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21-Minute Grilled Shrimp Tacos With Cabbage Slaw

Jessica T. Brown
Smoky, grilled shrimp are served in warm corn tortillas with a crisp lime-cilantro cabbage slaw, creating a high-protein, fiber-rich, quick, and flavorful taco ready in under 20 minutes.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 2

Equipment

  • 1 cast iron grill pan
  • 1 set of mixing bowls
  • 1 pair of tongs
  • 1 Citrus Juicer
  • 1 Chef’s Knife

Ingredients
  

Shrimp:

  • 12 oz raw shrimp peeled and deveined
  • 1 tbsp garlic paste or equivalent stir-in paste
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ½ tsp cayenne
  • 1 tsp salt
  • 8 corn tortillas warmed

Cabbage Slaw:

  • 1 cup red cabbage shredded
  • ½ cup carrots shredded
  • ½ cup green onions thinly sliced
  • 2 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dried cilantro or fresh chopped
  • Salt and pepper to taste

Instructions
 

  • Prepare the Grill and Shrimp: Preheat a grill or grill pan over high heat to ensure it’s hot before cooking.
    In a medium mixing bowl, combine the peeled and deveined shrimp with garlic paste, olive oil, lime juice, cumin, smoked paprika, oregano, cayenne, and salt.
    Toss thoroughly to coat each shrimp evenly with the marinade for maximum flavor.
  • Grill the Shrimp: Place the marinated shrimp on the hot grill in a single layer, leaving space between each piece.
    Grill for 2-3 minutes per side, or until the shrimp turn bright pink and opaque.
    Use tongs to flip carefully so the shrimp remain juicy and retain their grill marks.
  • Prepare the Cabbage Slaw: While the shrimp cooks, combine shredded red cabbage, shredded carrots, and thinly sliced green onions in a medium bowl.
    Drizzle with lime juice and olive oil, sprinkle in dried or fresh cilantro, and season with salt and pepper.
    Toss gently to ensure all vegetables are coated evenly.
  • Warm the Tortillas: Lightly heat the corn tortillas on the grill or in a dry skillet for 30–60 seconds per side, until pliable and slightly charred.
    This enhances their flavor and prevents tearing when filling with shrimp and slaw.
  • Assemble the Tacos: Place 3–4 grilled shrimp onto each warmed tortilla.
    Top generously with a portion of the prepared cabbage slaw, spreading it evenly over the shrimp to balance flavor and texture.
  • Garnish and Serve: Optionally, drizzle a little extra olive oil or a squeeze of lime over the assembled tacos.
    Serve immediately while shrimp are warm and slaw is crisp for the best flavor combination.
  • Enjoy and Customize: These tacos can be paired with salsa, avocado slices, or a light yogurt-based sauce for extra creaminess.
    Encourage guests to adjust toppings to their preference for a personalized taco experience.

Notes

  • Use medium-sized shrimp for even cooking and optimal flavor.
  • Marinate shrimp for at least 10 minutes to enhance flavor, but avoid over-marinating as the acid can toughen the shrimp.
  • Lightly warm tortillas to prevent cracking when folding.
  • Slaw can be prepared up to 2 hours ahead; keep refrigerated until assembly.
  • Adjust cayenne and paprika to taste for mild or spicier tacos.
  • Leftover shrimp can be stored separately from slaw to maintain texture.