Shrimp Tacos Recipe

Prepare and season shrimp

Peel and devein shrimp if needed, pat dry with paper towels. In a bowl toss shrimp with smoked paprika, chili powder, red pepper flakes, sea salt, and black pepper until evenly coated.

Sear shrimp in angry butter

Heat a large skillet over medium-high heat and add vegetable oil. Once shimmering, add butter and let it melt and foam but not burn (about 30 seconds). Add minced garlic and cook 15–20 seconds until fragrant. Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Spoon the foaming butter over the shrimp as they cook to build flavor. Remove skillet from heat and squeeze 1 tablespoon fresh lime juice over shrimp. Transfer shrimp to a plate and keep warm.

In a small bowl whisk together mayonnaise, minced chipotle, adobo sauce, lime juice, honey, and salt until smooth. Taste and adjust heat or salt as desired. Refrigerate until assembly (can be made up to 1 day ahead).

In a large mixing bowl combine green cabbage, red cabbage, carrot, scallions, and chopped cilantro. In a separate small bowl whisk rice vinegar, soy sauce, sesame oil, sugar, lime juice, and salt until sugar dissolves. Pour dressing over cabbage mixture and toss thoroughly to coat. Let sit 5–10 minutes to meld flavors. Taste and adjust seasoning; refrigerate briefly if made ahead.

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave 20–30 seconds until pliable, or warm individually in a dry skillet over medium heat 15–20 seconds per side.

Assemble tacos: Spread about 1 tablespoon chipotle mayo onto each warm tortilla. Divide Asian slaw evenly among tortillas (about 1/4 to 1/3 cup per taco). Top with 3–4 shrimp per taco (depending on size). Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over tacos.

Serve immediately while shrimp are warm. Leftover components store separately: shrimp 2 days, mayo and slaw 3–4 days refrigerated.