Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 3 tbsp fresh lime juice + 1 1/2 tsp zest (divided)
- 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin
- 2 cloves garlic, minced (plus 1 small clove for crema)
- 2 1/2 tbsp olive oil (divided), 1 tsp honey, salt & pepper
- 3 cups shredded cabbage, 1 carrot, 2 scallions, 1/4 cup cilantro
- 1 jalapeño (optional), 2 tbsp lime juice, 1 tbsp cider vinegar
- 1/2 cup sour cream, 2 tbsp mayo, 1 tsp hot sauce
- 12 (6-inch) corn tortillas, 1 large avocado
- Optional: 1/4 cup cotija, 4 radishes, lime wedges
Do This
- 1. Marinate shrimp 15 minutes with lime juice/zest, chili powder, paprika, cumin, garlic, honey, 1 1/2 tbsp oil, 3/4 tsp kosher salt, and pepper.
- 2. Stir crema: sour cream, mayo, 1 tbsp lime juice, 1/2 tsp zest, grated garlic, hot sauce, pinch salt.
- 3. Toss slaw: cabbage, carrot, scallions, cilantro, jalapeño, 2 tbsp lime juice, 1 tbsp cider vinegar, 1 tbsp oil, 1/2 tsp sugar, 1/2 tsp salt.
- 4. Warm tortillas in a 350°F (175°C) oven, wrapped in foil, 5–8 minutes; keep wrapped.
- 5. Sear shrimp in 1 tbsp oil in a hot skillet over medium-high, 1 1/2–2 minutes per side until just opaque.
- 6. Assemble: slaw, avocado, shrimp; drizzle crema; add cotija, radishes, cilantro, and lime.
Why You’ll Love This Recipe
- Fast, fresh, and weeknight-friendly—on the table in about 30 minutes.
- Bright chili-lime shrimp with a crunchy slaw and a cool, tangy crema for perfect balance.
- Flexible: pan-sear or grill the shrimp, and swap toppings to suit your taste.
- Great for gatherings—set up a taco bar and let everyone build their own.
Grocery List
- Produce: Limes, garlic, green cabbage, carrot, scallions, cilantro, jalapeño, avocado, radishes (optional)
- Dairy: Sour cream, cotija cheese (optional), mayonnaise
- Pantry: Large raw shrimp, corn tortillas, olive oil, chili powder, smoked paprika, ground cumin, apple cider vinegar, hot sauce, honey, kosher salt, black pepper, sugar
Full Ingredients
Chili-Lime Shrimp
- 1 1/4 lb (570 g) large raw shrimp, peeled and deveined, tails removed
- 1 tsp finely grated lime zest
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 tsp honey
- 3/4 tsp kosher salt (Diamond Crystal; use 1/2 tsp if using fine table salt)
- 1/2 tsp freshly ground black pepper
- 1 1/2 tbsp olive oil (for marinade) + 1 tbsp olive oil (for searing)
- Optional heat: 1/8 tsp cayenne pepper
Crunchy Slaw
- 3 cups finely shredded green cabbage (about 8 oz / 225 g)
- 1 medium carrot, shredded or julienned (about 1 cup)
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, thinly sliced (optional)
- 2 tbsp fresh lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 tsp granulated sugar (or honey)
- 1/2 tsp kosher salt
Tangy Lime Crema
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1/2 tsp finely grated lime zest
- 1 small garlic clove, finely grated
- 1 tsp hot sauce (such as Cholula), or to taste
- Pinch kosher salt
To Serve
- 12 (6-inch) corn tortillas
- 1 large ripe avocado, sliced
- 1/4 cup crumbled cotija cheese (optional)
- 4 radishes, thinly sliced (optional)
- Lime wedges and extra cilantro for garnish
Step-by-Step Instructions
Step 1: Marinate the shrimp
Pat the shrimp dry with paper towels. In a bowl, whisk together the lime zest, lime juice, chili powder, smoked paprika, cumin, minced garlic, honey, 1 1/2 tablespoons olive oil, kosher salt, black pepper, and cayenne (if using). Add the shrimp and toss to coat thoroughly. Marinate for 15 minutes at room temperature (or up to 30 minutes in the fridge). Do not exceed 30 minutes or the acid will start to toughen the shrimp.
Step 2: Mix the lime crema
In a small bowl, stir together sour cream, mayonnaise, lime juice, lime zest, grated garlic, hot sauce, and a pinch of salt until smooth. Taste and adjust acidity or heat. Cover and refrigerate until serving.
Step 3: Toss the crunchy slaw
In a large bowl, combine shredded cabbage, carrot, scallions, cilantro, and jalapeño (if using). Drizzle with lime juice, apple cider vinegar, olive oil, sugar, and salt. Toss until lightly glossy and season to taste. Let it stand 10 minutes to gently wilt while you cook the shrimp.
Step 4: Warm the tortillas
Wrap the tortillas in foil and warm in a 350°F (175°C) oven for 5–8 minutes, or heat individually in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly blistered. Keep warm wrapped in a clean towel so they stay soft.
Step 5: Sear the shrimp
Heat 1 tablespoon olive oil in a large skillet (cast iron or stainless) over medium-high until shimmering. Lift the shrimp from the marinade (let excess drip off) and place in a single layer. Sear 1 1/2–2 minutes until the undersides are lightly charred and pink, then flip and cook 45–90 seconds more, just until opaque and curled into a loose “C.” An instant-read thermometer should read 120–125°F (49–52°C). Transfer to a plate and squeeze on a little extra lime if you like.
Step 6: Assemble and serve
Layer each warm tortilla with a small handful of slaw and a few avocado slices. Top with 3–4 shrimp (depending on size). Drizzle generously with the lime crema and finish with cotija, radishes, cilantro, and a squeeze of lime. Serve immediately while the shrimp are hot and the tortillas are soft.
Pro Tips
- Dry shrimp well before marinating to help the spices adhere and to encourage good sear.
- Don’t over-marinate—acidic marinades can make shrimp rubbery if left too long.
- Cook shrimp in batches if your pan is small; overcrowding steams instead of sears.
- Warm tortillas properly and keep them wrapped; hot, pliable tortillas won’t crack.
- Use pre-shredded coleslaw mix to save time on busy nights.
Variations
- Grilled Shrimp: Skewer marinated shrimp and grill over medium-high (400–450°F / 205–230°C) for 2 minutes per side.
- Chipotle-Lime: Replace chili powder with 1–2 tsp minced canned chipotle in adobo and add a pinch of orange zest.
- Tropical Topper: Swap radishes for a quick pineapple or mango salsa for sweet heat.
Storage & Make-Ahead
Crema can be made up to 3 days ahead; keep refrigerated. Slaw can be mixed up to 24 hours in advance (it will soften slightly). Marinate shrimp no more than 30 minutes ahead. Cooked shrimp keep 2 days in an airtight container; reheat gently in a hot skillet for 30–60 seconds to avoid overcooking. Warm tortillas just before serving. Slice avocado right before assembling to prevent browning.
Nutrition (per serving)
Approximate for 1/4 of the recipe (3 tacos): 600–650 calories; 36 g protein; 27 g fat; 50 g carbohydrates; 9 g fiber; 980 mg sodium. Values will vary with toppings and tortilla brands.
