These spicy shrimp tacos are bursting with flavor! Each taco is filled with succulent shrimp, topped with zesty cilantro lime slaw, and drizzled with a creamy sriracha sauce that adds a nice kick!
Honestly, these tacos are a crowd-pleaser, perfect for taco night. I love how easy they are to whip up, and you get to show off your cooking skills while keeping it fun and tasty! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh shrimp are the star of these tacos. If you can’t find fresh, frozen shrimp work just as well—just make sure to thaw them properly. If you have dietary restrictions, you could use chicken or even tofu for a vegetarian option!
Spices: Chili powder and paprika bring flavor and color to the shrimp. If you prefer a milder taco, reduce the cayenne pepper or skip it altogether. For a twist, try smoked paprika for a deeper flavor.
Cabbage: Green cabbage is common, but purple cabbage can add a vibrant color. If you want something crunchier, consider using slaw mix or even kale for a different texture.
Sriracha: This spicy sauce is key to the creamy sauce’s kick. If you’re not a fan of heat, you can substitute it with a mild hot sauce or even barbecue sauce for a different flavor profile.
How Do I Ensure My Shrimp Are Cooked Just Right?
Cooking shrimp can be tricky. They cook quickly, and overcooking makes them tough. To ensure perfectly cooked shrimp, follow these steps:
- Heat your skillet over medium-high heat before adding the shrimp.
- Cook the shrimp for about 2-3 minutes on each side. Look for a change in color to pink and opaque.
- Don’t crowd the pan; cook in batches if needed for even cooking.
Keep an eye on them, and remove from heat as soon as they are cooked through. Enjoy your tacos without the worry of chewy shrimp!
Spicy Shrimp Tacos With Creamy Sriracha Sauce And Cilantro Lime Slaw
Ingredients You’ll Need:
For the Spicy Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Creamy Sriracha Sauce:
- 1/2 cup mayonnaise
- 2 tbsp Sriracha (adjust to taste)
- 1 tbsp lime juice
- 1 tsp honey (optional for balance)
- Salt to taste
For the Cilantro Lime Slaw:
- 2 cups cabbage (green or purple), finely shredded
- 1/2 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- Lime wedges for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 10 minutes for cooking, making a total of around 25 minutes. It’s quick and perfect for a flavorful dinner!
Step-by-Step Instructions:
1. Prepare the Spicy Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with olive oil, chili powder, paprika, cayenne pepper, garlic powder, onion powder, and some salt and pepper. Stir well to make sure the shrimp are coated evenly with all the spices. Let them marinate for about 15 minutes while you prepare the other components.
2. Make the Creamy Sriracha Sauce:
In a small bowl, combine the mayonnaise, Sriracha, lime juice, and honey if you’re using it. Mix everything together until smooth. Taste and adjust the Sriracha based on how spicy you like your sauce. Set this sauce aside; it’s going to add a delicious kick!
3. Prepare the Cilantro Lime Slaw:
In a larger bowl, mix together the shredded cabbage, shredded carrots, thinly sliced red onion, and chopped cilantro. Drizzle the lime juice and olive oil over the mixture and sprinkle with salt and pepper. Toss everything together until well mixed and set this slaw aside to let those flavors meld.
4. Cook the Shrimp:
Heat a skillet over medium-high heat. Once it’s hot, add the marinated shrimp to the skillet. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove them from heat and get ready to assemble your tacos!
5. Assemble the Tacos:
Warm your tortillas in a pan or in the microwave for a few seconds until pliable. For each taco, place a generous amount of cilantro lime slaw on the tortilla, then top it with the spicy shrimp. Drizzle the creamy Sriracha sauce over it all for that extra punch of flavor.
6. Serve:
Garnish your tacos with additional cilantro and lime wedges on the side for squeezing over the tacos. There you go—delicious spicy shrimp tacos ready to enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. To quickly thaw shrimp, place them in a sealed bag and submerge it in cold water for about 15-20 minutes. Once thawed, pat the shrimp dry with paper towels to ensure they sear nicely when cooked.
What Can I Substitute for Mayonnaise in the Creamy Sriracha Sauce?
If you prefer a lighter option, you can substitute Greek yogurt or sour cream for mayonnaise. This will still give you that creamy texture while adding some tanginess. Adjust the amount of lime juice based on how much tang you want!
How Should I Store Leftover Tacos?
It’s best to store the elements separately to prevent sogginess. Place any leftover shrimp and slaw in airtight containers in the fridge for up to 2 days. Wrap tortillas in foil or plastic wrap, and they’ll stay fresh. To reheat, warm the shrimp in a skillet and tortillas in a pan or microwave.
Can I Make the Cilantro Lime Slaw Ahead of Time?
Absolutely! You can prepare the cilantro lime slaw a few hours in advance. Just make sure to store it in an airtight container in the fridge. This will give the flavors time to meld, and it will stay crisp and delicious!
