Name: Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 1 lb wild-caught shrimp, peeled and deveined; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 tablespoon olive oil; 2 tablespoons butter; 1 teaspoon lime zest (from 1 lime); 2 tablespoons lime juice (from that same lime); 2 tablespoons honey; ½ bunch cilantro, finely chopped; 3 cups finely shredded green cabbage; ½ bunch cilantro, finely chopped; ½ cup Greek yogurt; 2 tablespoons lime juice (from 1 whole lime); Pinch of salt; 8 6-inch tortillas (corn or flour, your preference); Avocado, sliced; Extra lime wedges, for serving

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I absolutely love sharing this Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe because it’s a burst of fresh, tangy, and savory flavors that instantly brighten up any meal. The juicy, perfectly seasoned shrimp paired with a vibrant, creamy slaw loaded with cilantro and lime makes it feel like a mini fiesta on your plate. Every time I make these tacos, I’m reminded how simple ingredients can come together to create something truly special and fun to eat, whether for a quick weeknight dinner or an impressive weekend gathering.

Why You'll Love This Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe

What really makes me excited about this recipe is the flavor profile. The shrimp are delicately spiced with smoked paprika, garlic, and chili powder, then glazed with a luscious honey-lime butter sauce that’s both tangy and slightly sweet. It’s that balance of flavors that never fails to make me smile. The creamy slaw brings a crisp freshness that complements the warm, juicy shrimp perfectly, with cilantro playing a starring role throughout the dish to add bright herbal notes.

I also appreciate how easy this recipe is to prepare. From seasoning the shrimp to quickly tossing together the slaw, it’s a straightforward process that comes together in less than 30 minutes. I love meals like this that don’t require hours in the kitchen but still feel special and bursting with homemade goodness. Plus, the fresh ingredients make it feel light yet satisfying.

These tacos are my go-to for all kinds of occasions, from casual family dinners to lively weekend parties. They stand out because they’re vibrant, colorful, and versatile—you can customize the heat level or use corn or flour tortillas based on what you prefer. Honestly, once you try this Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe, it’s likely to become a regular crowd-pleaser in your home too.

Ingredients You'll Need

The image shows a large light gray pan filled with rows of cooked shrimp, each shrimp coated in a dark reddish-brown sauce with visible green herbs sprinkled on top, giving them a rich, glossy texture. To the upper right of the pan, a white bowl holds a creamy coleslaw mix of finely shredded green and white cabbage with flecks of herbs. Above the pan and bowl, a stack of five light yellow corn tortillas with some golden-brown spots sits next to a halved avocado showing its bright green flesh and a smooth brown seed at the center. All items rest on a white marble surface. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are simple yet essential, each adding a unique layer of flavor, texture, and color to the dish. Fresh lime lends acidity and brightness, while cilantro adds a fragrant herbaceous kick. The spices balance heat and smokiness, and the Greek yogurt transforms the slaw into a creamy, tangy delight that’s the perfect taco topping.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Shrimp: Wild-caught, peeled, and deveined for the best flavor and texture.
Spices: Smoked paprika, garlic powder, chili powder add smoky warmth and depth.
Lime zest and juice: Provide that essential bright citrus zing that wakes up the shrimp and slaw.
Honey: Adds a gentle sweetness that balances the tangy lime and spices.
Cilantro: Freshly chopped, it gives the dish its signature herbaceous freshness.
Greek yogurt: Creates a creamy, tangy slaw coating without overpowering the other flavors.
Green cabbage: Finely shredded for a crunchy, colorful slaw.
Olive oil and butter: For perfectly cooking the shrimp and creating the rich honey-lime sauce.
Tortillas: Corn or flour, warmed just right to wrap the tasty filling.
Avocado: Creamy slices that add richness and a cool contrast to the spicy shrimp.

Directions

Step 1: Start by patting the shrimp dry with a paper towel. This step is crucial because removing excess moisture helps the shrimp caramelize beautifully instead of steaming.

Step 2: Sprinkle the salt, black pepper, smoked paprika, garlic powder, and chili powder all over the shrimp. Toss them gently to ensure every piece is evenly seasoned—this seasoning blend really wakes up the shrimp with smoky, savory notes.

Step 3: Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers and feels hot, add the shrimp in a single layer—don’t overcrowd the pan or they won’t brown properly. Cook each side for about 90 seconds until the shrimp turn opaque and get those gorgeous golden brown caramelized spots.

Step 4: Lower the heat to low and add the butter, lime zest, lime juice, and honey to the pan. Toss the shrimp gently in this mixture so they’re fully coated. Allow it to simmer for 2-3 minutes until the sauce thickens slightly and beautifully clings to each shrimp. Finally, stir in the chopped cilantro to finish the sauce with a fresh herbal kick.

Step 5: While the shrimp cooks, prepare the creamy slaw by combining finely shredded green cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt in a large bowl. Toss gently to coat everything evenly. The slaw should be lightly dressed, with just enough creaminess to complement but not overpower the crisp cabbage.

Step 6: Warm your tortillas by heating them in the microwave, oven, or, my favorite, over a gas stove flame until soft and pliable with slight charred spots.

Step 7: Assemble the tacos by layering a generous scoop of creamy slaw onto each tortilla, then add 4-6 shrimp on top. Drizzle some of the luscious cilantro honey-lime sauce over the shrimp, add sliced avocado for creaminess, and finish with a squeeze of fresh lime. Serve immediately and enjoy every bite of this vibrant, flavor-packed taco.

