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Shrimp Taco Recipe

Name: Kona Grill - Huntsvilles Shrimp Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled, deveined, tails off, medium - 16/20); 2 tbs olive oil; 2 tbs lime juice (fresh); 2 tsp garlic (minced); 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional, for heat); 2 cups green cabbage (finely shredded); 0.5 cups red cabbage (finely shredded); 0.25 cups fresh cilantro (chopped); 1 tbs lime juice (fresh); 2 tbs mayonnaise; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups Greek yogurt or sour cream; 1 tbs lime juice; 1 tsp hot sauce (e.g., sriracha); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 8 count small corn or flour tortillas; 1 count avocado (sliced); 0.25 cups fresh cilantro leaves; 2 count lime wedges; 0.25 cups cotija or feta cheese (optional, crumbled); 1 tbs cooking oil (for skillet)

Inspired by Kona Grill - Huntsville

Time30m

Serves4

Make Shrimp Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp and Marinade

1 lb raw shrimp (peeled, deveined, tails off, medium - 16/20)

2 tbs olive oil

2 tbs lime juice (fresh)

2 tsp Garlic (minced)

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional, for heat)

Slaw (Quick Cilantro-Lime Slaw)

2 cups green cabbage (finely shredded)

1/2 cups red cabbage (finely shredded)

1/4 cups fresh cilantro (chopped)

1 tbs lime juice (fresh)

2 tbs Mayonnaise

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sauce (Creamy Lime Sauce)

1/2 cups Greek yogurt or sour cream

1 tbs ReaLime juice

1 tsp hot sauce (e.g., sriracha)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Assembly & Garnish

8 count small corn or flour tortillas

1 count avocado (sliced)

1/4 cups Fresh cilantro leaves

2 count Lime wedges

1/4 cups cotija or feta cheese (optional, crumbled)

1 tbs cooking oil (for skillet)

Method

Shrimp and Marinade

Prepare and marinate shrimp

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Add the shrimp and toss to coat evenly. Cover and refrigerate for 15–20 minutes (no more than 30 minutes) to let flavors meld.

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tbs cooking oil. Once shimmering, add shrimp in a single layer (work in two batches if needed). Cook without moving for 1.5–2 minutes, flip and cook another 1–2 minutes until shrimp are pink, opaque, and lightly charred at the edges. Total cook time per batch ~3–4 minutes. Remove shrimp to a plate and keep warm.

Slaw (Quick Cilantro-Lime Slaw)

In a bowl combine 2 cups finely shredded green cabbage, 1/2 cup shredded red cabbage, and 1/4 cup chopped cilantro. In a small bowl whisk together 1 tbs fresh lime juice, 2 tbs mayonnaise, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble.

Sauce (Creamy Lime Sauce)

Whisk together 1/2 cup Greek yogurt (or sour cream), 1 tbs lime juice, 1 tsp hot sauce, 1/4 tsp salt and 1/8 tsp freshly ground black pepper in a small bowl. Adjust hot sauce and lime to taste. Chill until assembly.

Assembly & Garnish

Warm tortillas: heat a dry skillet over medium heat. Warm each tortilla 15–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place 1 warmed tortilla on a plate. Spread about 1 tsp of the creamy lime sauce across the center. Add 2–3 cooked shrimp (about 3–4 per taco depending on shrimp size), top with 2–3 tbs of slaw, a few slices of avocado, a sprinkle of crumbled cotija (if using), and a few cilantro leaves. Squeeze a lime wedge over the top.

Serve: Repeat to make 8 tacos. Serve immediately with extra sauce and lime wedges on the side.