There’s something magical about taco night—it turns any ordinary weeknight into a mini fiesta. And these Cilantro Lime Shrimp Tacos? They’re the kind of meal that makes your taste buds do a happy dance. Light yet satisfying, tangy yet creamy, and oh-so-easy to whip up, they strike that perfect balance between wholesome and indulgent.
The shrimp are seasoned with smoky spices and glazed in a sweet honey lime sauce that’s downright addictive. Pair that with a cool, creamy slaw tucked inside warm tortillas, and you’ve got a taco that tastes like sunshine on a plate. Whether you’re craving something quick for dinner or hosting a laid-back taco night with friends, these Mexican shrimp tacos will steal the show—no takeout menu required.
Grab your skillet, zest a lime, and let’s bring some zesty happiness to your kitchen tonight!
Why You’ll Love These Cilantro Lime Shrimp Tacos
These tacos are the perfect blend of flavor, texture, and simplicity. The shrimp are juicy with a hint of heat, the creamy slaw adds a cool crunch, and that honey-lime glaze ties everything together. Plus, they come together in under 30 minutes—ideal for busy weeknights when you still want something fresh and flavorful.
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Cilantro Lime Shrimp Tacos
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Cilantro Lime Shrimp Tacos with Creamy Slaw bring vibrant, restaurant-quality flavor to your home kitchen in under 30 minutes. Juicy, smoky shrimp tossed in a tangy honey-lime glaze pair perfectly with a cool, creamy cilantro slaw—all wrapped in warm tortillas for the ultimate taco night experience. Each bite bursts with freshness, spice, and citrusy zest, making this recipe a quick, healthy, and crowd-pleasing favorite.
Ingredients
For the Shrimp:
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1 lb (450 g) wild-caught shrimp, peeled and deveined
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½ tsp salt
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½ tsp black pepper
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp chili powder
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1 tbsp (15 ml) olive oil
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2 tbsp (30 g) butter
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1 tsp lime zest (from 1 lime)
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2 tbsp lime juice (from 1 lime)
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2 tbsp honey
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½ bunch cilantro, finely chopped
For the Creamy Slaw:
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3 cups (300 g) finely shredded green cabbage
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½ bunch cilantro, finely chopped
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½ cup (120 g) Greek yogurt
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2 tbsp lime juice (from 1 lime)
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Pinch of salt
For Serving:
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1 avocado, sliced
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8 small (6-inch) tortillas (corn or flour)
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Extra lime wedges, for serving
Instructions
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Season the shrimp: Pat shrimp dry, then toss with salt, pepper, smoked paprika, garlic powder, and chili powder.
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Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp in batches for about 90 seconds per side until pink and lightly charred.
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Add the glaze: Lower heat to medium, stir in butter, lime zest, lime juice, and honey. Let it simmer 2–3 minutes until slightly thickened and coats the shrimp. Stir in chopped cilantro.
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Make the slaw: In a bowl, combine cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Mix until creamy and well coated.
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Assemble the tacos: Warm tortillas, layer with creamy slaw, top with shrimp, add avocado slices, drizzle extra honey-lime sauce, and serve with lime wedges.
Notes
Don’t overcook the shrimp—90 seconds per side is perfect.
Add extra chili powder or a dash of hot sauce for more heat.
Use pre-shredded cabbage for a quick shortcut.
Char tortillas over an open flame for a smoky finish.
Keep shrimp and slaw stored separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Shrimp:
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1 lb wild-caught shrimp, peeled and deveined
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½ tsp salt
-
½ tsp black pepper
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp chili powder
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1 tbsp olive oil
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2 tbsp butter
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1 tsp lime zest (from 1 lime)
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2 tbsp lime juice (from 1 lime)
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2 tbsp honey
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½ bunch cilantro, finely chopped
Creamy Slaw:
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3 cups finely shredded green cabbage
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½ bunch cilantro, finely chopped
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½ cup Greek yogurt
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2 tbsp lime juice (from 1 lime)
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Pinch of salt
To Serve:
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1 avocado, sliced
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8 small (6-inch) tortillas (corn or flour)
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Extra lime wedges, for serving
How to Make Cilantro Lime Shrimp Tacos with Creamy Slaw
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Season the shrimp: Pat shrimp dry, then toss in salt, pepper, smoked paprika, garlic powder, and chili powder until well coated.
