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Shrimp Tacos with Slaw
smoked paprika creme

Active: 35 min Total: 35 min

This smoked paprika creme is simple to make and makes these simple shrimp tacos extraordinary! Enjoyed with a slaw and salsa, these will be great in the summer too!

Tags

Ingredients

Servings:
4
Metric
Shrimp Tacos with Slaw:
  • Shrimp - 1 lb, shelled and deveined
  • Cabbage, red - 6 oz, sliced
  • Cilantro, fresh - 2 Tbsp, chopped
  • Cooking oil - 1 Tbsp
  • Tortillas, taco-sized (corn or flour) - 8
  • Limes - 1/2, sliced into wedges
Corn, Tomato, and Avocado Salsa:
  • Cilantro, fresh - 2 Tbsp, chopped
  • Corn kernels - 1 1/2 cups
  • Tomatoes, cherry - 1/2 pint, halved
  • Avocado - 1, cubed
  • Lime juice - 1 Tbsp
Smoked Paprika Creme:
  • Paprika, preferably smoked - 1/2 tsp
  • Red wine vinegar - 1 Tbsp
  • Hot sauce - 1 Tbsp
  • Honey - 2 tsp
  • Sour cream - 4 Tbsp
  • Salt - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
  2. Cabbage / Cilantro (for salsa & slaw) / Corn (if using fresh) - Prep as directed. (Can be done up to 4 days ahead)
  3. Make smoked paprika creme - Mix together paprika, red wine vinegar, hot sauce, honey, sour cream, and salt. (Can be done up to 4 days ahead)
  4. Make slaw - Toss cabbage and cilantro with 3 Tbsp (44 mL) of the smoked paprika creme (amount for 4 servings; adjust accordingly if customizing), some salt and pepper, and let marinate for at least 15 minutes in the fridge. (Can be done up to 1 day ahead)
  5. Cherry tomatoes / Avocados - Prep as directed.

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Make

  1. If using frozen corn, defrost in microwave by heating for 1 to 2 minutes. Toss corn with cherry tomatoes, avocado, cilantro, and lime juice. Season to taste with salt and pepper.
  2. Heat a skillet or frying pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for 4 to 8 minutes, until shrimp are pink and cooked through. Remove from heat.
  3. Heat tortillas according to package instructions.
  4. Let everyone assemble their tacos with shrimp, cabbage slaw, and drizzles of rest of the paprika creme. Serve with lime wedges, and enjoy with corn, tomato, and avocado salsa on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (121)
Gluten-free (7)
Paleo (16)
Vegetarian (22)

45 reviews

Loved this. Will def make again!

By: Carlos
Posted: Aug 03, 2015
Diet: Original
0 Helpful

Loved the vegetarian version!!

By: Liane
Posted: Jun 26, 2015
Diet: Vegetarian
0 Helpful

Very good. Loved the cream, made about twice what the recipe called for because I like a creamy shrimp taco. YUM.

By: Angela
Posted: Jun 17, 2015
Diet: Original
0 Helpful

I actually made a quick spice mix for the shrimp (instead of just salt and pepper) and really enjoyed it (coriander, cumin, chili, garlic powder). The slaw was fantastic although I did use all of the creme in it. We found we didn't need to adorn the tacos in any way - just shrimp and slaw. Also enjoyed the corn and tomato salsa, but my avocado was bad (I really envy those of you who have easy access to avocados!), I just added a little green onion for color (and flavor). I have the leftovers over some spring mix today for lunch (yum).

By: Tami
Posted: Jun 15, 2015
Diet: Original
0 Helpful

Love this dish! So easy to put together. The paprika dressing was delicious! Added to favorite!

By: Eileen
Posted: Jun 14, 2015
Diet: Paleo
0 Helpful

I have had better shrimp taco recipes, but none that were so easy to put together. This is excellent for a summer weeknight

By: Travis
Posted: Jun 09, 2015
Diet: Original
0 Helpful