Shrimp Tacos Recipe

In a small bowl, combine the mayonnaise, finely chopped chipotle, adobo sauce, lime juice, honey (if using), and 1/4 tsp salt. Mix until smooth and adjust heat or sweetness to taste. Cover and refrigerate until ready to use.

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

In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, neutral oil, lime juice, sugar, and 1/4 tsp salt until sugar dissolves.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Stir in sesame seeds if using. Refrigerate while you cook the shrimp to allow flavors to meld (at least 10 minutes).

Pat shrimp dry with paper towels and season with 3/4 tsp kosher salt, 1/4 tsp black pepper, smoked paprika, and ground cumin. Toss to coat evenly.

Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter; when the butter foams and the pan is hot (about 30–45 seconds), add the shrimp in a single layer, leaving space between pieces.

Cook shrimp for 1.5–2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside briefly.

Reduce heat to medium, add remaining 2 tbsp butter to the pan. When butter begins to sizzle, add minced garlic, red pepper flakes, and hot sauce. Cook 20–30 seconds until fragrant but not burned, stirring constantly.

Return shrimp to the pan and toss in the 'angry butter' for 30–60 seconds to glaze. Add lime juice and chopped cilantro, toss once more, then remove from heat.

Warm tortillas: stack and wrap in a damp paper towel and microwave for 30–45 seconds, or warm them individually in a dry skillet for 20–30 seconds per side until pliable.

To assemble each taco, spread about 1 tablespoon of chipotle mayo on a warm tortilla. Top with a generous 1/4 cup of Asian slaw, then arrange 3–4 shrimp (depending on size) on top. Spoon any remaining spicy butter from the pan over the shrimp for extra sauce.

Garnish with extra chopped cilantro and a squeeze of lime. Serve immediately with lime wedges on the side. Makes 8 tacos.