Shrimp Tacos

5 from 6 votes

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

Prep Time10 mins

Cook Time6 mins

Total Time16 mins

Course: Dinner

Cuisine: American, seafood

Keyword: fresh, homemade slaw, shrimp

Servings: people

Calories: 303kcal

Author: Jennifer Debth

1 pound raw shrimp peeled and deveined; I used medium, 40-50/pound size; thaw completely if frozen
2 tablespoons extra virgin olive oil
2 tablespoons lime juice freshly squeezed
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

2 cups shredded coleslaw mine contained shredded green cabbage, purple cabbage, and carrots and did NOT contain a dressing
1/4 cup cilantro minced
2 tablespoons lime juice freshly squeezed
2 tablespoons sour cream
4 tablespoons mayonnaise
2 cloves garlic
salt to taste
tortillas, feta, jalapeños, and green onions for serving

Place all taco ingredients (shrimp, oil, lime, and spices) into a gallon-sized ziplock baggie or bowl. Gently shake or stir until the shrimp are fully coated in the oil, lime, and spices.
Seal (or cover), then marinate for 30 minutes at room temperature.
Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.
Dump the contents of the ziplock baggie onto the prepared baking sheet.
Bake in preheated oven for 6-8 minutes, or until the shrimp are cooked.

In a large bowl, stir together all slaw ingredients (coleslaw, cilantro, sour cream, mayo, garlic, and salt).
Taste and re-season.
Store, covered, in the fridge until ready to use.

Place warm shrimp into your favorite tortilla, top with a generous scoop of slaw, and serve with optional toppings!
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Nutritional information is for 1/4th of the prepared shrimp and slaw, but does not include tortillas and garnishes.