Fresh, flavorful and hearty, these Shrimp Tacos are made with perfectly seasoned shrimp and covered with a creamy sauce and homemade coleslaw!
A TASTY AND EASY SHRIMP DINNER
I had a friend tell me they only ever eat shrimp tacos when they go out to dinner and they never make them at home. She always felt like she could never get really good flavor with a delicious sauce. So I set about making her shrimp tacos that tasted just as good or better than the ones at the restaurant! These shrimp tacos have a nice flavor with a taco seasoning coating the shrimp and then it’s all topped off with a creamy and super flavorful coleslaw. This really is a delicious and easy dinnertime meal for any time of the week. I promise everyone will be begging for more with this recipe!
FREQUENTLY ASKED QUESTIONS:
You can put in your favorite taco toppings. Most restaurants serve shrimp tacos with some sort of sauce and maybe a creamy coleslaw. But you can top with lettuce tomatoes, sour cream, guacamole, etc.
This is more of a personal preference you can use flour or corn tortillas. We are keen on flour tortillas so we use them mainly for this Shrimp Taco Recipe.
The first main difference between the two is that shallots grow in clusters while onions grow in their own bulbs. Shallots are sweeter than your regular onion and do not have that potent onion flavor which make them more subtle. If you do not want to use shallots in this recipe you can substitute for a sweet onion, they will be labeled sweet onions in your grocery store.
Personally I love to eat it with a Mexican rice or a cilantro lime rice. Also, refried beans or a corn salad would be delicious.
No, you can use your own favorite seasoning or even fajita seasoning would be good on these. Or you can use my Homemade Taco Seasoning recipe!
This is a personal preference. I usually make them with flour tortillas. But corn works just as great but you just have to heat them up first so they don’t tear when you fold them up.
This is a personal preference to your heat tolerance. You can keep the seeds for a more spicy flavor, or remove them to tone it down a bit!
If you don’t think the tacos will all be eaten at that time, don’t assemble them all. These tacos are best when assembled right at the time of eating. Otherwise the ingredients all get soft/soggy. Store the coleslaw separate, dressing separate and the shrimp separate and reheat as needed. These ingredients can be kept in the refrigerator for up to 3 days. Reheat the shrimp (if desired) upon eating at a later time.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- taco seasoning
- large shrimp
- flour tortillas
- sour cream (or Greek yogurt)
- olive oil
- garlic
- shallot
- jalapeno
- cilantro
- salt
- lime zest and lime juice
- tri color coleslaw mix
- Optional Extras: Avocado, sour cream, chopped tomatoes (typical Taco toppings)
HOW TO MAKE SHRIMP TACOS WITH SAUCE:
Rinse and pat dry the shrimp.
Take 2 tablespoons of the butter and melt. Mix the taco seasoning with the butter.
Mix the seasoned butter with the shrimp, coating evenly then set aside.
Add the sour cream, garlic, shallot, jalapeño, cilantro, salt and lime zest and juice to a food processor.
Pour the olive all over and chop for about 30 seconds to make a nice dressing.
Take half of this dressing and mix with the coleslaw. Reserve the other half for later. It will seem a little liquidy but it will thicken after a while.
In a large 12-inch skillet, melt the remaining butter over a medium high heat. Add the seasoned shrimp and cook for about 4-5 minutes, until no longer translucent. Move the shrimp around and turn etc.
Remove from the heat and add to a serving bowl, along with the coleslaw, jug of the dressing and toppings for serving.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Shrimp Tacos
Fresh, flavorful and hearty, these Shrimp Tacos are made with perfectly seasoned shrimp and covered with a creamy sauce and homemade coleslaw!
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Servings: 8
Calories: 204kcal
Ingredients
- 1 pound large shrimp, deveined, shelled, tails-off
- 4 Tablespoons salted butter, divided use
- 1 packet taco seasoning (1 ounce)
- 6-8 flour tortillas
- 1 cup sour cream (or Greek yogurt)
- 1 clove garlic
- 1 small shallot
- ½ small jalapeño seeded (optional)
- ¼ cup cilantro
- ¼ test salt
- zest and juice of 2 limes
- 1 Tablespoon olive oil
- 2 cups tri color coleslaw mix
- Optional Extras: Avocado, sour cream, chopped tomatoes (typical taco toppings)
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Instructions
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Rinse and pat dry the shrimp.
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Take 2 tablespoons of the butter and melt. Mix the taco seasoning with the butter.
-
Mix the seasoned butter with the shrimp, coating evenly then set aside.
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Add the sour cream, garlic, shallot, jalapeño, cilantro, salt and lime zest and juice to a food processor. Pour the olive all over and process for about 30 seconds to make a nice dressing.
-
Take half of this dressing and mix with the coleslaw. Reserve the other half for later. It will seem a little liquidy but it will thicken after a while.
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In a large 12-inch skillet, melt the remaining butter over a medium high heat.
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Add the seasoned shrimp and cook for about 4-5 minutes, until no longer translucent. Move the shrimp around and turn etc.
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Remove from the heat and add to a serving bowl, along with the coleslaw, jug of the dressing and toppings for serving.
Notes
- You can use homemade taco seasoning for the seasoning on these.
- If you like more heat do not seed your jalapeño, if you want less then seed it.
- Make sure you use tri color coleslaw mix, you can use regular but it will taste different.
- We like to use large shrimp but you can use whatever size you like as long as it is the same weight.
Nutrition
Calories: 204kcal | Carbohydrates: 16g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 903mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 1mg
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