These Cilantro Lime Shrimp Tacos are a flavor-packed way to spice up taco night.
Juicy shrimp marinated in a zesty cilantro lime mixture, paired with creamy slaw and served on warm tortillas, make for a quick and irresistible meal.
Ready in under 30 minutes, they’re perfect for busy weeknights, summer cookouts, or casual gatherings.
Why You’ll Love These Cilantro Lime Shrimp Tacos
Bold, bright flavors – cilantro, lime, and spices create a zesty marinade
Quick and easy – ready in less than 30 minutes
Healthy and light – packed with lean protein and fresh veggies
Customizable toppings – build your perfect taco
Perfect for family meals or parties
Naturally gluten-free (if using corn tortillas)
What You’ll Need (Ingredient Highlights)
For the Shrimp:
Raw shrimp – peeled and deveined
Olive oil – for marinating and cooking
Fresh cilantro – chopped for vibrant herb flavor
Fresh lime juice – brightens and tenderizes the shrimp
Chili powder, cumin, and paprika – for a smoky kick
Garlic powder – boosts savory flavor
Salt and pepper – to season
For the Slaw:
Green cabbage – thinly shredded for crunch
Greek yogurt or sour cream – for creamy texture
Lime juice – keeps it fresh and tangy
Honey – adds a touch of sweetness
Salt – to balance flavors
For Serving:
Tortillas – corn or flour, warmed
Extra cilantro, avocado, or salsa – optional toppings
Pro Tips Before You Start
Use large shrimp for easier grilling and better texture
Marinate shrimp briefly – 10 to 15 minutes is enough
Don’t overcook – shrimp cooks very quickly (about 2 minutes per side)
Warm the tortillas for the best taco experience
Prepare slaw ahead to let flavors meld
How to Make Cilantro Lime Shrimp Tacos
Marinate the shrimp
In a bowl, toss shrimp with olive oil, chopped cilantro, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.
Let sit for 10–15 minutes.
Prepare the slaw
In another bowl, combine shredded cabbage, Greek yogurt (or sour cream), lime juice, honey, and a pinch of salt.
Toss to coat evenly and refrigerate until ready to serve.
Cook the shrimp
Heat a skillet over medium-high heat.
Add the marinated shrimp and cook for 1–2 minutes per side until opaque and lightly browned.
Assemble the tacos
Warm tortillas in a dry pan or microwave.
Top each tortilla with slaw, shrimp, and any additional toppings you like.
Serve immediately
Enjoy your tacos fresh and hot, with extra lime wedges on the side!
What to Serve It With
Mexican rice or cilantro lime rice
Black beans or refried beans
Fresh salsa or pico de gallo
Guacamole and chips
Grilled corn or elote
Variations / Substitutions
Swap shrimp for fish – like mahi-mahi or cod
Make it spicy – add jalapeños or chipotle sauce
Use flour tortillas instead of corn
Add avocado slices or guacamole
Top with cotija cheese for extra flavor
Storage & Leftovers
Fridge: Store cooked shrimp and slaw separately in airtight containers for up to 2 days
Reheat shrimp gently – over low heat or briefly in the microwave
Tortillas: Store covered to keep them soft
Best enjoyed fresh – shrimp can become rubbery if over-reheated
FAQs
Can I grill the shrimp instead of cooking in a skillet?
Yes! Grilling adds a wonderful smoky flavor—just thread shrimp onto skewers first.
How long should I marinate the shrimp?
Only 10–15 minutes—too long and the acid in the lime juice will start cooking the shrimp.
What type of tortillas work best?
Corn tortillas give a classic street taco vibe, but flour tortillas are great too.
Can I make this dairy-free?
Yes, use a dairy-free yogurt alternative for the slaw.
Can I make the slaw ahead of time?
Absolutely! It actually gets better as it sits, up to a few hours in advance.
What toppings go well with these tacos?
Avocado, diced tomatoes, salsa, shredded cheese, or hot sauce all work great!
Is this meal freezer-friendly?
Shrimp can be frozen before cooking, but cooked shrimp is best enjoyed fresh.
Final Thoughts
These Cilantro Lime Shrimp Tacos are packed with bold, bright flavors that make every bite feel like a party.
Quick, healthy, and endlessly customizable, they’re perfect for weeknight dinners or weekend fiestas.
Once you try them, you’ll want to add them to your regular taco rotation!
Full Recipe Card
Ingredients
For the Shrimp:
1 lb raw shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper, to taste
For the Slaw:
2 cups shredded green cabbage
1/3 cup Greek yogurt or sour cream
1 tbsp lime juice
1 tsp honey
Pinch of salt
For Serving:
8 small tortillas (corn or flour)
Extra cilantro, avocado, or salsa (optional)
Instructions
In a bowl, combine shrimp with olive oil, cilantro, lime juice, and seasonings.
Marinate 10–15 minutes.
In another bowl, mix cabbage, yogurt, lime juice, honey, and salt for the slaw. Chill.
Heat a skillet over medium-high.
Cook shrimp 1–2 minutes per side until opaque.
Warm tortillas. Assemble with slaw, shrimp, and desired toppings.
Serve fresh with lime wedges.
