Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry before cooking. I often keep a bag of frozen shrimp in the freezer precisely for quick meals like this. Place them in a colander under cool running water for about 5 minutes to thaw quickly, or transfer to the refrigerator the night before.

How can I make these tacos gluten-free?

Good news - this recipe is naturally gluten-free as written, assuming your corn tortillas are made in a gluten-free facility. Always check package labels if you have celiac disease or severe gluten sensitivity.

What can I substitute for serrano peppers if I can't find them?

Jalapeños make a great substitute, though they're typically a bit milder. If you want to maintain the heat level, you can include some of the jalapeño seeds. In a pinch, a pinch of cayenne pepper or a few dashes of your favorite hot sauce will work too.

Can I prepare any parts of this recipe ahead of time?

Definitely! The sauce can be made up to 24 hours ahead and stored in the refrigerator. You can also prepare the slaw a few hours in advance, though it's most crisp when freshly made. The shrimp cook so quickly that I recommend cooking them right before serving.

Cilantro-Lime Shrimp Tacos Recipe

Name: Cilantro-Lime Shrimp Tacos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: ¼ cup chopped fresh cilantro; ¼ cup olive oil; 2 limes, juiced; 1 serrano pepper, finely diced; ¼ teaspoon salt; ½ teaspoon crushed red pepper flakes; 2 pounds raw shrimp, tails removed; ½ teaspoon paprika; 2 cups shredded green cabbage; ¼ cup chopped fresh cilantro; 2 tablespoons sour cream; 12 corn tortillas; ¼ cup crumbled queso fresco; Lime wedges, for serving

Description

These Cilantro-Lime Shrimp Tacos combine bold and zesty flavors with a refreshing cabbage slaw and a kick of spice for a vibrant, drool-worthy taco experience. They’re easy to prepare, perfect for weeknight dinners, and guaranteed to bring a fresh take to taco night.

Ingredients

Units Scale

Sauce

1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 limes, juiced
1 serrano pepper, finely diced
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Shrimp

2 pounds raw shrimp, tails removed
1/2 teaspoon paprika

Slaw

2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
2 tablespoons sour cream

Tacos

12 corn tortillas
1/4 cup crumbled queso fresco
Lime wedges, for serving

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Instructions

Prepare the Sauce
In a small bowl, whisk together the chopped cilantro, olive oil, freshly squeezed lime juice, finely diced serrano pepper, salt, and crushed red pepper flakes. This zesty sauce will add layers of flavor to your tacos.
Cook the Shrimp
Heat a large skillet over medium-high heat. Toss the shrimp with 2 tablespoons of the prepared sauce and paprika. Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3 to 5 minutes. Remove from heat and coat with an additional 2 tablespoons of the sauce.
Make the Slaw
In a medium bowl, combine the remaining sauce with shredded cabbage, chopped cilantro, and sour cream. Mix until the slaw is well-coated and evenly combined.
Assemble the Tacos
Warm the corn tortillas, then assemble the tacos by spooning the cooked shrimp onto the tortillas. Top with the prepared slaw, sprinkle with crumbled queso fresco, and serve with lime wedges on the side for an extra burst of citrusy goodness.

Notes

To enhance the flavor, consider marinating the shrimp in the sauce for 10 minutes before cooking.
If serrano peppers are too spicy for your taste, you can substitute with jalapeños or omit them entirely.
Try grilling the tortillas for added flavor and a delightful texture.
For an added twist, consider adding sliced avocado or a dollop of guacamole for creaminess.

Nutrition

Serving Size: 2 tacos
Calories: 230
Sugar: 1g
Sodium: 340
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 1g
Cholesterol: 160