Ingredients

Scale

For the Star of the Show: The Shrimp

1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails removed: The shrimp is, of course, the hero of this dish. Using uncooked shrimp allows you to infuse it with the delicious spice blend, ensuring maximum flavor penetration. The 31-40 shrimp size refers to the count per pound, meaning you’ll get a good amount of shrimp per taco without being overwhelming. Thawing the shrimp completely is crucial for even cooking and preventing them from becoming watery. Peeling and removing the tails beforehand makes for a more enjoyable taco eating experience, allowing your guests to dive in without any extra work.
- Choosing Your Shrimp: When selecting shrimp, consider both fresh and frozen options. Frozen shrimp is often frozen at peak freshness and can be a more budget-friendly and convenient option. If using frozen, ensure it’s properly thawed by placing it in a colander and running cool water over it or by thawing it overnight in the refrigerator. For fresh shrimp, look for firm, plump shrimp with a mild ocean smell. Avoid shrimp that smells fishy or ammonia-like.
- Shrimp Size Variations: While 31-40 size is recommended, you can use slightly larger or smaller shrimp. If using larger shrimp, you may need to adjust the cooking time slightly to ensure they are cooked through without becoming rubbery. Smaller shrimp will cook faster, so keep a close eye on them.

The Flavor Boosters: Spices and Oil

2 tablespoons olive oil: Olive oil is used to cook the shrimp, providing a healthy fat base and preventing the shrimp from sticking to the skillet. Its mild flavor allows the spices to shine through. You can also use other neutral oils like avocado oil or canola oil if preferred.

1 teaspoon chili powder: Chili powder is a blend of dried chili peppers and other spices, lending a warm, slightly smoky, and subtly spicy flavor to the shrimp. It forms the backbone of the taco seasoning.

1/2 teaspoon smoked paprika: Smoked paprika adds a wonderful smoky depth and complexity to the shrimp. It complements the chili powder and enhances the overall savory profile. If you don’t have smoked paprika, regular paprika can be used, but you’ll miss out on the distinct smoky note.

1/2 teaspoon garlic powder: Garlic powder provides a convenient way to infuse the shrimp with garlic flavor. It blends seamlessly with the other spices and adds a pungent, savory element. Fresh minced garlic can also be used for a stronger garlic flavor.

1/2 teaspoon ground cumin: Cumin adds an earthy, warm, and slightly citrusy note to the spice blend. It’s a classic spice in Mexican and Southwestern cuisine and pairs beautifully with shrimp and chili powder.

Salt & pepper to taste: Salt and pepper are essential seasonings that enhance all the other flavors and bring balance to the dish. Season generously to taste, adjusting according to your preference.

The Refreshing Slaw: Crunch and Tang

1/2 cup mayo: Mayonnaise forms the creamy base of the slaw dressing, providing richness and binding all the ingredients together. Use your favorite type of mayonnaise, whether it’s full-fat, light, or even vegan mayo for a dairy-free option.

1/2 cup sour cream: Sour cream adds tanginess and creaminess to the slaw dressing, complementing the mayonnaise and balancing the sweetness of the cabbage. Greek yogurt can be substituted for a slightly tangier and lighter option. For a dairy-free version, consider using cashew cream or coconut cream.

2 tablespoons lime juice: Freshly squeezed lime juice is key to brightening up the slaw and adding a zesty, citrusy punch. It cuts through the richness of the mayo and sour cream and complements the other flavors perfectly. Lemon juice can be used as a substitute in a pinch, but lime juice provides a more authentic taco flavor.

1/4 teaspoon salt: Salt in the slaw dressing enhances the flavors of all the other ingredients and balances the acidity of the lime juice.

3 cups finely shredded cabbage or coleslaw mix: Cabbage provides the essential crunch and texture to the slaw. You can use green cabbage, red cabbage, or a pre-packaged coleslaw mix for convenience. Finely shredded cabbage ensures a delicate texture and allows the dressing to coat it evenly.

1/3 cup chopped red onions or to taste: Red onions add a pungent, slightly sweet, and sharp flavor to the slaw. They also provide a beautiful color contrast. Adjust the amount to your preference – some prefer a milder onion flavor, while others enjoy a more pronounced onion taste.

1 jalapeño pepper chopped finely: Jalapeño pepper brings a welcome heat and subtle fruity flavor to the slaw. Remove the seeds and membranes for a milder heat, or leave them in for a spicier slaw. If you are sensitive to spice, you can start with half a jalapeño and taste before adding more, or substitute with a milder pepper like poblano for flavor without the heat.

1/2 cup roughly chopped fresh cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy flavor to the slaw, completing the flavor profile and adding a touch of freshness. If you are not a fan of cilantro, you can substitute with fresh parsley or omit it altogether.

For Serving: Completing the Taco Experience

8 medium corn tortillas: Corn tortillas are the traditional choice for tacos, offering a slightly nutty flavor and sturdy base to hold the fillings. Look for good quality corn tortillas, preferably fresh or locally made. Flour tortillas can be used as a substitute if preferred, but corn tortillas are generally considered more authentic for shrimp tacos.

1 large avocado chopped/sliced: Avocado adds a creamy richness and healthy fats to the tacos. Its smooth texture and mild flavor provide a wonderful contrast to the crunchy slaw and spiced shrimp. Chopping or slicing the avocado allows for easy topping and even distribution in the tacos.

