Description
Delicious and vibrant Spicy Shrimp Tacos featuring perfectly seasoned sautéed shrimp, tangy and sweet cabbage slaw, and a creamy Sriracha ranch sauce, all wrapped in warm corn tortillas. A quick and flavorful meal that’s perfect for weeknights or casual gatherings.
Ingredients
Scale
Shrimp and Seasonings
- 1 pound Frozen Shrimp, cleaned and peeled
- 1 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Garlic Powder
- 3/8 teaspoon Salt, divided
- 3/8 teaspoon Ground Black Pepper, divided
- 1 tablespoon Coconut Oil
Slaw
- 1 cup Red Cabbage, shredded
- 1 Jalapeño Pepper, stem, seeds, and ribs removed, minced
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Honey
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 1 Lime, juice of half plus wedges for serving
- Fresh Cilantro, chopped, to taste
Sriracha Ranch Sauce
- 1/4 cup Ranch Dressing
- 1 tablespoon Sriracha
Others
- 12 6-Inch Corn Tortillas
Instructions
- Prepare the Shrimp: Clean and peel the frozen shrimp if not already done, defrost if necessary, and keep them covered in the fridge.
- Prep Jalapeño: Remove stem, seeds, and ribs from the jalapeño, then cut into vertical strips and mince finely.
- Shred Cabbage: Quarter the red cabbage, remove the stem, and shred finely for the slaw.
- Make the Slaw: In a large bowl, mix shredded cabbage with apple cider vinegar, honey, salt, and black pepper. Squeeze the juice of half a lime over the mixture and stir well.
- Add Herbs and Jalapeño: Stir in the minced jalapeño and chopped cilantro to the slaw. Adjust honey and vinegar to taste, then set aside to marinate.
- Prepare Sriracha Ranch: In a small bowl, combine ranch dressing with sriracha and mix well. Set aside.
- Dry Shrimp and Season: Remove shrimp from the fridge and pat dry with paper towels. Season evenly with paprika, cayenne pepper, garlic powder, salt, and black pepper.
- Warm Tortillas: Lightly warm the corn tortillas in a skillet or microwave to make them pliable.
- Sauté Shrimp: Heat a large skillet over medium-high heat and add coconut oil. Cook shrimp about 2 minutes per side until curled and opaque.
- Chop Shrimp: Transfer cooked shrimp to a clean cutting board and chop into smaller pieces for easy taco filling.
- Prepare Lime Wedges: Cut the remaining half lime into wedges to serve with the tacos.
- Assemble Tacos: Fill warmed tortillas with a layer of cabbage slaw and shrimp pieces. Drizzle generously with Sriracha ranch sauce. Optionally double tortillas to prevent tearing.
- Serve: Squeeze lime wedges over the tacos just before eating. Enjoy your spicy shrimp tacos!
Notes
- Peeling and deveining shrimp prior to cooking ensures the best texture and flavor.
- Removing seeds and ribs from the jalapeño controls the heat level in the slaw.
- Double layering tortillas helps prevent tearing, especially when loaded with juicy toppings.
- Adjust the amount of cayenne and sriracha sauce to suit your preferred spice level.
- Marinating the slaw ahead of time allows flavors to meld for a tastier topping.
- Use fresh lime wedges at serving to add a bright, zesty finish to the tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Spicy Shrimp Tacos, shrimp tacos, spicy tacos, Mexican tacos, shrimp recipe, healthy tacos, seafood tacos
