I think these Spicy Shrimp Tacos might be *the* tacos of the summer. Spicy, seared shrimp wrapped in warm tortillas with crumbly feta and green goddess slaw. The combination is light, fresh, and oh-so-delicious!
These feel-good spicy shrimp tacos are a quick & easy option for lunch and/or dinner. Marinade the shrimp, prep the slaw, and the rest comes together in 10 minutes or less!
For a more hearty shrimp taco situation, check out these Baked Shrimp Tacos. Soft tortillas loaded with sautéed peppers and onions, refried beans, seared shrimp, and melty cheese. Serve with fresh salsa and chipotle adobo sauce for a delicious and fun twist on traditional tacos!
Ingredients for Spicy Shrimp Tacos and Green Goddess Slaw
Shrimp – I prefer to use raw shrimp that are already peeled & deveined. For this recipe I used size 21 / 25.
Greek Yogurt – The Fage 5% Greek Yogurt is extra thick and creates the most creamy texture for this slaw. If you use a lower-fat or dairy-free yogurt, it may be slightly less thick, but will still taste delicious.
Rice Vinegar – Adds acidity and zing to the slaw. Substitute with white vinegar if needed.
Mayo – I use the Primal Kitchen Avocado Oil Mayo, but any variety will work!
Cabbage – The key to a great slaw is the cabbage texture. Take your time to slice the cabbage as thin as possible for bites that are easier to chew.
Fresh Herbs – The Greeen Goddess Slaw is so vibrant because of all the fresh herbs. I used a combination of fresh parsley, scallions, and fresh dill. Alternatively, you can play around with your favorite herbs for a different taste / flavors. Some other delicious options would be fresh chives, cilantro, or shallot!
Fresh Feta – I like to buy the feta in brine because I find it lasts longer in the fridge, and I can crumble it to the size I like. These tacos are topped with fresh feta because it adds a nice tang that compliments the Green Goddess Slaw, but you could leave off entirely or substitute goat cheese for a creamier option.
How to Make Spicy Shrimp Tacos with Slaw
- Start by preparing your shrimp. Add shrimp, olive oil, kosher salt, garlic powder, red pepper flakes and lemon zest to a medium mixing bowl. Stir to combine and let marinate at room temperature for 20 – 30 minutes.
- Start on your slaw – add greek yogurt, rice vinegar, mayo, lemon juice, parsley, scallions, dill, garlic, and kosher salt to a high-powered blender or food processor and blend until evenly combined and smooth. Set aside ⅓ cup of sauce for topping tacos.
- Add thinly sliced cabbage to a large mixing bowl and top with remaining sauce, using tongs to ensure everything is evenly coated. Set aside.
- To a cast iron pan, add ~1 tbsp olive oil and heat to medium. Once hot, add shrimp, making sure not to overcrowd the pan (I cooked in 2 batches). Cook untouched for 2-3 minutes so they can brown. Flip and cook for an extra 2 minutes, or until shrimp are tightly curled. Set aside.
- Assemble your tacos – add green goddess slaw and top with 4-5 pieces of shrimp and sliced avocado. Top with extra green goddess sauce, feta crumbles, and sliced scallions. Serve immediately and enjoy!
Best Way to Pan Sear Shrimp for Tacos
Here are a few tips for getting perfectly seared shrimp:
- Make sure to get your cast iron skillet hot before adding your shrimp.
- Don’t overcrowd the pan, make sure there is sufficient room between the shrimp.
- Add shrimp and then don’t touch them for 2-3 minutes so they can get a nice sear.
- Add them to skewers and grill them if you prefer to cook them outside!
Siete Gluten-Free Tortillas
I’ve been a fan of Siete tortillas for years now and my love for them will continue for years to come (i.e. forever) These gluten-free + grain-free tacos are the perfect balance of soft and pliable yet sturdy to hold all the fillings.
I usually opt for the almond flour tortillas but the cassava ones are my second pick! To warm them, I heat a skillet over medium heat and toast each side of the tortilla for 30-50 seconds (the longer you heat them, the more they will start to firm up and harden)
You can also heat them in the oven on a baking sheet, just keep an eye on them to prevent any overheating or burning! Wrap the warmed tortillas in a cloth or hand towel to keep warm while prepping the meal or for any in-between moments.
More Taco Recipes
Something about me is that I love a good slaw + seafood combination with my tacos. For more taco ideas, check out these favorite recipes of mine:
Salmon Tacos with Jalapeno Cilantro Slaw – Spicy marinated salmon sauteed for a blackened crisp with creamy and fresh cilantro slaw, all wrapped in a warm tortilla.
Blackened Fish Tacos with Garlic Slaw – Tender blackened tilapia filets are served over crisp + crunchy garlic slaw and wrapped in a warm tortilla. The contrast between tender and mildly spicy tilapia with cool and fresh slaw is simply amazing.
And if you try this recipe, please let me know by leaving a comment and STAR rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Spicy Shrimp Tacos 🙂
Ingredients
Seared Shrimp:
- 1 lb raw peeled & deveined shrimp
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- Zest from 1 lemon
Green Goddess Slaw:
- ½ cup greek yogurt
- 2 tbsp rice vinegar
- 2 tbsp mayo
- 2 tbsp lemon juice
- 1 cup fresh parsley
- ½ cup scallions ~2 scallions
- 2 tbsp fresh dill
- 3 cloves garlic
- 1 tsp kosher salt
- 5 cups cabbage sliced thin (~⅓ small head of cabbage)
Taco Assembly:
- 6-8 tortillas heated
- ⅓ cup scallions thinly sliced
- ½ cup feta crumbles
- 1 – 2 avocados
Instructions
- Start by preparing your shrimp. Add shrimp, olive oil, kosher salt, garlic powder, red pepper flakes and lemon zest to a medium mixing bowl. Stir to combine and let marinate at room temperature for 20 – 30 minutes.
- Start on your slaw – add greek yogurt, rice vinegar, mayo, lemon juice, parsley, scallions, dill, garlic, and kosher salt to a high-powered blender or food processor and blend until evenly combined and smooth. Set aside ⅓ cup of sauce for topping tacos.
- Add sliced cabbage to a large mixing bowl and top with remaining sauce, using tongs to ensure everything is evenly coated. Set aside.
- To a cast iron pan, add ~1 tbsp olive oil and heat to medium. Once hot, add shrimp, making sure not to overcrowd the pan (I cooked in 2 batches). Cook untouched for 2-3 minutes so they can brown. Flip and cook for an extra 2 minutes, or until shrimp are tightly curled. Set aside.
- Assemble your tacos – add green goddess slaw and top with 4-5 pieces of shrimp and sliced avocado. Top with extra green goddess sauce, feta crumbles, and sliced scallions. Serve immediately and enjoy!
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