Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) large shrimp, peeled/deveined, tails off
- 2 tbsp olive oil, divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Zest + juice of 1 lime (about 2 tbsp juice), divided
- 3 cups thinly sliced green cabbage
- 1/2 cup chopped cilantro, divided
- 1/3 cup thinly sliced red onion
- 1 cup pico de gallo
- 1 ripe avocado
- 1/2 cup plain Greek yogurt
- 1 small garlic clove
- 8 (6-inch) corn tortillas
Do This
- 1. Toss cabbage + onion + cilantro with 1 tbsp oil, 1 tbsp lime juice, and salt.
- 2. Blend avocado + yogurt + garlic + 1 tbsp lime juice + salt until smooth.
- 3. Mix chili powder, cumin, paprika, garlic powder, salt, pepper, and lime zest.
- 4. Pat shrimp dry; toss with 1 tbsp oil and seasoning mix.
- 5. Sauté shrimp in a hot skillet over medium-high heat, 2–3 minutes per side (145°F/63°C).
- 6. Warm tortillas in a dry skillet, about 20–30 seconds per side.
- 7. Assemble tacos: crema, slaw, shrimp, pico, extra cilantro; serve with lime wedges.
Why You’ll Love This Recipe
- Fast and weeknight-friendly: the shrimp cook in about 5–6 minutes total.
- Bright, bold flavor: chili-lime shrimp + tangy crema + fresh pico hits every note.
- Great texture: warm corn tortillas, crisp cabbage slaw, and juicy shrimp in every bite.
- Easy to customize: make it spicier, swap the slaw, or turn it into bowls.
Grocery List
- Produce: 1 lime, 1 ripe avocado, green cabbage, red onion, cilantro, 1 small garlic clove, pico de gallo (or ingredients to make it)
- Dairy: plain Greek yogurt
- Pantry: olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, corn tortillas
Full Ingredients
Chili-Lime Shrimp
- 1 lb (454 g) large shrimp (16–20 count), peeled and deveined, tails removed
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 lime: zest all of it, plus 2 tbsp juice (from the same lime), divided with crema and slaw
Cabbage Slaw
- 3 cups (about 210 g) thinly sliced green cabbage
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
Avocado Crema (Greek Yogurt)
- 1 ripe avocado (about 6–7 oz / 170–200 g flesh)
- 1/2 cup (120 g) plain Greek yogurt (2% or whole milk recommended)
- 1 small garlic clove
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt, plus more to taste
- 1–3 tbsp water, as needed to thin to a drizzleable consistency
For Serving
- 8 corn tortillas (6-inch)
- 1 cup pico de gallo, store-bought or homemade
- 2 tbsp chopped fresh cilantro (optional, for finishing)
- Lime wedges (optional, for serving)
Step-by-Step Instructions
Step 1: Prep the slaw so it can soften slightly
In a medium bowl, combine the cabbage, red onion, and cilantro. Add the olive oil, lime juice, and salt. Toss well, then set aside at room temperature while you cook the shrimp. This short rest takes the raw edge off the onion and lightly tenderizes the cabbage without making it soggy.
Step 2: Blend the avocado crema until silky
In a blender or small food processor, combine the avocado, Greek yogurt, garlic, lime juice, and salt. Blend until smooth and pale green. If you want a drizzleable sauce, blend in water 1 tablespoon at a time until it reaches your preferred consistency.
Taste and adjust with a pinch more salt or an extra squeeze of lime if needed. Set aside.
Step 3: Mix the chili-lime seasoning
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and all of the lime zest. The lime zest is key here; it delivers bright citrus flavor without adding extra liquid (which can prevent browning).
Step 4: Season the shrimp properly (and keep them dry)
Pat the shrimp very dry with paper towels (this helps them sear instead of steaming). Place shrimp in a bowl, drizzle with 1 tablespoon olive oil, and sprinkle over the seasoning mixture. Toss until every shrimp is evenly coated.
Step 5: Sauté the shrimp fast over medium-high heat
Heat a large skillet (cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add the seasoned shrimp in a single layer. Cook for 2–3 minutes on the first side, then flip and cook for 1–2 minutes more, just until opaque and curled.
If using an instant-read thermometer, shrimp are done at 145°F (63°C). Transfer shrimp to a plate immediately to avoid overcooking.
Step 6: Warm the corn tortillas
Wipe out the skillet if it has lots of browned spices, then warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, until flexible and lightly toasted in spots. Keep them warm wrapped in a clean kitchen towel.
Step 7: Assemble the tacos and serve
Spread a spoonful of avocado crema on each warm tortilla. Add a small handful of cabbage slaw, then top with shrimp and a spoonful of pico de gallo. Finish with extra cilantro if you like, and serve with lime wedges for squeezing.
Pro Tips
- Don’t crowd the pan: if your skillet is small, cook the shrimp in two batches so they sear rather than steam.
- Pat shrimp dry: moisture is the enemy of browning. Dry shrimp = better flavor and texture.
- Use zest for big lime flavor: lime zest brings brightness without watering down the seasoning.
- Thin the crema to your style: keep it thick for spreading, or add water to make it drizzle-friendly.
- Warm tortillas properly: a quick toast makes corn tortillas more pliable and more flavorful.
Variations
- Spicier: add 1/4 tsp cayenne to the shrimp seasoning or top tacos with sliced jalapeño.
- Smoky chipotle crema: blend 1 tsp adobo sauce (from a can of chipotles) into the avocado crema.
- Make it a bowl: serve shrimp over cilantro-lime rice or shredded lettuce with slaw, pico, and crema.
Storage & Make-Ahead
Shrimp: Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for 1–2 minutes just to warm through (avoid microwaving too long, which can make shrimp rubbery).
Slaw: The slaw can be made up to 1 day ahead and refrigerated. It will soften as it sits; drain off any excess liquid before serving if needed.
Avocado crema: Best the day it’s made, but it can be stored up to 24 hours in the fridge. Press plastic wrap directly against the surface to reduce browning. Stir well before serving and add a teaspoon of water if it thickens.
Tortillas: Warm just before serving for the best texture.
Nutrition (per serving)
Approximate, for 2 tacos (1/4 of recipe): 420 calories, 27 g protein, 36 g carbs, 20 g fat, 6 g fiber, 900 mg sodium. Values will vary based on tortilla brand, yogurt fat %, and pico de gallo.
