My easy shrimp tacos recipe with Asian cabbage slaw is guaranteed to be a new favorite. The classic flavors of a warm shrimp taco blend amazingly with the fresh, crunchy slaw in warm tortillas!

If you’re looking to explore more Mexican-inspired dinners, try my Mexican lasagna, ground beef tacos, freezer burritos, or Instant Pot chicken burritos. These recipes are perfect for an easy dinner and add a variety of flavors to your table.

Easy Shrimp Tacos with Asian Slaw

Anyone who loves fish tacos has got to try this easy shrimp tacos recipe, which is a great recipe for an easy weeknight dinner. They’re just so good! Shrimp have a very versatile flavor and make a festive filling for flour or corn tortillas, and nachos, too, especially when cooked up with a traditional seasoning mix.

When you combine a shrimp taco with the amazing Asian slaw that I make all too often, you have officially taken things to the next level. And let me tell you, you want to experience that level!

The textures of the shrimp and shredded cabbage go perfectly together, and the flavors really shine. The creamy, gingery slaw with its bite of scallion and warm sesame goes so well with shrimp, and the taco spices and warm tortillas add to the party! It’s a beautiful, Asian-inspired Mexican fiesta and a great recipe for your next taco night!

Recipe Ingredients

This might look like a lot of ingredients, but everything comes together very quickly to make the best shrimp tacos! The spicy shrimp only needs a few ingredients. It’s even faster if you can get your shrimp already cleaned. And if you have some helpers to measure the dressing ingredients and shred the cabbage, it’ll be ready even faster!

For The Shrimp

• Shrimp: You’ll need a pound of raw shrimp, peeled, deveined, and tails removed. I like to use small shrimp because they’re easier to fit into a taco.
• Butter: Some real butter adds a lot of flavor to the juicy shrimp. You could also use vegetable oil.
• Olive Oil: A light olive oil helps cook the shrimp without burning or scorching it. I don’t recommend extra virgin olive oil because of its lower smoke point.
• Taco Seasoning: You’ll need 1½ tablespoons of your favorite taco seasoning, or you can make your own. Grab my homemade taco seasoning recipe. For some heat, you can add chili powder and cayenne pepper. Also, extra ground cumin is always welcome.
• Tortillas: This recipe makes enough to fill 6 to 8 toasted tortillas. You can use flour or corn tortillas.

For the Cabbage Slaw

If you don’t want to make your own, you could definitely use your favorite premade cabbage slaw. Really good, fresh slaw mixes with a variety of veggies are often available at grocery stores.

• Red & Green Cabbage: Shred up 3/4-cup of each. 
• Carrots: You’ll need 1/2-cup of shredded carrots.
• Scallions: Finely slice 1/4-cup of scallions.

For the Dressing

• Fresh Ginger: You’ll need half a tablespoon of minced ginger. 
• Mayonnaise: Just a tablespoon and a half of your favorite mayonnaise makes this dressing deliciously creamy and flavorful.
• Sesame Oil: One of my favorite ingredients! It brings a warm, nutty balance to the dressing.
• Soy Sauce: For depth of flavor and seasoning.
• Rice Vinegar: Rice vinegar is more delicate than regular vinegar, but you can substitute white vinegar, apple cider vinegar, or even lime juice, in a pinch.
• Honey: A tablespoon of honey adds a touch of sweetness to this dressing.

How to Make Shrimp Tacos

Shrimp cooks very quickly, so it’s best to have all of your other items prepped and ready to go before you start cooking.

1. Cook the shrimp. Heat the butter and olive oil in a large skillet over medium-high heat. Then, add the shrimp and stir in the taco seasoning. Cook until the seasoned shrimp are pink and opaque, about 2 to 3 minutes. Remove from the heat.
2. Keep them warm. If you’re not serving immediately, cover the skillet and set it aside to keep warm.

How to Make the Cabbage Slaw

Once the veggies are shredded, this crunchy cabbage slaw is as easy as pie! To make shredding easier, try using a mandolin. I’ve even seen slaw made in a food processor. The pieces were tiny, but the slaw was still crunchy.

1. Combine the veggies. In a large bowl, mix together the red cabbage, green cabbage, carrots, and green onions.
2. Make the dressing. In a small bowl or jug, make the Asian dressing by whisking together all the ingredients until well combined.
3. Dress the slaw. Pour the dressing over the cabbage slaw and toss together until evenly coated.
4. Assemble the tacos. Place a dollop of the Asian slaw into the center of a warmed tortilla. Top with a few cooked shrimp, and add a squeeze of lime juice, a sprinkle of sesame seeds, and some fresh cilantro to take your tacos to the next level!

Serving Suggestions

To serve alongside an easy shrimp taco recipe, these sides are the perfect complement to your ultra-tasty dinner. Chips and salsa are a great addition to any spicy meal. My avocado salsa, bursting with flavor and simplicity, is a tasty appetizer you’re sure to love. For another snackable side dish, try crab rangoon wontons, which play on the Asian flavors in the slaw—one bite, and you’ll be hooked!

Lastly, let’s talk fries. I adore garlic fries and could eat them with anything. I also recommend my crispy air fryer zucchini fries. They’re so tasty and so satisfying, and add an extra serving of veggies to the table!

How to Store and Reheat Leftovers

• For the Shrimp: Place your leftovers in airtight food storage containers or resealable bags. Keep them in the refrigerator for up to 3 days.
• For the Slaw: Place leftovers in an airtight container or a bowl covered tightly with plastic wrap. Store for up to 3 days. 
• To Reheat: Warm up leftover shrimp in a covered skillet over low heat, until heated through.

More Easy Shrimp Recipes To Try

• Coconut Shrimp Cakes
• Creamy Shrimp Pasta Salad
• Honey Garlic Shrimp
• Garlic Butter Baked Shrimp