Lime wedges: Extra lime wedges are essential for serving alongside shrimp tacos. A squeeze of fresh lime juice just before eating brightens up all the flavors and adds a final touch of zest and acidity.

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Instructions

Step 1: Prep the Shrimp – The Foundation of Flavor

“Prep your shrimp. If they’re frozen, add them to a colander and run under cool water until thawed.” This first step is crucial for ensuring your shrimp cooks evenly and absorbs the flavorful spices. Frozen shrimp is a convenient and often economical option, but proper thawing is key. The quickest method is to place the frozen shrimp in a colander set in the sink and run cool water over them. Gently toss the shrimp occasionally to ensure even thawing. This process should take about 5-10 minutes, depending on the size and how densely packed the frozen shrimp are. You’ll know they are thawed when they are no longer hard to the touch and easily separate. Alternatively, you can thaw shrimp overnight in the refrigerator for a slower, more gradual thaw. Never thaw shrimp at room temperature, as this can encourage bacterial growth.

“Ensure the shrimp are peeled and tails removed.” This is mentioned in the ingredients, but it’s worth reiterating in the instructions. Peeling and removing the tails beforehand makes the tacos easier and more enjoyable to eat. If you purchased shrimp that is already peeled and deveined, you can skip this step. If you have shell-on shrimp, gently peel off the shells and remove the black vein running along the back of the shrimp (this is the digestive tract).

Step 2: Whip Up the Refreshing Jalapeño Lime Slaw – The Tangy Counterpoint

“Meanwhile, add the slaw dressing ingredients (mayo, sour cream, lime juice, salt) to a fairly large prep bowl and mix together until smooth…” While the shrimp is thawing or if you’re using fresh shrimp, you can get started on the slaw. Using a large bowl provides ample space for mixing the dressing and then tossing in the cabbage and other slaw ingredients. Whisk together the mayonnaise, sour cream, lime juice, and salt until the dressing is smooth and well combined. This ensures that the flavors are evenly distributed and the dressing is creamy and luscious.

“…then add in the shredded cabbage, onions, jalapeños, and cilantro. Toss until coated.” Once the dressing is ready, add the shredded cabbage (or coleslaw mix), chopped red onions, finely chopped jalapeño pepper, and roughly chopped fresh cilantro to the bowl. Use tongs or your hands to gently toss all the ingredients together until the cabbage and vegetables are evenly coated in the creamy dressing. Make sure to distribute the jalapeños and red onions evenly throughout the slaw.

“Taste and adjust as needed.” This is a crucial step in any recipe! Taste the slaw and adjust the seasonings to your liking. Does it need more lime juice for extra tang? A pinch more salt to enhance the flavors? A bit more jalapeño for extra heat? This is your opportunity to customize the slaw to your personal preference. You can also add a touch of sugar or honey if you prefer a slightly sweeter slaw. Set the slaw aside in the refrigerator while you cook the shrimp to allow the flavors to meld and the slaw to chill.

Step 3: Cook the Seasoned Shrimp to Perfection – The Savory Star

“Add the olive oil and shrimp to a skillet and sprinkle with the chili powder, smoked paprika, garlic powder, cumin, and some salt & pepper.” Heat the olive oil in a large skillet over medium-high heat. A skillet with a wide surface area is ideal for cooking shrimp because it allows for even cooking and prevents overcrowding, which can steam the shrimp instead of searing them. Once the oil is shimmering and hot, add the thawed and prepped shrimp to the skillet in a single layer if possible. Sprinkle the chili powder, smoked paprika, garlic powder, cumin, salt, and pepper evenly over the shrimp. The hot oil will help bloom the spices, releasing their aromas and flavors.

“Cook over medium-high heat until the shrimp turn pink and are cooked through, flipping/stirring them occasionally (about 5 minutes).” Cook the shrimp over medium-high heat for approximately 5 minutes, flipping or stirring them occasionally to ensure even cooking on all sides. The shrimp will start to turn from translucent gray to opaque pink as they cook. Be careful not to overcook the shrimp, as they can become rubbery and tough. They are cooked through when they are completely pink, opaque, and slightly firm to the touch. The exact cooking time will depend on the size of your shrimp and the heat of your skillet, so keep a close eye on them. If you are unsure if they are cooked through, you can cut into one to check that it is no longer translucent in the center.

Step 4: Assemble and Serve – The Taco Finale

“Serve with warmed tortillas, slaw, and avocado.” While the shrimp is cooking, warm your corn tortillas. You can warm them in a dry skillet over medium heat, flipping occasionally until softened and slightly charred in spots. Alternatively, you can microwave them briefly wrapped in a damp paper towel, or warm them directly over a gas stovetop flame for a slightly smoky flavor. Once the shrimp is cooked and the tortillas are warmed, it’s time to assemble your tacos! Place a generous spoonful of the jalapeño lime slaw on a warmed tortilla, top with a portion of the seasoned shrimp, and finish with slices or chunks of creamy avocado.

“Lime wedges.” Don’t forget to serve the tacos with plenty of lime wedges! A squeeze of fresh lime juice over the tacos just before eating adds a final burst of freshness and acidity, tying all the flavors together and elevating the dish to another level.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Fat: 25-35 grams
Carbohydrates: 30-40 grams
Protein: 25-30 grams