Easy Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe

If there’s a dinner that instantly turns an ordinary evening into a little celebration, it’s Grilled Shrimp Tacos with Cilantro Lime Slaw. Juicy, lightly charred shrimp tucked into warm tortillas with a cool, crisp slaw and a drizzle of creamy sauce—every bite is bright, fresh, and full of texture. Whether you’re cooking for a weeknight meal or inviting friends over, this recipe is simple enough to pull off and impressive enough to make everyone smile.

In this guide, I’ll walk you through everything: a quick marinade that makes the shrimp sing, an easy cilantro-lime slaw that brings crunch and zing, and a few finishing touches that make restaurant-worthy tacos at home. Expect bold citrus, gentle heat, and a satisfying balance of flavors, all ready in about 30 minutes. The process is straightforward, and you’ll finish with tacos that feel both light and satisfying—perfect for any season.

What Makes These Grilled Shrimp Tacos with Cilantro Lime Slaw Irresistible

These tacos are all about balance: smoky, tender shrimp paired with a bright, herby slaw and a creamy, tangy drizzle. The marinade uses lime, garlic, and a touch of chili for depth without overpowering the sweetness of the shrimp. Meanwhile, the slaw is quick to toss together and keeps everything crisp and refreshing. It’s the kind of meal that feels special, but doesn’t require hours in the kitchen.

• Fast and flavorful: A short marinade and quick grilling deliver big flavor in minimal time.
• Light yet satisfying: Protein-rich shrimp and a veggie-packed slaw make for a wholesome meal that won’t weigh you down.
• Flexible and forgiving: Works on an outdoor grill or indoors on a grill pan or skillet, and you can adjust the heat to your tastes.
• Fresh textures: Charred edges on the shrimp meet cool, crunchy cabbage—every bite is dynamic and fun.
• Entertaining-friendly: Easy to scale up, with elements you can make ahead for a stress-free gathering.

What You’ll Need for Grilled Shrimp Tacos with Cilantro Lime Slaw

For the shrimp

• 1 1/2 pounds large shrimp, peeled and deveined — the star of the dish; large shrimp stay juicy and grill beautifully.
• 2 tablespoons olive oil — helps the marinade cling and encourages caramelized grill marks.
• 2 cloves garlic, minced — adds savory depth and aroma to the shrimp.
• 1 teaspoon chili powder — provides warm, earthy flavor without overwhelming heat.
• 1/2 teaspoon ground cumin — adds a subtle smokiness that complements the grill.
• 1/2 teaspoon smoked paprika — amplifies that grilled, slightly smoky profile.
• 1/2 teaspoon kosher salt — enhances the natural sweetness of the shrimp.
• 1/4 teaspoon black pepper — a gentle bite that rounds out the flavor.
• 1 lime, zested and juiced — bright acidity and aroma to balance the richness.

For the cilantro lime slaw

• 4 cups shredded cabbage (green or a mix of green and red) — the crunchy backbone of the slaw.
• 1/2 cup shredded carrots — a touch of sweetness and color.
• 1/4 cup finely chopped red onion — a mild punch and extra crunch.
• 1/2 cup chopped fresh cilantro — herbaceous, citrusy freshness in every bite.
• 1/3 cup Greek yogurt or sour cream — creamy base that keeps the slaw light.
• 2 tablespoons mayonnaise (optional) — adds silkiness and rounds out the tang.
• 1 to 2 limes, juiced — the zippy, fresh flavor that ties everything together.
• 1 teaspoon honey or agave — softens the acidity and brings balance.
• 1/2 teaspoon kosher salt, plus more to taste — seasons the veggies and dressing.
• Freshly ground black pepper — a little lift to brighten the dressing.

For serving

• 8 small corn or flour tortillas — warm, pliable pockets for your fillings.
• 1 avocado, sliced or diced — creamy richness that complements the limey slaw.
• Lime wedges — a final fresh squeeze to wake up the flavors.
• Crumbled cotija or feta (optional) — salty finish that pairs well with cilantro and lime.
• Hot sauce or a drizzle of chipotle crema (optional) — a customizable kick for heat-lovers.

