Cilantro Lime Shrimp are amazingly flavorful, try it served as tacos with pineapple salsa and zesty slaw features tender, flavorful shrimp with toasty tortillas with a bright, fruity salsa and crunchy slaw on top! These tacos offer the perfect balance of tangy, savory, and fresh elements, making them the perfect tasty meal!
Try some of our other favorite shrimp recipes too, like this Cajun Shrimp and Rice Skillet, Baked Crispy Shrimp with Dynamite Sauce, classic Shrimp Tacos with Slaw, Shrimp Scampi with Pasta, and Hawaiian Shrimp Bowls with grilled pineapple!
Why This Recipe Works
Taco Tuesday Winner: Taco Tuesday is one of my favorite times to make a weeknight dinner fun and special! What better way to celebrate taco Tuesday than with some cilantro lime shrimp tacos, topped with a homemade pineapple salsa and zesty slaw?! Everything about these tacos screams flavor, and the balance of flavors is irresistible. The whole family will definitely love them!
Better-for-you Goodness: These tacos are a balanced and good-for-you option which is much needed, especially as we head out of winter! Shrimp are low in fat and high in protein. And the salsa and slaw that goes on here are both light and fresh and packed with highly nutritious ingredients!
Ingredients
Cilantro Lime Shrimp Tacos
- Shrimp: It is best to use frozen but raw shrimp. You will want to thaw them, which shouldn’t take too long, just a few hours in the fridge!
- Cilantro: Freshly chopped cilantro adds a zesty and bright flavor to the shrimp.
- Garlic: Freshly minced garlic adds a slightly savory flavor!
- Chili Powder: For a bit of bold spice.
- Salt: To taste.
- Oil: A little bit of oil to coat the shrimp!
- Lime: Lime helps to make the shrimp tender and adds flavor.
- Tortillas: You can use corn or flour tortillas, whichever you prefer!
Pineapple Salsa
- Pineapple: Fresh pineapple is best and it will really shine in this salsa!
- Red Onion: I used a small red onion. If you have a large one, just use half!
- Cilantro: A handful of freshly chopped cilantro will do here.
- Lime: Fresh lime juice is needed to brighten things up!
- Red Jalapeños: Red jalapeños are the riper version of green jalapeños and are generally a little bit spicier! If you prefer, you can use green jalapeños.
- Salt: To taste.
Zesty Slaw
- Cabbage: Regular green cabbage works great!
- Mayo: I used light mayo here, but you can use whatever you have on hand.
- Lime: Zest and juice will add lots of tangy flavor!
- Salt: To taste.
Here’s How to Make It
Step by Step Instructions
- Marinate the Shrimp: Drain the shrimp and pat dry with kitchen paper. Combine with the chopped cilantro, minced garlic, chili powder, salt, 1/2 tbsp of the oil, and the lime juice, and set aside to marinate. (photos 1-2)
- Make the Pineapple Salsa: To make the pineapple salsa, combine all the ingredients in a bowl and season to taste with salt. (photos 5-6)
- Make the Slaw: For the slaw, whisk together the mayonnaise, lime zest and juice, and a generous pinch of salt in the bottom of a large bowl. Add the cabbage and toss to combine. Add more salt if needed. (photos 3-4)
- Prep Tortillas: Warm the tortillas, if desired, while you heat up a large cast iron skillet or non-stick frying pan over a medium-high heat. (not pictured)
- Cook Shrimp: Add the remaining 1 tbsp of oil and once it is shimmering, add the shrimp, removed from their marinade with a slotted spoon. Cook for about a minute on each side until just pink through. (photos 7-8)
- Serve: Serve with the tortillas, salsa and slaw and enjoy!
Expert Tips
- Don’t overcook the shrimp! Raw shrimp cooks very quickly, and can get over cooked quickly, too. Only cook until the shrimp just turn pink on both sides and they are done!
- Use fresh pineapple! Using canned pineapple won’t lend the same tangy flavor and crispy texture here.
- Replace the pineapple with mango! If you aren’t a fan of pineapple, this salsa would also be delicious with some fresh mango.
- To store any leftovers, store the components separately. I don’t recommend heating up the shrimp after they are cooked as they will become rubbery, but they are pretty good cold the next day!
Frequently Asked Questions
In order to safely defrost shrimp, the best way is to place the shrimp that you will be using from the freezer into a bowl and cover it with plastic wrap in the fridge overnight. If you do not have enough time to thaw in the fridge, you can place the shrimp in a large bowl and add cold water to the bowl. Every 10-15 minutes, replace the water with more cold water. After about 40-45 minutes the shrimp should be thawed. Just don’t use warm water as that can cause bacteria to grow and the shrimp will also cook unevenly.
Shrimp tacos are best on the day they are made, however you can prep each of the components separately the day before! Store the slaw and salsa separately until ready to use, up to 1 day in advance. You can prep the marinade for the shrimp the day before, but only marinade the shrimp for up to 1 hour before cooking it!
More Easy Dinner Recipes to Try
- Easy Chicken Tacos
- Slow Cooked Pulled Pork Tacos
- Lemon Garlic Butter Shrimp
- Beef & Rice Skillet
- Chicken Quesadillas
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Cilantro Lime Shrimp Tacos
Ingredients
For the Cilantro Lime Shrimp
- 16 oz frozen raw shrimp - thawed
- ½ cup chopped cilantro
- 2 tsp minced garlic
- 1 tsp chili powder
- 1 tsp salt
- 1 ½ tbsp oil - divided
- juice of 2 small limes
- 18 small corn or flour tortillas
For the Pineapple Salsa
- 8 oz fresh pineapple - chopped small
- 1 small red onion
- large handful cilantro
- juice of 1 small lime
- 2 red jalapeños - deseeded and finely diced
- salt - to taste
For the Zesty Slaw
- 5 oz shredded white cabbage - about 1/4 head
- 1 tbsp light mayonnaise
- zest and juice of 1/2 lime
- salt - to taste
Instructions
- Drain the shrimp and pat dry with kitchen paper. Combine with the chopped cilantro, minced garlic, chili powder, salt, 1/2 tbsp of the oil and the lime juice, and set aside to marinate.
- To make the pineapple salsa, combine all the ingredients in a bowl and season to taste with salt.
- For the slaw, whisk together the mayonnaise, lime zest and juice, and a generous pinch of salt in the bottom of a large bowl. Add the cabbage and toss to combine. Add more salt if needed.
- Warm the tortillas, if desired, while you heat up a large cast iron skillet or non-stick frying pan over a medium high heat.
- Add the remaining 1 tbsp of oil and once it is shimmering, add the shrimp, removed from their marinade with a slotted spoon. Cook for about a minute on each side until just pink through.
- Serve with the tortillas, salsa and slaw.
Mmm… that sauce looks incredible! We are dairy and egg free, so I want to try it with some avocado.
I love this recipe! So many great flavors, I will be making this very soon!
The shrimp look great! Hoping to try it out this weekend.
The Poblano sauce was so easy and delicious. Will definitely make again.
Thank you for creating and sharing this recipe. I prepared it for dinner last night. My family and I found it amazingly delicious and will look forward with delight to each time it is on a future night’s menu. Both the marinated shrimp and sauce are soooooooooooo good!