Grilled shrimp tacos with a creamy

Grilled shrimp tacos with a creamy, crunchy avocado lime slaw this is the kind of weeknight dinner that feels a little special without any extra effort. I first made these on a busy Tuesday night when I needed something fast, fresh, and satisfying, and they have been on repeat ever since. If you love bold flavors and easy cleanup, you are going to love this one.

There is something about the combination of smoky grilled shrimp and that cool, zesty avocado slaw that just works. The slaw comes together in minutes and actually gets better as it sits, so you can prep it while the shrimp marinate. These grilled shrimp tacos are ready in under 30 minutes, and every single bite delivers big flavor.

If you enjoy taco night, you might also love these Baked Chicken Tacos or these crowd-pleasing Chipotle Chicken Tacos for a fun weeknight rotation.

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Ingredients for Grilled Shrimp Tacos with Avocado Lime Slaw

I have tested this recipe more times than I can count, and the ingredient list stays exactly the same every single time because it works perfectly. I always reach for jumbo shrimp when I can find them they hold up beautifully on the grill and give you that satisfying, meaty bite in every taco.

For the Grilled Shrimp:

• 1/2 lb large raw shrimp, cleaned, peeled, and deveined I recommend jumbo (21/25) for the best char and texture
• 1/2 tsp ancho chili powder (or standard chili powder)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cumin
• 2 tsp olive oil
• Salt and freshly cracked black pepper to taste

For the Avocado Lime Slaw:

• 1/2 medium avocado, pitted, peeled, and diced
• 2 tbsp mayonnaise
• 2 tbsp sour cream in my experience, Mexican crema is an excellent swap for a richer, slightly thinner dressing
• 1 tsp lime zest pro tip: always zest the lime before you juice it
• 1 tbsp fresh lime juice
• 1/4 tsp each: garlic powder, chili powder, cumin
• A few dashes of your favorite hot sauce
• 8 oz shredded green cabbage or bagged coleslaw mix
• 1/4 cup thinly sliced red onion
• 2 tbsp finely chopped fresh cilantro (optional)
• Salt and freshly cracked black pepper to taste

For the Tacos:

• 4 small (6 inch) flour tortillas or 8 corn tortillas, warmed
• 1/2 medium avocado, thinly sliced

Step-by-Step Instructions

I recommend reading through all the steps once before you start. The key is building the slaw first so the flavors have time to come together while the shrimp marinate this simple overlap is what makes everything taste so fresh and well-developed.

Step 1: If using wooden skewers on an outdoor grill, submerge them in water for at least 30 minutes before cooking. This keeps them from catching fire over the open flame. Metal skewers need no soaking and are ready to use right away.

Step 2: Rinse the shrimp under cold running water, then pat them completely dry with paper towels. Dry shrimp is the secret to a good char any moisture will steam the shrimp instead of searing them. Toss in a medium bowl with olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Set aside to marinate for 15 minutes.

Step 3: While the shrimp marinate, make the slaw. Mash the diced avocado in a large bowl using a fork. Stir in the lime zest, lime juice, hot sauce, garlic powder, chili powder, and cumin. Add the sour cream and mayonnaise and stir until the mixture is smooth and creamy. Fold in the shredded cabbage, red onion, and cilantro with a generous pinch of salt and pepper. Toss until everything is well coated. Cover with plastic wrap and refrigerate until you are ready to assemble.

Step 4: Heat your outdoor grill or indoor grill pan to medium and lightly oil the grates or surface. Thread the marinated shrimp onto skewers. Grill for 2 to 3 minutes per side. The shrimp are ready when they are pink, slightly firm to the touch, and have visible char marks. Do not overcook shrimp go from perfect to rubbery very quickly. Transfer to a plate and tent loosely with foil to keep warm.

Step 5: Slice the remaining avocado half into thin, even slices. Warm your tortillas in a dry skillet over medium heat for about 30 seconds per side, or in the microwave for 20 seconds. Divide the avocado lime slaw, avocado slices, and grilled shrimp evenly between the tortillas. Serve immediately while everything is warm.

Best Sides to Serve with Grilled Shrimp Tacos

The right side dish turns this into a full, satisfying meal. These pairings bring out the bold, smoky, citrusy flavors of the tacos while adding variety to the plate.

