Simply by Maha
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DinnerShrimp tacos topped with crunchy coleslaw and a spicy lime sauce
Mexican · Dinner

Shrimp Tacos

These shrimp tacos are fresh, flavorful, and so easy to make. They’re filled with seasoned shrimp, crunchy toppings, creamy sriracha lime sauce, and all the best taco fixings for the perfect quick meal.

5.0 (1 review)
20m
Prep
10m
Cook
30m
Total
4
Serves
easy
Level
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Instructions

  1. Season the shrimp
    In a bowl, toss the shrimp with a little olive oil, lime juice, salt, black pepper, garlic powder, paprika, chili flakes, cumin, and garlic until evenly coated.
  2. Make the sauce
    In a small bowl, mix together equal parts mayo or sour cream with sriracha, garlic powder, and a squeeze of lime until smooth and creamy.
  3. Cook the shrimp
    Heat a pan over medium heat and cook the shrimp until pink, cooked through, and lightly golden.
  4. Warm the tortillas
    Warm the small tortillas in a dry pan or however you like.
  5. Assemble the tacos
    Fill each tortilla with shrimp, then top with coleslaw, red onion, canned jalapeños, guacamole, and the sriracha lime sauce.
  6. Serve
    Finish with lime on the side and enjoy right away.

About this recipe

Shrimp tacos are my go-to when I want something that feels light and a little bit special but is on the table in fifteen minutes. The prawns cook in a flash, so you season them, sear them hard for a minute or two a side, and pile them into warm tortillas with a crunchy slaw and a cool, creamy sauce. Fresh, fast, and full of flavour.

The one thing to get right is not overcooking the prawns. They go from juicy to rubbery in about a minute, so you want a hot pan and a quick cook, then off the heat the second they turn pink and curl into a loose C shape. A tight, curled-up O means they've gone too far.

I love how the warm, slightly charred prawns play against the cold slaw and the bright sauce. A squeeze of lime over the top ties it all together. These feel like a treat but they're honestly one of the quickest dinners I make.

Per serving
  • 310Calories
  • 24gProtein
  • 12gFat
  • 26gCarbs
estimated

Good to know

Why you'll love it

  • On the table in about 15 minutes, since prawns cook so fast.
  • Light and fresh but still feels like a proper treat.
  • The hot prawns against cold slaw and creamy sauce is a lovely contrast.
  • Naturally lighter than beef or fried chicken tacos.
  • Easy to dress up for guests or keep simple for a weeknight.
  • Works with fresh or frozen prawns, so it's convenient.

Ingredient notes

Prawns: medium to large peeled prawns are easiest to cook evenly. Frozen are fine and often fresher than thawed prawns at the counter, just defrost and pat them dry first.

Seasoning: a simple mix of chilli, cumin, paprika, and garlic clings well. Smoked paprika adds a nice depth that suits the quick char.

Slaw: red or white cabbage with lime gives crunch and acidity. Shred it thin so it sits neatly in the taco.

Creamy sauce: a base of yogurt or soured cream with lime and a little chipotle or sriracha balances the richness. Yogurt keeps it lighter than mayo.

Tortillas: small corn tortillas are traditional and let the prawns shine. Warm them so they're soft and don't crack when folded.

Tips & tricks

Pat the prawns very dry before seasoning so they sear and char instead of steaming in their own water.

Use a hot pan and cook the prawns quickly, about 1 to 2 minutes a side. Pull them off the heat the moment they turn pink and curl into a loose C.

Don't crowd the pan. Cook in a single layer in batches so they sear rather than stew, which keeps them firm and juicy.

Make the slaw and sauce before you cook the prawns. Once the prawns hit the pan you've only got a minute or two, so everything else should be ready.

Squeeze fresh lime over the prawns right at the end. The acid brightens everything and balances the spice.

Storage & make-ahead

Cooked prawns keep in an airtight container in the fridge for up to 2 days, though they're best eaten fresh as they firm up over time.

Freezing cooked prawns is not ideal as the texture suffers, so freeze raw prawns instead and cook them fresh when you want tacos.

Reheat gently and briefly, just until warmed through, in a pan over medium heat. Overheating turns them rubbery, so do it as little as possible.

Variations

Grill the prawns on skewers for a smoky, barbecue version in summer.

Swap the creamy sauce for a fresh mango salsa for a sweet, tropical twist.

Toss the cooked prawns in a garlic butter and lime for a richer, buttery take.

Use the same prawns and slaw over rice for a quick prawn taco bowl instead.

Frequently asked questions

Use a hot pan and cook the prawns just 1 to 2 minutes per side. Take them off the heat the instant they turn pink and curl into a loose C shape. A tightly curled O means they're overdone.
Yes, frozen prawns work very well and are often fresher than thawed ones at the counter. Defrost them fully, pat them completely dry, then season and sear them as you would fresh.
A creamy lime sauce made from yogurt or soured cream with a little chipotle, sriracha, or garlic. It's cool and tangy, which balances the warm, seasoned prawns and the crunchy slaw.
Cooked prawns turn pink and opaque and curl into a loose C shape. If they curl into a tight O they've gone too far and will be rubbery. Pull them off the heat as soon as they're pink.
A simple cabbage slaw with lime juice, a little oil, and salt. The crunch and acidity contrast the soft prawns and the creamy sauce. Shred the cabbage thin so it fits neatly.
Make the slaw and sauce ahead and keep them in the fridge, but cook the prawns just before serving. Prawns are best fresh and turn rubbery if cooked, stored, and reheated.
They can be one of the lighter taco options. Prawns are lean and high in protein, and a yogurt-based sauce with plenty of fresh slaw keeps things on the lighter side compared with fried or beef tacos.
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