I love simple food that tastes like summer. Grilled Shrimp Tacos With Cabbage Slaw are fast, bright, and full of flavor. I teach you how to grill shrimp and build neat tacos that everyone will eat.
My Dad James taught me to watch the grill and laugh when a shrimp flips away. I still think of him when I hear the sizzle.
Gathering Your Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon cilantro, chopped
The Tools That Help
I keep the tool list small so the recipe stays easy. You need a grill or a heavy skillet, a bowl for the slaw, tongs, and a spatula. A small whisk or fork works to mix the slaw dressing. A pair of heatproof gloves helps when you warm tortillas on the grill.
If you prefer a bowl meal instead of tacos, I also have a bright grilled shrimp bowl with avocado and corn that uses the same grilled shrimp for a quick swap.
The Step-by-Step Process
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- In another bowl, mix the shredded cabbage, mayonnaise, lime juice, and cilantro to make the slaw.
- Warm the tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing grilled shrimp on tortillas and topping with cabbage slaw. Serve immediately.
Lighter, Healthier Touches
I make small swaps to cut fat and keep fresh taste. Use plain yogurt instead of mayonnaise for a lighter slaw. Add extra lime juice and a bit of honey to balance the tang. Use whole grain tortillas for more fiber. If you want less oil, grill shrimp on skewers and use a spray of oil on the grill grates.
For a low-sodium option, skip the added salt and use more lime and herbs. I like to add sliced avocado for healthy fat and a creamy feel without mayo. You can also toss the cabbage with a splash of apple cider vinegar for a sharp, low-calorie bite.
Perfect Pairings
Simple sides lift these tacos. I like a bowl of warm black beans that I season with garlic and cumin. A tray of grilled corn dressed with lime and chili powder pairs very well. A cold beer or a light white wine goes with the grilled shrimp and the citrus in the slaw.
For a cozy twist, try serving these tacos with a warm grilled cheese on the side. I sometimes make apple butter brie grilled cheese for a sweet and rich contrast that my family loves.
Common Stumbles to Avoid
The biggest miss is overcooking the shrimp. Shrimp go from tender to tough very fast, so watch the time and pull them at a firm, opaque look. Do not crowd the grill. Give each shrimp space to sear.
Another slip is watery slaw. If you shred the cabbage too thin or salt it too soon, it will release water. Salt the slaw just before serving and pat the cabbage dry if it looks wet. Warm the tortillas quickly so they stay flexible and do not break when you fold them.
Storing Your Creation
Store cooked shrimp in an airtight container in the fridge for up to two days. Keep the slaw in a separate container to keep the tortillas from getting soggy. Warm the shrimp gently in a skillet over low heat with a splash of water to avoid drying them out.
Tortillas last a few days in a sealed bag in the fridge. You can wrap any leftover tacos in foil and warm them in a low oven for about 10 minutes. Do not freeze assembled tacos; freeze only the shrimp in a sealed bag if you want to save them longer.
A Final Warm Word
I know how small meals can hold big memories. This taco dish is one of those family makers for me. I hope you find it simple, bright, and worth making any night of the week.
Answering Your Questions
[FAQ Question 1 including the recipe name]
For Grilled Shrimp Tacos With Cabbage Slaw, cook the shrimp just until they are pink and firm. That usually takes 2 to 3 minutes per side on a medium-high grill.
[FAQ Question 2 including the recipe name]
If you want to make Grilled Shrimp Tacos With Cabbage Slaw without a grill, use a heavy skillet or grill pan on the stove. Heat it until very hot and cook the shrimp the same way, 2 to 3 minutes per side.
[FAQ Question 3 including the recipe name]
You can make key parts ahead for Grilled Shrimp Tacos With Cabbage Slaw. Mix the dry rub and make the slaw up to 2 days before. Keep the slaw chilled and assemble tacos just before you serve them to keep the tortillas crisp.
If you want more ideas that pair with grilled shrimp, also see my take on Bang Bang Shrimp Tacos for a spicy, creamy option. I use simple steps and fresh lime to keep the flavors bright in every dish.
Print
Grilled Shrimp Tacos With Cabbage Slaw
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Simple and bright grilled shrimp tacos topped with fresh cabbage slaw for a flavorful summer meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon cilantro, chopped
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- In another bowl, mix the shredded cabbage, mayonnaise, lime juice, and cilantro to make the slaw.
- Warm the tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing grilled shrimp on tortillas and topping with cabbage slaw. Serve immediately.
Notes
For a lighter slaw, use plain yogurt instead of mayonnaise. Skip added salt for a low-sodium option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp tacos, grilled shrimp, summer recipe, easy tacos, quick dinner