Cajun Shrimp Tacos

These Cajun shrimp tacos start with seasoned shrimp cooked in a hot skillet and get layered with a quick, creamy slaw. Everything comes together with warm tortillas and a squeeze of lime.

These Cajun Shrimp Tacos Are Worth Making Again and Again

I started with the shrimp—tossed in Cajun seasoning, garlic, and lime juice – and cooked them fast in a hot skillet so they stayed juicy and flavorful. While they cooled slightly, I threw together a quick slaw with coleslaw mix, jalapeños, red onion, and a creamy dressing that pulls everything together. These cajun shrimp tacos come together in steps, but each one is quick and makes the whole thing taste fresh and balanced.

The slaw adds a nice crunch and coolness that works with the spicy shrimp. I like to pile it all into warm tortillas and finish with a little extra cilantro or lime if I have it around. Nothing about it feels stressful, but it still feels like a full, satisfying meal.

This is the kind of dinner I go for when I want to keep things simple. It’s fast, balanced, and doesn’t need much else on the side. Just a decent mix of texture, heat, and flavor all in one bite.

Why I Love This Recipe

• The shrimp cook fast and don’t need to be marinated ahead of time.
• The slaw can be made in advance and holds up well in the fridge.
• It works with either flour or corn tortillas, depending on what I have around.

Ingredients

• Coleslaw mix – forms the base of the slaw for crunch and color.
• Jalapeños – diced and mixed into the slaw for a little heat.
• Red onion – adds a sharp bite and some color to the slaw.
• Cilantro – chopped and used in both the slaw and as an optional garnish for serving.
• Mayonnaise – part of the creamy dressing that coats the slaw.
• Sour cream – mixed with the mayo and lime juice to mellow things out.
• Lime juice – used in the slaw dressing and again to season the shrimp before cooking.
• Shrimp – peeled and deveined, then tossed with seasoning and sautéed until just cooked.
• Cajun seasoning – coats the shrimp for bold, spicy flavor.
• Garlic – minced and added to the shrimp for extra flavor while cooking.
• Olive oil – used to cook the shrimp in the skillet.
• Flour tortillas – warmed up and used to wrap it all together.

How to Make Cajun Shrimp Tacos

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (make the slaw)
  Grab a big bowl and toss in the coleslaw mix, some diced jalapeños, red onion, and chopped cilantro. Give it a quick mix to combine everything.
• Step Two (stir up the dressing)
  In a smaller bowl, whisk together the mayo, sour cream, and 2 tablespoons of lime juice. Pour that over the slaw and toss until it’s all coated. Pop it in the fridge while you prep everything else.
• Step Three (season the shrimp)
  Put the shrimp in a bowl and add the Cajun seasoning, the rest of the lime juice, and minced garlic. Toss it around until all the shrimp are nicely coated.
• Step Four (cook the shrimp)
  Heat some olive oil in a big skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes on each side, until they’re pink and cooked through.
• Step Five (warm the tortillas)
  Heat up the tortillas in a dry skillet or just microwave them for a few seconds until they’re soft and warm.
• Step Six (build your tacos)
  Scoop some of the creamy slaw into each tortilla, top with the shrimp, and throw on extra cilantro, a squeeze of lime or a splash of my pineapple habanero hot sauce.

Recipe Tips

• If you’re using frozen shrimp, make sure they’re fully thawed and patted dry before seasoning.
• Adjust the heat by using more or less jalapeño in the slaw – or sub in a milder pepper if you want less kick.
• I like to warm the tortillas directly over a gas burner for a little char, but a dry skillet works too.
• You can leave the tails on the shrimp for presentation or remove them before cooking depending how you like to eat them.

Leftovers and Storage

• Store the shrimp and slaw separately in airtight containers in the fridge. They’ll keep well for up to 2 days.
• Reheat the shrimp in a skillet over medium heat just until warmed through – microwaving can make them rubbery.
• The slaw is best cold and doesn’t need to be reheated.
• I don’t recommend freezing this one. The shrimp texture changes, and the slaw doesn’t hold up once thawed.

