Pan-Fried Shrimp Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy pan-fried shrimp tucked into warm tortillas with a crisp, zesty cilantro lime slaw for a fresh seafood taco experience. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 cups, thinly sliced green cabbage
• 1/4 cup, finely sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 8 small corn tortillas

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from heat.
3. Step 3: In a separate bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup finely sliced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss well to create a creamy, tangy slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by layering a few shrimp in each tortilla and topping with a generous scoop of cilantro lime slaw. Serve immediately.