Prawn Tacos Recipe (Shrimp)

If you’ve been craving something fresh, zesty, and downright addictive, prawn tacos should be your next culinary stop. These aren’t just any seafood tacos—they’re bold, spicy, creamy, and packed with texture in every bite. Whether you’re hosting a crowd, planning a chill dinner for two, or meal-prepping with a twist, this prawn taco recipe delivers every single time.

In this article, we’ll dive into everything you need to master prawn tacos—from the perfect citrus-chipotle marinade to the vibrant pink sauce that ties it all together. Plus, you’ll get serving ideas, pro tips, FAQs, and more.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes, prep included.
• Simple Ingredients – Pantry staples + fresh prawns = win.
• Big on Flavor – Lime, chipotle, garlic, and creamy slaw? Yes, please.
• Perfect for Entertaining – These tacos impress with minimal effort.
• Balanced Texture – Crispy slaw, juicy prawns, soft tortillas.

What sets this recipe apart? It’s all in the bold marinade and that spicy-pink taco sauce—unexpected but unforgettable. One bite and you’ll see why this is a go-to favorite for taco night. Whether it’s summer BBQ season or a cozy winter dinner, these prawn tacos hit the spot year-round.

Ingredients Needed

For the Marinade

• 500g (1 lb) medium prawns/shrimp, peeled and deveined (use thawed frozen or fresh)
• Zest of 1 lime or lemon – adds bright, citrusy aroma
• ¼ cup fresh lime juice – for tenderizing and flavor
• 1 tbsp chipotle powder – smoky heat; adjust to 2 tsp for a milder kick
• 2 tbsp fresh coriander/cilantro, finely chopped (or substitute with chives if needed)
• 2 garlic cloves, minced
• ¼ cup olive oil – helps the marinade coat evenly
• ½ tsp each of sea salt and cracked black pepper

For the Taco Slaw

• 8 cups finely shredded green cabbage (about ¼ large head)
• ½ medium onion, finely chopped (yellow or white preferred)
• ¾ cup plain Greek yogurt, unsweetened
• ¼ cup lime juice – fresh is best
• ¼ cup extra virgin olive oil – smooths the slaw
• ¼ cup coriander/cilantro, finely chopped
• ½ tsp each salt and black pepper

For the Pink Taco Sauce

• ¾ cup sour cream (or swap with Greek yogurt for a tangier base)
• 2–3 tbsp sriracha sauce – start with 2 tbsp and adjust to taste

To Cook & Serve

• 1 tbsp olive oil
• 12–15 small corn or flour tortillas, warmed or lightly charred
• Lime wedges, for serving
• Extra coriander/cilantro, roughly chopped for garnish

Discover great ideas like homemadeChinese Lettuce Wraps.

How to Make Prawn Tacos

1. Marinate the Prawns

In a large bowl, combine lime zest, juice, chipotle powder, minced garlic, olive oil, salt, pepper, and chopped cilantro. Add the prawns and toss until coated evenly. Let them marinate for 5 to 20 minutes max—any longer, and the citrus will over-tenderize the prawns.

Pro Tip: You can prep this while making your slaw or setting the table. Don’t skip the zest—it intensifies the lime flavor beautifully.

2. Prepare the Slaw

In a spacious mixing bowl, toss together shredded cabbage, chopped onion, yogurt, lime juice, olive oil, cilantro, salt, and pepper. Mix well—using your hands helps coat every bit evenly.

Let it sit for at least 1 hour to allow the cabbage to soften and absorb the dressing.

Mini Tip: Slaw can be made 1–2 days ahead and keeps well in the fridge.

3. Mix the Pink Sauce

In a small bowl, stir together sour cream and sriracha. Adjust the heat by adding more or less sriracha. Mix until smooth.

Note: Stir longer to make the sauce runnier—perfect for drizzling!

4. Cook the Prawns

Alternate Method: Use a BBQ grill with double skewers for easy flipping.

5. Assemble the Tacos

Warm your tortillas (in a pan, over a flame, or wrapped in foil in the oven). Load each with a scoop of slaw, a few juicy prawns, a generous drizzle of pink sauce, and fresh cilantro. Serve with lime wedges on the side.

Looking for inspiration? Try Spicy Shrimp Breakfast Tacos.

Serving and Storage Tips

• Serving Ideas: Pair with mango salsa, avocado slices, or grilled corn. Serve on a wooden board or taco stand for a stunning spread.
• Storage: Store prawns separately from slaw and sauce.
• Reheating: Warm prawns in a skillet over medium heat—just 1-2 minutes to avoid overcooking.
• Make-Ahead Tips: Slaw and sauce can be made the night before. Just cook the prawns fresh!

Helpful Notes

• Can’t find chipotle powder? Use smoked paprika and a dash of cayenne.
• Want gluten-free tacos? Use 100% corn tortillas.
• Make it dairy-free: Swap yogurt and sour cream with dairy-free alternatives like coconut yogurt.
• Heat Level Control: Reduce sriracha or chipotle for a milder bite.
• Add-ons: Pickled onions, crumbled cotija cheese, or diced mango take it to another level.

Check out Shrimp Omelet with Herbs.

Conclusion

These prawn tacos are more than just a meal—they’re a total flavor experience. Quick, zesty, and impossibly satisfying, they hit the perfect balance of creamy, crunchy, spicy, and fresh. Whether you’re serving guests or just treating yourself, this recipe is a guaranteed winner.

Tried this dish? Leave a comment and a star rating below—we’d love to hear how it turned out! Snap a pic and tag us on social media.
What’s your favorite taco topping? Let us know below!

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes! Just thaw them completely and pat dry before marinating. Avoid cooking them straight from frozen—they’ll release too much water.

How do I make this gluten-free?

Simple—use certified gluten-free corn tortillas and double-check your yogurt and sour cream labels.

Can I cook the prawns in advance?

You can, but they taste best freshly cooked. If you must cook ahead, reheat gently to avoid rubbery texture.

Is this recipe freezer-friendly?

The cooked prawns freeze well for up to 1 month. Slaw and sauce do not freeze well—make those fresh.

Why did my sauce split?

Overmixing sour cream or using too much acid (lime juice) can cause curdling. Stick to the recipe proportions and stir gently.