A daring fusion of fresh Baja and spicy Cajun cuisine, these Cajun Shrimp Tacos have it all! With tender shrimp, crispy slaw, and a spicy lime crema, all ready in under 20 minutes!
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These Cajun Shrimp Tacos are the perfect easy weeknight meal or Taco night recipe. They’re super simple to make and only require a few fresh ingredients. The cajun spices make them stand out, delivering bold flavor that will make you say adios to your local Mexican joint.
WHAT IS THIS CAJUN SHRIMP TACO RECIPE?
Short answer: handheld awesomeness.
This is not an authentic Mexican or Baja recipe like our quesabirria tacos. This is a quick, easy, and light shrimp recipe for when you want a ton of flavor and minimal prep time with the perfect cabbage crunch and hit of lime and cilantro!
Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Creole Seasoning, the shrimp are fired off on the grill. Then, nestled into warm tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top! And it’s ready in under 20 minutes! That is happiness in a bite.
Ok, every bite. And just like our New Orleans BBQ Shrimp recipe or our cozy Shrimp Creole, these cajun shrimp tacos pack heat and flavor that you’re going to love.
INGREDIENTS
FOR THE SPICY GRILLED SHRIMP
- Fresh, thawed shrimp, peeled (otherwise, get to work). We use medium or large shrimp that have been deveined.
- Oil
- Tony Chachere’s Original Creole Seasoning (unless you are feeling BOLD and then well, go for their BOLD seasoning… sorry for the bad word choice there) – You could also make homemade cajun seasoning or any other cajun spice blend you like.
FOR THE TANGY SLAW
- Apple Cider cabbage
- Pineapple juice – Canned is fine.
- Red and green cabbage
- Garlic cloves
- Onion – we love red onion or white onion for this recipe.
- Jalapenos
- Granny smith apple
FOR THE SPICY LIME CREMA
- Crema – The Mexican crema used could be substituted for a sour cream mayo blend if you can’t find it, but check your local market’s cold Latin section first. We use crema all of the time as a smooth option for toppings and blends. And, omg, drizzled over nachos, it’s better (and less heavy feeling, than sour cream.
- More Creole seasoning
- Tequila
- Fresh lime juice
- Fresh Cilantro
FOR SERVING:
- Warm corn tortillas – You can also use flour tortillas if you like.
- Pico de gallo
- Sliced avocado or guacamole
- Lime wedges and any other of your favorite toppings!
Pro Tip: I am all for saving pennies, but cabbage is hard to justify if you don’t have a few meals planned with it. Even on sale for $0.69, they are dense, and it will add up. So, if this is a one-time use for you, price out the convenient bags of pre-sliced slaw mix for less food waste.
HOW TO MAKE GRILLED SHRIMP TACOS
Make the lime crema sauce. Simply whisk all the ingredients together in a small bowl, cover, and set in the fridge until you’re ready to use.
Make sure the grill is ready when you are – my first trick when seamlessly getting through any cook. Just like cooking with an oven, you have to let the grill heat up before you can cook on it. Also, make sure the grill grates are well-cleaned and oiled. No need to sacrifice any grilled shrimp to a nasty stick when the grates aren’t well-cleaned. Check out how to clean a grill for more info.
Prep the slaw ahead by tossing all the ingredients for it together and let it sit while you grill the shrimp and warm the tortillas. Whisk the crema up and be ready to go when the shrimp comes off the grill. Dinner literally can be a 20-minute thing – unless you add 3 minutes to shake up a killer margarita to pair with it.
Coat the shrimp with a little oil. Then sprinkle the Creole seasoning all over them and thread shrimp onto bamboo skewers (that were soaked for 20 minutes) or metal skewers for easy cooking.
You can also cook these just by tossing them on the grill, but with a skewer or even those wire grilling crates for seafood to make flipping these babies easier.
Grill the seasoned shrimp until they are cooked through. You can tell because they become white and opaque. Or check them with a digital meat thermometer to make sure they reach an internal temperature of 120 degrees F.
Remove the Shrimp from the skewers and proceed to the build-your-own taco bar – layer tortillas with slaw and avocados before drizzling with crema and adding pico de Gallo. Serve with warm tortillas.
Pro Tip: Peeled shrimp are quick to work with and make this meal a breeze. However, we do love grilling shrimp with the shells still on – we feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony’s beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peeled them.
Yep, these are really the easiest Shrimp taco recipe with a devilish crunchy cabbage slaw and spicy sauce!
Girl Carnivore Expert Recipe Tips
- Pat shrimp dry with paper towels to remove excess moisture.
- Peeled shrimp are quick to work with and make this meal a breeze. However, we do love grilling shrimp with the shells still on – we feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony’s beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peeled them.
WHAT TO SERVE WITH SHRIMP TACOS
Tacos, in my expert foodie opinion, stand alone on a platter. They are the be-all-end-all of the meal, but making sure the fixings that are paired with them harmonize is crucial. Homemade guacamole, salsa, or avocado salsa are a MUST to serve with spicy shrimp tacos. And to be honest, black beans, or refried beans, yellow rice, or grilled corn salsa are also perfect sides when you are looking to balance out the plate.
