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This small batch grilled shrimp taco recipe has become my favorite quick dinner for warm summer nights. It makes exactly four flavorful tacos and comes together in under 30 minutes, making it ideal for busy evenings or spontaneous lunch cravings. The star here is the creamy avocado lime slaw, which pairs beautifully with simply seasoned grilled shrimp and fresh avocado slices.
I whipped this up once on a whim with leftover shrimp and a sad little cabbage. Now it’s a full-on staple in our house.
- Shrimp: Fresh shrimp are the main protein here and develop amazing flavor on the grill
- Chili powder: Adds smoky heat to the shrimp and slaw
- Garlic powder: Gives both the shrimp and slaw a savory backbone
- Onion powder: Helps round out the spice blend with mellow sweetness
- Cumin: Lends an earthy depth to the seasoning mix
- Olive oil: Helps the spices adhere to the shrimp and promotes browning on the grill
- Salt and freshly cracked black pepper: Enhance the overall flavor of every component
- Avocado: Provides rich creaminess in the slaw and buttery contrast on top of the tacos
- Mayonnaise: Adds body and creaminess to the slaw dressing
- Sour cream: Gives the slaw a tangy kick and creamy consistency
- Lime zest and juice: Add brightness and cut through the richness
- Hot sauce: Brings just the right zing and heat
- Green cabbage or coleslaw mix: Gives the slaw crunch and texture
- Red onion: Adds a crisp bite and color
- Cilantro: Optional herb that brings freshness and color
- Small flour or corn tortillas: Holds everything together and warms up beautifully
Step-by-Step Instructions
- Saturate the Skewers:
- If using wooden skewers for outdoor grilling soak them in water for at least thirty minutes to prevent burning
- Marinate the Shrimp:
- Rinse shrimp under cold water then pat them very dry with paper towels
Toss shrimp in a bowl with olive oil chili powder garlic powder onion powder cumin salt and black pepper
Let shrimp marinate for at least fifteen minutes to absorb flavor - Mash the Avocado:
- In a large bowl mash half an avocado until smooth
Stir in lime zest lime juice chili powder cumin garlic powder and hot sauce - Make the Creamy Base:
- Add sour cream and mayonnaise to the mashed avocado and mix until smooth and creamy
- Assemble the Slaw:
- Toss in shredded cabbage red onion and cilantro if using
Season with salt and pepper and refrigerate until ready to serve - Grill the Shrimp:
- Preheat the grill or grill pan over medium heat
Thread shrimp onto soaked skewers and grill for two to three minutes per side until charred and cooked through
Remove from heat and cover loosely to keep warm - Build the Tacos:
- Warm tortillas on a skillet or microwave
Slice remaining avocado half
Top each tortilla with avocado lime slaw sliced avocado and grilled shrimp
Serve immediately while warm
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I’m obsessed with how creamy the slaw gets from just avocado sour cream and lime. Once my brother had these at a cookout and asked for the recipe before he even finished the second taco.
Storage Tips
Leftover shrimp can be stored in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking.
The avocado lime slaw is best eaten fresh but can be kept in the fridge for up to one day. The avocado may brown slightly but the flavor will still be great.
Ingredient Substitutions
You can swap Mexican crema for sour cream if you have it on hand
No fresh lime Just use bottled lime juice in a pinch
If you do not like cilantro you can leave it out or substitute flat leaf parsley
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Serving Suggestions
These tacos go great with a cold Mexican beer or a fresh limeade
Pair them with tortilla chips and salsa for a full meal
Add a little crumbled cotija cheese on top for a salty punch
Cultural Context
Shrimp tacos have roots in Baja style Mexican cuisine where grilled seafood meets cool crisp slaw
This version gives a nod to that tradition but keeps it quick and easy for modern home cooks
Recipe FAQs
- → Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before seasoning. Make sure to remove excess moisture so they grill properly.
- → What’s the best way to grill shrimp indoors?
Use a grill pan over medium heat. Skewering is optional but helps with even cooking and easy flipping.
- → Can I make the avocado lime slaw ahead of time?
Absolutely. Make the slaw up to a day in advance and keep it chilled. The flavors only get better as they sit.
- → What kind of tortillas work best?
Both small flour tortillas and corn tortillas work well. Just warm them before assembling for best texture and flavor.
- → Are there good toppings to add?
Try pico de gallo, cotija cheese, hot sauce, or extra cilantro. They all add flavor and texture variety to the tacos.