My easy shrimp tacos recipe with Asian cabbage slaw is sure to become a new favorite. Juicy seasoned shrimp paired with a crisp, gingery slaw and warmed tortillas create a bright, satisfying meal that’s perfect for weeknights or casual gatherings.
Easy Shrimp Tacos with Asian Slaw
These shrimp tacos are an excellent choice for anyone who enjoys seafood tacos. Shrimp cooks quickly and carries taco spices beautifully, making it a versatile filling for flour or corn tortillas. When combined with a bright Asian-style cabbage slaw, the result is a lively, balanced taco with contrasting textures and flavors.
The slaw’s creamy, ginger-forward dressing adds warmth from sesame oil and a subtle tang from rice vinegar, while scallions and shredded cabbage bring crunch. A squeeze of lime, sesame seeds, and fresh cilantro finish the dish for a fresh, festive bite. This is a simple but impressive recipe to try on taco night.
Recipe Ingredients
Although the ingredient list may look detailed, the recipe comes together quickly. Prepping the slaw while the shrimp is ready to cook shortens total time. If your shrimp are already peeled and deveined, the process is even faster.
For the Shrimp
- Shrimp: 1 pound raw shrimp, peeled, deveined, tails removed. Small shrimp are easy to fit into tortillas.
- Butter: 2 tablespoons for flavor; vegetable oil also works.
- Olive Oil: 1 tablespoon to help cook without burning; use light olive oil for a higher smoke point.
- Taco Seasoning: 1½ tablespoons of your favorite taco seasoning, or homemade with chili powder, cumin, and a pinch of cayenne for heat.
- Tortillas: 6 to 8 warmed flour or corn tortillas.
For the Cabbage Slaw
You can use a high-quality premade slaw if you prefer, but freshly shredded veggies give the best texture.
- Red & Green Cabbage: ¾ cup shredded red cabbage and ¾ cup shredded green cabbage.
- Carrots: ½ cup shredded carrots.
- Scallions: ¼ cup finely sliced scallions.
For the Dressing
- Fresh Ginger: ½ tablespoon minced fresh ginger.
- Mayonnaise: 1½ tablespoons for creaminess.
- Sesame Oil: 1 tablespoon for a warm, nutty note.
- Soy Sauce: 1 tablespoon low-sodium soy sauce for depth.
- Rice Vinegar: ½ tablespoon rice vinegar; substitute lime juice or another mild vinegar if needed.
- Honey: 1 teaspoon to balance the flavors with a touch of sweetness.
How to Make Shrimp Tacos
Shrimp cooks very fast, so have everything prepped before you start.
- Cook the shrimp. Heat the butter and olive oil in a large skillet over medium-high heat. Add the shrimp and taco seasoning, stirring to coat. Cook 2–4 minutes, until shrimp are pink and opaque.
- Keep warm. If not serving immediately, cover the skillet and set aside to maintain warmth.
How to Make the Cabbage Slaw
Shredding the vegetables is the most time-consuming step. A mandolin or food processor can speed this up, but aim to keep pieces slightly coarse so the slaw stays crunchy.
- Combine the veggies. In a large bowl, toss shredded red and green cabbage, carrots, and scallions.
- Make the dressing. Whisk the minced ginger, mayonnaise, sesame oil, soy sauce, rice vinegar, and honey until smooth.
- Dress the slaw. Pour the dressing over the vegetables and toss to coat evenly. Set aside to let flavors meld briefly.
- Assemble the tacos. Spoon a portion of slaw onto a warmed tortilla, top with several cooked shrimp, squeeze lime over the top, and finish with avocado slices, sesame seeds, and chopped cilantro.
Recipe Tips
- Don’t overcook the shrimp: Shrimp should be opaque and pink and curl slightly. Avoid tightly curled shrimp, which indicate overcooking.
- Grill or pan-sear: Shrimp also work great on the grill — skewers make handling easy — or in a cast-iron grill pan for a charred finish.
- Warm the tortillas: Heat tortillas in a dry skillet and wrap them in a clean towel to keep warm. For corn tortillas, briefly heating with a little oil adds flavor; if using oil, wrap in paper towels instead of a cloth.
- Extra toppings: Add pico de gallo, fresh avocado, chopped red onion, a dollop of sour cream or mango salsa, and cotija cheese to customize each taco.
Serving Suggestions
Serve these shrimp tacos with chips and salsa, a fresh avocado salsa, or an Asian-inspired appetizer like crab rangoon to echo the slaw’s flavors. For a heartier side, garlic fries or air-fried zucchini fries make tasty companions and add variety to the plate.
How to Store and Reheat Leftovers
- Shrimp: Store cooked shrimp in airtight containers or resealable bags in the refrigerator for up to 3 days.
- Slaw: Keep leftover slaw in an airtight container for up to 3 days. The dressing may soften the cabbage over time, so enjoy within a couple of days for best texture.
- To reheat: Gently warm shrimp in a covered skillet over low heat until heated through. Reassemble tacos just before serving to preserve slaw crunch.
More Easy Shrimp Recipes To Try
- Coconut Shrimp Cakes
- Creamy Shrimp Pasta Salad
- Honey Garlic Shrimp
- Garlic Butter Baked Shrimp
Shrimp Tacos
Ingredients
For the Slaw
- ¾ cup shredded red cabbage
- ¾ cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup finely chopped scallions
For the Asian Dressing
- ½ tablespoon minced fresh ginger
- 1½ tablespoons mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- ½ tablespoon rice vinegar
- 1 teaspoon honey
For the Shrimp Tacos
- 1 pound shrimp, peeled and deveined, tails removed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ tablespoons taco seasoning
- 6 to 8 flour or corn tortillas, warmed
For Serving
- Cubed or sliced avocado
- Fresh lime juice
- Sesame seeds
- Freshly chopped cilantro
Instructions
- In a large bowl, combine the slaw ingredients.
- Whisk all dressing ingredients in a small bowl or jug until smooth.
- Pour the dressing over the slaw and toss to coat. Set aside.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add the shrimp and taco seasoning; cook until shrimp are pink and opaque, about 3–4 minutes.
- Assemble tacos by placing slaw on a warmed tortilla, topping with shrimp, squeezing lime, and adding avocado, sesame seeds, and cilantro.
- Serve immediately and enjoy.
Nutrition
| Carbohydrates: 19g
| Protein: 14g
| Fat: 11g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.