Shrimp Tacos

These Shrimp Tacos are loaded with perfectly spiced baked shrimp and ultra creamy slaw! This quick and easy dinner is loved by all. 

These shrimp tacos are the reason I wake up in the morning… Okay, that might be an exaggeration but seriously, they’re so good! Easy, light, healthy, and loaded with yummy spices. Who knew you could pack so much flavor into one little taco?!

Ingredients

Slaw

• Shredded Coleslaw –  adds delicious crunchy texture to the tacos. I use a bagged coleslaw (no dressing) with shredded green cabbage, purple cabbage, and carrots.
• Cilantro – adds tons of fresh flavor to balance out the smokiness of the shrimp.
• Lime Juice – provides the slaw with some zest and tang.
• Sour Cream and Mayo – makes the slaw extra creamy and delicious. Want to lighten this up? Try greek yogurt and an olive oil based mayo.
• Garlic – gives a rounded, nutty flavor to cut the tang from the lime and sour cream.
• Salt – enhances other flavors.

Shrimp Tacos

• Shrimp – peeled, deveined, tails off. I always have frozen shrimp on hand, but feel free to use fresh, if desired!
• Olive Oil – adds fat to the lean shrimp to help keep the shrimp from being chewy.
• Lime Juice – breaks down the shrimp, resulting in super tender shrimp!
• Paprika, Cumin, Chili Powder, Onion Powder, and Garlic Powder, Salt, and Pepper – the most delicious blend of spices to give the shrimp tons of flavor.

Serve with tortillas (corn or flour), feta cheese, jalapeño slices, and green onions!

How to make

There are two parts to today’s recipe: the baked shrimp and the slaw. While the shrimp is marinating and baking, make your slaw. Multi-tasking for the win!

Slaw

1. Stir together all slaw ingredients in a mixing bowl.

Shrimp Tacos

1. Place shrimp, oil, lime juice, and spices in a gallon-sized ziplock baggie or bowl and marinate for 30 minutes.
2. Place the contents of the bag or bowl on a baking sheet lined with a silicone baking mat.
3. Bake then serve with slaw and other taco fixings!

Should you use fresh or frozen shrimp?

You can use fresh or frozen shrimp for tacos! Whether you’re using fresh or frozen, look for medium shrimp (about 40-50 shrimps per pound) that are peeled, deveined, with tails removed. I use frozen shrimp, because that’s what I always have on hand, but feel free to use fresh shrimp as well. If using frozen, make sure it’s completely thawed before marinating and baking it!

How long do you marinate shrimp?

Shrimp should be marinated for no more, but no less than 30 minutes! It allows the shrimp to really soak up the seasonings without getting mushy. After 30 minutes the acid in the lime juice will start to break down the shrimp too much. Marinating for less than 30 minutes, however, and the shrimp won’t pack that flavor punch we’re looking for.

Tips

• Use frozen shrimp. Raw shrimp lasts for at least 6 months in the freezer, so I love having a bag or two on hand for dinner emergencies!
• OR use fresh shrimp that’s already peeled and deveined – go to the seafood counter at your local grocery store and ask them for shrimp that’s already been peeled and deveined with the tails removed.
• Don’t overcook your shrimp. Overcooked shrimp is rubbery, so keep an eye on your shrimp in the last couple minutes of baking. You’ll know they’re done when the inside of the shrimp is white and opaque!
• Don’t skip the slaw. The crunch from the slaw balances the soft shrimp beautifully and the creaminess of the dressing cuts the smokiness of the spices.
• Customize. The great thing about tacos is you can make them just how you like! Make it spicy by adding cayenne pepper, lighten it up with Greek yogurt instead of sour cream, use any tortilla you like, add on favorite toppings, you name it!

What to serve with shrimp tacos

Assemble your taco with your favorite tortilla, a few shrimp, and a generous scoop of slaw, then serve it next to your favorite side dishes!

• Mexican street corn spoon bread
• Easy black beans
• Guacamole
• Pico de gallo – don’t forget the tortilla chips!
• Easy margaritas

How to store

Assembled tacos are best served immediately, but be sure to store shrimp and slaw leftovers in separate containers. Shrimp: Leftover shrimp can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, pop the shrimp in the microwave or bake in the oven until heated. Slaw: Leftover slaw will last in the fridge for up to 2 days. I don’t recommend storing it in the freezer. – Jennifer Love seafood tacos? Check out this Baked Fish Tacos Recipe or these Beer Battered Fish Tacos!