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Close up of Grilled Shrimp Tacos showing succulent shrimp with dark sear marks and red chili seasoning.

Grilled Shrimp Tacos with Zesty Lime Crema and Crunchy Cabbage Slaw

These Grilled Shrimp Tacos feature jumbo shrimp with smoky char marks, a crunchy purple and green cabbage slaw, and a thick lime crema drizzle, all served on toasted yellow corn tortillas for a restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Seasoning
  • 1 lb Jumbo Shrimp 16-20 count, peeled and deveined
  • 1 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
Toppings & Crema
  • 8 small Yellow Corn Tortillas Toasted
  • 1 cup Purple Cabbage Shredded
  • 1 cup Green Cabbage Shredded
  • 1/2 cup Sour Cream Or Mexican Crema
  • 1 tbsp Lime Juice Freshly squeezed

Equipment

  • 1 Outdoor Grill or Cast Iron Grill Pan High heat is essential for char marks.
  • 1 Small Squeeze Bottle For the zig-zag crema drizzle.

Method
 

Prepare the Shrimp
  1. Pat shrimp dry and toss with olive oil, chili powder, paprika, and salt until well coated.
  2. Grill shrimp over medium-high heat for 2-3 minutes per side until charred and opaque.
Assemble the Tacos
  1. Toast corn tortillas until warm and slightly charred.
  2. Layer cabbage, 3-4 shrimp, a zig-zag of lime crema, and fresh cilantro in each tortilla.

Notes

Use jumbo shrimp (16-20 count) for the best texture.
Always toast your corn tortillas to prevent them from breaking.