Crispy Grilled Shrimp Tacos with Cabbage Slaw
These Crispy Grilled Shrimp Tacos with Cabbage Slaw are the perfect fresh and flavorful summer meal. Juicy shrimp are seasoned with smoky spices and grilled until lightly crispy, then tucked into warm tortillas with a crunchy homemade cabbage slaw. The combination of tender shrimp, crisp vegetables, and creamy low-sugar sauce creates a taco that feels light, refreshing, and incredibly satisfying.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
4 servings
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
For the Cabbage Slaw
- 2 cups shredded cabbage
- 1/4 cup shredded carrots
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- Salt to taste
For Serving
- 8 small tortillas
- 1/4 cup Greek yogurt or sour cream
- Lime wedges
- Fresh cilantro
Instructions
Step 1
In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili powder, salt, and black pepper.
Step 2
Heat a grill pan or outdoor grill over medium-high heat. Cook shrimp for 2 to 3 minutes per side until pink and slightly crispy.
Step 3
In another bowl, combine cabbage, carrots, cilantro, lime juice, and a pinch of salt to make the slaw.
Step 4
Warm the tortillas in a skillet or directly on the grill for a few seconds on each side.
Step 5
Assemble tacos with grilled shrimp, cabbage slaw, Greek yogurt, and fresh cilantro.
Step 6
Serve immediately with lime wedges on the side.
Tips
- Add avocado slices for extra creaminess.
- Use corn tortillas for a gluten-free option.
- For extra spice, drizzle with hot sauce.
Storage
Store shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days.