Shrimp Tacos with Creamy Taco Slaw

I am long overdue for this pun: Let’s TACO ’bout these HEALTHY SHRIMP TACOS!

The BEST Healthy Shrimp Tacos with Cilantro Lime Sauce and Cabbage Slaw. Juicy, spicy, and so quick and easy! Cook on the stove or grill!

Are you still reading? GOOD. Because I have a recipe for the most juicy, splendidly spiced shrimp tacos, complete with shrimp taco slaw and a creamy, dreamy shrimp taco sauce.

Not only is this healthy shrimp recipe worth making for dinner tonight, it’s worth putting up with my bad jokes!

A healthy, easy shrimp tacos recipe that's quick to make for weeknight dinners and packed with flavor!

Every time I make a recipe with shrimp, I ask myself why I don’t cook with shrimp at least once a week.

In addition to being healthy, shrimp cooks in a matter of minutes, making it ideal for fast weeknight dinners. The sautéed shrimp in these tacos cooks in fewer than five, which by my calculation is just enough time to pour yourself a Skinny Margarita if you move very very quickly.

While fresh shrimp are delicious, the majority of the time, I purchase raw, frozen shrimp. Frozen shrimp is usually less expensive, and because you can purchase it already peeled, it puts one less step between me and my plate of Healthy Shrimp Tacos.

For easy shrimp tacos using frozen shrimp, you can thaw the shrimp in your refrigerator overnight, or if you forget (guilty!), you can quickly thaw them too.

To quickly thaw frozen shrimp, place the shrimp in a mesh colander or sieve, then submerge the colander in cool water for 20-ish minutes. Resist the urge to use hot water (the shrimp will start cooking on the outside while the insides are still frozen). Done!

Shrimp is spiced with chili powder, ground chipotle chili, and cumin for maxiumum flavor.

While frozen shrimp are not the best choice if you’ll be eating shrimp cocktail, it’s perfect for recipes where the shrimp are being jazzed up with spices (hi, Healthy Shrimp Pad Thai and Shrimp Guacamole Bites) or fresh ingredients like garlic (Garlic Shrimp Pasta, Garlic Shrimp with Quinoa, and Healthy Shrimp Scampi, I heart you all).

In the case of our shrimp tacos, the shrimp are tossed with classic chili powder, smoky chipotle chili powder, and chili’s BFF, cumin. As the recipe is written, these tacos have a good amount of kick. Feel free to sneak in a little extra chipotle chili powder or pinch of cayenne if you prefer your shrimp tacos extra spicy.

Shrimp is topped with a creamy taco slaw and extra shrimp taco sauce to make a delicious and healthy shrimp taco.

Based on my extensive research, which consists of a) ordering shrimp tacos every single time I see them on a menu or b) making Ben order them then stealing a bite, no real-deal shrimp taco would be complete without a corresponding slaw and sauce.

Keeping with the healthy and easy shrimp tacos recipe theme, for the taco slaw, I used a “super” blend of prebagged shredded cabbage, broccoli, kale, and Brussels sprouts, which you can check out in the video I added for this recipe. I loved the extra boost of vitamins from the mix…and the fact that I didn’t have to grate the cabbage myself. If you prefer your shrimp tacos with cabbage only, that is a perfectly tasty swap.

The taco sauce (which also doubles as the slaw’s dressing) is a creamy blend of cilantro, lime, and Greek yogurt, with jalapeno and garlic for an extra flavor boost. It perfectly balances and cools the spice from the shrimp, AND it doubles as a fabulous shrimp tacos sauce to drizzle over the top (assuming you don’t eat it all with a spoon first).

Heading into the warmer months (it will get warmer, won’t it?), I plan to use this same shrimp seasoning blend for a grilled shrimp tacos recipe. Feel free to do the same.

Whether you cook these tacos outdoors or in, I’d love to know how this recipe turns out for you. Don’t forget to leave a comment below. I love hearing from you!

The BEST Healthy Shrimp Tacos with Cilantro Lime Sauce and Cabbage Slaw. Juicy, spicy, and so quick and easy! Cook on the stove or grill!
4.96 from 44 votes
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Shrimp Tacos with Creamy Taco Slaw

Yield: 6 to 8 tacos
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.


