I love this recipe because it’s fast, healthy, and incredibly satisfying. I like that everything comes together in one skillet, making cleanup easy. The combination of juicy shrimp, zesty slaw, creamy toppings, and warm tortillas makes these tacos feel exciting yet effortless.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Shrimp Tacos 1 1/2 lbs raw 16-20 shrimp, peeled and deveined 3 tablespoons olive oil, divided 1/2 teaspoon ground cumin 2/3 cup salsa verde 1/4 cup chopped cilantro 8 corn tortillas, warmed 1 lime, cut into wedges 1/4 cup Mexican crema 1/2 cup crumbled cotija cheese kosher salt freshly cracked pepper
Slaw 3 cups shredded cabbage 2 serrano pepper, thinly sliced 1/4 red onion, thinly sliced 1/2 cup chopped cilantro 3 tablespoons lime juice 3 tablespoons Mexican crema
Directions
I start by patting the shrimp very dry with paper towels. I toss them in a bowl with 1 tablespoon of olive oil, salt, pepper, and cumin until evenly coated, then set them aside.
Next, I prepare the slaw by combining the shredded cabbage, serrano peppers, red onion, cilantro, lime juice, and Mexican crema in a large bowl. I season it with salt and pepper, toss well, and set it aside so the flavors can meld.
I heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, I add the shrimp in a single layer and let them cook for 3 to 4 minutes on one side until nicely browned. I flip the shrimp, pour in the salsa verde, and let everything simmer together for about 5 minutes until the shrimp are cooked through. I stir in the chopped cilantro and adjust seasoning with salt and pepper.
To assemble, I layer the shrimp and slaw onto warm corn tortillas. I drizzle with crema, sprinkle with cotija cheese, and serve with lime wedges on the side.
Servings and Timing
I make this recipe to yield 8 tacos. Prep time is about 20 minutes, cook time takes roughly 10 minutes, and total time comes to around 30 minutes.
Variations
I sometimes add sliced avocado or guacamole for extra creaminess. When I want more heat, I leave the serrano seeds intact or add extra salsa verde. I also like swapping the slaw cabbage for a mix of red and green cabbage for added color.
Storage/Reheating
I store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. I reheat the shrimp gently in a skillet over low heat. I prefer assembling fresh tacos rather than reheating them fully assembled.
FAQs
Can I use frozen shrimp?
I often use frozen shrimp as long as I thaw and dry them thoroughly first.
Are these tacos spicy?
I find them mildly spicy, but the heat can be adjusted by reducing or increasing the serrano peppers.
Can I use flour tortillas instead?
I sometimes do, but I prefer corn tortillas for their flavor and texture.
What size shrimp works best?
I like 16–20 count shrimp because they stay juicy and don’t overcook easily.
Can I make the slaw ahead of time?
I usually make it a few hours ahead and keep it chilled until serving.
What can I substitute for cotija cheese?
I use feta cheese when cotija isn’t available.
Can I grill the shrimp instead?
I grill them occasionally and toss them with salsa verde afterward.
Is this recipe good for meal prep?
I prep the components ahead, but assemble the tacos just before eating.
How do I keep tortillas warm?
I wrap them in foil or a clean towel until ready to serve.
What sides go well with shrimp tacos?
I love serving them with rice, beans, or chips and salsa.
Conclusion
These shrimp tacos with slaw are one of my favorite go-to meals because they’re quick, fresh, and bursting with flavor. I love how the saucy shrimp and crunchy slaw come together in warm tortillas to create a dinner that feels exciting, satisfying, and perfect for busy nights.
Fresh, vibrant shrimp tacos simmered in salsa verde and topped with a crisp, tangy slaw, finished with crema, cotija, and lime for an easy, flavor-packed meal.
Ingredients
1½ lbs raw shrimp (16–20 count), peeled and deveined
3 tablespoons olive oil, divided
½ teaspoon ground cumin
⅔ cup salsa verde
¼ cup chopped fresh cilantro
8 corn tortillas, warmed
1 lime, cut into wedges
¼ cup Mexican crema
½ cup crumbled cotija cheese
Kosher salt, to taste
Freshly cracked black pepper, to taste
3 cups shredded cabbage
2 serrano peppers, thinly sliced
¼ red onion, thinly sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons Mexican crema
Instructions
Pat shrimp very dry and toss with 1 tablespoon olive oil, cumin, salt, and pepper.
In a large bowl, combine cabbage, serrano peppers, red onion, cilantro, lime juice, and Mexican crema. Season with salt and pepper and set aside.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook 3–4 minutes until browned on one side.
Flip shrimp, add salsa verde, and simmer for about 5 minutes until shrimp are cooked through.
Stir in chopped cilantro and adjust seasoning.
Assemble tacos with shrimp and slaw in warm tortillas.
Drizzle with crema, sprinkle with cotija, and serve with lime wedges.
Notes
Dry shrimp well to ensure good browning.
Adjust heat by adding or reducing serrano peppers.
Slaw can be made a few hours ahead and refrigerated.