Grilled pineapple and mango salsa are yummy additions as well for a burst of sweet fruit flavor. And for those who want to pull a little attention away from the taco, elotes are pretty magical to serve with grilled shrimp tacos, too.
As for toppings, poblano crema or chimichurri are perfect for drizzling on top. The poblano crema adds a fiery kick, while the chimichurri is more vibrant and zesty.
Cocktail Pairing
Where tacos are always great with crisp light beer, we have to recommend pairing these grilled shrimp tacos with a smoked mezcal margarita if you’re feeling extra spicy.
Leftovers & Reheating
Store leftover shrimp in an airtight container in the fridge for 3-4 days.
To reheat, place the shrimp in a hot pan on medium-high heat. They’ll heat up in a matter of minutes. Serve with leftover crema, tangy slaw, warm tortillas, and your favorite toppings.
MORE DELECTABLE shrimp RECIPES
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New Orleans BBQ Shrimp
Seafood
Grilled Shrimp Skewers
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Easy Garlic Butter Shrimp
Seafood
Air Fryer Bang Bang Shrimp
Delicious shrimp coated in a spicy cajun seasoning creates the best shrimp tacos you’ve ever had. Get a taste of the bayou in every crispy, crunchy bite.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Cajun Grilled Shrimp Tacos
Recommended Equipment
- grill
- Grilling Skewers
- Mixing Bowls
- Whisk
Ingredients
- 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
- 2 tbsp Olive oil
- 4 tbsp Tony’s Seasoning
For the Tangy Vinegar Slaw
- 1 tbsp Apple Cider Vinegar
- 1 tsp Pineapple Juice
- 1 cup Red Cabbage chopped
- 1 cup Cabbage chopped
- 2 cloves Garlic minced
- ¼ Onion sliced
- ½ Jalapenos minced
- 1 Granny Smith Apple sliced
For the Spicy Lime Crema:
- ½ cup Mexican Crema
- 1 tbsp Tony Chachere’s
- 1 tsp Tequila
- 1 tsp Lime juice
- 1 tbsp fresh Cilantro finely minced
- Freshly ground black pepper
For Assembly
- Fresh Cilantro
- Tortillas
- 1 Avocado
- Fresh Pico de gallo
Instructions
Prep the grill:
- Preheat the grill and make sure the grates are cleaned and oiled.
- Set the grill to indirect heat by turning 2 of the 3 burners to low. For
Heat the Tortillas:
- When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill.
- Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.
Prep and Make the Tangy Vinegar Slaw:
- In a small bowl, whisk the vinegar and pineapple juice together.
- In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.
Prep and Make the Spicy Lime Crema:
- In a small mixing bowl, whisk the crema, Tony Chachere’s, tequila, lime juice, and cilantro together.
- Set aside.
Grill the Shrimp:
- Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere’s Creole Seasoning.
- Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.
- Remove from heat and carefully slide the shrimp off the skewers.
Serve:
- Divide the grilled shrimp in between double layered tacos shells on plates. Top with crispy tangy slaw and drizzle the crema over top. Garnish with chopped cilantro, avocado, and pico de gallo
Video
Notes
- Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work.
- Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
- You can substitute agave or honey for the pineapple juice if you don’t have any on hand.
If you are serving littles, skip the tequila in the crema. - Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
- Slaw can be made up to a day ahead, but it loses crunch over time, so it’s best within 24 hours.
- Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break – so this helps keep everything in perfect taco form!
Nutrition
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Hey Kita!
These tacos look SOOO appealing! All of my favorite things in this recipe! I’m lickin my lips just looking at these. Plus, the recipe is quick and easy. If I could give it more than 5 stars I would! Dying to give these a try. Ah, get a grip Ann. Get a grip.
I just wanna say a big thank you for all of your recipes, tips, and tricks. You’ve created an amazing blog. Keep it up!
This looks so so delicious. My sister loves seafood and I am saving this recipe for her. Thank you so much.
It is amazing that you only need 20 minutes to make something as delicious as these shrmp tacos. Love them!
Yum! From the slaw to the crema to everything else!!! Love a fun taco night! Thanks so much for sharing :).
This sounds like a great recipe with lots of delicious flavors! Also, love to add cajun to the fish and seafood!
I love your shrimp tacos, they’re so vibrant and soooo delicious! Cajun is one of my favourite spice blends, so I will be trying this for sure! Perfect for the upcoming friends gathering we’ve got this weekend!
Tacos are my love language and these Cajun grilled shrimp tacos are speaking the language fluently. I absolutely love topping tacos with a good slaw and love the pineapple juice you’ve used in this mix!
I LOVE anything that has Cajun seasoning on it. These grilled shrimp tacos are a great way to enjoy the seasoning in a whole new way.
Beautiful photos! We are always looking for ways to supercharge our Taco Tuesdays! Love the addition of the tequila in the crema!