Description
These Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw are a vibrant explosion of flavors and textures. Tender, perfectly seasoned shrimp are nestled in warm tortillas, topped with a refreshing, tangy slaw, and drizzled with a creamy, spicy sauce that will leave you craving more. They’re easy to make, customizable to your spice preference, and perfect for a quick weeknight dinner or a fun weekend gathering. Imagine the perfectly cooked shrimp, each bite bursting with smoky paprika, a touch of chili heat, and savory garlic, balanced by the cool, crisp slaw with its bright citrus notes and the luscious, fiery sauce. This isn’t just a taco; it’s a culinary adventure in every bite.
Why you will love this recipe
You’ll adore these Spicy Shrimp Tacos for their ease of preparation and incredible flavor profile. The recipe strikes a perfect balance between spicy, creamy, and fresh, creating a dish that is both satisfying and exciting. The vibrant colors and textures are visually appealing, making these tacos a crowd-pleaser. Plus, they’re easily adaptable – you can adjust the spice level, use different types of tortillas, or add your favorite toppings to create a personalized taco experience. They’re also relatively healthy, packed with lean protein from the shrimp and a generous serving of vegetables in the slaw. Whether you’re a seasoned cook or a beginner, these tacos are guaranteed to impress. The recipe has a really good balance of spices. This isn’t an overpowering meal, it has a rich flavour. And each ingredient is easy to find.
Ingredients:
For the Shrimp:
1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 2 teaspoons smoked paprika 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper (adjust to taste) Salt and pepper to taste
For the Creamy Sriracha Sauce:
1/2 cup mayonnaise 2 tablespoons Sriracha sauce (add more for extra heat) 1 tablespoon lime juice Salt to taste
For the Cilantro Lime Slaw:
2 cups green cabbage, shredded 1 cup red cabbage, shredded 1/4 cup fresh cilantro, chopped 1 tablespoon lime juice 1 tablespoon olive oil Salt and pepper to taste
For Serving:
8 small corn or flour tortillas Lime wedges for garnish
Preparation:
Step 1: Prepare the Shrimp Marinade In a medium mixing bowl, add the peeled and deveined shrimp. Drizzle with olive oil, ensuring each shrimp is lightly coated. Sprinkle the smoked paprika, chili powder, garlic powder, cayenne pepper, salt, and pepper over the shrimp. Use your hands or a spoon to thoroughly combine, ensuring all shrimp are evenly coated with the spice mixture. The smoked paprika adds a delightful smoky depth, while the chili powder provides a classic chili flavor. The garlic powder enhances the savory notes, and the cayenne pepper introduces a customizable level of heat. This step is critical for infusing the shrimp with maximum flavor. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. The longer the shrimp marinate, the more flavorful they will become.
Step 2: Make the Creamy Sriracha Sauce In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Whisk vigorously until smooth and well combined. Taste the sauce and adjust the amount of Sriracha to achieve your desired heat level. Start with the recommended 2 tablespoons and add more in small increments, tasting after each addition. A pinch of salt can also be added to balance the flavors. The mayonnaise provides a creamy base, while the Sriracha delivers a spicy kick. The lime juice adds a bright, tangy element that cuts through the richness of the mayonnaise and complements the spice. Set the sauce aside for later use.
Step 3: Prepare the Cilantro Lime Slaw In a large bowl, combine the shredded green cabbage and red cabbage. Add the chopped fresh cilantro. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the lime juice dressing over the cabbage mixture. Toss well to ensure that the cabbage and cilantro are evenly coated with the dressing. Taste and adjust the seasoning as needed. The combination of green and red cabbage provides a nice textural contrast and visual appeal. The fresh cilantro adds a bright, herbaceous note, while the lime juice dressing provides a tangy and refreshing counterpoint to the spicy shrimp. Allow the slaw to sit for a few minutes to allow the flavors to meld together.
Step 4: Cook the Shrimp Preheat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Avoid overcrowding the pan, as this can lower the temperature and result in steamed rather than seared shrimp. Cook the shrimp for approximately 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once cooked, remove the shrimp from the skillet and set aside.
Step 5: Warm the Tortillas While the shrimp are cooking, warm the tortillas. You can warm them in a dry skillet over medium heat for about 30 seconds per side, until pliable. Alternatively, you can wrap the tortillas in a damp paper towel and microwave them for about 30 seconds. Another option is to warm them in the oven, wrapped in foil, at 350°F for about 10 minutes. The goal is to make the tortillas soft and pliable so they are easy to fold and don’t crack.
Step 6: Assemble the Tacos Lay out the warmed tortillas on a clean surface. Place a generous portion of the cooked shrimp on each tortilla. Top the shrimp with the cilantro lime slaw. Drizzle with the creamy Sriracha sauce.