Servings and Timing

This Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe makes about 4 servings, perfect for a small gathering or family meal. The prep time is around 10 minutes, mainly for chopping and seasoning, with a cook time of about 18 minutes. Altogether, you’re looking at a total time of approximately 28 minutes, making it a fantastic choice for a quick yet impressive meal. There’s no resting or cooling time required, so you can enjoy these tacos fresh and warm right after cooking.

How to Serve This Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe

A white plate with a taco made of two light golden corn tortillas with some dark spots, folded partially open. Inside, there is a layer of white creamy slaw mixed with green herbs, topped with pieces of orange-brown cooked shrimp covered in a reddish-brown sauce with green flecks being spooned over it from above. On the side of the taco, there are fresh avocado slices and a green lime half. The background is a white marbled texture with a blurred half avocado and a white bowl visible. Photo taken with an iphone --ar 4:5 --v 7

I love serving these shrimp tacos with light, flavorful sides like Mexican street corn or a simple avocado and tomato salad to complement the zesty shrimp and creamy slaw. Fresh lime wedges on the side are essential in my opinion for that extra bright pop of citrus when each bite calls for it. Presentation-wise, I often arrange the tacos on a colorful platter with plenty of cilantro sprigs for garnish—it just brightens up the whole table and invites everyone to dig in.

When it comes to beverages, I’m all about pairing these tacos with something fresh and lively. A chilled Sauvignon Blanc or a crisp Mexican lager works beautifully to balance the tangy lime and spices, but a zesty margarita with fresh lime juice can turn this meal into a festive occasion. If you’re going alcohol-free, sparkling water with a splash of lime or a cucumber lemonade keeps the vibe refreshingly cool and light.

These tacos are fantastic served hot, right off the stove, so the shrimp retain their succulent texture and the tortillas stay soft. I usually recommend serving two tacos per person for a satisfying portion, but they’re so good that sharing a few extras just makes the meal more fun. Whether it's a casual weeknight or a weekend dinner with friends, these tacos bring a wonderful splash of color and flavor to the table that always impresses.

Variations

I love experimenting with this Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe to suit different tastes and dietary needs. For a gluten-free option, simply use corn tortillas, which work beautifully with the flavors here. If you want a plant-based twist, swapping shrimp for marinated and grilled tofu or mushrooms creates a delicious, hearty taco with the same bright zing from the lime and cilantro.

If you enjoy more heat, I sometimes add a pinch of cayenne or some chopped fresh jalapeño to the shrimp seasoning or the slaw. For a smokier twist, swapping out the smoked paprika for chipotle powder brings deeper smoky notes that go really well with the honey-lime sauce. Another variation I adore is grilling the shrimp instead of pan-frying to add a slight charred flavor that feels extra special.

For the slaw, I occasionally mix in some shredded carrots or radishes for added crunch and color, and using a bit of sour cream instead of Greek yogurt slightly changes the tang while keeping the creaminess intact. These simple swaps keep the recipe fresh and let you tailor it perfectly to your mood, pantry, or dietary preferences.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store the shrimp and creamy slaw separately in airtight containers in the refrigerator. This keeps the slaw from getting soggy and the shrimp from drying out. Properly stored, both components will keep well for up to 2 days. Avoid assembling the tacos in advance as the tortillas can become soggy quickly with the moist fillings.

Freezing

While I don’t typically recommend freezing assembled tacos because the texture of the slaw and tortillas suffers, you can freeze the cooked shrimp alone. Place the shrimp in a freezer-safe container or bag with some of the sauce, and they’ll keep up to 2 months frozen. When ready to use, thaw in the refrigerator overnight before reheating gently.

Reheating

To reheat the shrimp, I prefer warming them gently in a skillet over medium-low heat to avoid overcooking and drying out. You can add a small splash of water or lime juice to refresh the sauce as you heat. Avoid microwaving the shrimp directly if possible, as it can quickly turn rubbery. The slaw is best served cold or at room temperature, so I recommend not reheating it at all. Warm your tortillas fresh, then assemble the tacos just before serving for the best eating experience.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely before cooking. I find that patting them dry really helps achieve that perfect caramelization and prevents steaming in the pan.

Is there a substitute for Greek yogurt in the slaw?

Yes, you can use sour cream, mayonnaise, or even a dairy-free yogurt alternative if you prefer. Each will slightly alter the tanginess and creaminess, but the slaw will still be delicious.

Can I make this recipe spicier?

Definitely. To kick up the heat, add some cayenne pepper to the shrimp seasoning or mix chopped jalapeños into the slaw. You could also drizzle on some hot sauce at the end. I recommend adjusting gradually so you don’t overpower the fresh lime and cilantro flavors.

What type of tortillas work best?

Both corn and flour tortillas work very well for these tacos. Corn tortillas offer authentic flavor and a nice texture, especially if warmed over a gas flame, while flour tortillas are softer and slightly more pliable—so it really depends on your personal preference.

Can I prepare any parts of the recipe ahead of time?

You can prepare the slaw a few hours in advance and keep it chilled, which allows the flavors to meld beautifully. I recommend cooking the shrimp and warming tortillas just before serving for the freshest taste and best texture.

Conclusion

If you’re looking for a recipe that’s bursting with freshness, colorful, and quick to make, I really encourage you to try this Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe. It embodies everything I love about simple, vibrant cooking that brings excitement to the dinner table. Once you taste that perfectly seasoned shrimp with the creamy, tangy slaw wrapped in warm tortillas, I’m confident it’ll become one of your favorites too. Happy cooking and enjoy every delicious bite!

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