Name: Cilantro Lime Shrimp Tacos – Easy Shrimp Recipes for Fresh Flavor
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon lime zest; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon paprika; Salt and black pepper to taste; 1/4 cup chopped fresh cilantro; 8 small corn or flour tortillas; 2 cups shredded cabbage (green or red); 1/4 cup sour cream or Greek yogurt; 1 tablespoon mayonnaise; 1 tablespoon lime juice (for slaw); 1 teaspoon honey; Optional: sliced avocado, jalapeño, hot sauce

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Shrimp tacos have always had a way of turning an average Tuesday into a tiny celebration. I love this cilantro lime shrimp taco recipe because it doesn’t demand perfection. It’s quick, it’s simple, and it’s forgiving—even if you accidentally char the shrimp a little. That zesty marinade made with lime juice, garlic, and a big handful of fresh cilantro? It makes the shrimp taste like you put in way more effort than you actually did. There’s also something magical about that contrast of warm, spiced shrimp tucked into a soft tortilla, topped with a cool, crunchy slaw. I’ve made these for dinner guests, for lazy summer lunches, and yes, sometimes just because I wanted an excuse to eat tacos while standing over the kitchen sink. If you’re hunting for quick and easy recipes, especially ones that work for easy lunch recipes or healthy and easy recipes that actually taste good, this one checks every box. You can even toss the shrimp in the air fryer if you’re feeling modern and rebellious. Either way, they hit the spot every time.

1) Key Takeaways
2) Easy Cilantro Lime Shrimp Tacos Recipe
3) Ingredients for Cilantro Lime Shrimp Tacos
4) How to Make Cilantro Lime Shrimp Tacos
5) Tips for Making Cilantro Lime Shrimp Tacos
6) Making Cilantro Lime Shrimp Tacos Ahead of Time
7) Storing Leftover Cilantro Lime Shrimp Tacos
8) Try these Wrap recipes next!
9) Cilantro Lime Shrimp Tacos
10) Nutrition

1) Key Takeaways

Use raw shrimp for better texture and flavor
Let the marinade sit for at least 15 minutes
The slaw adds both crunch and coolness
Finish with lime and cilantro for max freshness

2) Easy Cilantro Lime Shrimp Tacos Recipe

Some meals just feel right. Cilantro lime shrimp tacos do that for me. Maybe it’s the mix of smoky, citrusy shrimp paired with a cool cabbage slaw, or maybe it’s the part where I eat them over the sink while still standing in flip-flops. Either way, these tacos hit all the right notes. Twice, if I’m honest.

When I say this is an easy shrimp recipe, I mean it. You won’t need fancy gadgets or three kinds of vinegar. You’ll mix a marinade, let the shrimp soak for a bit, toss ’em in a pan, and then pile everything into a soft tortilla. Done. Delicious. Repeat-worthy.

These shrimp tacos fit in anywhere: quick weekday lunch, dinner guests, or a backyard hangout with cold drinks. They also happen to be one of my go-to air fryer easy recipes when I don’t feel like standing at the stove. Keep this one close. It’s the kind you’ll come back to again and again.

3) Ingredients for Cilantro Lime Shrimp Tacos

Shrimp: I use about one pound of peeled, deveined shrimp. Raw is best. It picks up the flavor better than pre-cooked shrimp ever will.

Olive Oil: Just a couple tablespoons help bind the marinade and coat the shrimp so they don’t stick to the pan or air fryer basket.

Lime Juice and Zest: Bright, fresh, and kind of non-negotiable here. You want both the juice and the zest for that full lime flavor punch.

Garlic: Two cloves, minced. You can use the jarred stuff if it’s been one of those weeks—I won’t judge.

Cumin and Paprika: These spices bring warmth and that lightly smoky backdrop that works so well with shrimp.

Salt and Pepper: Adjust to taste, but don’t skip. They bring everything else to life.

Cilantro: Roughly chopped, this goes in the marinade and also finishes the tacos for that fresh-herb lift.

Tortillas: Use soft flour or corn tortillas. Warm them slightly so they don’t tear when you fold them.

Shredded Cabbage: Red or green cabbage works. I like to shred it thin so it wilts a little under the heat of the shrimp.

Sour Cream or Greek Yogurt: Your call. I usually grab whatever’s in the fridge to make the slaw creamy.

Mayonnaise: Adds smoothness to the slaw. One spoonful goes a long way.

Honey: Balances the tang of the lime in the slaw with just a little sweetness.

Optional Add-ons: Sliced avocado, jalapeño, or hot sauce make great toppings if you’re feeling a bit extra.

4) How to Make Cilantro Lime Shrimp Tacos

Step 1. Mix olive oil, lime juice, zest, garlic, cumin, paprika, salt, and pepper in a bowl. Add the shrimp and toss until everything is coated. Let it sit while you prep the slaw.

Step 2. In another bowl, stir together the sour cream, mayo, lime juice, honey, and a pinch of salt. Add the shredded cabbage and mix until it’s all coated and crunchy. Set aside.

Step 3. Heat a skillet over medium-high or fire up your air fryer to 400°F. Cook the shrimp for two to three minutes per side or until pink and a little golden around the edges.

Step 4. Warm your tortillas on a skillet or wrap them in a damp paper towel and microwave them for 20 seconds. This helps them bend without cracking.

Step 5. Assemble your tacos. Start with a bit of slaw, add the shrimp, then top with cilantro and any extras you like. Squeeze on a bit more lime if you’re in the mood.

5) Tips for Making Cilantro Lime Shrimp Tacos

Don’t rush the marinade. Let the shrimp rest in the lime and garlic for at least 15 minutes. That short pause gives you flavor that feels like you tried way harder than you did.

If you’re using frozen shrimp, thaw them fully and pat them dry with paper towels. Waterlogged shrimp won’t brown; they’ll steam—and that’s not what we’re after.

The slaw tastes better when it sits for 5 to 10 minutes. The cabbage softens just a little and the flavors start to settle. If you’re meal prepping, it’s one of the easiest lunch recipes to portion ahead.

6) Making Cilantro Lime Shrimp Tacos Ahead of Time

If you’ve got a busy week ahead, these tacos are your new best friend. You can marinate the shrimp in the morning, prep the slaw at lunch, and cook everything when you’re hungry later.

I usually make the slaw the night before. It holds up better than you’d think, and it actually gets better in flavor after some time in the fridge. That’s one of the reasons this has become one of my healthy and easy recipes for weekday meals.

If you’re serving guests, have everything chopped and ready so you can toss it together quickly. Tacos feel relaxed, but when they come together fast and fresh, people notice.

7) Storing Leftover Cilantro Lime Shrimp Tacos

I like to store leftover shrimp and slaw separately. That way, nothing gets soggy. Shrimp will keep for two days in a sealed container in the fridge. Same for the slaw, maybe three if it’s packed tight.

When you’re ready to eat, just warm the shrimp gently—don’t overdo it—and build your tacos like new. This makes them one of the easiest quick and easy recipes to repurpose without much fuss.

You can even use the shrimp on top of salads or tucked into a wrap if you’re out of tortillas. It’s a great way to stretch your leftovers without feeling like you’re repeating the same meal.

8) Try these Wrap recipes next!

9) Cilantro Lime Shrimp Tacos