Shrimp Tacos with Cilantro Cream


Shrimp Tacos with Cilantro Cream
Prep time
Cook time
Total time
These tacos are great for easy no fuss summer entertaining.
Recipe type: Entree
Serves: 12 Tacos
  • For the Shrimp
  • 2 pounds shrimp, deveined and shelled
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes (more to taste)
  • ½ teaspoon salt
  • A grill basket or 24 bamboo or metal skews
  • Olive Oil
  • For the Cilantro Cream:
  • 1 cup sour cream
  • 3 Tablespoons cilantro, minced
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • 2 Tablespoons lime juice
  • For the Slaw:
  • 1½ cups green cabbage, shredded
  • 1½ cups red cabbage, shredded
  • 1 Tablespoon jalapeno, minced
  • 24 corn or flour tortillas depending on your preference
  • Garnish: Cilantro and lime wedges
  1. In a large bowl, combine the shrimp, paprika, garlic powder, oregano, cumin, red pepper flakes and salt. Let sit.
  2. If using bamboo skewers, soak skews for 30 minutes before grilling. Poke wooden or metal skews through the top and bottom of shrimp. Add 3 shrimp per skew. Repeat until all shrimp are used.
  3. Right before grilling, brush the shrimp with olive oil.
  4. Grill shrimp over high heat for 3 minutes, brush top with additional olive oil and flip, let grill for another 3 minutes.
  5. In a bowl, combine the sour cream, lime zest, salt and lime juice and refrigerate until ready to serve the tacos.
  6. In a large bowl, combine the green cabbage, red cabbage, jalapeno and pour ½ the creamy cilantro sauce over the mixture. Stir to combine. Refrigerate until ready to serve. Reserve the other ½ of the cilantro sauce to serve with the tacos.
  7. To assemble a taco, put the cabbage slaw in the tortilla, add shrimp, top with cilantro sauce, cilantro and a squeeze of lime.
I use frozen wild shrimp 21-25 count per pound.
You can skew the shrimp to grill them or put them in a grill basket which to me is much easier.
To save more time, purchase a pre-shredded bag of cabbage.

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