Step 7: Serve and Garnish Garnish the tacos with lime wedges and serve immediately. The lime wedges add a final burst of acidity that complements the other flavors in the tacos.
COOKING Rating:
4.8 out of 5 stars. The recipe is well-balanced in flavor and spice.
Serving Suggestions:
Serve these Spicy Shrimp Tacos as a main course for lunch or dinner. Pair them with a side of Mexican rice or black beans for a complete meal. Offer a variety of toppings, such as avocado slices, diced tomatoes, or pickled onions, for guests to customize their tacos. Serve with cold Mexican beer or a refreshing margarita.
Tips:
For extra flavor, grill the shrimp instead of cooking them in a skillet. If you don’t have smoked paprika, you can substitute regular paprika or a pinch of chipotle powder. To make the slaw ahead of time, prepare it up to a few hours in advance and store it in the refrigerator. For a spicier sauce, add a pinch of cayenne pepper to the creamy Sriracha sauce. To prevent the tortillas from tearing, warm them slightly before filling them. If you are short on time, use pre-shredded cabbage for the slaw.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Nutritional Information: (Per taco, approximate) Calories: 350 Protein: 25g Sodium: 500mg
Conclusion
These Spicy Shrimp Tacos with Creamy Sriracha Sauce and Cilantro Lime Slaw are a delightful culinary creation that’s sure to become a favorite. The combination of spicy, creamy, and fresh flavors is incredibly satisfying, and the recipe is easy to customize to your preferences. Whether you’re looking for a quick weeknight dinner or a fun dish to serve at a party, these tacos are a guaranteed hit. The recipe utilizes a very good balance of spices, allowing the taste of the shrimp to come out with a very good slaw to counter-balance the spice.
5 Questions and Answers About This Recipe:
Question 1: Can I make this recipe ahead of time?
Answer: Yes, you can definitely prepare some components of this recipe ahead of time. The Creamy Sriracha Sauce and the Cilantro Lime Slaw can both be made a few hours in advance and stored in the refrigerator. In fact, making the slaw ahead of time allows the flavors to meld together even more, resulting in a tastier slaw. However, it’s best to cook the shrimp just before serving to ensure they are tender and juicy. The tortillas can also be warmed ahead of time and kept warm in a tortilla warmer or wrapped in foil in a warm oven.
Question 2: I’m not a fan of Sriracha. Is there a substitute I can use in the sauce?
Answer: Absolutely! If you’re not a fan of Sriracha, you can easily substitute it with another hot sauce of your choice. Gochujang, a Korean chili paste, would add a similar depth of flavor with a different kind of heat. Alternatively, you could use a milder sauce like chili garlic sauce for a touch of sweetness and spice. You could even simply use a pinch of cayenne pepper or a dash of your favorite hot sauce for a more subtle kick. Taste and adjust the amount of hot sauce to your preference, ensuring the sauce is still balanced with the creaminess of the mayonnaise and the tanginess of the lime juice.
Question 3: Can I use frozen shrimp for this recipe?
Answer: Yes, you can absolutely use frozen shrimp. Just be sure to thaw them completely before marinating and cooking. The best way to thaw shrimp is to place them in a colander under cold running water until they are completely thawed. You can also thaw them in the refrigerator overnight. Once thawed, pat the shrimp dry with paper towels before marinating to ensure the spices adhere properly. Using high-quality frozen shrimp can be just as good as fresh shrimp, especially if fresh shrimp isn’t readily available in your area.
Question 4: What kind of tortillas work best for these tacos?
Answer: The type of tortillas you use is really a matter of personal preference! Corn tortillas are a classic choice for tacos and offer a slightly nutty flavor that complements the shrimp and slaw. However, they can sometimes be prone to cracking, so be sure to warm them properly to make them more pliable. Flour tortillas are softer and more flexible, making them a good option if you prefer a more tender texture. You can also find specialty tortillas, such as whole wheat or gluten-free options, to suit your dietary needs. Experiment with different types of tortillas to find your favorite!
Question 5: How can I make this recipe healthier?
Answer: There are several ways to make these Spicy Shrimp Tacos even healthier! First, you can use light mayonnaise or Greek yogurt in the Sriracha sauce to reduce the fat content. You can also increase the amount of vegetables in the slaw by adding other shredded vegetables like carrots or jicama. When cooking the shrimp, you can use a minimal amount of olive oil or even grill them for a healthier option. Opt for whole wheat tortillas to increase the fiber content. Finally, you can reduce the amount of salt used throughout the recipe and rely more on the spices for flavor. Making these simple swaps can significantly reduce the calories and fat content of the tacos while still delivering delicious flavor.
