I am long overdue for this pun: Let’s TACO ’bout these healthy Shrimp Tacos with Creamy Taco Slaw!

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!

Why I Love This Tacos Recipe

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.

How to Store and Reheat Shrimp Tacos

  • To Store. The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.
  • To Reheat. Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads.

What to Serve with Healthy Shrimp Tacos

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!

Shrimp Tacos with Creamy Taco Slaw

4.9 from 129 votes
The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Servings: 6 to 8 tacos

Ingredients
  

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

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.

Nutrition

Serving: 1taco (of 8), including tortilla, shrimp, and slawCalories: 158kcalCarbohydrates: 14gProtein: 13gFat: 6gSaturated Fat: 1gCholesterol: 1mgFiber: 2gSugar: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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311 Comments

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    1. Outstanding!! My husband returned from Miami where he had excellent shrimp tacos. I searched for the best recipe, found yours and adapted to suit his taste. I made a separate coleslaw and put a bed of shredded cilantro and lettuce down as the base. The shrimp was excellent with all that spice and quick to cook. That sauce that goes on top is so fresh and tangy! It’s the finishing touch. I will definitely make this again. Thank you! Btw, he put the coleslaw on top of the taco anyway😉5 stars

  1. We had this tonight and we both loved it! It was super easy and fast to throw together, and the flavor profile delivered on all fronts. We will definitely be making this again. Thank you for a fast, easy, weeknight recipe!5 stars

  2. This recipe was fast and amazing. There were no adjustments needed, This recipe will be recycled for years to come.5 stars

  3. The slaw really makes this dish amazing. I made it two ways: for my boyfriend I made them with shrimp and flour tortillas, and for me (a vegetarian) I used plant based crispy “fish” fillets with corn tortillas, Baja fish taco style. We both enjoyed them immensely!!5 stars

    1. I’m sorry to hear that you didn’t enjoy this dish, Darryl. I understand that tastes differ. I know it’s disappointing to try a new recipe and not have it work out, so I am sorry that happened here!

  4. These were SO GOOD. The only change I made was leaving out the jalapeños in the sauce because my husband doesn’t like things too spicy. The slaw and sauce perfectly balanced out the shrimp. I made a double batch and the leftovers were just as good for lunch the following day. Definitely making these regularly.5 stars

  5. A lot 0f work for some flavorless shrimp tacos. If I’m going to zest, chop, squeeze, blend and fry; I want it to be worth it and this is NOT. Don’t waste your time.

    1. I’m sorry to hear the recipe wasn’t to your taste, Guy. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  6. My first time I made the shrimp tacos,,,what a hit,,,my company couldn’t get enough, absolutely delicious, I will definitely make again.
    jp5 stars

    1. Hi Kristi! I’ve only refrigerated it but haven’t tried freezing it before. If you decide to experiment, let me know how it goes!

  7. What took me so long to make these again!!! Followed the recipe and served with the coleslaw on the tacos this time. Love radishes as a side. Used corn tortillas since we prefer that flavor combination. I shared this recipe with my sister and you got rave reviews from everyone. Just the right amount of spice on those shrimp. Think I like sour cream vs. Greek yogurt, or maybe a combination. I swear We could eat eat these every week!! Thank you for an over the top recipe5 stars

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