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Shrimp Tacos with Slaw

Prep Time: 20 minutes
Cook Time: 10 minutes
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Shrimp Tacos with Slaw

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This easy, one-skillet recipe for Shrimp Tacos with Slaw is a weeknight favorite! It’s fresh, healthy, and only takes 30 minutes to make.

These are the best shrimp tacos ever! They’re simmered in salsa verde and topped with a quick cilantro lime slaw, crema, and cotija cheese for a quick & easy weeknight dinner.

You’re going to love this simple and easy weeknight dinner recipe!

Shrimp Tacos with Slaw

If you’ve been here for a while, you know how much I love tacos! I have a ton of different taco recipes on my website, but these shrimp tacos with slaw may be my new favorite!

Tender shrimp is seared hard in a cast iron skillet and then quickly simmered in salsa verde. Then, all you have to do is toss a quick slaw together and assemble with a bit of Mexican crema and cotija and dinner is done!

You can really ramp up the toppings with avocado, radish, pico de gallo, etc. or you can keep things simple. The beauty of these tacos is how simple and customizable they are.

The best part? The whole recipe comes together in under 30 minutes. Perfect for an easy weeknight dinner.

Shrimp tacos with slaw will be a new household staple whenever the taco craving hits!

Shrimp tacos with Slaw

Why You’ll Love this Recipe

Quick & Easy – Need a dinner recipe that comes together in under 30 minutes? This is the recipe for you!

Minimal Ingredients – Shrimp tacos with slaw rely on some freezer and pantry staples, plus just a couple of ingredients for the slaw.

Healthy – I am all about healthy dinners that are packed with flavor. This recipe is naturally gluten-free, high in protein, and low in fat. Perfect for healthy eating!

Shrimp Tacos with Slaw

How to Make Shrimp Tacos with Slaw

Any skillet will work here, but I love the char that you get from using a cast iron skillet.

Tools Needed

Ingredients and Substitutions

  • Shrimp. You can use fresh or frozen shrimp here! Just make sure to peel and devein them. I prefer 16-20 size for tacos.
  • Salsa verde. Try my homemade salsa verde recipe or use store bought.
  • Cabbage. I like to buy pre-shredded cabbage from the store to save time!
  • Serrano. For a bit of spice, I love adding serrano to the slaw. You can use jalapeño to bring the spice level down.
  • Cilantro. Chopped fresh cilantro for the slaw and to finish the shrimp. If you’re cilantro averse, you can omit it.
  • Crema. You can find Mexican crema at most well-stocked grocery stores. You can also use sour cream thinned with milk until you can drizzle it.
  • Limes. Fresh lime juice gives the slaw fresh flavor and I always serve lime wedges on the side.
  • Corn tortillas. I love corn tortillas for tacos, but you could use any tortilla you like.
  • Cotija cheese. Cotija is a salty Mexican cheese similar to parmesan. I love the flavor it adds.

The Process

  1. Season the shrimp. Pat the shrimp very dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and cumin in a mixing bowl until well coated. Set aside.
  2. Mix the slaw. Combine the slaw ingredients in a large mixing bowl and season with salt and pepper. Toss well and set aside.
  3. Cook the shrimp. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, add the shrimp to the skillet and spread in a single layer. Cook for 3-4 minutes on one side, until browned, and flip. Add the salsa verde to the skillet and simmer for 5 minutes. Add the cilantro and season to taste with salt and pepper.
  4. Assemble. Layer the shrimp and slaw on the warmed corn tortillas. Top with crema and cotija and serve shrimp tacos with slaw with lime wedges on the side.

Preparing Shrimp for Tacos

I love buying frozen shrimp and keeping it in the freezer for whenever I need a quick protein for dinner. Before cooking the shrimp for shrimp tacos with slaw, they do need a bit of prep.

If using frozen shrimp, be sure to defrost the shrimp overnight in the fridge. Peel the shrimp and then make sure to pat the shrimp dry with paper towels so that they get good color in the skillet.

When peeling the shrimp, make sure to get all the shell off and remove the tail. To save time, I get “EZ Peel” shrimp. You could also get already peeled and deveined shrimp.

