Quick Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema
Bright and flavorful shrimp tacos featuring fast-cooked shrimp, crisp cabbage slaw, and a zesty lime crema for a perfect quick meal. This mexican-inspired tacos & burritos ready in about 21 minutes pairs (peeled and deveined) large shrimp, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups (thinly sliced) green cabbage
- 1 cup (thinly sliced) red cabbage
- 1/4 cup (chopped) fresh cilantro
- 2 tbsp lime juice
- 1/2 cup sour cream
- 1 tsp honey
- 1 small (seeded and minced, optional) jalapeño
Instructions
- Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
- Step 2: Heat a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
- Step 3: In a separate bowl, mix 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/4 tsp salt; toss to combine.
- Step 4: For the lime crema, whisk together 1/2 cup sour cream, 2 tbsp lime juice, 1 tsp honey, and 1 small minced jalapeño (optional) until smooth.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
- Step 6: Assemble tacos by layering cabbage slaw, 4-5 shrimp per tortilla, and a drizzle of lime crema. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema take to make?
Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Quick Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Quick Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
