15 Minute Easy Shrimp Tacos Recipe
Introduction
These 15 Minute Easy Shrimp Tacos are a flavorful and quick meal perfect for busy weeknights. Combining spicy seasoned shrimp with a creamy, tangy slaw, they bring fresh and vibrant flavors to your table in no time.
Ingredients
- 1 pound raw shrimp (peeled & deveined)
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 14 ounces coleslaw mix
- 1/2 small bunch cilantro (finely chopped)
- 1/4 teaspoon salt
- 1/2 cup plain yogurt (2%+ fat)
- 1/4 cup mayo (avocado oil mayo recommended)
- 1 lime (juice of)
- 1/2 teaspoon taco seasoning
- Pinch cayenne
- 9 corn tortillas
- Avocado oil (for frying)
- Easy guacamole (optional)
Instructions
- Step 1: In a medium bowl, season the shrimp with 1 tablespoon of taco seasoning and 1 teaspoon of garlic powder. Toss to coat evenly.
- Step 2: In a small bowl, whisk together the yogurt, mayo, lime juice, remaining 1/2 teaspoon taco seasoning, cayenne, and a pinch of black pepper until smooth.
- Step 3: Preheat a large non-stick skillet over high heat with a splash of avocado oil. Add the shrimp and cook until pink and opaque on one side, about 2 minutes, then flip and cook the other side until done, about 1 more minute.
- Step 4: In a large bowl, combine the coleslaw mix with chopped cilantro, salt, and most of the yogurt sauce. Toss well, reserving some sauce for drizzling on the tacos.
- Step 5: Warm the corn tortillas in a dry skillet over medium heat until pliable and slightly toasted.
- Step 6: Assemble the tacos by placing a portion of shrimp and slaw on each tortilla. Drizzle with the reserved sauce and serve immediately. Add guacamole if desired.
Tips & Variations
- Use fresh lime juice for the best flavor and a bright, tangy finish.
- Swap plain yogurt for Greek yogurt for a thicker, creamier sauce.
- Add sliced jalapeños to the slaw for an extra kick of heat.
- For a charred flavor, grill the shrimp instead of cooking in a skillet.
- Serve with a side of black beans or Mexican rice to make it a full meal.
Storage
Store shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh but can be wrapped in foil and warmed briefly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Thaw completely and pat dry before seasoning to ensure even cooking and prevent excess water in the dish.
What type of tortillas work best for these shrimp tacos?
Corn tortillas are traditional and add a nice texture and flavor, but flour tortillas can be used if preferred. Just warm them until soft and pliable before assembling.
Print
15 Minute Easy Shrimp Tacos Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This quick and flavorful 15 Minute Easy Shrimp Tacos recipe is perfect for a delicious weeknight dinner. Succulent shrimp are seasoned and sautéed, then combined with a tangy cilantro slaw and creamy lime sauce, all wrapped in warm corn tortillas for a delightful meal that’s ready in no time.
Ingredients
Shrimp
- 1 pound raw shrimp (peeled & deveined)
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
Slaw and Sauce
- 14 ounces coleslaw mix
- 1/2 small bunch cilantro (finely chopped)
- 1/4 teaspoon salt
- 1/2 cup plain yogurt (2%+ fat)
- 1/4 cup mayo (avocado oil mayo recommended)
- 1 lime (juice of)
- 1/2 teaspoon taco seasoning
- Pinch cayenne pepper
- Ground black pepper (to taste)
For Assembly
- 9 corn tortillas
- Avocado oil (for frying)
- Easy guacamole (optional)
Instructions
- Season the shrimp: In a medium bowl, combine the raw shrimp with 1 tablespoon taco seasoning and 1 teaspoon garlic powder. Toss to evenly coat the shrimp with the spices.
- Prepare the creamy sauce: In a small bowl, whisk together 1/2 cup plain yogurt, 1/4 cup mayo, juice of 1 lime, remaining 1/2 teaspoon taco seasoning, a pinch of cayenne pepper, and ground black pepper until smooth and well combined.
- Cook the shrimp: Preheat a large non-stick skillet over high heat and add a small amount of avocado oil to coat the surface. Add the seasoned shrimp and cook until the shrimp turns pink on one side, about 2 minutes, then flip and cook for another 1-2 minutes until fully cooked through.
- Mix the slaw: In a large bowl, toss the coleslaw mix with the finely chopped cilantro, 1/4 teaspoon salt, and most of the creamy sauce prepared earlier. Reserve some sauce to drizzle later over the assembled tacos.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat until soft and pliable, about 30 seconds per side, or wrap in damp paper towels and microwave for 20 seconds.
- Assemble the tacos: Fill each warm tortilla with a portion of cooked shrimp and a generous helping of the creamy cilantro slaw. Drizzle with the reserved sauce and add a dollop of easy guacamole if desired. Serve immediately for best flavor and texture.
Notes
- Use a pre-made taco seasoning for convenience or homemade seasoning for freshness.
- Adjust cayenne pepper to your desired spice level or omit for a milder flavor.
- The creamy sauce can be made ahead and stored refrigerated for up to 2 days.
- For a gluten-free option, ensure the taco seasoning and tortillas are certified gluten-free.
- Avocado oil mayo adds a rich flavor and healthy fat alternative to regular mayo.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: shrimp tacos, quick tacos, easy shrimp recipe, Mexican tacos, cilantro slaw, creamy lime sauce
