These Spicy Shrimp Tacos are a fun mix of flavors! Juicy shrimp dance with a zesty creamy sriracha sauce, all wrapped in a soft tortilla. They’re crunchy, spicy, and oh so tasty!
I love adding the fresh cilantro lime slaw for that extra crunch. You might just find yourself making these tacos on taco night – or any night! Who can resist? 🌮😄
Key Ingredients & Substitutions
Shrimp: Choose large, fresh shrimp for this dish. If fresh shrimp aren’t available, frozen shrimp work just as well, just make sure to thaw them properly. For a budget-friendly option, you can use chicken or even firm tofu for a vegetarian twist.
Spices: Chili powder gives the shrimp a nice kick. You can swap it with cayenne pepper for more heat or smoked paprika for a different flavor. Cumin and garlic powder also add depth, but if you want to keep it simple, just chili powder will do.
Mayonnaise: If you’re looking for a lighter option, Greek yogurt can replace mayonnaise in the sauce, giving it a tangy twist. Vegans can use plant-based mayo for the creamy Sriracha sauce.
Cabbage: Green and red cabbage add crunch and color to the slaw. If you’re in a pinch, you can use pre-shredded coleslaw mix or swap in other leafy greens, like kale or spinach, for a different texture.
Tortillas: Flour tortillas are soft and pliable but corn tortillas are a great gluten-free alternative. You could also use lettuce wraps for a low-carb option!
How Can I Make Sure the Shrimp are Perfectly Cooked?
Cooking shrimp can be tricky because they cook quickly. Here are a few tips to ensure they turn out perfect every time:
- Make sure the shrimp are completely thawed and patted dry. This helps them cook evenly.
- Heat your skillet properly before adding shrimp. This ensures they sear and not steam.
- Cook shrimp for just 2-3 minutes per side. They are done when they turn pink and opaque.
- Avoid overcrowding the skillet; cook in batches if necessary to keep the heat consistent.
Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha (or more to taste)
- 1 tablespoon lime juice
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1/2 cup carrots, grated
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- 8 small flour tortillas
- Lime wedges for serving
- Extra cilantro for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend about 10-15 minutes preparing the ingredients and marinating the shrimp, and then 15 minutes cooking and assembling the tacos. It’s quick, flavorful, and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
In a medium bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add the shrimp to the bowl and stir well to make sure they’re all coated with the spices. Let the shrimp marinate for about 10-15 minutes to soak up the flavors.
2. Make the Creamy Sriracha Sauce:
In a small bowl, combine the mayonnaise, Sriracha, lime juice, and a pinch of salt. Whisk everything together until smooth. If you want it spicier, feel free to add more Sriracha. Set this delicious sauce aside for later!
3. Prepare the Cilantro Lime Slaw:
In a large bowl, add the shredded green and red cabbage, grated carrots, and chopped cilantro. Pour the lime juice and olive oil over the veggies and season with salt and pepper. Toss everything together until well mixed. Let it rest for about 10 minutes so all the flavors can blend beautifully.
4. Cook the Shrimp:
Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the pan. Cook them for about 2-3 minutes on each side, or until they’re pink and cooked all the way through. Once done, remove the skillet from the heat.
5. Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave. To build each taco, place a few shrimp on a tortilla, add a generous amount of the cilantro lime slaw, and drizzle with the creamy sriracha sauce. The tacos should be colorful and packed with flavor!
6. Serve:
Garnish your spicy shrimp tacos with extra cilantro and serve with lime wedges on the side. Enjoy these tasty tacos with family and friends—they’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before using. You can do this by placing them in the fridge overnight or by submerging them in a sealed plastic bag in cold water for about 20-30 minutes. Pat them dry to avoid excess moisture when cooking.
Can I Swap Mayonnaise for a Healthier Option?
Yes, you can easily substitute Greek yogurt for mayonnaise to lighten up the sauce! It will still provide creaminess and add a bit of tang. Just mix Sriracha and lime juice into the yogurt and adjust the seasoning to your liking.
How to Store Leftover Tacos or Components?
If you have leftovers, store each component separately in airtight containers in the fridge. The shrimp and slaw will keep for up to 3 days, while the sauce can last about a week. Reheat the shrimp gently in a skillet before assembling the tacos again!
Can I Make This Recipe Vegetarian?
Definitely! You can substitute the shrimp for grilled or sautéed vegetables like bell peppers, zucchini, or mushrooms. Just season them with the same spices and cook until tender. The creamy sriracha sauce and slaw will complement the veggies perfectly!
