Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp tucked into warm tortillas with crunchy cabbage slaw and smoky chipotle mayo for a flavorful weeknight taco. This mexican-inspired tacos & burritos ready in about 20 minutes turns peeled and deveined large shrimp, olive oil, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 3, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 10 min Cook: 10 min Serves 3 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 12 oz peeled and deveined large shrimp with 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
  3. Step 3: In a separate bowl, combine 1 cup finely shredded green cabbage, 1/4 thinly sliced small red onion, and 1 tbsp fresh lime juice with 1/4 tsp salt; toss to make the slaw.
  4. Step 4: Mix 3 tbsp mayonnaise with 1 tsp minced chipotle in adobo sauce to make the smoky chipotle mayo.
  5. Step 5: Warm 6 small corn tortillas in a dry skillet or microwave until pliable.
  6. Step 6: Assemble the tacos by spreading a spoonful of chipotle mayo on each tortilla, topping with sautéed shrimp, a handful of cabbage slaw, and sprinkling with 2 tbsp chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo?

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 Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo?

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.

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