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

4.92 from 116 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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Recipe Rating




281 Comments

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  1. It took longer to finish the recipe then the tacos last at a party 🎉!! They were amazing!!5 stars

  2. Loved! I accidentally processed the coleslaw with the sauce and was shocked it was still amazing.5 stars

  3. We all agreed this was the BEST shrimp taco recipe we’ve ever had! The chipotle along with the chili powder gives the shrimp the perfect amount of heat! We also sautéed them in an olive oil that had a chile pepper infused flavoring. We used Greek yogurt in the slaw recipe and your sauce/slaw was wonderful! We used an immersion/stick blender to mix the sauce instead of a food processor, and it worked great. The sauce/slaw recipe’s jalepeno & cilantro combined with all of that fresh lime juice was top quality. We warmed the corn tortillas over our gas burner flame. SO GOOD! Can’t wait to make this again!5 stars

    1. Hi LiAnn! So glad you enjoyed the tacos and thank you for the feedback! Thank you for this kind review!

  4. I am loving this site! I’m so glad I found it – I also bought the cookbook.

    On to the review…

    I made this last night and it was a hit! We are vacationing with fewer shopping options, so I used very good frozen shrimp – I agree that fresh isn’t necessary for this recipe. The sauce is good – I forgot to buy Greek yogurt, but had leftover low-fat sour cream, which worked well. I also forgot to buy a jalapeño, so I used about 1/2 teaspoon of canned green chilis, which totally worked. I found a bag of Asian salad at the grocery store – which, if you toss the soy dressing pack and the sesame seeds, is essentially just mixed kale and cabbage salad – so perfect for this!

    Great recipe – my kids and husband loved it. One is the things I love about it is everyone can customize their tacos to their taste. I’m watching calories, so I skipped the tortilla. My younger son is trying to put on weight, so he loaded his up. This is perfect for family dinners!5 stars

  5. I don’t think we’ll ever be able to order shrimp tacos out again! These were so gosh-darn delicious. We enjoyed the bit of heat from the shrimp seasoning and the refreshing coolness of the sauce was a perfect balance. This will be our new favorite! Thank you for sharing!5 stars

  6. I made this for dinner last night and it was really tasty! The slaw was cooling and refreshing and overall a very healthy and filling dinner. I also had a pineapple pico on hand that I put on the tacos…great combo with the slaw and spicy shrimps!5 stars

  7. Loved this recipe! I used non-dairy greek yogurt for the sauce and it came out excellent. Will definitely be making this again.5 stars

  8. Made this and the shrimp was amazing and a seasoned great. Followed the recipe for the slaw and dressing was watery and really no flavor. Other wise we loved the tacos .3 stars

    1. I’m sorry to hear you didn’t enjoy the recipe, Dawn. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  9. Just made the sauce…..very very tasty and fresh tasting just as is! My wife loved it, but I wanted it a little sweeter so I made a few adjustments to suit my tastes….so I made another batch. She’s keeping the first one, her new favorite. For my batch, I added 1 more clove of garlic, 1/2 tsp of ground cumin, another 1/4 tsp of salt, and 1 tbsp of honey…that did it for me!
    We’re making your taco recipe tomorrow and wanted to let the flavors of the sauce develop overnight. We also are going to have grilled peaches with it now….just so we can use more sauce :)
    Oh, and the consistency of the sauce is perfect, not too thick but thick enough to cling where you put it…Thank you for the recipe…..so good… (sorry I modified it for me, don’t be offended)5 stars

  10. Good but messy. Sauce was too runny. Would use iceberg lettuce instead of cabbage next time. Avocado would have gone well with it but did not have any.4 stars

    1. Hi Tara! I’m so glad to hear you enjoyed the shrimp. As for the slaw, mine came out fairly thick (you can see in the photos that it stays where it lands and isn’t too runny), but you could use a little less lime juice or a little more yogurt. I hope that helps!

  11. Wow! So flavorful and easy!
    Just the right amount of spices and tang from the lime. Will definitely be on rotation at our house!5 stars

  12. I made this for my family and got a request for an “encore”. They want it again for tomorrow’s dinner!! Definitely will be making this again! Absolutely delicious.5 stars

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