![- 1 lb large shrimp, peeled and deveined - 8 small corn tortillas - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup purple cabbage, thinly sliced - 1/2 cup carrots, grated - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1 avocado, sliced - Sour cream or Greek yogurt for topping (optional) You need fresh shrimp for the best taste. Large shrimp work great. They absorb flavors well. Use small corn tortillas to hold everything together. They add a nice texture. For the seasoning, olive oil is your base. It helps blend the spices. Chili powder gives heat and depth. Cumin adds warmth, while smoked paprika brings a subtle smokiness. Adjust the cayenne pepper based on your spice preference. The slaw is fresh and crunchy. Purple cabbage gives color and crispness. Grated carrots add sweetness. Fresh cilantro brightens the mix, and lime juice ties it all together. Don’t forget the avocado! It adds creaminess. You can top with sour cream or Greek yogurt for a tangy finish. This combination creates a well-balanced and flavorful meal. For the full recipe, check the details above. To start, take 1 pound of large shrimp and place them in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Season with salt and pepper. Stir everything well to coat the shrimp evenly. Let the shrimp marinate for 15 to 20 minutes. This helps the flavors soak in. In another bowl, combine 1 cup of thinly sliced purple cabbage, 1/2 cup of grated carrots, and 1/4 cup of chopped cilantro. Squeeze in 2 tablespoons of lime juice. Toss all the ingredients together until they mix well. Set the slaw aside. This colorful slaw adds crunch and brightness to your tacos. Next, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook the shrimp for 2 to 3 minutes on each side. They should turn pink and opaque when done. Remove them from the heat. This quick cooking locks in the spicy flavors. While the shrimp cooks, warm 8 small corn tortillas. You can do this in a skillet or over an open flame. Heat each tortilla for about 30 seconds on each side. Warming them makes them soft and easy to fold. Now, it’s time to build your tacos. Start with a warm tortilla and layer some of the slaw on top. Next, add a few shrimp and a few slices of avocado. If you like, you can add a dollop of sour cream or Greek yogurt on top for creaminess. Arrange the assembled tacos on a platter. Garnish with extra cilantro and lime wedges. These tacos look great and taste even better. Enjoy your fresh and flavorful meal. For the full recipe, check the link provided! - Use fresh, high-quality shrimp for the best flavor. - Adjust cayenne pepper to control spice level. When cooking shrimp, I always choose the freshest available. Fresh shrimp tastes better and has a nice texture. If you like it hot, add more cayenne pepper. If not, reduce the amount. This way, you can make the dish just right for your taste. - Use high-quality corn tortillas for better texture. - Lightly grill tortillas for a smoky flavor. Quality corn tortillas make a huge difference. They hold the shrimp and slaw well. Try grilling them lightly for a smoky taste. This adds another layer of flavor to your tacos. - Add jalapeños or spicy peppers for extra heat. - Include a touch of honey for sweetness in the slaw. To make the slaw pop, add jalapeños for extra heat. If you prefer a balance, add a little honey. The sweetness complements the spicy flavors perfectly. For the full recipe, check out the recipe section. {{image_2}} You can change the recipe easily. Substitute shrimp with grilled chicken or fish. Both options taste great. If you want a vegetarian dish, try tofu. Tofu absorbs flavors well. It gives a nice texture, too. Toppings can change your taco game. Add diced tomatoes for freshness or pickled onions for a tangy bite. You can also use herbs like basil or mint to switch up the slaw. These herbs add a fun twist to the flavor. If you are gluten-free, use gluten-free tortillas. They work just as well. You can also adjust the ingredients for diets like keto or low-carb. Focus on low-carb veggies and skip the tortillas if needed. These changes keep the dish healthy and tasty. For the full recipe, check out the details above. You can keep your cooked shrimp and slaw in airtight containers. This helps lock in flavor and freshness. Store the tortillas separately to avoid sogginess. Keeping them apart ensures a nice texture when you eat them later. When you’re ready to enjoy those leftovers, reheat the shrimp in a skillet or microwave until warmed through. This keeps them juicy and tasty. Warm the tortillas on a skillet before serving. This step revives their soft, pliable nature. You can freeze shrimp before cooking for up to 3 months. Just place them in a freezer-safe bag. Slaw is best fresh, but it can be refrigerated for a few days. If you need to save it, cover it tightly to keep it crisp. For the full recipe, check the instructions above. Yes, you can prepare the ingredients, but assemble just before serving for freshness. This keeps the shrimp juicy and the slaw crisp. When you prep in advance, store each component separately. Keep the shrimp in the fridge and the slaw in a sealed container. Chicken, fish, or tofu can be used as alternatives. If you choose