Get ready for some tasty spicy shrimp tacos! These tacos are loaded with juicy shrimp, topped with a creamy Sriracha sauce, and paired with refreshing cilantro lime slaw. Yum!
Honestly, who can resist the crunch of the slaw and the kick from the Sriracha? I love serving these tacos with a sprinkle of extra lime for that zesty finish! 🌮✨
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for tacos since they cook quickly and are meaty. If shrimp isn’t available, you could try chicken or fish as substitutes. Just make sure to adjust the cooking time according to what you choose.
Spices: Chili powder and smoked paprika give flavor and color. If you’re short on smoked paprika, try regular paprika with a dash of liquid smoke. Cayenne is adjustable; add less if you prefer milder tacos.
Mayonnaise: Classic mayonnaise is used in the sauce for creaminess. If you want a lighter option, use Greek yogurt instead for a tangy twist. You can also try vegan mayo for a plant-based version!
Cabbage: The mix of green and red cabbage adds crunch and color. If unavailable, use coleslaw mix or just one type of cabbage. Napa cabbage works great too for a different texture.
Tortillas: I love using corn tortillas for their flavor, but flour tortillas work just fine too. If you want a gluten-free option, look for corn tortillas marked as gluten-free.
How Do You Get Perfectly Cooked Shrimp?
Cooking shrimp might seem tricky, but it’s easy once you get the hang of it! Watch the timing closely, as they cook fast and can become rubbery if overdone.
- Ensure your skillet is preheated over medium-high heat before adding shrimp.
- Cook shrimp in a single layer to get even browning.
- Look for the shrimp to turn pink and opaque; it typically takes 2-3 minutes per side.
- Remove them from heat as soon as they’re done to avoid overcooking.
How to Make Spicy Shrimp Tacos With Creamy Sriracha Sauce And Cilantro Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup (optional)
For the Cilantro Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- 8 small flour or corn tortillas
- Lime wedges for serving
- Extra cilantro for garnish
How Much Time Will You Need?
This tasty recipe takes about 30 minutes in total! You will spend around 10-15 minutes on prep, including marinating the shrimp and making the sauce and slaw. The cooking and assembling time will take another 15 minutes. Quick and easy for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by placing the peeled and deveined shrimp in a mixing bowl. Add the olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. Toss everything together until the shrimp are well coated. Let them marinate for about 15-20 minutes to really absorb all those flavors.
2. Make the Creamy Sriracha Sauce:
In a small bowl, whisk together the mayonnaise, Sriracha sauce, lime juice, and honey (if you’re using it). Mix it well until smooth. Taste and adjust the Sriracha if you like it spicier. Set this sauce aside, it adds a nice kick!
3. Prepare the Cilantro Lime Slaw:
Grab a large bowl and combine the green cabbage, red cabbage, grated carrots, and cilantro. Drizzle in the lime juice and olive oil, then sprinkle with salt and pepper. Toss everything together until it’s well mixed and let it sit to allow the flavors to blend.
4. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Make sure to arrange them in a single layer for even cooking. Cook for about 2-3 minutes on each side or until the shrimp turn pink and are fully cooked. Remove from heat.
5. Assemble the Tacos:
Warm your tortillas in a skillet or microwave until soft. For each taco, place some of the cooked shrimp on a tortilla, add a generous amount of cilantro lime slaw on top, and finish with a drizzle of the creamy Sriracha sauce. Feel free to sprinkle extra cilantro if you love it!
6. Serve:
Serve your delicious spicy shrimp tacos with lime wedges on the side. Squeeze fresh lime juice over your tacos to brighten the flavors just before you dig in. Enjoy every bite!
Can I Substitute the Shrimp with Another Protein?
Absolutely! You can use chicken, fish, or even tofu as a substitute. If using chicken, make sure to adjust the cooking time accordingly—about 5-7 minutes depending on the thickness. For fish, choose a firm variety like cod or tilapia and cook the same way as the shrimp.
How Can I Make the Slaw Ahead of Time?
You can prepare the cilantro lime slaw a day in advance. Just mix the ingredients and store it in an airtight container in the fridge. When ready to serve, give it a good toss to refresh the flavors!
What If I Don’t Have Sriracha? Can I Use a Different Sauce?
If you don’t have Sriracha, go ahead and substitute with any hot sauce you prefer, such as sambal oelek or even a spicy BBQ sauce. Alternatively, to create a milder sauce, mix mayonnaise with some hot sauce of your choice, adjusting the amount to reach your desired heat level.
How Should I Store Leftover Tacos?
It’s best to store the components separately to maintain freshness. Keep leftover shrimp, slaw, and sauce in airtight containers in the fridge for up to 3 days. When ready to enjoy, just reheat the shrimp and assemble your tacos fresh!
