This post may include affiliate links; see our disclosure policy.
These grilled shrimp tacos are ready in just 25 minutes and loaded with juicy shrimp and crunchy Mexican slaw! They’re the ultimate easy weeknight dinner or crowd-pleasing party recipe.
Ready for my new favorite shrimp recipe: grilled shrimp tacos with slaw! Oh YES. Imagine: smoky shrimp spiced with cumin and chili powder, served atop a crunchy Mexican slaw and drizzled with spicy mayo. Top with a spritz of lime juice and torn fresh cilantro, they’re pretty heavenly.
They’ve got a festive vibe that works for entertaining, but they’re just as good for an easy dinner in. I first made this grilled spin on my easy shrimp tacos for a dinner party, and with a frozen daiquiri in hand, life felt pretty great.
5 Star Reader Review
⭐⭐⭐⭐⭐ “I made the shrimp and your Mexican slaw and they were so fresh and flavorful and yummy! We really enjoyed them and I plan to make them again!” -T
Ingredients You’ll Need
Here’s what goes into these grilled shrimp tacos (full amounts in the recipe card):
- Large shrimp (26–30 per pound): I use this size because they’re substantial enough to stay juicy on the grill without overcooking.
- Olive oil: Helps the spice rub stick.
- Cumin, garlic powder, chili powder, and kosher salt: My simple but flavorful spice blend.
- Mexican coleslaw: This adds the crunch and a pop of bright flavor! You can make a full batch, or use my shortcut below.
- Small flour or corn tortillas: Corn keeps this recipe gluten-free; flour is softer and easier to fold.
- Mayonnaise + Mexican hot sauce: Cholula is my go-to for spicy mayo!
- Fresh cilantro and lime wedges, for garnish: Don’t skip these: they tie everything together!
How To Make Grilled Shrimp Tacos
The grilled shrimp is quick to cook: the longest lead time in this taco recipe is thawing the shrimp and preheating the grill. Here are the basic steps (or jump to the recipe):
- If you’re using frozen shrimp, thaw it.
- Preheat the grill to medium high direct heat (375 to 400 degrees).
- While you’re waiting, make the toppings (Mexican slaw and spicy mayo).
- Mix the shrimp with olive oil and seasonings (cumin, garlic powder, and chili powder). Toss them on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
- Serve in a tortilla with the coleslaw, spicy mayo, cilantro, and lime juice.
The Mexican Slaw: Make It or Shortcut It
The Mexican coleslaw takes some time to chop up the veggies and mix them with olive oil, vinegar, and spices. You can do this while the grill preheats.
But if you’re in a time crunch, here’s a shortcut! Simply shred the cabbage, then squeeze it with lime juice from a few wedges and a pinch of kosher salt. It’s a shortcut I use repeatedly, and it tastes almost as good!
How to Thaw Frozen Shrimp
Wondering whether to get frozen or raw shrimp for grilled shrimp tacos? A myth about fish is that “fresh is best” — but frozen works, too! It can be fresher than raw shrimp if it’s frozen right away. What’s the best way to thaw shrimp? Here are a few options:
- Thaw by placing in the refrigerator overnight. Make sure to plan ahead if you choose this option.
- Thaw under running cold water the day of. Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up frozen shrimp clumps. The shrimp should be defrosted in about 15 to 20 minutes, depending on the size of the shrimp.
What to Serve with Grilled Shrimp Tacos
I served this healthy grilled shrimp tacos recipe at an outdoor dinner party, and it was a hit! Looking for some ideas on how to serve your tacos? Here’s what my dinner party menu looked like:
- Grilled Shrimp Tacos
- Refried Bean Dip or 5 Minute Bean Dip with tortilla chips
- Mexican Coleslaw (left over from the tacos!)
- Elote (Mexican Street Corn)
- Lime Frozen Daiquiris (or try Frozen Margaritas or any of my Best Margarita Recipes)
- Chopped Pineapple, for dessert
The first time I served this menu, my kids gobbled it all up! They especially loved dipping chips in the bean dip (of course!).
Tip for Keeping Tortillas Warm
Here’s the thing: the key to a good taco is a warm tortilla. Usually, I warm the tortillas over a gas flame on the stovetop (see How to Warm Tortillas). But for this recipe, since you already have the grill fired up, you can heat your tortillas right on the grill! It also gives them a bit of a charred flavor.
How do you keep them warm once you take them off the grill? Try a tortilla warmer! I don’t buy many gadgets that have only one purpose. But I haven’t found a better way to keep my tortillas warm! It’s basically an insulated pouch that traps in the heat and keeps them warm and soft. At the rate that tacos are served in my house, it’s been a godsend.
Storage and Make-Ahead Tips
Grilled shrimp keeps well in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.
The slaw can be made up to a day ahead and stored separately. The spicy mayo keeps in the fridge for up to a week.
Store all components separately and assemble just before serving.
Dietary Notes
This grilled shrimp tacos recipe is dairy-free, gluten-free, and pescatarian.
Grilled Shrimp Tacos
These grilled shrimp tacos are a perfect dinner party recipe or healthy weeknight meal, featuring spiced shrimp, Mexican slaw and a spicy mayo drizzle.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 tacos) 1x
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican
Ingredients
- 1 pound large shrimp, peeled and deveined (we used 26–30 per pound size)
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- 2 cups Mexican Coleslaw (¼ recipe; or 2 cups shredded red cabbage)
- 8 tortillas
- 3 tablespoons mayonnaise
- 1 ½ teaspoons Mexican hot sauce (such as Cholula)
- 1 handful fresh cilantro, for garnish
- 2 limes, cut into wedges, for serving
Instructions
- Preheat a grill to medium-high direct heat (375 to 400 degrees).
- Thaw the shrimp and peel it (if it’s in the shell). In a medium bowl, toss the shrimp with the olive oil, cumin, garlic powder, chili powder, and kosher salt.
- Make the Mexican Coleslaw (or shred the cabbage and sprinkle with lime juice and a bit of kosher salt).
- Mix together the mayonnaise and Mexican hot sauce.
- Warm tortillas on grill for 10 seconds per side. Then grill the shrimp for 1 to 2 minutes per side, until bright pink and cooked through.
- To serve, place the coleslaw into a tortilla and top with grilled shrimp. Drizzle with the spicy mayo and top with torn cilantro leaves and a squeeze of fresh lime juice.
Looking for more taco recipes?
That’s it — how to make grilled shrimp tacos with slaw! Let me know if you make them in the comments below. If you’re looking for other taco recipe ideas, here are some of my favorites:
- Crispy Cauliflower Tacos
- Easy Black Bean Tacos
- Quick Refried Bean Tacos
- Easy Tofu Tacos with tofu crumbles
- Epic Fish Tacos
- Best Jackfruit Tacos
- 5 Minute Egg Tacos
- Loaded Quinoa Tacos
- “Verde” Lentil Vegan Tacos
- Spiced Chickpea Tacos
- Refried Bean Tacos
- BBQ Bean Tacos with Pineapple Salsa
- Huevos Rancheros Tacos
- Vegetarian Lentil Tacos
Last updated: July 2025
These were delicious!
I made the shrimp and your Mexican slaw and they were so fresh and flavorful and yummy! We really enjoyed them and I plan to make them again!
Thank you for making it!
This was delish! ThNk you!