Easy 20 Minute Shrimp Tacos

These Shrimp Tacos are loaded with delicious shrimp, the easiest homemade cole slaw and all the toppings your heart desires. We serve our tacos on warmed white corn tortillas.

These tacos are a staple in our household whether we use shrimp, rotisserie chicken, or leftover steak, they are super easy to whip up on the fly. We always have leftover meat in the fridge and tortillas of some sort on hand. What we like about these tacos is how customizable they are for the family. If someone doesn’t like shrimp, get some chicken or steak going on the side as well.

Watch How to Make The Tacos here.

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The Ingredients for Shrimp Tacos:

• Shrimp - We use larger shrimp and do it the easy way by buying frozen. We use about 4-6 shrimp per taco so I base how much shrimp I have off how many tacos we each want.

• Tri Color Cole Slaw Bag - I am a huge advocate for not wasting food and away I do that is by buying the already made bag of slaw mix because I don’t need a whole head of red and green cabbage for making tacos unless I’m serving an army.

• Cole Slaw Dressing - I make it homemade because it’s extremely easy and I always have the ingredients in the pantry (see recipe below).

• Cheese of Choice - We just like our OG shredded Colby jack or Mexican cheese. We typically use what we already have in the fridge.

• Tortillas of Choice - We always have these white corn tortillas on hand because we make tacos at least once a week. And they are super cheap!

• Blackened Seasoning - This can be any brand of blackened seasoning. We just really like the Zatarain’s brand and it lasts in your pantry forever!

• Toppings - We like onion, cilantro, avocado and salsa for topping our tacos. Make it a taco bar and give everyone options!

If you try these tacos, let us know how you like them in the comments below!

Tortilla Choice - We choose corn tortillas simply because they are more authentic (especially when making tacos with seafood) but you can use any kind of tortilla you’d like - flour, whole wheat, you name it.

Warming your tortillas - We like to warm our tortillas with a small amount of oil in a pan on the stove. If you have a gas stove, you can just flip them over the open flame to get a broiled look.

Cook Time: 5-7 Minutes | Prep Time: 13-15 Minutes | Total Time: 20 Minutes | Print Recipe Here

Ingredients

• Shrimp - We use about 4-6 shrimp per taco so I base how much shrimp I have on how many tacos we each want.

• Tri Color Cole Slaw Bag - I am a huge advocate for not wasting food and away I do that is by buying the already made bag of slaw mix because I don’t need a whole head of red and green cabbage for making tacos unless I’m serving an army.

• Cole Slaw Dressing - I make it homemade because it’s extremely easy and I always have the ingredients in the pantry (mayonnaise, milk, sugar, lemon juice, white vinegar, salt, pepper, and celery seed - recipe below)

• Cheese of Choice - We just like our OG shredded Colby jack or Mexican cheese. We typically use what we already have in the fridge.

• Tortillas of Choice - We always have these white corn tortillas on hand because we make tacos at least once a week. And they are super cheap!

• Blackened Seasoning - This can be any brand of blackened seasoning. We just really like the Zatarain’s brand and it lasts in your pantry forever!

• Toppings - We like onion, cilantro, avocado and salsa for topping our tacos. Make it a taco bar and give everyone options!

Directions

1. Whip up the coleslaw dressing and let sit in the fridge while you’re cooking. In a small bowl, mix together:

   • 1/2 cup mayonnaise

   • 1/2 cup milk

   • 1/3 cup sugar

   • 2 TBSP lemon juice

   • 1-1/2 TBSP White Vinegar

   • 1/2 tsp Salt

   • 1/4 tsp Pepper

   • 1/4 tsp celery seed

2. Pat the thawed shrimp mostly dry and put them in a bow large enough to fit them all. Toss the shrimp with blackened seasoning and salt and pepper. Use the seasoning to taste - the more you had, the spicier the shrimp will be.

3. Heat up a large skillet for cooking the shrimp. Put some oil in the pan and get the shrimp tossed in making sure to turn the shrimp in just a couple of minutes so you don’t overcook them.

4. Heat up a second skillet with a tiny bit of oil to heat the corn tortillas. If you have a gas stove, we really like to just cook the tortillas over the open flame by flipping them with tongs. Place the tortillas in a tea towel to keep them warm.

5. While those are all cooking, prepare your toppings. We like to use the following toppings:

   • Fresh cilantro

   • Diced onion

   • Avocado or guacamole

   • Salsa of choice - our favorite is our homemade mango salsa

   • Cheese of choice

6. Remove the shrimp from the stove when it’s done cooking.

7. Toss the coleslaw mix with the homemade dressing resting in the fridge.

8. Serve + Enjoy!