If you’re looking for the ultimate prawn tacos (shrimp) recipe that delivers on freshness, spice, and crunch — you’re in the right place. This isn’t just another taco night. We’re talking about perfectly marinated shrimp, creamy pink taco sauce, and crisp slaw wrapped in warm tortillas. Ready in under 30 minutes, these tacos hit that sweet spot between bold flavors and easy prep.
Whether you’re planning Taco Tuesday, a summer BBQ, or a casual dinner party, this dish brings restaurant-quality flavor right to your table. Bonus? It’s surprisingly healthy and customizable for any taste or dietary need.
These tacos combine juicy, lime-zested prawns, a tangy cabbage slaw, and a sriracha-kissed sauce that’s beautifully balanced. Every bite is bright, bold, and totally addictive.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Dinner ready in under 30 minutes
- Fresh Ingredients – Zesty, spicy, and loaded with flavor
- Perfect for Any Occasion – From weeknights to weekend gatherings
- Customizable Heat – Adjust the spice to your liking
- Balanced & Healthy – Lean protein, yogurt-based slaw, low-oil cook
Unlike typical versions, this prawn taco recipe shines thanks to its bright chipotle marinade and the cooling contrast of cabbage slaw. The textures and flavors work in harmony — tender shrimp, creamy sauce, crisp slaw — all wrapped in a warm tortilla. It’s guaranteed to impress guests or satisfy a personal craving.
Ingredients Needed
Here’s everything you’ll need for these flavor-packed shrimp tacos. Ingredients are grouped for clarity.
For the Prawn Marinade
- 500g / 1 lb medium shrimp, peeled (or 1 kg / 2 lb whole, shell-on)
- Zest of 1 lime (or lemon) – adds brightness
- ¼ cup fresh lime juice (or lemon) – for tang
- 1 tbsp chipotle powder – medium spice; reduce to 2 tsp for milder flavor
- 2 tbsp fresh cilantro, finely chopped (or sub with chives)
- 2 garlic cloves, minced
- ¼ cup olive oil – helps the marinade coat the shrimp evenly
- ½ tsp each salt and pepper
For the Taco Slaw
- 8 cups finely shredded green cabbage (~¼ medium head)
- ½ small onion, finely chopped (yellow or white works well)
- ¾ cup plain Greek yogurt, unsweetened
- ¼ cup lime juice – gives the slaw a tangy bite
- ¼ cup extra virgin olive oil – binds the slaw
- ¼ cup chopped fresh cilantro (or chives)
- ½ tsp each salt and pepper
For the Pink Taco Sauce
- ¾ cup sour cream (or use thick yogurt for a lighter version)
- 2–3 tbsp sriracha sauce, to taste – adds heat and color
To Cook & Serve
- 1 tbsp olive oil
- 12–15 small tortillas, corn or flour
- Lime wedges, for serving
- Extra cilantro, roughly chopped, for garnish
How to Make Prawn Tacos (Shrimp)
This is a quick and satisfying recipe with easy-to-follow steps. For best results, prep the slaw first so it has time to soften and absorb flavors.
Step 1 – Make the Taco Slaw (Can be made ahead)
- In a large bowl, combine the shredded cabbage, onion, yogurt, lime juice, olive oil, cilantro, salt, and pepper.
- Mix thoroughly using clean hands or salad tongs until the cabbage is well coated. Tip: Let the slaw sit for at least 1 hour at room temperature or in the fridge. This softens the cabbage, making it juicy and flavorful. It can be stored for up to 3 days.
Step 2 – Prepare the Prawn Marinad
- In a medium mixing bowl, whisk together the lime zest, lime juice, chipotle powder, cilantro, minced garlic, olive oil, salt, and pepper.
- Add the peeled shrimp and toss until evenly coated. Important: Marinate for 5–20 minutes only. Longer marination can start to “cook” the shrimp in the acid, making them rubbery.
Step 3 – Cook the Shrimp
- Heat 1 tbsp olive oil in a large skillet over high heat.
- Add half of the shrimp in a single layer. Cook for about 60 seconds per side, or until pink, firm, and lightly seared.
- Transfer to a warm bowl and loosely cover with foil to keep warm. Repeat with remaining shrimp. Tip: Avoid overcrowding the pan — sear in batches for best color and flavor.
