marinated shrimp to the skillet. Cook them for about 2-3 minutes on each side, or until they are opaque and fully cooked. You’ll know they’re done when they turn pink and curl up nicely.
5. Assemble the Tacos:
Warm your tortillas in a skillet or the microwave until they’re soft. Spoon a portion of the cooked shrimp onto each tortilla, then top with a generous amount of cilantro lime slaw. Drizzle some creamy Sriracha sauce on top and add more fresh cilantro for garnish. If you like, serve with lime wedges on the side for an extra zesty kick.
6. Serve and Enjoy:
These spicy shrimp tacos are best enjoyed right away while they’re fresh and warm. Dig in and savor all the delicious flavors! Happy taco night!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before marinating. Thaw the shrimp in the refrigerator overnight or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat them dry with paper towels before marinating to ensure they can absorb the spices well.
What If I Don’t Have Mayonnaise for the Sauce?
No problem! You can substitute mayonnaise with Greek yogurt for a lighter version. If you’re looking for a dairy-free option, use avocado or a vegan mayo for a similar creamy texture. Just mix in the Sriracha, lime juice, and salt as usual!
How to Store Leftovers?
Store leftover shrimp and slaw separately in airtight containers in the fridge. The shrimp will last for about 2 days, while the slaw can go for up to 3 days. When you’re ready to eat, you can reheat the shrimp in a skillet over low heat or enjoy the slaw cold!
Can I Make the Slaw Ahead of Time?
Yes! You can prepare the cilantro lime slaw up to a day in advance. Just keep it covered in the fridge! This helps the flavors meld beautifully, but it’s best to add the dressing no more than an hour before serving to keep the cabbage crisp.
