Shrimp Tacos Recipe

Prep shrimp

If shrimp are frozen, thaw completely and pat dry with paper towels. Peel and devein if necessary, leaving tails on or off per preference.

Season shrimp

In a bowl, toss shrimp with smoked paprika, cumin, salt, and black pepper until evenly coated.

Make angry butter

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When butter is foaming, add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add hot sauce and lime juice, stir to combine, then immediately add remaining 2 tablespoons butter and let it melt, stirring to create a glossy spicy butter sauce.

Sauté shrimp

Add seasoned shrimp in a single layer. Cook 1.5–2 minutes per side (depending on size) until shrimp are opaque and just cooked through. Continuously spoon the spicy butter over the shrimp during cooking so they glaze in the sauce. Remove from heat and transfer shrimp to a plate; reserve pan juices.

Finish

Taste the pan sauce and adjust seasoning with additional salt or a squeeze of lime if needed. Sprinkle chopped cilantro over shrimp if using.

In a small bowl, combine mayonnaise, finely minced chipotle pepper (use more or less depending on heat preference), 1 teaspoon adobo sauce, lime juice, honey, and 1/4 teaspoon salt. Whisk until smooth and tasting balanced. Adjust heat or acidity to preference. Keep chilled until assembly.

In a large bowl combine shredded green and red cabbage, shredded carrot, sliced green onion, and chopped cilantro.

In a small jar or bowl whisk rice vinegar, soy sauce, sesame oil, honey (or sugar), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss thoroughly to coat. Let sit 5–10 minutes to mellow and soften slightly; taste and adjust salt or vinegar as needed.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or wrap stack in a damp towel and microwave 20–30 seconds.

Build tacos: spread about 1 tablespoon chipotle mayo onto each warm tortilla. Add a small handful (about 2–3 oz) of Asian slaw, then top with 3–4 shrimp (depending on size). Spoon a little reserved spicy butter sauce over the shrimp for extra flavor.

Serve with lime wedges to squeeze over tacos and additional cilantro if desired. Serve immediately.