What’s good with shrimp tacos?

My favorite side dishes for shrimp tacos are Instant Pot Cilantro Lime Rice , Spanish Rice , Tortilla Chips and Creamy Guacamole , and Crock Pot Refried Beans .

How to make shrimp soft?

The key to soft shrimp is to not overcook them. You want to pull them when they’re pink, and no longer translucent. Shrimp may or may not curl when you cook them, so don’t use that as a reliable test for doneness!

What to serve with fish tacos?

I always serve Creamy Coleslaw with Fish Tacos and shrimp tacos. The cool creamy sauce compliments the spicy shrimp so well!

How do I store leftover shrimp tacos with slaw?

Store all the components of leftovers – shrimp, coleslaw, toppings, tortillas – separately and in their own container. You can reheat tortillas on the stove or griddle , and shrimp are best reheated QUICKLY on the stove as well.

Can I use frozen shrimp?

Yes! However, you will want to thaw frozen shrimp before cooking this shrimp tacos recipe. The best way to do this if you are short on time is to place the shrimp in a colander and run cool water over them. Toss occasionally until thawed.

Best Spicy Shrimp Tacos with Creamy Slaw

Easy Spicy Shrimp Tacos with Creamy Slaw

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Enjoy spicy shrimp tacos paired with a creamy, crunchy slaw – it’s a flavor explosion! Ready in under 30 minutes, you’ll love this 4-ingredient quick and easy weeknight dinner.

Author: Tiffany
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 5 tacos 1x
Category: Main Meals
Method: Stove Top
Cuisine: Mexican

Ingredients

Scale

Shrimp Tacos

1 lb raw medium shrimp, peeled and deveined
1 Tbsp taco seasoning (see notes)
½ tsp ancho chili powder
1 Tbsp butter

Creamy Coleslaw (optional)

2 cups shredded cabbage (or ½ bag of coleslaw mix)
1 small carrot, shredded (optional)
1 Tbsp Greek yogurt
1 Tbsp mayo (homemade is best!)
½ Tbsp lime juice
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper

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Instructions

Shrimp Tacos

In a medium bowl, combine the shrimp and the seasonings. Mix well.
Melt butter in a heavy bottom skillet over medium-high heat.
Cook the shrimp in the melted butter until they begin to curl, are pink, and are no longer translucent – about 2 minutes. Flip the shrimp over to finish cooking on the other side for about 1-3 minutes. Don’t overcook the shrimp or they will be rubbery! Remove to a serving dish when they’re done.

Creamy Coleslaw (optional)

1. Mix up Greek Yogurt, Mayo, fresh lime juice, and garlic powder in a bowl.
2. Add super thinly sliced cabbage and toss really well.
3. Add julienned carrot (if you’re feeling fancy), season with salt and pepper, and taste. Add more lime juice if it needs zing, salt if it’s boring, and yogurt if it’s not creamy enough. (I do recommend a 50/50 split of yogurt and mayo, since mayo adds some of that undertone savory vibe.)
4. Set aside your cabbage slaw until ready to serve to let the flavors meld.

Notes

Taco Seasoning. Homemade Taco Seasoning is MUCH more flavorful than store-bought taco seasoning (in my opinion), and it calls for spices you likely already have. If you only have store-bought, that will work.
Shrimp. Experiment with different sizes of shrimp to see which you like best (jumbo, large, medium, small, salad shrimp, etc.)

Nutrition

Calories: 111

Find it online: https://dontwastethecrumbs.com/shrimp-tacos-recipe/