Cilantro Lime Shrimp Tacos with Creamy Slaw

These Cilantro Lime Shrimp Tacos with Creamy Slaw are bursting with fresh flavor and bold texture. Juicy shrimp are tossed in a zesty lime marinade and quickly cooked, then layered into warm tortillas with a cool, crunchy slaw and finished with a drizzle of creamy dressing. It’s a fast, flavorful meal that always hits the spot.

Why You’ll Love This Recipe

I love these tacos because they’re light yet satisfying, easy to make, and packed with color and flavor. The shrimp cook in minutes, the slaw adds a refreshing crunch, and the lime brings it all together. Whether I’m making a casual weeknight dinner or feeding guests, these tacos are always a crowd-pleaser.

ingredients

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

For the cilantro lime shrimp:

• Raw shrimp, peeled and deveined

• Olive oil

• Garlic, minced

• Fresh lime juice

• Lime zest

• Fresh cilantro, chopped

• Chili powder or paprika

• Salt and black pepper

For the creamy slaw:

• Shredded cabbage (green or red, or a mix)

• Carrot, shredded

• Sour cream or Greek yogurt

• Mayonnaise

• Lime juice

• Garlic powder

• Salt and pepper

For assembling:

• Small flour or corn tortillas, warmed

• Extra chopped cilantro

• Lime wedges

• Optional toppings: sliced avocado, jalapeños, cotija cheese, or hot sauce

directions

1. I marinate the shrimp in olive oil, lime juice and zest, garlic, cilantro, chili powder, salt, and pepper for about 15–20 minutes.

2. While the shrimp marinates, I mix the cabbage, carrots, sour cream, mayo, lime juice, garlic powder, salt, and pepper to make the creamy slaw. I refrigerate it until ready to use.

3. I heat a skillet or grill pan over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and lightly charred.

4. I warm the tortillas in a dry skillet or microwave, then build each taco with a scoop of creamy slaw, a few shrimp, and any extra toppings I like.

5. I serve with lime wedges for squeezing and a sprinkle of fresh cilantro.

Servings and timing

This recipe makes about 8 tacos and serves 4 people. It takes around 30 minutes total — 10 minutes for prep, 10 minutes to marinate, and 10 minutes to cook.

Variations

When I want a little heat, I add a splash of hot sauce or a pinch of cayenne to the shrimp marinade. I’ve also used chipotle crema instead of the slaw for a smoky twist. For a low-carb version, I serve the shrimp and slaw in lettuce wraps or over a bowl of cauliflower rice.

storage/reheating

I store the shrimp and slaw separately in airtight containers in the fridge for up to 2 days. To reheat the shrimp, I use a skillet over low heat or microwave in short bursts. I avoid storing assembled tacos so the tortillas and slaw don’t get soggy.

FAQs

Can I use frozen shrimp?

Yes. I thaw them fully and pat them dry before marinating. They work just as well as fresh shrimp in this recipe.

Can I make the slaw ahead of time?

Definitely. I often make it a few hours in advance — it gets even better after chilling and letting the flavors meld.

What tortillas work best?

I use soft flour or corn tortillas depending on my preference. Corn gives a more traditional flavor, while flour is more flexible and holds up well.

Can I grill the shrimp?

Yes. I skewer the shrimp or use a grill basket and cook them over medium-high heat for a smoky charred flavor.

Is there a dairy-free option?

For a dairy-free version, I use vegan mayo or a cashew-based crema for the slaw and skip any cheese toppings.

Conclusion

Cilantro Lime Shrimp Tacos with Creamy Slaw are everything I want in a taco — fast, fresh, flavorful, and easy to make. The combination of zesty shrimp and cool slaw wrapped in a warm tortilla is always satisfying and never boring. Whether it’s Taco Tuesday or any day of the week, these tacos are a delicious go-to.