Frequently Asked Questions

• Can I use pre-cooked shrimp?
  You can, but the flavor won’t be quite the same. If using pre-cooked shrimp, just warm them briefly in the skillet with the seasoning and garlic, don’t overcook them.
• Is there a good substitute for Cajun seasoning?
  If you don’t have Cajun seasoning, a mix of paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne will get you close.
• Can I make the slaw ahead of time?
  Yes – just store it in the fridge and give it a quick stir before serving. It actually tastes better after sitting for a bit.
• What kind of tortillas work best?
  I usually go with flour tortillas, but my homemade corn tortillas work too if you like a slightly firmer, more textured bite. Warm them either way so they’re flexible and hold together better.
• Can I use chicken instead of shrimp?
  Yes. Use thinly sliced or shredded cooked chicken and season the same way as the shrimp.

More Shrimp Dinner Recipes To Try

If shrimp’s in your regular dinner rotation, here are a few other easy, flavor-packed recipes that keep things interesting without a ton of work.

• Blackened Shrimp Pasta with Creamy Corn Fettuccine
• Low Country Shrimp Boil
• Buttery Sheet Pan Garlic Shrimp
• Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings
• Spicy Thai Shrimp Pasta
• Sauteed Shrimp with Arugula and Tomatoes
• Air Fryer Bang Bang Shrimp
• Garlic Shrimp Pasta

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Print Recipe

5 from 1 vote

Cajun Shrimp Tacos

Cajun shrimp tacos feature skillet-cooked shrimp seasoned with Cajun spices, garlic, and lime, served in warm tortillas with a creamy jalapeño slaw and fresh cilantro.

Prep Time15 minutes mins

Cook Time7 minutes mins

Total Time22 minutes mins

Course: Main Course

Cuisine: American, Creole

Keyword: Cajun Shrimp Tacos

Servings: 8 tacos

Calories: 296kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• mixing bowls For making the slaw.
• Knife For chopping the jalapeños, onion, and cilantro.
• skillet For making the shrimp.

Ingredients

• 2 cups coleslaw mix
• 1/4 cup diced jalapeño
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tbsps. fresh lime juice divided
• 1 lb. raw large shrimp peeled and deveined, tail on or off - your choice
• 2 tbsps. Cajun seasoning
• 2 cloves garlic minced
• 2 tbsps. olive oil
• 8 taco-sized flour tortillas

Instructions

• In a large bowl, combine the coleslaw mix, diced jalapeños, red onion, and chopped cilantro.
  2 cups coleslaw mix, 1/4 cup diced jalapeño, 1/4 cup diced red onion, 1/4 cup chopped cilantro
• In a separate bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons of lime juice. Pour over the slaw mixture and toss until evenly coated. Chill until ready to serve.
  1/2 cup mayonnaise, 1/4 cup sour cream, 4 tbsps. fresh lime juice
• In another bowl, toss the shrimp with the Cajun seasoning, remaining lime juice, and minced garlic until well coated.
  1 lb. raw large shrimp, 2 tbsps. Cajun seasoning, 2 cloves garlic
• Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and cooked through.
  2 tbsps. olive oil
• Warm the tortillas in a dry skillet or microwave.
  8 taco-sized flour tortillas
• Assemble the tacos by adding the creamy slaw to each tortilla, topping with the Cajun shrimp, and finishing with extra cilantro or lime, if desired.

Notes

For optimal outcomes when making these Cajun shrimp tacos, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

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Nutrition

Nutrition Facts

Cajun Shrimp Tacos

Amount Per Serving (149 g)

Calories 296 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3.1g19%

Polyunsaturated Fat 7.4g

Monounsaturated Fat 6.7g

Cholesterol 117mg39%

Sodium 416mg18%

Potassium 221mg6%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 34IU1%

Vitamin C 11mg13%

Calcium 62mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried these Cajun Shrimp Tacos? Share your experience in the comments below and let me know how it turned out.

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