Shrimp cook fast. Like, really fast.
That’s why these tacos are a weeknight hero. Toss shrimp in Cajun seasoning. Sear for 2 minutes per side. Pile into tortillas with slaw and sauce. Done. Spicy. Creamy. Crunchy. Perfect.
Ingredients
Serves 4.
- 1 lb raw shrimp, peeled and deveined (tails off)
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp olive oil or butter
- 8 small corn or flour tortillas
For the Slaw:
- 2 cups shredded coleslaw mix (or cabbage + carrot)
- ¼ cup mayo
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
For the Creamy Sauce:
- ¼ cup sour cream or Greek yogurt
- 2 tbsp mayo
- 1 tbsp hot sauce (or more)
- 1 tsp lime juice
Garnish: Cilantro, lime wedges
Step-by-Step Instructions
Step 1: Season the Shrimp
- Pat shrimp dry. Toss with Cajun seasoning until coated.
Step 2: Make the Slaw
- In a bowl, mix coleslaw, mayo, lime juice, honey, salt, and pepper. Set aside.
Step 3: Make the Sauce
- Whisk sour cream, mayo, hot sauce, and lime juice. Set aside.
Step 4: Cook the Shrimp
- Heat oil in a large skillet over medium-high heat.
- Add shrimp in a single layer. Cook 1-2 minutes per side until pink and curled.
- Remove from heat immediately (don’t overcook!).
Step 5: Assemble Tacos
- Warm tortillas in a dry skillet or microwave.
- Layer slaw, Cajun shrimp, creamy sauce, and cilantro.
- Squeeze lime over everything. Serve.
Summary
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Yield: 4 servings (8 tacos)
Difficulty: Easy
Storage Notes
Best Fresh:
Shrimp = make fresh. Reheated shrimp gets rubbery and sad.
Meal Prep Style:
Make slaw and sauce up to 3 days ahead. Cook shrimp when ready to eat.
Leftover Shrimp Hack:
Toss leftover shrimp into a salad or pasta. Great cold or room temp.
Pro Tip:
Don’t crowd the pan. Cook shrimp in two batches if needed. Overcrowding = steaming, not searing.
