Grilled Shrimp Tacos with Cabbage Slaw (30-Minutes)

Why You’ll Love This Recipe

Grilled Shrimp Tacos with Cabbage Slaw are a quick and flavorful meal that brings together smoky, seasoned shrimp and a crisp, tangy slaw all wrapped in warm tortillas. Perfect for busy weeknights or casual gatherings, this 30-minute recipe delivers bold flavor, fresh texture, and vibrant color in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)olive oillime juicegarlic powderchili powdercuminpaprikasalt and peppercorn or flour tortillaspurple cabbage (shredded)green cabbage (shredded)carrots (julienned)cilantro (chopped)mayonnaiseapple cider vinegarhoney

directions

Preheat your grill or grill pan over medium-high heat.

In a bowl, toss the shrimp with olive oil, lime juice, garlic powder, chili powder, cumin, paprika, salt, and pepper until evenly coated.

Grill the shrimp for 2-3 minutes per side, or until opaque and slightly charred. Remove from heat.

In a large bowl, mix the purple and green cabbage, carrots, and cilantro.

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and a pinch of salt to create the slaw dressing.

Pour the dressing over the cabbage mixture and toss to combine.

Warm the tortillas on the grill or stovetop.

Assemble the tacos by placing slaw in each tortilla, topping with grilled shrimp, and garnishing with extra cilantro or lime wedges if desired.

Servings and timing

This recipe yields approximately 8 tacos.
Preparation time: 15 minutes
Cooking time: 10 minutes
Assembly time: 5 minutes
Total time: 30 minutes

Variations

Swap shrimp for grilled fish or chicken for a different protein.

Add avocado slices or a drizzle of chipotle mayo for extra creaminess.

Use a mango salsa for a sweet and spicy twist.

Make it low-carb by serving the shrimp and slaw in lettuce wraps.

storage/reheating

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days.
To reheat shrimp, warm gently in a skillet or microwave until heated through.
Tortillas can be kept in a sealed bag at room temperature and reheated as needed.

FAQs

Can I use frozen shrimp?

Yes, just thaw them fully and pat dry before seasoning and grilling.

Is this recipe spicy?

It has mild heat, but you can adjust the chili powder to your preference.

Can I make the slaw ahead of time?

Yes, prepare it up to a day in advance and keep it refrigerated.

Can I use store-bought slaw mix?

Absolutely, it’s a great time-saver.

What kind of tortillas work best?

Corn tortillas offer authentic flavor, but flour tortillas hold up well too.

Do I need a grill?

No, you can use a grill pan or regular skillet on the stovetop.

Can I make this dairy-free?

Yes, use a dairy-free mayo alternative for the slaw.

Are these tacos gluten-free?

Use corn tortillas and check labels on seasonings to ensure they’re gluten-free.

How do I prevent overcooking shrimp?

Watch closely and remove them from heat as soon as they turn pink and opaque.

Can I double this recipe?

Yes, just scale up the ingredients and grill in batches if needed.

Conclusion

Grilled Shrimp Tacos with Cabbage Slaw are a fast, fresh, and satisfying option for any night of the week. With minimal prep and maximum flavor, this dish is sure to become a regular favorite—whether you’re feeding your family or hosting friends. Try it once, and you’ll be hooked on its zesty, crunchy, and perfectly grilled goodness.

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