There’s something magical about the cilantro-lime combo. It’s bright, it’s herbaceous, it wakes up any dish—and when you add shrimp to the mix? Game over. These tacos are everything: citrusy shrimp, creamy slaw with a little heat, and toppings that are easy but so delicious.
I started making these when I wanted a quick, summery dinner that felt a little elevated but didn’t require much effort. Now they’re on repeat at my house—especially when I can grab shrimp on sale or have a bag in the freezer ready to go. Whether you’re feeding a crew or just making dinner for two, these tacos are a total win.
Why You’ll Love This Recipe
- Fast + easy: Ready in 25 minutes—perfect for weeknights.
- Big flavor: Bright lime, fresh cilantro, a little garlic, and just enough spice.
- Healthier twist: Packed with protein and fresh veggies.
- Customizable: Make it spicy or mild, dairy-free, low-carb—whatever works for you.
- Crowd-pleaser: Everyone loves tacos, and these are no exception.
Each bite is the perfect balance of tangy, creamy, crunchy, and juicy. It’s like sunshine in taco form.
Prep Time and Servings
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Total Time: 25 minutes
- Servings: 4 (8 tacos)
- Calories per serving (2 tacos): 350
- Protein: 24g | Carbs: 20g | Fat: 18g
Ingredients
For the Shrimp:
- 1 lb raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons fresh chopped cilantro
For the Creamy Slaw:
- 2 cups shredded cabbage (green, purple, or a mix)
- 1/4 cup mayonnaise or plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon hot sauce or Sriracha (optional)
- Salt and pepper, to taste
For Serving:
- 8 small corn or flour tortillas
- Extra chopped cilantro
- Lime wedges
- Sliced avocado or guacamole (optional)
- Crumbled queso fresco or cotija (optional)
Step-by-Step Instructions
1. Marinate the shrimp
- In a medium bowl, combine olive oil, lime juice and zest, garlic, chili powder, cumin, salt, and pepper.
- Toss the shrimp in the marinade and let sit for 10–15 minutes while you prep the slaw.
2. Make the slaw
- In a separate bowl, mix mayo or Greek yogurt, lime juice, honey, hot sauce (if using), salt, and pepper.
- Add shredded cabbage and toss until coated.
- Taste and adjust seasoning. Chill in the fridge while you cook the shrimp.
3. Cook the shrimp
- Heat a large skillet over medium-high heat.
- Add shrimp and cook for 2–3 minutes per side until pink and opaque.
- Remove from heat and toss with chopped fresh cilantro.
4. Warm the tortillas
- Warm tortillas in a dry skillet, over a flame, or in the microwave wrapped in a damp paper towel until soft and pliable.
5. Assemble the tacos
- Add a scoop of slaw to each tortilla.
- Top with a few shrimp.
- Garnish with avocado, cheese, extra cilantro, and a squeeze of lime.
How to Serve
- With tortilla chips and salsa or guac on the side.
- Add a side of rice or black beans for a heartier meal.
- Make it a taco bar so everyone can build their own.
- Pair with a refreshing drink like limeade, agua fresca, or sparkling water with mint.
Tips for Success
- Use medium or large shrimp for easier handling and even cooking.
- Don’t overcook the shrimp—they go from perfect to rubbery fast.
- Shred your own cabbage for extra crunch and freshness.
- Make it ahead: The slaw can be made a few hours in advance and stored in the fridge.
- Add extra lime juice just before serving for brightness.
Variations
- Spicy version: Add cayenne pepper to the shrimp or jalapeños to the slaw.
- Low-carb: Serve the shrimp and slaw in lettuce wraps.
- Dairy-free: Use a dairy-free yogurt or mayo in the slaw and skip the cheese.
- Tropical twist: Add diced mango or pineapple salsa on top for sweet heat.
- Grilled version: Thread shrimp onto skewers and grill instead of pan-cooking.
Storage and Leftovers
- Store leftover shrimp and slaw separately in airtight containers in the fridge for up to 3 days.
- Reheat shrimp gently in a skillet or microwave to avoid overcooking.
- Don’t store assembled tacos—they’ll get soggy. Assemble fresh before serving.
Special Equipment
- Large skillet: Nonstick or cast iron works best.
- Tongs or spatula: For flipping shrimp easily.
- Sharp knife or mandoline: For slicing cabbage quickly.
FAQ
Can I use frozen shrimp?
Yes—just thaw and pat dry before marinating.
What if I don’t like cilantro?
Sub with fresh parsley or leave it out. The lime and spices still bring tons of flavor.
Can I use pre-cooked shrimp?
You can, but they won’t absorb as much marinade. Just warm them briefly in the skillet with the seasonings.
Are these spicy?
Mild to medium, depending on your hot sauce and chili powder. Adjust to taste!
Can I make these ahead?
Yes! The slaw and shrimp can be prepped ahead—just reheat shrimp and assemble when ready.
Conclusion
These Cilantro Lime Shrimp Tacos with Creamy Slaw are the fresh, easy, flavor-packed tacos your weeknight dinners have been waiting for. They’re light yet satisfying, quick to make, and full of zesty, herby, tangy goodness that’ll have everyone reaching for seconds.
If you make them, tag me—I love seeing your taco night creations!