Fresh Pico de Gallo: The bright acidity of fresh tomato and lime cuts right through the richness of the avocado slaw. Keep a small bowl on the table for spooning over each taco as you go.

Cilantro Lime Shrimp Bowl: If you are feeding a bigger group, serve this shrimp bowl alongside the tacos for a surf-forward spread. The citrus and herb flavors complement each other beautifully on the same table.

Loaded Potato Taco Bowl: Hearty, filling, and packed with flavor this bowl works perfectly as a side for guests who want something more substantial alongside their tacos.

Street Corn Chicken Rice Bowl: The sweet, smoky, creamy flavors of street corn pair perfectly with grilled shrimp. Serve this on the side for a festive, restaurant-quality taco night spread.

Creamy Avocado Ranch Pasta Salad: Cool, creamy, and tangy this pasta salad balances the heat of the shrimp seasoning and adds a satisfying, filling component to the meal.

Fish Tacos with Mango Salsa: Serve both on the same night for a full seafood taco bar. The sweet mango salsa contrasts beautifully with the savory avocado lime slaw.

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Storage and Serving Tips

Store the grilled shrimp and avocado lime slaw separately in airtight containers in the refrigerator. The shrimp keeps well for up to 2 days. The slaw is best enjoyed within 1 to 2 days, as the cabbage will soften over time though the flavor actually deepens nicely overnight.

To reheat the shrimp, I recommend a quick 60-second warm-up in a hot skillet rather than the microwave. This keeps them from turning rubbery and brings back a little of that grilled texture. If you only have the microwave, heat in 20-second intervals and stop as soon as they are warm through.

Pro tip: these components work beautifully beyond tacos. Use leftover shrimp and slaw in a wrap, a grain bowl, or on top of a simple green salad the next day. The slaw also works as a side dish on its own alongside grilled proteins all week long.

FAQs

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Grilled Shrimp Tacos with Avocado Lime Slaw

A delicious small batch grilled shrimp tacos recipe with a crunchy, creamy avocado lime slaw. Ready in under 30 minutes and perfect for a weeknight dinner or casual summer lunch.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American, Mexican-Inspired

Calories: 614

Ingredients Equipment Method Notes

Ingredients

  

• 0.5 lb large raw shrimp cleaned, peeled, and deveined
• 0.5 tsp ancho chili powder or standard chili powder
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp cumin
• 2 tsp olive oil
• salt and freshly cracked black pepper to taste
• 0.5 medium avocado pitted, peeled, and diced, for the slaw
• 2 tbsp mayonnaise
• 2 tbsp sour cream or Mexican crema
• 1 tsp lime zest zest before juicing
• 1 tbsp fresh lime juice
• 0.25 tsp each garlic powder, chili powder, and cumin for the slaw
• hot sauce a few dashes of your favorite brand
• 8 oz shredded green cabbage or bagged coleslaw mix
• 0.25 cup red onion thinly sliced
• 2 tbsp fresh cilantro finely chopped, optional
• 4 small 6 inch flour tortillas or 8 corn tortillas, warmed
• 0.5 medium avocado thinly sliced, for serving

Equipment

• Outdoor grill or indoor grill pan
• Metal or wooden skewers
• Large mixing bowl
• Medium mixing bowl

Method

 

1. If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes before cooking to prevent burning.
2. Rinse shrimp under cold water and pat completely dry with paper towels. Toss in a bowl with olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Set aside to marinate for 15 minutes.
3. While shrimp marinate, mash the diced avocado in a large bowl. Stir in lime zest, lime juice, hot sauce, garlic powder, chili powder, and cumin. Add sour cream and mayonnaise and mix until smooth and creamy. Fold in cabbage, red onion, cilantro, salt, and pepper until fully combined. Cover and refrigerate.
4. Heat grill or grill pan to medium and lightly oil the surface. Thread shrimp onto skewers and grill for 2 to 3 minutes per side until pink, charred, and cooked through. Transfer to a plate and tent loosely with foil.
5. Slice remaining avocado half into thin slices. Warm tortillas in a dry skillet for 30 seconds per side. Divide the slaw, avocado slices, and grilled shrimp between tortillas and serve immediately.

Notes

Jumbo shrimp (21/25) are easiest to skewer but large (31/40) work well too. Use 2 corn tortillas per taco. Extra slaw keeps in the fridge for up to 2 days and works great in wraps or grain bowls.