Shrimp Tacos with Slaw

Understanding Shrimp Sizes

I’m sure you’ve gone to the grocery store plenty of times looking for shrimp and were bombarded with a million different types and sizes! So what’s the best sized shrimp to use for shrimp tacos with slaw?

Whenever you shop for shrimp, there are usually numbers attached like 21-25, 16-20, 10-12, etc. These numbers refer to the size of the shrimp and how many you can expect per pound. The larger the number, the smaller the shrimp.

My favorite sizes for shrimp tacos are the 16-20 size. The shrimp are large enough to feel filling and won’t overcook when you sear them. The shrimp stay plump and tender and fill the tortillas perfectly.

Look for shrimp that is:

  • Raw (uncooked)
  • Fresh, or frozen (most shrimp are sold frozen)
  • Headless (head-on shrimp can get mushy and take more time to prepare)
  • Wild-caught (if available)
  • “EZ peel” or Already peeled and deveined – saves time

What to Serve with Shrimp Tacos with Slaw

Shrimp tacos with slaw are great on their own, but I love serving them with all of my favorite accoutrements or as a whole spread. If I’m cooking up tacos then my Stovetop Mexican Rice is a must. I can’t let a dinner pass without my Instant Pot Refried Beanseither!

This recipe for 5-Ingredient Guacamole never goes amiss and no feast is complete without this white queso dip.

No dinner is complete without dessert and these Homemade Churros with Mexican chocolate sauce are to die for!

Wash this delicious dinner down with a fresh Watermelon Margarita or a Coconut Margarita!

Shrimp tacos with slaw

Storage and Reheating Instructions

If you have leftover shrimp tacos with slaw, you can store them easily!

Let the shrimp cool to room temperature and store in an airtight container in the fridge for up to 3 days. To reheat, microwave in increments until warmed through.

You could also heat a little more salsa verde in a skillet and add the shrimp. Simmer until warmed through.

Store the slaw in an airtight container for 2 days. It may wilt a bit, but that’s okay!


If you need a quick and easy weeknight dinner, Shrimp Tacos with slaw are the play! They’re fresh and light and only take 30 minutes to throw together. If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Taco Recipes to Try

Blackened Fish Tacos
Crispy Potato Tacos
Carne Asada Tacos
Beer Battered Fish Tacos

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Shrimp tacos with slaw
Main Dishes

Shrimp Tacos with Slaw

This easy, one-skillet recipe for Shrimp Tacos with Slaw is a weeknight favorite! It's fresh, healthy, and only takes 30 minutes to make. They're simmered in salsa verde and topped with a quick cilantro lime slaw, crema, and cotija cheese for a quick & easy weeknight dinner.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 8 tacos

Ingredients

Shrimp Tacos

  • 1 1/2 lbs raw 16-20 shrimp, peeled and deveined
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • 2/3 cup salsa verde
  • 1/4 cup chopped cilantro
  • 8 corn tortillas, warmed
  • 1 lime, cut into wedges
  • 1/4 cup Mexican crema
  • 1/2 cup crumbled cotija cheese
  • kosher salt
  • freshly cracked pepper

Slaw

  • 3 cups shredded cabbage
  • 2 serrano pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup chopped cilantro
  • 3 tablespoons lime juice
  • 3 tablespoons Mexican crema

Instructions

  • Season the shrimp. Pat the shrimp very dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and cumin in a mixing bowl until well coated. Set aside.
  • Mix the slaw. Combine the slaw ingredients in a large mixing bowl and season with salt and pepper. Toss well and set aside.
  • Cook the shrimp. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, add the shrimp to the skillet and spread in a single layer. Cook for 3-4 minutes on one side, until browned, and flip. Add the salsa verde to the skillet and simmer for 5 minutes. Add the cilantro and season to taste with salt and pepper.
  • Assemble. Layer the shrimp and slaw on the warmed corn tortillas. Top with crema and cotija and serve with lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 233kcalCarbohydrates: 18gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 122mgSodium: 795mgPotassium: 268mgFiber: 3gSugar: 3gVitamin A: 519IUVitamin C: 16mgCalcium: 151mgIron: 1mg

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