For the Shrimp Tacos:

  • 1 pound large or jumbo shrimp — peeled, deveined, and tails removed (fresh or frozen and thawed)
  • 1 tablespoon extra-virgin olive oil — divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground chipotle chili
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 6 to 8 corn or flour tortillas
  • Garnishes: avocados — cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic — peeled
  • 1/2 small jalapeno — seeds and membranes removed
  • 1/4 cup tightly packed fresh cilantro leaves
  • 1/4 teaspoon kosher salt
  • Zest and juice of 1 large or 2 very small limes — about 2 teaspoons zest and 3 tablespoons juice
  • 2 cups shredded cabbage — or slaw mix


  1. Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
  2. Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
  3. Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
  4. Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Recipe Notes

  • The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.
Course: Dinner
Cuisine: American, Mexican
Keyword: Healthy Shrimp Taco Recipe, Shrimp Tacos with Creamy Taco Slaw

Nutrition Information

Amount per serving (1 taco (of 8), including tortilla, shrimp, and slaw) — Calories: 158, Fat: 6g, Saturated Fat: 1g, Cholesterol: 1mg, Carbohydrates: 14g, Fiber: 2g, Sugar: 3g, Protein: 13g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. hey girl- these tacos look amazing! I just love shrimp!

  2. I’ll always put up with you bad jokes – even if there aren’t tacos involved. But the tacos are a nice selling point. Lol. They look amazing and so flavorful! Love the new video, too!

  3. Heather S Christo Reply

    Love the pun! Love the tacos more!!

  4. I cook shrimp a lot and never get tired of them, so awesome and these tacos look tasty!!

  5. We had some fantastic tacos yesterday for lunch at a favorite restaurant and for sure I’ll be trying these at home. We have shrimp often, but never even thought of tacos with shrimp – duh! Your videos are very helpful and I like them alot – as well as your writing. You’re very multi-talented!

    • Chris, thank you so much for saying so! I truly appreciate it. And if my experience is any indication, shrimp in tacos will become a new favorite!

  6. Oops, just caught myself drooling because these look AMAZING!

  7. Haha!! Love the pun! And love these shrimp tacos! They look amazing!

  8. We made these for dinner tonight and they were beyond amazing! Definitely keeping this recipe around. The only thing we changed was we swapped the cilantro out for parsley.
    What other things could we use the sauce for? We have a decent amount leftover.

    • Thanks so much for taking the time to review the recipe, Elysia! I’m so glad you enjoyed it! I think the sauce would be great over any other Mexican/Tex Mex type dishes or casseroles, and it’d be tasty as a veggie dip or dressing for other salads too.

  9. Can I come over??

  10. I’ve made these twice now, once with shrimp and once with cod – both were amazing. That sauce is what makes them. I threw in the whole jalapeno because I love spice and probably more cilantro than you called for, but I just used the whole bunch of what I had on hand. I will definitely be making these over and over, so simple and delicious!

    • Woohoo! Thanks so much for taking the time to try it and report back, Meredith. I’m so glad to hear it’s a winner with cod too!

  11. Honestly I would have never ever thought to blend these ingredients together but I’m glad I did…. super good and really easy to make…… thankkkssssss for the great ideas

  12. Made these tonight for dinner. Soooo good!! And a hit with my family. It’s a keeper!

    • HOORAY! I’m so glad to hear you enjoyed the tacos, Traci. Thanks so much for taking the time to leave this wonderful review!

  13. Hannah Fridley Reply

    Are these spicy? They look so good but I’m such a wimp when it comes to spice! 

    • Hi Hannah! I think have this noted in the blog post, but they definitely have a kick. I’d start with 1/2 the amount of spice and you can always add more. I hope you enjoy them!

  14. Is this best with sour cream or Greek yogurt?

    • Hi Stefanie! Personally I love the Greek yogurt. It’s healthier and its flavor is similar to sour cream, so that’s the route I like to go. If you don’t like Greek yogurt though, I’d use sour cream. Hope you enjoy!

  15. I just made this to tonight. Absolutely loved it! I used Greek yogurt and it was perfect. 1/2 of jalapeño gave it the perfect amount of heat. 

    Will make again for sure!

    Thanks for the recipe. 

