Loaded with plump and flavorful shrimp, these Shrimp Tacos are perfect for a weeknight meal or entertaining guests. Served with a homemade creamy garlic lime sauce and slaw, everything comes together quickly and easily. Everyone will want seconds!
Key West Pink Shrimp Tacos
1¼ cups plain greek yogurt
2 limes juice and zest
¼ cup cilantro
¼ to 1 jalapeño chopped (optional)
¾ teaspoon garlic powder
¼ teaspoon salt
1 pound large shrimp peeled and deveined (fresh or frozen, thawed)
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon chipotle chili powder
2 cups shredded cabbage
12 corn or flour tortillas
sliced red onion
crumbled cotija cheese
Garlic Lime Sauce
For the Garlic Lime Sauce
In the container of a blender, combine the greek yogurt, lime juice and zest, cilantro, jalapeño, garlic powder, and salt. Blend on medium speed until smooth. If your crema is too thick to blend, add a tablespoon or two of water. Transfer to an airtight container and refrigerate until ready to serve or up to 5 days.
For the Shrimp Tacos
In a large bowl, combine the shrimp, 1 tablespoon olive oil, chili powder, garlic powder, cumin, salt, and chipotle powder. Toss until well coated and let the shrimp marinate for 15 minutes.
In another large bowl, combine the shredded cabbage and 3 tablespoons of the Garlic Lime sauce, and toss until well coated. Chill the slaw until ready to serve.
Warm the tortillas by either charring them over the flame of a gas burner or heating a skillet over high heat and cooking on both sides until blistered. Cover and keep warm.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, firm, and opaque, about 4 minutes, flipping occasionally while cooking. Remove from the heat. Serve immediately in corn tortillas topped with cabbage slaw, avocado, cilantro, cotija, and Garlic Lime Sauce with lime wedges.
- For the best flavor, use fresh limes and not bottled lime juice. You will not get the same bright, fresh flavor from a bottle.
- If using frozen shrimp, you must fully thaw the shrimp. Pat them dry with a paper towel before using them, so the seasoning sticks better.
- You can shred cabbage finely with a knife, but you can use a mandolin for quick, uniform pieces.
- Careful not to overcook shrimp as they become rubbery. The internal temperature of fully cooked shrimp is 120°F or when they’ve turned opaque.
- If you cannot find cotija cheese, any crumbly or shredded cheese would work in its place.
- A squeeze bottle is perfect for serving the garlic lime sauce if you have one.