Shrimp Tacos

Why You’ll Love This Recipe

I love how quickly this dish comes together—just 35 minutes from start to finish. The shrimp cook in just minutes, and the pickled cabbage adds a tangy crunch that complements the savory, smoky flavors of the spices. These tacos are endlessly customizable, so I can keep them simple or load them up with toppings depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Olive oil

• Garlic

• Ground cumin

• Paprika

• Chili powder

• Salt and pepper

• Red cabbage

• Vinegar (apple cider or white)

• Sugar

• Corn tortillas

• Avocado

• Fresh cilantro

• Lime wedges

• Optional toppings: guacamole, pico de gallo, sour cream

Directions

1. I start by thinly slicing the red cabbage and tossing it with vinegar, sugar, and a pinch of salt. I let it sit while I prep the rest—it softens slightly and develops a tangy flavor.

2. I season the shrimp with olive oil, minced garlic, cumin, paprika, chili powder, salt, and pepper.

3. I heat a skillet over medium-high heat, add the shrimp, and let them cook undisturbed for 2–3 minutes until browned. I flip them and cook for another 1–2 minutes until just cooked through.

4. While the shrimp are cooking, I warm the corn tortillas in a dry skillet or directly over the burner until pliable.

5. I assemble the tacos by layering pickled cabbage, shrimp, and avocado slices onto each tortilla.

6. I top with fresh cilantro and serve with lime wedges. I sometimes add guacamole, sour cream, or pico de gallo if I want to bulk things up.

Servings and timing

This recipe makes about 4 servings, perfect for a weeknight dinner or a small gathering. It takes 35 minutes total: around 15 minutes to prep and 20 minutes to cook.

Variations

• I swap shrimp for grilled fish or seared tofu for a vegetarian version.

• I add sliced jalapeños or hot sauce for more heat.

• I use flour tortillas instead of corn for a different texture.

• I mix shredded carrots with the cabbage for extra crunch.

• I drizzle a chipotle mayo or crema over the top for added richness.

storage/reheating

I store leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat. I keep the cabbage and toppings separate to maintain their texture. I don’t recommend freezing this dish, as the shrimp can become rubbery and the slaw loses its crunch.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I thaw frozen shrimp completely and pat them dry before seasoning and cooking.

What’s the best way to get a good sear on the shrimp?

I heat the skillet until it’s very hot and avoid moving the shrimp around too much—this gives them that nice char.

How do I make the tacos spicier?

I add cayenne pepper to the spice mix or serve with hot sauce or sliced jalapeños.

Can I make the pickled cabbage ahead of time?

Yes, I make it up to 3 days in advance and store it in the fridge. It gets even more flavorful over time.

What toppings go best with these tacos?

I like creamy avocado, fresh cilantro, lime wedges, and something crunchy like pickled cabbage. Guacamole, sour cream, and pico de gallo are great add-ons too.

Conclusion

These shrimp tacos are everything I want in a quick, flavorful dinner: bold spices, tangy crunch, creamy toppings, and warm tortillas. They come together fast and always leave me satisfied. Whether I keep it simple or pile on the extras, it’s a meal I come back to again and again.

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