  16. The tacos were really good and the taco sauce tasted good with tortilla chips too.

  17. Yummy!! perfect heat and quite filling. Great summer dish!

  18. These are the BEST! I have been making them non stop. The sauce is amazing and good on anything. I use mission restaurant style  tacos and it comes out to being one point per taco on weight watchers (if you omit the oil and use pam) and so satisfying :) I like to Top mine with pickled red onions for a bit of a tangy bite. Thank you for this amazing recipe! 

  19. Tacos are my favorite, and this certainly looks like a delicious and filling.

  20. These have become my go-to taco recipe – I think I’ve made them 4-5 times! The leftovers are so good on a salad!

  21. Pamela C Kring Reply

    Oh my Gosh!!! This is my new favorite go to!!! EASY and tasty!!! Thank you!!

  22. This was delicious! Thank you for a great recipe and I loved the crunchy slaw with the smooth sauce. It was very flavorful and fun! Will definitely make again.

  23. I made this for supper tonight and it was amazing!  My husband just raved about how fresh and light it was.  He wants it on the menu often and said it goes on our serve to company list!  Thanks!

  24. These were beyond delicious!  Even my two year old ate them (I did add some cheese to his lol).  I love how quick and easy they were to make, too.  I’m 36 weeks pregnant and these are going in my arsenal of recipes of what to make when I have a newborn and a toddler running around!  

  25. Just made this for dinner. I added a slice of avocado on top and some pico de gallo.  So delicious! Thanks again for another great, healthy recipe. 

  26. Made these tonight and they were amazing! The combination of flavors was right on. My whole family voted them into the dinner rotation! Well done and each taco was only 4 FP in Weight Watchers!

  27. This was great! So much flavor with just the right amount of spice. I ended up adding a little bit of white rice with some lime and cilantro to the tortilla, then put on the greens, then the shrimp. I added some avocado, more cilantro, the leftover sauce, a squirt of lime juice, and some feta cheese. I used wheat tortillas to keep it on the healthy side. Everything was so good, my husband and I devoured it in record time! Definitely going in the regular rotation!! Thank you!!

    • Laurie, I am so happy this hit the spot for you both and will be a go-to! Thank you for letting me know and sharing this lovely review!

  28. Awesome Shrimp Tacos with Creamy Taco Slaw. Thanks for sharing.

  29. I made this recipe and everyone at home loved it! It is delicious!!!!

  30. Fantastic recipe! Better than any restaurant tacos we’ve had. I grilled the shrimp instead of pan fry, but otherwise kept it all the same. Thank you so much for this easy and delicious dish.

  31. I just made these for dinner last night and they were amazing! I will be making these again and again, thank you!

  32. My family loved this-the slaw was delicious and easy! Would be good on fish tacos, too. I’ll be making this again

  33. I loved this recipe! I grabbed the wrong Greek yogurt at the store (vanilla bean) and realized it would’ve been too sweet. I substituted the yogurt with two egg white and olive oil and it was just as good and didn’t even need the yogurt! I’m sure the yogurt would’ve given it a more tangy taste but I added extra Lime and it balanced it out! 

  34. I loved this recipe. It was great and healthy

  35. Having never really been a shrimp fan, this recipe was a game changer. Loved these tacos! And the creamy slaw! I spiced up the dressing with a whole jalapeno (with the seeds) and it was so good. Glad I have more frozen shrimp so I can make these again soon!

  36. Wow – these are so amazing. I plan to make these part of my regular rotation. I don’t love cilantro so left the slaw dressing for each person to put on their own tacos and worked out perfectly – especially when my husband decided to use it as a dip for potato chips ;)

  37. I am trying these tonight and I can’t wait! I know they will be DELISH!!!!!!

  38. Hey y’all. Currently doing the whole 30 cleanse! This is a great recipe. All you have to do to stay compliant, is swap the greek yogurt for unsweetened coconut milk yougurt. I’ve done this recipe 5-6 times now, and it rocks. 

  39. I made these tonight! Even my picky hubby said the recipe is a “keeper!” The sauce is delicious! We added extra cilantro. No such thing as too much cilantro! 

  40. Kristen Fitzpatrick Reply

    Is it possible to use mayo instead of the Greek yogurt ? Can’t wait to try these tonight 

    • Hi Kristen, I haven’t tried a mayo version myself. If you decide to swap it, note that the flavor will be a little different and the nutrition estimate will change. I hope you enjoy!

