The Best Shrimp Tacos

  • Author: Christine Pittman
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Succulent spice-rubbed shrimp. Bright flavorful slaw. Avocado and sour cream. All tucked into tender tortillas. One bite and you’ll agree—these shrimp tacos are the BEST!


Units Scale
  • 3 limes, divided
  • 6 cups thinly shredded green cabbage (see note)
  • 1 cup thinly shredded red cabbage (see note)
  • 1/2 cup chopped fresh cilantro
  • 3/4 tsp. salt, divided, or more to taste
  • 2 tsp. smoked paprika
  • 1 1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 Tbsp. vegetable oil
  • 1 canned chipotle, seeded and minced (optional)
  • 1 and 1/4 pounds medium raw shrimp (5160 per pound, peeled, deveined, and with the tail removed)
  • 12 (6-8-in,) corn or flour tortillas, warmed
  • 1 avocado, pitted, peeled, and sliced
  • 1 cup sour cream


  1. Zest and juice one of the limes. In a large bowl, combine the lime zest, lime juice, green cabbage, red cabbage, cilantro, and 1/4 teaspoon salt. Add more salt to taste and set aside.
  2. Cut the remaining 2 limes into wedges and set aside.
  3. In a medium bowl, combine the paprika, chili powder, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Add the shrimp, tossing to evenly coat.
  4. Heat the oil and chipotle in a medium skillet over medium-high heat. When the oil is hot, add the shrimp mixture and cook, stirring occasionally, until just cooked through, about 3 minutes.
  5. Arrange the shrimp on the tortillas. Top with the cabbage mixture, avocado, and sour cream and serve.


  • You can substitute 7 cups of prepared slaw mix (without the dressing) for the green and red cabbage.