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Shrimp Tacos with Creamy Cilantro Lime Slaw

This spicy shrimp recipe pairs with the cooling, creamy slaw to make dinnertime special. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Prep Time30 minutes
Cook Time10 minutes
Marinating30 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: cabbage, cilantro, garlic, green onion, honey, jalapeno, scallions, shrimp
Season: Summer
Diet: Gluten Free
Protein: Seafood
Servings: 4 servings
Calories: 517kcal
Author: Rachel Wirtz

Ingredients

Spicy Shrimp

  • 1 lb shrimp uncooked, peeled, deveined, tails removed
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • 1 clove garlic* minced
  • ½ tsp kosher salt
  • 2 tsp lime juice fresh-squeezed
  • 3 tbsp olive oil

Coleslaw

  • 1 purple cabbage* small, finely shredded
  • 1 tsp kosher salt
  • ½ cup cilantro* fresh, chopped
  • 4 scallions* sliced thin
  • 1 jalapeño* minced

Dressing

  • ¾ cup greek yogurt plain
  • ½ cup mayonnaise
  • 1 tbsp honey* raw
  • 3 tbsp lime juice fresh-squeezed
  • 2 cloves garlic* minced
  • ½ tsp cumin
  • black pepper to taste

Instructions

Shrimp

  • In a small bowl, whisk together the marinade ingredients: 3 tbsp oil, lime juice, chili powder, paprika, cumin, and salt. Add in prepped shrimp. Stir to coat. Place in refrigerator and let marinade for at least 30 minutes.
  • Meanwhile, prepare your slaw (see below).
  • Cook shrimp in a cast iron skillet, or bake, or even grill them. Make sure you flip and cook for about 4-5 minutes on each side.

Slaw & Dressing

  • Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15 minutes to allow the cabbage to get mildly limp. Tip: use a mandolin or spiralizer for a nice thin cut cabbage which will help absorb the dressing
  • In a small bowl, combine yogurt, mayonnaise, honey, lime juice, zest, garlic, and cumin.
  • In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.
  • Slaw can be prepared up to one day in advance.
  • Assemble tacos with tortilla shells of choice using 1/4 of the slaw mixture and 1/4 of the shrimp mixture per serving.

Video

Nutrition

Calories: 517kcal | Carbohydrates: 25g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 2014mg | Potassium: 769mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3061IU | Vitamin C: 136mg | Calcium: 327mg | Iron: 5mg