Shrimp Tacos with Cabbage Slaw
These shrimp tacos with cabbage slaw are perfectly seasoned with bold taco spices and drizzled with a creamy jalapeno sauce. They come together in 20 minutes, which makes them a weeknight dinner win in my book!
Whether you're cooking shrimp in a skillet on the stovetop, in the oven, on the grill, or in the air fryer, this taco recipe gives you all the options.
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With just a handful of simple ingredients and multiple cooking methods to choose from, I'll show you how to make the best shrimp tacos with no breading needed.
These come together just as easily as my beer battered shrimp tacos, BBQ brisket tacos, and crockpot chicken tacos, and they're just as big a hit. And don't skip the extras! These pair so well with a few of my go-to shrimp taco sides to make it a complete meal.
Shrimp: I always have frozen shrimp in the freezer ready to thaw, but you can use fresh shrimp as well. Thaw frozen shrimp quickly by running cold water over them for a few minutes in a colander in the sink.
Cabbage: I like using freshly shredded red or green cabbage for that crisp bite, but when I'm short on time, a bag of premade coleslaw mix gets the job done.
Jalapeno cream sauce: The ribs and seeds are spiciest parts of a jalapeno. For a spicy shrimp taco, leave the ribs and seeds in the jalapeno when making the sauce, or you may want to remove them for a milder flavor.
Shrimp taco toppings: Load these tacos up however you like! Some of my favorites include skillet charred corn, sliced avocado, crumbled cotija cheese, black beans, pickled red onions, sautéed peppers, or a drizzle of jalapeno chimichurri to top it off. I make mango pico de gallo when I want to add a tropical twist.
I love doing a taco night with drinks-a pitcher of frozen limeade margaritas or a bright, refreshing Aperol margarita keeps things fun and low-effort.
4 Cooking Methods
I want this shrimp taco recipe to work for everyone, no matter what kind of kitchen setup you have-so I tested the recipe four different ways: stovetop, oven, air fryer, and grill.
No matter how you cook the shrimp, these tacos will be fresh, flavorful, and super easy. You'll find details for each method in the recipe card so you can choose what works best for you.
| Cooking Method | Why I Love It | Best For |
|---|---|---|
| Stovetop | Fast, no preheat needed, gets a quick sear | Weeknight dinners |
| Air Fryer | Crispy edges, low oil, easy cleanup | Small batches and minimal mess |
| Oven | Hands-off, consistent results, fits lots of shrimp | Feeding a crowd or batch cooking |
| Grill | Smoky, charred flavor, tender texture | Summer meals and outdoor cooking |
Step by Step Instructions
Make the jalapeno cream sauce in a small food processor.
Add desired amount of sauce to the shredded cabbage to make the creamy and crunchy cabbage slaw. Set aside to let the flavors meld.
Pat dry the shrimp with paper towels to remove excess moisture. This helps the seasoning stick better and promotes crispiness.
Toss shrimp with olive oil and homemade taco seasoning and cook with your preferred method.
To assemble tacos, start with warm a tortilla and add shrimp. Top with spicy cabbage slaw, pico de gallo, avocado slices, and any other additional toppings. Drizzle with more of the shrimp taco sauce and a squeeze of fresh lime juice, if desired.
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below. Enjoy!
20-Minute Shrimp Tacos with Slaw
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Equipment
- Skillet
Ingredients
- 1 lb. shrimp peeled and deveined
- 1 Tablespoon olive oil
- 1 Tabelspoon taco seasoning
- 8 ounce shredded cabbage
- avocado sliced
- pico de gallo
- tortillas corn or flour
Creamy Jalapeno Sauce
- 1 cup sour cream or plain Greek yogurt
- ¾ cup cilantro packed
- 1 jalapeno pepper seeds removed
- 2 cloves garlic
- 1 Tablespoon olive oil
- 1 lime juiced
- salt to taste
Instructions
- Add all ingredients of the jalapeno cream sauce to a food processor and blend until smooth. Add as much of the sauce as you want to the shredded cabbage to make the creamy jalapeno slaw. Set aside.
- Pat dry the shrimp. In a medium sized bowl, add shrimp, olive oil, and taco seasoning. Stir to mix well.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add seasoned shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until shrimp are pink, opaque, and slightly curled. Remove from heat.
- Assemble tacos. Start with a warm tortilla and top it with shrimp. Add cabbage slaw, pico de gallo, avocado slices, and any other additional toppings. Drizzle with more of the sauce, if desired.
Notes
- Additional Cooking Methods:
- Air fryer: Spray air fryer basket with a nonstick cooking spray then add shrimp. Space shrimp out and do not overcrowd the air fryer basket. Cook shrimp for 6 minutes at 400°F.
- Grilled: Preheat grill to medium-high heat. Thread shrimp onto skewers or use a grilling basket. Grill for 2-3 minutes per side, or until shrimp are pink and have light char marks.
- Baked: Preheat the oven to 400°F. Spread seasoned shrimp on a parchment-lined baking sheet in a single layer. Bake for 8-10 minutes, or until shrimp are cooked through and slightly golden.
- Additional taco toppings can include skillet charred corn, guacamole, crumbled cotija cheese, black beans, pickled red onions, sautéed peppers and onions.
- Storage: Cooked shrimp should be stored in an airtight container in the fridge for 3-4 days. Leftover shrimp can be reheated in the air fryer or microwave. Store any leftover taco toppings and sauce in airtight containers in the fridge for up to 4 days.
This looks delicious! I'll have to make this for my boyfriend. Shrimp tacos are his absolute fave!
I love tacos and I can’t wait to try this recipe!
I love shrimps! I need to try this recipe 🙂
These look so amazing. I love that they use the air fryer. Makes things so simple!