  41. Loved it!!! Great recipe, but I added a little old bay seasoning.

  42. These were wonderful! I added some corn starch to the spice mix for the shrimp, which meant that they got beautifully golden brown and crispy when we cooked them up. We’ll definitely be making these again!

  43. Hi Erin, thank you for this recipe. I added ripe avocado to the sauce and it blended perfectly. So delicious! My kids loved these tacos!

  44. SWEET BABY JESUS THESE WERE DELICIOUS! Followed the exact recipe and it did not disappoint! My husband and I were craving shrimp tacos from our favorite spot back home and I have to say these are now our new favorite! I went ahead and paired it with cilantro lime rice. Thank you so much great recipe I look forward to sharing!

  45. Delicious! 😋
    The family loved it.  I’m definitely putting this on rotation.  
    The only switch I made was using Kefir instead of Greek yogurt – I used what I had on hand and it still tasted great.  
    Glad to have found this recipe.  

  46. Brandi Jo Fortier Reply

    Hi Erin, We made these last evening for dinner! They were light and fresh with a kick from the jalapeno. Overall they are very tasty. Definitely will be keeping this recipe and making them again. 

  47. Just made the shrimp recipe and it was fantastic. Thank you for sharing!!!

  48. Hi, Erin!

    I wanted to let you know that I made this recipe last night for dinner and it was insanely DELICIOUS. Instead of using a flour tortilla, I used a sprouted grain Brooklyn Bread Lavash Roll-Up. My husband and I are sticking to whole grains for weight loss and this was a very filling dinner. I am attaching the link for the bread! One wrap has only 100 calories, 1.5 grams of fat, 4 grams of fiber and 5 grams of protein.

    Thank you for the excellent recipe!
    Warm Regards, Jenny Fisher

  49. Just made this tonight.

  50. I hate to cook & these are so easy & delicious

  51. I’ve made these twice now…I will never make shrimp tacos any other way again! Perfect!

  52. Stacey Spagnuolo Reply

    This dish has become a weekly favorite meal. Its fast, tasty and healthy and has contributed to successful weight loss!

  53. Great recipe! I wanted to add more creaminess so I added an avocado and a tablespoon of mayo. Absolutely delicious!

  54. Hi Erin! This is the first time I have ever commented on a recipe – that’s how good these are!!!! My husband had a stroke last year and we have been plant-based ever since. Over the last few months very limited dairy and seafood have made their way back into our diet, but we are still committed to a predominately plant-based life!
    Having said all that, these were amazing!! Thank you, thank you for helping us find food that does not leave us feeling deprived – food we can be excited about!
    Thanks again – we’ll be back for more recipes.😊

    • Allison, comments like this make my heart glow. I’m so pleased (and flattered!) that my recipes have become a part of your routine. Thank you for sharing this lovely review and my best to you both!

  55. “Is this a monster taco or what?” That made me laugh out loud. The only thing would change is to use corn tortillas. Great recipe otherwise, especially the generous use of lime and cilantro. Bright citrus and fresh herbs make it easy to eat healthy because they impart so much flavor.

  56. Me and my partner LOVED this recipe! Definitely will need to double up on the shrimp next time, absolutely 0 leftovers. Thank you so much for sharing this!!

  57. I made this recipe for my work Cinco De Mayo party. And it was a huge hit. I’m glad I made extra cause I couldn’t stop eating it before the party. Also was a hit with my bf. Fresh new[6 month] relationship and I hadn’t cooked for him yet cause he kept going on about how great his sister cooks so it made me nervous to cook for him, but he loved it so I’m happy. Thanks for this recipe.

  58. Made these yesterday and they were pretty good! I garnished with red onion and sriracha as I thought it needed some “zing” and my bf added some thinly sliced jalapeño.  I appreciate the lightness with the Greek yogurt as the dressing. 

  59. hey !! can I am dairy free (except eggs) was wondering if I could use anything other than the greek yogurt as a substitute?

    Thanks cant wait to try this!

    • Hi Jessica! I haven’t tried a substitute myself, but you could try a plain, unsweetened nondairy yogurt. You could also try mayonnaise, which is usually the standard in slaw recipes (just less healthy than yogurt—if trying this, I would start with a lesser amount).

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