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Fresh and Spicy Shrimp Tacos

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Servings 8 tacos



  • 6 Tbsp lime juice
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • zest of one lime
  • 1 Tbsp srircaha hot sauce
  • 1 lb 454g raw shrimp, defrosted, peeled and deveined (71-90 count)


  • 1/4 cup greek yogurt
  • 2 tsp sriracha hot sauce
  • 1 Tbsp lime juice
  • zest of 1/2 lime


  • 1 cup red cabbage, julienned
  • 1 cup carrot, julienned
  • 2 green onions, sliced
  • 3 tsp rice vinegar
  • 2 tsp lemon juice
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1 Tbsp black sesame seeds


  • 1/2 of a cucumber, sliced
  • 8 corn tortillas
  • fresh cilantro


  • In a zipper bag combine all marinade ingredients along with raw shrimp. Marinate 20-45 minutes, tossing
  • frequently.
  • While the shrimp is marinating, blend all crema ingredients in a small bowl until smooth. Keep covered in refrigerator.
  • Make Tangy Slaw by combining all ingredients in a bowl and tossing well to combine.
  • When shrimp are finished marinating, heat a large pan over medium heat with 1Tbsp canola oil. Drain shrimp and discard marinade. Cook shrimp until opaque, about 4-6 minutes.Remove to a plate, and chop roughly, if desired.
  • To assemble tacos; top each tortilla with sliced cucumber, Tangy Slaw and shrimp. Drizzle with Spicy Crema. Top with torn cilantro leaves and a few more black sesame seeds.