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Crispy Grilled Shrimp Tacos Recipe with Easy Zesty Cilantro Lime Slaw

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These crispy grilled shrimp tacos feature a light, seasoned coating for perfect crunch and a zesty cilantro lime slaw that adds creamy, tangy contrast. Ready in under 30 minutes, they are perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil or avocado oil
  • 2 cups shredded green cabbage (or mix of green and purple)
  • 1 cup shredded carrots
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup sour cream (or Greek yogurt for lighter option)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: sliced avocado, extra lime wedges, hot sauce

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a medium bowl, combine flour, smoked paprika, cayenne, garlic powder, salt, and pepper. Toss shrimp in the mixture until lightly coated. Set aside.
  3. In a large bowl, mix shredded cabbage, carrots, and chopped cilantro.
  4. In a smaller bowl, whisk together sour cream, lime juice, honey, cumin, salt, and pepper. Pour dressing over veggies and toss until evenly coated. Refrigerate for about 10 minutes.
  5. Preheat grill to medium-high heat (about 400°F / 205°C). Brush grates with oil to prevent sticking.
  6. Lightly coat shrimp with vegetable oil and place on grill in a single layer. Cook 2-3 minutes per side until shrimp turn pink and coating is crispy and golden.
  7. Place tortillas on grill for about 30 seconds per side until warm and slightly charred. Keep wrapped in a clean towel to stay soft.
  8. Assemble tacos by spooning cilantro lime slaw onto each tortilla, topping with 3-4 grilled shrimp, and adding optional avocado slices and lime squeeze.
  9. Serve immediately for best texture and flavor.

Notes

Pat shrimp dry before coating to ensure crispiness. Use a light coating of flour mixture to avoid gummy texture. Oil shrimp lightly before grilling to prevent sticking. Keep grill hot and cook shrimp quickly to avoid rubberiness. Let slaw chill before serving to meld flavors. Store shrimp and slaw separately if making ahead. Reheat shrimp quickly in skillet or broiler, not microwave.

Nutrition

Keywords: shrimp tacos, grilled shrimp, cilantro lime slaw, quick dinner, easy tacos, gluten-free option, summer recipe

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