Step 4 – Make the Pink Taco Sauce
- In a small bowl, stir together sour cream and sriracha until fully combined.
- Taste and adjust spice to your preference. More sriracha = more kick! Note: The more you stir, the smoother and slightly thinner the sauce becomes — perfect for drizzling.
Step 5 – Heat the Tortillas
- Warm the tortillas in a dry skillet, over a flame, or wrapped in foil in the oven for a few minutes until soft and pliable.
- If you like a bit of char, use tongs to toast them briefly over an open gas flame.
Step 6 – Assemble Your Tacos
- On each tortilla, layer a spoonful of slaw, followed by 3–4 shrimp, and a drizzle of pink taco sauce.
- Garnish with chopped cilantro and serve with lime wedges on the side.
- Pass around and enjoy immediately while warm!
Serving and Storage Tips
- Serving Suggestion: Serve with fresh guacamole or mango salsa for a tropical touch. A cold Mexican lager or lime margarita pairs beautifully.
- Presentation Tip: Stack tortillas with parchment between to keep them warm and soft at the table.
- Leftover Storage:
- Shrimp & Slaw: Store in separate airtight containers in the fridge for up to 2 days.
- Tortillas: Keep tightly wrapped in foil or a resealable bag to prevent drying out.
- Reheating:
- Shrimp: Reheat quickly in a hot pan for 1–2 minutes — avoid the microwave to prevent rubbery texture.
- Slaw: Best served cold or at room temp.
Helpful Notes
- Don’t Over-Marinate the Shrimp: Citrus will start to cure the prawns like ceviche if left too long.
- Yogurt vs Sour Cream: Greek yogurt offers a healthy twist without sacrificing creaminess.
- Customize the Spice: Chipotle powder and sriracha levels can be tailored to your crowd. Want more heat? Add sliced jalapeños or a dash of cayenne.
- Gluten-Free Tip: Choose certified gluten-free corn tortillas and double-check all sauces.
- Meal Prep Friendly: Slaw and sauce can be prepped a day ahead. Cook shrimp fresh for best results.
Conclusion
These Prawn Tacos (Shrimp) are a weeknight game-changer — bold, fresh, and endlessly satisfying. From the tender chipotle-marinated prawns to the creamy pink taco sauce and crunchy slaw, every bite is bursting with flavor. They’re quick to make, healthy-ish, and totally restaurant-worthy.
Have you tried these tacos? Leave a star rating and comment below to let us know how yours turned out. Snap a photo and tag us on Pinterest or Facebook — we’d love to see your taco creations!
🌮 What toppings did you add to make them your own? Drop your twist in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Absolutely! Just thaw them completely and pat dry before marinating. Avoid pre-cooked shrimp, as they can overcook quickly.
How do I make this gluten-free?
Use 100% corn tortillas and ensure your chipotle powder and sauces are certified gluten-free. Always check labels to be safe.
Is the slaw spicy?
Not at all — it’s tangy and creamy. The spice comes from the pink taco sauce, which you can adjust to taste.
Can I grill the prawns instead of pan-searing?
Yes! Skewer the prawns for easy flipping and grill on high heat for about 1–2 minutes per side.
Is this recipe freezer-friendly?
The slaw and sauce are not suitable for freezing, but the marinated raw shrimp can be frozen and thawed before cooking.
Prawn Tacos (Shrimp): Zesty, Juicy & Packed with Flavor
Ingredients
Method
- In a large bowl, combine all slaw ingredients and mix until the cabbage is evenly coated. Set aside to soften while preparing the rest of the recipe.
- In a medium bowl, whisk together lime zest, lime juice, chipotle powder, cilantro, garlic, olive oil, salt, and pepper. Add shrimp and toss to coat. Marinate for 5–20 minutes only.
- Heat olive oil in a large skillet over high heat. Cook shrimp in batches for about 1 minute per side until pink, firm, and lightly seared. Transfer to a warm bowl.
- In a small bowl, stir together sour cream and sriracha until smooth. Adjust spice level to taste.
- Warm tortillas in a dry skillet or over a flame until soft and pliable.
- Assemble tacos with slaw, shrimp, and a drizzle of pink taco sauce. Garnish with extra cilantro and serve with lime wedges.