chicken, cut it into small pieces. For fish, flaky white fish works well. Tofu should be firm and pressed to remove extra moisture. All options will still taste great with the same spices. They can be nutritious, especially with fresh veggies and controlled ingredients. Shrimp is low in calories and high in protein. The slaw adds fiber and vitamins. You control the fat by choosing how much oil or toppings you add. Combine flour, water, and salt, knead, and roll out for fresh tortillas. Use about 2 cups of flour, 3/4 cup of water, and a pinch of salt. Knead until smooth, then let it rest for 30 minutes. Roll out into small circles and cook them on a hot skillet for about 30 seconds on each side. Yes, just use gluten-free corn tortillas. These tortillas are easy to find in stores. They hold up well and add a nice corn flavor. Make sure to check the packaging to confirm they are gluten-free. For the full recipe, check [Full Recipe]. These spicy shrimp tacos are easy to make and bursting with flavor. You learned how to marinate shrimp, prepare a fresh slaw, and assemble the tacos perfectly. Remember, you can switch up the proteins and toppings to suit your taste. Whether you enjoy them with friends or family, these tacos are sure to impress. So gather your ingredients and get cooking! Enjoy your delicious creation!](https://soyumrecipes.com/wp-content/uploads/2025/06/85150ea9-0686-4c2e-80d0-9677de55327d-768x768.webp)
Looking for a fresh and tasty meal that excites your taste buds? Your search ends here! These Spicy Shrimp Tacos with Slaw are a quick and vibrant dish that bursts with flavor. From marinating succulent shrimp to assembling topped tortillas, I’ll guide you through every step. Grab your ingredients, and let’s dive into making the perfect hassle-free taco night that your family will love!
Ingredients
Main Ingredients
– 1 lb large shrimp, peeled and deveined
– 8 small corn tortillas
Seasoning and Slaw Ingredients
– 2 tablespoons olive oil
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– 1 cup purple cabbage, thinly sliced
– 1/2 cup carrots, grated
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice
– 1 avocado, sliced
– Sour cream or Greek yogurt for topping (optional)
You need fresh shrimp for the best taste. Large shrimp work great. They absorb flavors well. Use small corn tortillas to hold everything together. They add a nice texture.
For the seasoning, olive oil is your base. It helps blend the spices. Chili powder gives heat and depth. Cumin adds warmth, while smoked paprika brings a subtle smokiness. Adjust the cayenne pepper based on your spice preference.
The slaw is fresh and crunchy. Purple cabbage gives color and crispness. Grated carrots add sweetness. Fresh cilantro brightens the mix, and lime juice ties it all together.
Don’t forget the avocado! It adds creaminess. You can top with sour cream or Greek yogurt for a tangy finish. This combination creates a well-balanced and flavorful meal. For the full recipe, check the details above.
Step-by-Step Instructions
Marinate the Shrimp
To start, take 1 pound of large shrimp and place them in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Season with salt and pepper. Stir everything well to coat the shrimp evenly. Let the shrimp marinate for 15 to 20 minutes. This helps the flavors soak in.
Prepare the Slaw
In another bowl, combine 1 cup of thinly sliced purple cabbage, 1/2 cup of grated carrots, and 1/4 cup of chopped cilantro. Squeeze in 2 tablespoons of lime juice. Toss all the ingredients together until they mix well. Set the slaw aside. This colorful slaw adds crunch and brightness to your tacos.
Cook the Shrimp
Next, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook the shrimp for 2 to 3 minutes on each side. They should turn pink and opaque when done. Remove them from the heat. This quick cooking locks in the spicy flavors.
Warm the Tortillas
While the shrimp cooks, warm 8 small corn tortillas. You can do this in a skillet or over an open flame. Heat each tortilla for about 30 seconds on each side. Warming them makes them soft and easy to fold.
Assemble the Tacos
Now, it’s time to build your tacos. Start with a warm tortilla and layer some of the slaw on top. Next, add a few shrimp and a few slices of avocado. If you like, you can add a dollop of sour cream or Greek yogurt on top for creaminess.
Serve
Arrange the assembled tacos on a platter. Garnish with extra cilantro and lime wedges. These tacos look great and taste even better. Enjoy your fresh and flavorful meal. For the full recipe, check the link provided!
Tips & Tricks
Perfecting the Shrimp
– Use fresh, high-quality shrimp for the best flavor.
– Adjust cayenne pepper to control spice level.
When cooking shrimp, I always choose the freshest available. Fresh shrimp tastes better and has a nice texture. If you like it hot, add more cayenne pepper. If not, reduce the amount. This way, you can make the dish just right for your taste.
Tortilla Tips
– Use high-quality corn tortillas for better texture.
– Lightly grill tortillas for a smoky flavor.
Quality corn tortillas make a huge difference. They hold the shrimp and slaw well. Try grilling them lightly for a smoky taste. This adds another layer of flavor to your tacos.
