Tulo

Shrimp Tacos Recipe

Quick-seared chili-lime shrimp tacos with a bright cabbage and cilantro slaw, ready in about 20 minutes.
Photo by Mike C on Pexels

Shrimp cook in only a few minutes, so a hard sear over high heat browns the outside before the inside has a chance to overcook and turn rubbery, the single most common shrimp mistake.

Prep
10 min
Cook
8 min
Total
18 min
Servings
4

Ingredients

Servings4
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 2 cups green cabbage, shredded
  • 1/4 cup cilantro, chopped
  • 8 tortillas corn tortillas

Nutrition per serving

Calories
267
Protein
26g
Carbs
26g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Toss the shrimp with chili powder, cumin, garlic powder, and salt.
  2. 2Toss the shredded cabbage with half the lime juice and the chopped cilantro; set aside as the slaw.
  3. 3Heat the olive oil in a skillet over high heat until shimmering.
  4. 4Add the shrimp in a single layer and sear for 1-2 minutes per side, until pink and just cooked through.
  5. 5Remove from heat and toss with the remaining lime juice.
  6. 6Warm the tortillas and fill with shrimp and slaw.

Tips & variations

  • Don't crowd the pan, shrimp packed too close together steam instead of sear and won't brown properly.
  • Pull the shrimp the moment they turn opaque and curl into a loose C shape, a tight O shape means they've already gone slightly past done.

Storage & reheating

Refrigerate leftover shrimp up to 2 days. Reheat briefly in a hot skillet, shrimp overcook fast even on reheat, so keep it quick.

Tips from the Tulo kitchen

  • Pat the shrimp fully dry before seasoning, any surface moisture works against getting a real sear in such a short cook time.
  • Have the slaw and tortillas ready before the shrimp hit the pan, they cook fast enough that there's no time to prep anything else afterward.

FAQ

How do I know when shrimp are done cooking?

Properly cooked shrimp turn pink and opaque and curl into a loose C shape. A tight, curled-up O shape is a sign they've overcooked and gone rubbery.

Can I use frozen shrimp?

Yes, just thaw completely and pat very dry first, excess moisture on the shrimp steams in the pan instead of searing and browning.

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