Crispy Shrimp Tacos with Jalapeño-Lime Slaw

Crispy Shrimp Tacos with Jalapeño-Lime Slaw

Spice up your weekday routine with these crispy shrimp tacos with jalapeño-lime slaw. These delicious shrimp tacos are perfectly crisp & crunchy without the tools and extra calories that come a long with deep frying. Whip up a Jalapeño lime sauce and toss over some cabbage-slaw, and you’ve got yourself restaurant worthy shrimp-tacos. Don’t forget to drizzle some of that same yummy sauce over your final product for an extra kick (because there’s no such thing as too much sauce—right?).

Fun fact: shrimp is actually super easy to make. Much easier than people think. So I was SO excited when recently, I got my hands on some high-quality frozen shrimp courtesy of Prime Shrimp (found at Robért Fresh Market for those of you living in New Orleans). I love that I can store the shrimp in my freezer and pull it out for a quick weeknight meal. You won’t find a frozen shrimp out there that tastes as good as these (and being from nola, I know good shrimp when I taste it).

I’m a firm believer that everything tastes better when marinated—even if you only have 20 extra minutes. For the shrimp, I whipped up a quick marinade and let the shrimp bathe in it for just about twenty minutes. The end-result was well worth it, as the shrimp had so much flavor. The great thing about shrimp is that it doesn’t take long at all to pick up the flavors from a marinade. I used my go-to taco marinade, which works great on any type of taco meat—shrimp, chicken, beef, you name it.

Go-to taco marinade

  • 1 tbsp. garlic powder
  • 1 tbsp. cumin
  • 1 tbsp. chilli powder
  • 1 tsp. paprika
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1/2 cup olive oil

When it comes to shrimp tacos, I like my shrimp to be super crispy. Nobody wants a soggy shrimp taco.

Tips for getting crispy shrimp

  • Be sure to pat the raw shrimp with paper towels before cooking to remove excess water. That extra liquid will prevent the shrimp from browning. If you do find that the shrimp are producing a lot of liquid when cooking, remove the pan from heat & drain the liquid before returning back to the stove.
  • Heat the skillet over high-heat for 5-10 minutes. A high-flame will make it easier to get that crispy, golden outer layer. Be sure to stir frequently, to prevent the shrimp from sticking to the pan.
  • Use a good bit of oil (about an inch of oil in your frying pan) to help flash-fry the shrimp. 

For the slaw, I purchased a pre-packaged kale and cabbage slaw kit from the whole foods refrigerated produce section. This will save you from having to cut up a cabbage and prep your own slaw. Any type of shredded lettuce kit will work here: kale, cabbage, broccoli slaw, you get the picture. These leafy greens will add great texture to your taco.Don’t forget to toss with our jalapeño-lime sauce. I could eat this stuff by the spoonful.

What other kinds of sauces can I use?

Get creative when it comes to taco sauces! I rarely use the same exact sauce, but there are a few ingredients I always include when making tacos.

  • jalapeno-adds a nice kick to any sauce
  • lime-gives the sauce some acidity
  • cilantro-I’m a cilantro lover and a firm believer that no taco sauce is complete without cilantro.

The important thing is that you’re creating a sauce that you love that takes a plain taco to the next level. Check out our sauces page for some of our favorites.

Crispy Shrimp Tacos with Jalapeño Lime Slaw

August 8, 2019
: 4
: 25 min
: 15 min
: 40 min
: Easy


  • 1 lb. shrimp, heads & tails removed (I used Prime Shrimp frozen shrimp)
  • 1 tbsp. garlic powder
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 cup olive oil
  • 1 bag of slaw (I used a shredded kale & cabbage blend)
  • 1 avocado
  • 1/2 cup cilantro
  • 3 tbsp. plain greek yogurt
  • 1/2 medium jalapeño pepper (or 1/3 of a large one)
  • Juice of 1 lime
  • Salt & fresh ground pepper to taste
  • 8-10 small corn tortillas
  • Step 1 In a medium mixing bowl, combine the shrimp with all seasonings and the olive oil. Toss together.
  • Step 2 Let shrimp marinade for twenty to thirty minutes.
  • Step 3 Meanwhile, for the sauce, add the avocado, cilantro, greek yogurt, jalapeño pepper and lime juice to a food processor. Blend until smooth. Add salt and fresh ground pepper to taste.
  • Step 4 Toss half of the sauce over the shredded cabbage/cole slaw until mixed in. Set aside.
  • Step 5 Heat about an inch of olive oil in a large non-stick skillet over high heat.
  • Step 6 Drain the shrimp from the marinade over the sink, eliminating any excess oil.
  • Step 7 Once skillet is hot, add shrimp to skillet and let sizzle for about 4-6 minutes a side or until dark golden brown. If the shrimp produces excess liquid, drain immediately. Liquid is not ideal for browning!
  • Step 8 Once cooked to crisp perfection, remove the pan from heat and let cool.
  • Step 9 For the tacos, spread the rest of the sauce on the bottoms of the tortillas.
  • Step 10 Add the slaw mixture.
  • Step 11 Top with shrimp and cheese of choice (queso fresco, cotija recommended but feta will work as well).