Grilled shrimp tacos with coleslaw

These quick and easy Grilled Shrimp Tacos with Coleslaw are ready in 15 minutes! Perfect for a busy weeknight dinner!

A lot of people like Taco Tuesday, but why would we limit tacos to just one day a week? Quick to cook, versatile, affordable and kid-friendly. I love turning whatever meat, seafood, or veggie we have on hand into a quick and easy taco dinner. My oldest is a huge seafood lover, so I almost always have a bag of frozen shrimp in the freezer for last-minute dinners like these grilled shrimp tacos with coleslaw. It’s pretty common knowledge here in Michigan that unless there’s snow on my grill, I’m probably outside cooking dinner.

Ingredients

• Shrimp: Plump and juicy, bite-sized shellfish, shrimp are a great source of protein and an easily accessible seafood dish.
• Garlic: It’s pungent and flavorful, becoming sweeter as it cooks, balancing some of the shrimp’s spicy flavors.
• Olive oil: Olive oil is used both to marinate the shrimp and to dress the coleslaw. It is heart healthy and has a mild taste.
• lime juice: Along with the olive oil, this light, tart flavor is used in the coleslaw marinade and dressing.
• Warm Spices: The shrimp are seasoned with a delicious blend of cumin, smoked paprika, cayenne pepper and oregano. If you like it spicy, you can also add chili powder.
• Tortillas: I like to use corn tortillas for my tacos, but you can use flour tortillas too.
• Cabbage: I love the vibrant color that purple cabbage gives to the coleslaw, but kale or even iceberg lettuce would also work.
• carrots: Shredded carrots add crunch and sweetness to the coleslaw.
• Green Onions: Also called scallions, they add a mild onion flavor to coleslaw and tacos.
• Coriander: Unless you have the gene that makes it taste like soap, cilantro imparts a fresh, lemony flavor.

How to make Grilled Shrimp Tacos with Coleslaw

Start your grilled shrimp tacos with coleslaw by preparing the marinade for your shrimp. In a large bowl, grate the garlic (or use garlic paste).

Then add the fresh lime juice.

Then add cumin, smoked paprika powder, oregano and cayenne pepper to the bowl.

Then season with a little salt and black pepper.

Finally add some olive oil and mix everything together until well combined.

Add your raw shrimp to the bowl and toss until completely coated in the marinade. Leave to rest for about 10 minutes.

Then grill your shrimp in a grill basket or skillet over high heat for about 2-3 minutes per side.

While the shrimp are marinating and grilling, prepare your coleslaw by shredding the cabbage, grating the carrots, and chopping the scallions.

Then place all the vegetables in a large bowl.

Spice up your coleslaw with more fresh lime juice.

Along with some olive oil, salt and pepper.

Mix everything together until the dressing is evenly distributed. Top off with some coriander.

When I make tacos, I always heat my tortillas over an open flame or on the griddle. Wait a moment before preparing and serving the tacos to warm up your tortillas.

Once the tortillas are heated through, take the grilled shrimp and place them in a row over the tortillas.

Top each row of shrimp with the coleslaw.

Garnish with fresh bell peppers or fresh lime wedges and serve immediately. Enjoy your grilled shrimp tacos with coleslaw!

Favorite taco toppings

If you want to serve a big spread with lots of options for your family, then here are some of my favorite possible toppings:

• avocado or guacamole
• Sour cream or plain Greek yogurt
• Fresh coriander
• Pico de Gallo
• Cotija cheese

Frequently asked Questions:

Easier seafood

Eat it, like it, share it!

Have you tried this shrimp dish? Next time you do it, take a picture and share it on your social networks. Tag @thelemonbowl and #thelemonbowl so we can admire and share your food.

Fast, delicious, and fairly easy, my Grilled Shrimp Tacos with Coleslaw make the perfect summer weeknight dinner.

No forks required.