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Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp in a single layer (in batches if needed) for about 90 seconds per side—just until pink and slightly charred.
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Add the honey-lime glaze: Reduce heat to medium, stir in butter, lime zest, lime juice, and honey. Simmer 2–3 minutes until the sauce thickens and coats the shrimp beautifully. Remove from heat and stir in chopped cilantro.
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Make the slaw: Combine shredded cabbage, cilantro, Greek yogurt, lime juice, and salt in a large bowl. Toss well. It should be creamy but not heavy.
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Assemble: Warm tortillas, add a layer of creamy slaw, top with shrimp, drizzle a little extra honey-lime sauce, and finish with avocado slices and a squeeze of fresh lime.
Tips for the Perfect Mexican Shrimp Tacos
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Don’t overcook the shrimp: They only need about 90 seconds per side. Overdoing it can make them rubbery.
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Go bold with lime: Fresh lime juice adds brightness that balances the smoky spices.
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Creamy slaw shortcut: If you’re pressed for time, grab a bag of pre-shredded cabbage—it works just as well.
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Make it spicy: Add an extra sprinkle of chili powder or a few dashes of hot sauce if you love a kick.
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Upgrade your tortillas: Char them briefly over an open flame or hot skillet for that perfect smoky flavor.
A Personal Touch from My Kitchen
The first time I made these Cilantro Lime Shrimp Tacos, it was on a warm summer evening when I refused to turn on the oven. My kids were running through the sprinklers, and I was standing by the stove, flipping shrimp and sipping a lime spritzer. When we sat down to eat, everyone went quiet—that’s always a good sign!
What started as a “let’s see what happens” dinner quickly became a family favorite. These tacos remind me that cooking doesn’t have to be complicated to be special. It’s about good ingredients, a little creativity, and sharing a meal that makes everyone smile.
What to Serve with Cilantro Lime Shrimp Tacos
These tacos are a meal on their own, but if you want to round things out, try them with a side of Mexican rice, grilled corn, or black bean salad. A pitcher of fresh limeade (or a chilled margarita!) pairs beautifully, too.
For something lighter, serve them with a simple fruit salad—mango, pineapple, and watermelon complement the zesty shrimp perfectly. And if you’re feeling extra fancy, add a drizzle of chipotle crema or a sprinkle of cotija cheese on top for that authentic taco shop touch.
How to Store and Reheat
Store leftover shrimp in an airtight container in the fridge for up to 3 days. Keep the slaw separate to prevent it from getting soggy. The sauce may thicken slightly—just reheat gently in a skillet with a splash of water or lime juice.
When you’re ready to enjoy again, warm the shrimp in a pan for 2–3 minutes over medium heat. Reassemble your tacos with fresh slaw and warm tortillas for that “just-made” flavor. Pro tip: leftover shrimp are amazing in salads or rice bowls, too!
FAQs
Can I use frozen shrimp?
Yes! Just thaw and pat them completely dry before seasoning to avoid excess moisture in the pan.
Can I make this dairy-free?
Absolutely. Swap Greek yogurt for a dairy-free yogurt or a mix of mayo and lime juice for the slaw.
What kind of tortillas work best?
Both corn and flour tortillas are great! Corn gives you that classic street taco vibe, while flour offers a softer, more flexible texture.
Can I grill the shrimp instead?
Definitely! Thread the seasoned shrimp onto skewers and grill 2–3 minutes per side for a smoky twist.
A Zesty Ending
These Cilantro Lime Shrimp Tacos aren’t just a meal—they’re an experience. Every bite bursts with citrusy brightness, creamy crunch, and that irresistible honey lime shrimp glaze that keeps you coming back for more.
So whether you’re cooking for your family, hosting taco night with friends, or just treating yourself after a long day, these tacos deliver pure joy in every bite. Fresh, fast, and full of flavor—what more could you ask for?
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