Ingredients
Equipment
Method
Step 1: Prepare the Lime Yogurt Sauce
- In a small bowl, whisk together Greek yogurt, 2 tablespoons lime juice, honey, and a pinch of salt.
- Set aside in the fridge until ready to serve.
Step 2: Season the Shrimp
- In a bowl, toss shrimp with olive oil, smoked paprika, salt, pepper, and lime zest until evenly coated.
Step 3: Cook the Shrimp
- Heat a large skillet over medium-high heat.
- Add butter and let it melt, then add shrimp in a single layer.
- Cook for 2–3 minutes per side, until pink, opaque, and slightly charred.
- Remove from heat and set aside.
Step 4: Prepare the Cabbage Slaw
- In a bowl, toss shredded cabbage with 2 tablespoons lime juice and a handful of chopped coriander.
- Season with a little salt and pepper to taste.
Step 5: Warm the Tortillas
- Warm tortillas in a dry skillet for 20–30 seconds on each side or microwave covered with a damp towel for 10–15 seconds.
Step 6: Assemble the Tacos
- Lay a warm tortilla flat.
- Add a scoop of cabbage slaw, 3–4 shrimp, slices of avocado, and a drizzle of the lime yogurt sauce.
- Sprinkle with fresh coriander and serve with lime wedges.
Notes
🧊 Storage & Reheating
Storage:
Store cooked shrimp, slaw, and sauce separately in airtight containers in the fridge for up to 2 days. Reheating:
Reheat shrimp gently in a skillet for 1–2 minutes or microwave briefly. Tortillas:
Reheat just before assembling to keep them soft and pliable. 🥄 Variations Spicy Version: Add a dash of hot sauce or sliced jalapeños. Low-Carb: Serve in lettuce wraps instead of tortillas. No-Dairy Option: Use a dairy-free yogurt for the sauce and skip butter for olive oil only. Grilled Shrimp: Skewer and grill shrimp for a smoky flavor. Tropical Twist: Add diced mango or pineapple salsa on top. Crunchy Add-On: Top with crispy tortilla strips or roasted peanuts. Protein Boost: Add black beans or quinoa into the slaw mix. Cucumber Slaw: Mix in thinly sliced cucumber for extra crunch. Gluten-Free: Use certified gluten-free corn tortillas. Herb Swap: Use fresh mint or basil for a flavor twist. ❓ 10 FAQs Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking. Are these tacos spicy?
Mildly spiced — adjust paprika and add chili flakes for more heat. Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 3 days. What kind of tortillas should I use?
Both corn and flour work well — go for what you prefer. Can I substitute Greek yogurt?
Yes, sour cream or a dairy-free yogurt works too. How do I know shrimp are cooked?
Shrimp turn pink and opaque when done — about 2–3 minutes per side. Can I add other veggies?
Absolutely — shredded carrots, radishes, or sliced cucumber work great. What goes well on the side?
Cilantro-lime rice, black beans, or a simple fruit salad. Can I prepare this for meal prep?
Yes! Store components separately and assemble fresh. How can I keep tortillas warm for serving?
Wrap them in foil and keep in a low oven (200°F) until ready to serve. 🏁 Conclusion These Easy Shrimp Tacos are everything you want in a quick, flavorful, and fresh meal. With juicy, perfectly seasoned shrimp, crunchy cabbage slaw, creamy avocado, and a zesty lime yogurt drizzle, every bite is a burst of texture and taste. It’s pork-free, alcohol-free, and effortlessly customizable — the perfect choice for a family-friendly dinner, a casual gathering, or your weekly taco night tradition.
Store cooked shrimp, slaw, and sauce separately in airtight containers in the fridge for up to 2 days. Reheating:
Reheat shrimp gently in a skillet for 1–2 minutes or microwave briefly. Tortillas:
Reheat just before assembling to keep them soft and pliable. 🥄 Variations Spicy Version: Add a dash of hot sauce or sliced jalapeños. Low-Carb: Serve in lettuce wraps instead of tortillas. No-Dairy Option: Use a dairy-free yogurt for the sauce and skip butter for olive oil only. Grilled Shrimp: Skewer and grill shrimp for a smoky flavor. Tropical Twist: Add diced mango or pineapple salsa on top. Crunchy Add-On: Top with crispy tortilla strips or roasted peanuts. Protein Boost: Add black beans or quinoa into the slaw mix. Cucumber Slaw: Mix in thinly sliced cucumber for extra crunch. Gluten-Free: Use certified gluten-free corn tortillas. Herb Swap: Use fresh mint or basil for a flavor twist. ❓ 10 FAQs Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking. Are these tacos spicy?
Mildly spiced — adjust paprika and add chili flakes for more heat. Can I make the sauce ahead of time?
Yes, store it in the fridge for up to 3 days. What kind of tortillas should I use?
Both corn and flour work well — go for what you prefer. Can I substitute Greek yogurt?
Yes, sour cream or a dairy-free yogurt works too. How do I know shrimp are cooked?
Shrimp turn pink and opaque when done — about 2–3 minutes per side. Can I add other veggies?
Absolutely — shredded carrots, radishes, or sliced cucumber work great. What goes well on the side?
Cilantro-lime rice, black beans, or a simple fruit salad. Can I prepare this for meal prep?
Yes! Store components separately and assemble fresh. How can I keep tortillas warm for serving?
Wrap them in foil and keep in a low oven (200°F) until ready to serve. 🏁 Conclusion These Easy Shrimp Tacos are everything you want in a quick, flavorful, and fresh meal. With juicy, perfectly seasoned shrimp, crunchy cabbage slaw, creamy avocado, and a zesty lime yogurt drizzle, every bite is a burst of texture and taste. It’s pork-free, alcohol-free, and effortlessly customizable — the perfect choice for a family-friendly dinner, a casual gathering, or your weekly taco night tradition.