Grilled Shrimp Tacos with Cabbage Slaw (30-Minutes)

Grilled shrimp tacos with cabbage slaw are a fresh, flavorful, and easy-to-make meal that is perfect for any occasion.

The combination of smoky, charred shrimp with a crisp, tangy slaw creates a balance of textures and flavors that make every bite delicious.

Whether you are hosting a summer cookout or looking for a quick weeknight dinner, this recipe is simple yet impressive.

Ingredients for Grilled Shrimp Tacos

For the Shrimp:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Cabbage Slaw:

• 2 cups shredded cabbage (green, purple, or a mix)
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• 1 small jalapeño, thinly sliced (optional)
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• ½ teaspoon salt

For the Tacos:

• 8 small corn or flour tortillas
• 1 avocado, sliced
• ¼ cup crumbled cotija or feta cheese
• Lime wedges for serving

How to Make Grilled Shrimp Tacos

Step 1: Marinate the Shrimp

In a mixing bowl, whisk together olive oil, lime juice, garlic, smoked paprika, cumin, salt, and black pepper. Add the shrimp and toss to coat. Let the shrimp marinate for 15 to 30 minutes while you prepare the other ingredients.

Step 2: Make the Cabbage Slaw

In a large bowl, combine shredded cabbage, carrots, cilantro, and jalapeño. In a small bowl, whisk together lime juice, olive oil, honey, and salt. Pour the dressing over the slaw and toss to coat. Set aside to allow the flavors to develop.

Step 3: Grill the Shrimp

Preheat a grill or grill pan to medium-high heat. Thread the shrimp onto skewers or place them directly on the grates. Grill for about 2 to 3 minutes per side, until the shrimp are opaque and slightly charred. Remove from the grill and set aside.

Step 4: Warm the Tortillas

While the shrimp are cooking, warm the tortillas on the grill for about 30 seconds per side, until slightly charred. Keep them warm by wrapping them in a clean kitchen towel.

Step 5: Assemble the Tacos

Place a scoop of cabbage slaw onto each tortilla. Add a few grilled shrimp on top, then garnish with avocado slices and crumbled cotija cheese. Serve with lime wedges for extra flavor.

Best Toppings for Grilled Shrimp Tacos

• Creamy options: Avocado, sour cream, or chipotle mayo
• Cheesy options: Cotija cheese, feta, or shredded Mexican blend
• Zesty additions: Lime wedges, hot sauce, or pickled onions
• Crunchy extras: Radishes, crispy tortilla strips, or pepitas

Tips for the Best Grilled Shrimp Tacos

• Use fresh shrimp for the best texture and flavor. If using frozen shrimp, thaw them completely before marinating.
• Do not overcook the shrimp, as they can turn rubbery. Remove them from the grill as soon as they turn opaque.
• Lightly char your tortillas on the grill for a smoky flavor.
• Adjust the spice level by adding or omitting jalapeños and chili powder.

What to Serve with Shrimp Tacos

• Mexican Street Corn (Elote): A creamy, cheesy side with a hint of spice
• Cilantro Lime Rice: A fresh and simple complement to the tacos
• Black Bean Salad: A protein-packed, zesty side dish
• Chips & Guacamole: A classic pairing that enhances any taco meal

Recipe FAQ’s

Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw them completely before marinating. Pat them dry to remove excess moisture for better grilling.

What’s the best way to cook shrimp if I don’t have a grill?

You can cook the shrimp in a skillet over medium-high heat for about 2-3 minutes per side or use an air fryer at 400°F for 5-7 minutes.

Can I make the cabbage slaw ahead of time?

Yes! The slaw can be made a few hours in advance and stored in the fridge. It actually tastes better after sitting for a bit, as the flavors meld together.

Can I use flour tortillas instead of corn?

Yes! Both work well. Flour tortillas are softer, while corn tortillas provide a more authentic flavor.