How to Make Grilled Shrimp Tacos with Cilantro Lime Slaw: Step by Step

1. Prep the shrimp: If using frozen shrimp, thaw under cold running water, then pat thoroughly dry with paper towels. Dry shrimp sear better and won’t steam on the grill.
2. Whisk the marinade: In a medium bowl, combine olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, lime zest, and lime juice. Stir until emulsified and fragrant.
3. Marinate briefly: Add shrimp to the bowl and toss to coat. Let sit for 10 to 15 minutes at room temperature. Don’t over-marinate—the acid in lime can start to “cook” the shrimp if left too long.
4. Make the slaw: In a large bowl, whisk together Greek yogurt (and mayo, if using), lime juice, honey, salt, and pepper. Add shredded cabbage, carrots, red onion, and cilantro. Toss until lightly coated. Taste and adjust with more lime or salt as needed. Set aside to lightly soften while you grill.
5. Preheat the grill or pan: Heat an outdoor grill to medium-high or place a grill pan over medium-high heat. Clean and oil the grates (or lightly oil the pan) to prevent sticking.
6. Thread shrimp or use a grill basket: For outdoor grills, thread shrimp onto skewers or use a grill basket to keep them from slipping through. Indoors, you can cook them directly in the pan.
7. Grill the shrimp: Cook shrimp for 2 to 3 minutes per side until pink, opaque, and lightly charred at the edges. Pull them off as soon as they curl and firm up to avoid overcooking.
8. Warm the tortillas: While shrimp rest for a couple minutes, warm tortillas directly on the grill or in a dry skillet for 10 to 20 seconds per side until soft and pliable. Keep them wrapped in a clean towel to stay warm.
9. Assemble the tacos: Add a generous spoonful of cilantro lime slaw to each tortilla. Top with grilled shrimp (3 to 4 per taco, depending on size), avocado slices, and a sprinkle of cotija if using.
10. Finish with brightness: Squeeze fresh lime over the top and add a dash of hot sauce or a drizzle of chipotle crema if you like heat.
11. Serve immediately: Tacos are best enjoyed right away while the shrimp are warm and the slaw is crisp.

Timing and Prep at a Glance

• Prep time: About 20 minutes (includes chopping slaw veggies and mixing the marinade).
• Marinade time: 10 to 15 minutes max (enough to infuse flavor without turning the shrimp mushy).
• Cook time: 6 to 8 minutes total for the shrimp, plus a couple minutes to warm tortillas.
• Total time: Approximately 30 to 35 minutes.
• Ready-to-eat cue: Shrimp are opaque and gently firm; tortillas are warm and pliable; slaw tastes bright and lightly crunchy.

If you’re prepping ahead, the slaw can be mixed up to 2 hours in advance and kept chilled. Give it a toss before serving. The shrimp marinade should be used shortly after mixing—add shrimp only when you’re close to cooking to preserve texture.

Helpful Tips for the Best Results

• Choose the right shrimp: Large or extra-large shrimp (16–20 or 21–25 count per pound) hold up well to high heat and won’t overcook as quickly.
• Keep them dry: Patting shrimp dry before marinating is key. Excess moisture prevents browning and encourages sticking.
• Don’t skip the zest: Lime zest brings citrus fragrance without extra acidity. It makes the marinade pop.
• Use high heat: A hot grill or pan gives fast cook times and that delicious char. If the pan isn’t hot, shrimp can release liquid and steam.
• Watch like a hawk: Shrimp cook fast. As soon as they curl into a loose “C” shape and turn opaque, they’re done. A tight “O” shape suggests they’re overcooked.
• Balance the slaw: Taste as you go. If it’s too tangy, add a dab more honey. If it’s flat, a pinch of salt and extra lime can wake it up.
• Warm tortillas properly: Heating tortillas softens them and prevents tearing. Stack and wrap in a towel to keep them steamy and flexible.
• Make it your own: Add mango or pineapple for sweetness, jalapeño for spice, or a handful of radishes for extra crunch.
• No outdoor grill? A grill pan or cast-iron skillet works beautifully. You’ll still get fantastic color and flavor.

Nutrition at a Glance

These numbers are estimates and will vary based on tortillas, toppings, and exact portions. Values below are for one serving (2 tacos), assuming corn tortillas, Greek yogurt in the slaw, and a modest amount of avocado.

• Calories: ~420
• Protein: ~31 g
• Carbohydrates: ~36 g
• Fat: ~16 g
• Saturated Fat: ~3 g
• Fiber: ~6 g
• Sugar: ~7 g
• Sodium: ~780 mg

For lighter tacos, use extra cabbage and skip cheese. To increase calories or richness, add more avocado or a drizzle of chipotle crema.

Common Questions, Answered

Can I use frozen shrimp?

Yes. Thaw them in a colander under cold running water for 5 to 7 minutes, then pat very dry. Frozen shrimp are often frozen at peak freshness, so they can be excellent for grilling once properly thawed.

What if I don’t have a grill?

Use a grill pan or a heavy skillet on the stovetop over medium-high heat. Lightly oil the pan, cook shrimp in a single layer without crowding, and flip once. You’ll still get great browning and flavor.

Can I make any parts ahead of time?

Yes. The slaw can be made up to 2 hours ahead and refrigerated. You can also mix the marinade without the shrimp and keep it in the fridge for a day. Wait to add the shrimp until just before cooking to keep them tender.

A Few Parting Thoughts

There’s something uplifting about setting out a platter of warm tortillas, a bowl of bright slaw, and a stack of freshly grilled shrimp. It invites everyone to assemble their own perfect bite and encourages conversation around the table. With its quick marinade, crisp slaw, and simple finishing touches, this recipe gives you maximum flavor with minimal fuss.

I hope these Grilled Shrimp Tacos with Cilantro Lime Slaw become part of your regular rotation. They’re weeknight-friendly and celebration-worthy, and easy to customize for the people you love. Here’s to cooking meals that bring us together—one vibrant, delicious taco at a time. Enjoy every bite, and don’t forget the extra lime wedges on the side.