These spicy shrimp tacos are a fun and tasty meal! Juicy shrimp are seasoned just right, then wrapped in soft tortillas. Add a creamy sriracha sauce for a kick, and you’ve got a winner!
And let’s not forget the cilantro lime slaw—it’s like a party in your mouth! I love piling it high on my taco. The crunch makes it so much more enjoyable, don’t you agree? 🌮
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is key for this dish. If you can’t find it, frozen shrimp will work too—just thaw them beforehand. You can also use chicken or tofu for a different protein option.
Olive Oil: I love using olive oil for cooking, but avocado oil is a great substitute. It’s high smoke point makes it perfect for frying the shrimp.
Sriracha Sauce: If you want a milder sauce, try using a sauce like sweet chili sauce or even a bit of hot sauce mixed with ketchup for sweetness. Adjust it to your taste!
Cabbage: Green and red cabbage add great crunch and color. If you don’t have these, coleslaw mix or even thinly sliced bell peppers can work. Just aim for something crunchy!
Tortillas: Flour tortillas are softer, while corn tortillas have a nice flavor. Use whichever you prefer, or swap in lettuce wraps for a low-carb option.
How Do I Get Perfectly Cooked Shrimp?
Cooking shrimp can be tricky, but it’s easy if you remember a few tips. Shrimp cook quickly, so keep an eye on them! Here’s how:
- Start with a hot skillet. This helps the shrimp sear nicely.
- Add the shrimp to the hot skillet in a single layer. Avoid crowding them, so they cook evenly.
- Cook for 2-3 minutes on each side. They should turn pink and opaque when done.
- Remove from heat promptly to avoid overcooking. Shrimp can become chewy if cooked too long!
Spicy Shrimp Tacos With Creamy Sriracha Sauce And Cilantro Lime Slaw
Ingredients You’ll Need:
For the Spicy Shrimp:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Tacos:
- 8 small flour or corn tortillas
- Lime wedges for serving
How Much Time Will You Need?
This recipe will take about 45 minutes to prepare and cook. Spend around 15-20 minutes marinating the shrimp and prepping the sauce and slaw, then cook everything in about 15 minutes. You’ll have delicious tacos ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by putting the shrimp in a bowl. Add the olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss everything well so each shrimp is nicely coated in the spices. Let the shrimp marinate for about 15-20 minutes to absorb those delicious flavors.
2. Make the Creamy Sriracha Sauce:
In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and a pinch of salt. If you like it spicier, feel free to add more Sriracha! Once mixed, set this sauce aside for later.
3. Prepare the Cilantro Lime Slaw:
In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, and chopped cilantro. Drizzle the mixture with lime juice and olive oil. Season with salt and pepper, then toss everything together until well mixed. This slaw adds a crisp, refreshing touch to your tacos!
4. Cook the Shrimp:
Heat up a large skillet over medium-high heat. When it’s hot, add the marinated shrimp to the pan and cook them for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and are cooked through. Once cooked, remove the skillet from heat.
5. Warm the Tortillas:
In another pan, warm the tortillas one at a time. Just heat them until they are soft and pliable—this makes them easier to fill and fold.
6. Assemble the Tacos:
Now it’s time to put it all together! Place a few shrimp on each tortilla, top them with the cilantro lime slaw, and drizzle with the creamy Sriracha sauce. Get creative and add as much or as little as you like!
7. Serve:
Serve the tacos immediately while they’re fresh and warm. Don’t forget to add lime wedges on the side for that extra zing. Enjoy every tasty bite!
### FAQ Section for Spicy Shrimp Tacos
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the frozen shrimp before marinating. You can thaw shrimp overnight in the fridge or quickly place them in a sealed bag and submerge in cold water for about 15-20 minutes. Once thawed, pat them dry with paper towels to ensure a good sear when cooking.
How Can I Make These Tacos Less Spicy?
If you prefer milder tacos, reduce the amount of Sriracha in the sauce to 1 teaspoon or use a milder sauce altogether, like a garlic aioli. For the shrimp seasoning, decrease the chili powder or skip it entirely if you want to eliminate the spice.
Can I Make the Cilantro Lime Slaw Ahead of Time?
Yes, you can prepare the slaw a day in advance! Just mix all the slaw ingredients and store them in an airtight container in the refrigerator. This will save time and let the flavors meld together, making it even tastier!
How to Store Leftover Tacos?
To keep leftovers fresh, store any uneaten shrimp, slaw, and tortillas separately in airtight containers in the fridge. They’ll last for about 2 days. To reheat, warm the shrimp in a skillet over medium heat until heated through, and warm the tortillas individually in a pan or microwave just before serving.