Enhancing the Slaw
– Add jalapeños or spicy peppers for extra heat.
– Include a touch of honey for sweetness in the slaw.
To make the slaw pop, add jalapeños for extra heat. If you prefer a balance, add a little honey. The sweetness complements the spicy flavors perfectly. For the full recipe, check out the recipe section.
Variations
Alternative Proteins
You can change the recipe easily. Substitute shrimp with grilled chicken or fish. Both options taste great. If you want a vegetarian dish, try tofu. Tofu absorbs flavors well. It gives a nice texture, too.
Different Toppings
Toppings can change your taco game. Add diced tomatoes for freshness or pickled onions for a tangy bite. You can also use herbs like basil or mint to switch up the slaw. These herbs add a fun twist to the flavor.
Dietary Considerations
If you are gluten-free, use gluten-free tortillas. They work just as well. You can also adjust the ingredients for diets like keto or low-carb. Focus on low-carb veggies and skip the tortillas if needed. These changes keep the dish healthy and tasty.
For the full recipe, check out the details above.
Storage Info
Storing Leftovers
You can keep your cooked shrimp and slaw in airtight containers. This helps lock in flavor and freshness. Store the tortillas separately to avoid sogginess. Keeping them apart ensures a nice texture when you eat them later.
Reheating Tips
When you’re ready to enjoy those leftovers, reheat the shrimp in a skillet or microwave until warmed through. This keeps them juicy and tasty. Warm the tortillas on a skillet before serving. This step revives their soft, pliable nature.
Freezing Options
You can freeze shrimp before cooking for up to 3 months. Just place them in a freezer-safe bag. Slaw is best fresh, but it can be refrigerated for a few days. If you need to save it, cover it tightly to keep it crisp. For the full recipe, check the instructions above.
FAQs
Can I make Spicy Shrimp Tacos ahead of time?
Yes, you can prepare the ingredients, but assemble just before serving for freshness. This keeps the shrimp juicy and the slaw crisp. When you prep in advance, store each component separately. Keep the shrimp in the fridge and the slaw in a sealed container.
What can I substitute for shrimp in this recipe?
Chicken, fish, or tofu can be used as alternatives. If you choose chicken, cut it into small pieces. For fish, flaky white fish works well. Tofu should be firm and pressed to remove extra moisture. All options will still taste great with the same spices.
Are Spicy Shrimp Tacos healthy?
They can be nutritious, especially with fresh veggies and controlled ingredients. Shrimp is low in calories and high in protein. The slaw adds fiber and vitamins. You control the fat by choosing how much oil or toppings you add.
How do I make homemade tortillas?
Combine flour, water, and salt, knead, and roll out for fresh tortillas. Use about 2 cups of flour, 3/4 cup of water, and a pinch of salt. Knead until smooth, then let it rest for 30 minutes. Roll out into small circles and cook them on a hot skillet for about 30 seconds on each side.
Can I make these tacos gluten-free?
Yes, just use gluten-free corn tortillas. These tortillas are easy to find in stores. They hold up well and add a nice corn flavor. Make sure to check the packaging to confirm they are gluten-free.
For the full recipe, check [Full Recipe].
These spicy shrimp tacos are easy to make and bursting with flavor. You learned how to marinate shrimp, prepare a fresh slaw, and assemble the tacos perfectly. Remember, you can switch up the proteins and toppings to suit your taste. Whether you enjoy them with friends or family, these tacos are sure to impress. So gather your ingredients and get cooking! Enjoy your delicious creation!
