I’m sharing one of my absolute favorite weeknight dinners—cilantro lime shrimp tacos with a creamy slaw. They’re bursting with fresh, tangy flavors, boast that perfect hint of sweetness, and come together in a flash. I mean, how can anyone resist shrimp bathed in honey–lime sauce paired with cool, creamy slaw?
Why You’ll Love This Recipe
I love how quickly this comes together—just 28 minutes from start to finish for a satisfying 4 servings. The balance of flavors keeps me craving it: the shrimp are tangy, buttery, and just a little sweet, while the slaw brings a refreshing creaminess and crunch. Plus, it’s totally flexible—swap in your favorite protein or tweak the heat to your taste.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Shrimp
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1 lb wild-caught shrimp, peeled and deveined
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon chili powder
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1 tablespoon olive oil
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2 tablespoons butter
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1 teaspoon lime zest (from 1 lime)
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2 tablespoons lime juice (from that same lime)
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2 tablespoons honey
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½ bunch cilantro, finely chopped
The Rest
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3 cups finely shredded green cabbage
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½ bunch cilantro, finely chopped
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½ cup Greek yogurt
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2 tablespoons lime juice (from 1 whole lime)
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Avocado, sliced
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8 6-inch tortillas (corn or flour, your preference)
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Extra lime wedges, for serving
directions
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Dry the shrimp and season them evenly with salt, pepper, smoked paprika, garlic powder, and chili powder.
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Heat olive oil in a skillet over medium-high heat. Cook shrimp 90 seconds per side—until opaque and caramelized.
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Reduce heat to low. Add butter, lime zest, lime juice, and honey. Toss shrimp to coat, simmer 2–3 minutes until sauce thickens. Stir in cilantro and remove from heat.
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Meanwhile, prepare the slaw: combine cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt in a bowl. Toss until evenly coated.
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Warm tortillas. Layer each with slaw, 4–6 shrimp, sauce, avocado slices, and a squeeze of lime.
Servings and timing
This recipe makes 4 servings (about 2 tacos per person) and takes 28 minutes total—20 minutes prep + 8 minutes cook time.
Variations
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I sometimes double the shrimp and sauce if I’m serving a bigger crowd or hungry family members.
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To turn up the heat, I’ll add a dash of hot sauce or crushed red pepper to the sauce.
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I’ve substituted proteins—like cubed chicken, salmon, or white fish—though I adjust cooking times accordingly.
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For an even richer twist, I’ll swap the slaw dressing for a jalapeño crema or avocado-based sauce.
storage/reheating
I stash leftover shrimp and slaw separately in airtight containers in the fridge for up to 4 days. When it’s taco time, I warm the tortilla, add fresh avocado, and assemble fresh tacos.
FAQs
1. Can I use frozen shrimp?
Yes—I thaw the shrimp overnight in the fridge or quickly in cold water, then pat dry before following the recipe as written.
2. Can I use pre-cooked shrimp?
I don’t recommend it. The seasoning and sauce cling best to raw shrimp that cook and absorb the flavors on the stove.
3. How can I make this recipe dairy-free?
I swap Greek yogurt in the slaw with a drizzle of olive oil (less creamy but still tasty), and use a dairy-free butter alternative for the sauce.
4. How can I make it gluten-free?
Choose corn tortillas or certified gluten-free tortillas to keep it safe for gluten-sensitive diners.
5. What sides pair well with these tacos?
I like to serve them alongside Mexican rice, black or pinto beans, or grilled veggies for a complete, balanced meal.
Conclusion
I absolutely love this recipe—fast, flavorful, and easy to adapt. The play between tangy, sweet, creamy, and smoky keeps every bite exciting. If I want to change things up, I just swap the protein or sauce style—but I always keep those creamy cilantro lime vibes. This dish keeps taco night fresh, fun, and full of zest.
Print
Cilantro Lime Shrimp Tacos with Creamy Slaw
- Total Time: 28 minutes
- Yield: 4 servings
Description
Sweet and tangy honey-lime shrimp nestled in a creamy cilantro-lime slaw, all wrapped in a warm tortilla—bright, flavorful, and ready in under 30 minutes.
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 (for slaw)
½ cup Greek yogurt
2 tablespoons lime juice (from 1 whole lime)
Avocado, sliced
8 6-inch tortillas (corn or flour, your preference)
Extra lime wedges, for serving
Instructions
Shrimp
Pat the shrimp dry with paper towels.
Toss with salt, pepper, smoked paprika, garlic powder, and chili powder.
Heat olive oil in a skillet over medium-high heat.
Once hot, add shrimp—don’t crowd the pan. Cook 90 seconds per side until opaque with a light golden sear.
Reduce heat to low; add butter, lime zest, lime juice, and honey. Toss to coat, simmer 2–3 minutes until the sauce thickens.
Remove from heat and stir in chopped cilantro.
Slaw
In a medium bowl, combine shredded cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt.
Toss until the cabbage is lightly coated—creamy but not drenched.
Assembly
Warm tortillas in the microwave, oven, or over a gas flame (for a charred effect).
On each tortilla, layer a scoop of slaw, 4–6 shrimp, a drizzle of the honey-lime cilantro sauce, avocado slices, and another squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main course