![- 1 lb large shrimp, peeled and deveined - 8 small corn tortillas - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup purple cabbage, thinly sliced - 1/2 cup carrots, grated - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1 avocado, sliced - Sour cream or Greek yogurt for topping (optional) You need fresh shrimp for the best taste. Large shrimp work great. They absorb flavors well. Use small corn tortillas to hold everything together. They add a nice texture. For the seasoning, olive oil is your base. It helps blend the spices. Chili powder gives heat and depth. Cumin adds warmth, while smoked paprika brings a subtle smokiness. Adjust the cayenne pepper based on your spice preference. The slaw is fresh and crunchy. Purple cabbage gives color and crispness. Grated carrots add sweetness. Fresh cilantro brightens the mix, and lime juice ties it all together. Don’t forget the avocado! It adds creaminess. You can top with sour cream or Greek yogurt for a tangy finish. This combination creates a well-balanced and flavorful meal. For the full recipe, check the details above. To start, take 1 pound of large shrimp and place them in a bowl. Add 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Season with salt and pepper. Stir everything well to coat the shrimp evenly. Let the shrimp marinate for 15 to 20 minutes. This helps the flavors soak in. In another bowl, combine 1 cup of thinly sliced purple cabbage, 1/2 cup of grated carrots, and 1/4 cup of chopped cilantro. Squeeze in 2 tablespoons of lime juice. Toss all the ingredients together until they mix well. Set the slaw aside. This colorful slaw adds crunch and brightness to your tacos. Next, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook the shrimp for 2 to 3 minutes on each side. They should turn pink and opaque when done. Remove them from the heat. This quick cooking locks in the spicy flavors. While the shrimp cooks, warm 8 small corn tortillas. You can do this in a skillet or over an open flame. Heat each tortilla for about 30 seconds on each side. Warming them makes them soft and easy to fold. Now, it’s time to build your tacos. Start with a warm tortilla and layer some of the slaw on top. Next, add a few shrimp and a few slices of avocado. If you like, you can add a dollop of sour cream or Greek yogurt on top for creaminess. Arrange the assembled tacos on a platter. Garnish with extra cilantro and lime wedges. These tacos look great and taste even better. Enjoy your fresh and flavorful meal. For the full recipe, check the link provided! - Use fresh, high-quality shrimp for the best flavor. - Adjust cayenne pepper to control spice level. When cooking shrimp, I always choose the freshest available. Fresh shrimp tastes better and has a nice texture. If you like it hot, add more cayenne pepper. If not, reduce the amount. This way, you can make the dish just right for your taste. - Use high-quality corn tortillas for better texture. - Lightly grill tortillas for a smoky flavor. Quality corn tortillas make a huge difference. They hold the shrimp and slaw well. Try grilling them lightly for a smoky taste. This adds another layer of flavor to your tacos. - Add jalapeños or spicy peppers for extra heat. - Include a touch of honey for sweetness in the slaw. To make the slaw pop, add jalapeños for extra heat. If you prefer a balance, add a little honey. The sweetness complements the spicy flavors perfectly. For the full recipe, check out the recipe section. {{image_2}} You can change the recipe easily. Substitute shrimp with grilled chicken or fish. Both options taste great. If you want a vegetarian dish, try tofu. Tofu absorbs flavors well. It gives a nice texture, too. Toppings can change your taco game. Add diced tomatoes for freshness or pickled onions for a tangy bite. You can also use herbs like basil or mint to switch up the slaw. These herbs add a fun twist to the flavor. If you are gluten-free, use gluten-free tortillas. They work just as well. You can also adjust the ingredients for diets like keto or low-carb. Focus on low-carb veggies and skip the tortillas if needed. These changes keep the dish healthy and tasty. For the full recipe, check out the details above. You can keep your cooked shrimp and slaw in airtight containers. This helps lock in flavor and freshness. Store the tortillas separately to avoid sogginess. Keeping them apart ensures a nice texture when you eat them later. When you’re ready to enjoy those leftovers, reheat the shrimp in a skillet or microwave until warmed through. This keeps them juicy and tasty. Warm the tortillas on a skillet before serving. This step revives their soft, pliable nature. You can freeze shrimp before cooking for up to 3 months. Just place them in a freezer-safe bag. Slaw is best fresh, but it can be refrigerated for a few days. If you need to save it, cover it tightly to keep it crisp. For the full recipe, check the instructions above. Yes, you can prepare the ingredients, but assemble just before serving for freshness. This keeps the shrimp juicy and the slaw crisp. When you prep in advance, store each component separately. Keep the shrimp in the fridge and the slaw in a sealed container. Chicken, fish, or tofu can be used as alternatives. If you choose chicken, cut it into small pieces. For fish, flaky white fish works well. Tofu should be firm and pressed to remove extra moisture. All options will still taste great with the same spices. They can be nutritious, especially with fresh veggies and controlled ingredients. Shrimp is low in calories and high in protein. The slaw adds fiber and vitamins. You control the fat by choosing how much oil or toppings you add. Combine flour, water, and salt, knead, and roll out for fresh tortillas. Use about 2 cups of flour, 3/4 cup of water, and a pinch of salt. Knead until smooth, then let it rest for 30 minutes. Roll out into small circles and cook them on a hot skillet for about 30 seconds on each side. Yes, just use gluten-free corn tortillas. These tortillas are easy to find in stores. They hold up well and add a nice corn flavor. Make sure to check the packaging to confirm they are gluten-free. For the full recipe, check [Full Recipe]. These spicy shrimp tacos are easy to make and bursting with flavor. You learned how to marinate shrimp, prepare a fresh slaw, and assemble the tacos perfectly. Remember, you can switch up the proteins and toppings to suit your taste. Whether you enjoy them with friends or family, these tacos are sure to impress. So gather your ingredients and get cooking! Enjoy your delicious creation!](https://soyumrecipes.com/wp-content/uploads/2025/06/85150ea9-0686-4c2e-80d0-9677de55327d-250x250.webp)
