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Quick Garlic Butter Shrimp Tacos with Chipotle Slaw

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These Quick Garlic Butter Shrimp Tacos with Chipotle Slaw are a happy accident turned weeknight staple. Plump, buttery shrimp meet a smoky, creamy slaw in warm tortillas for a satisfying meal that comes together in under 20 minutes.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (21–25 count)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 3 cups shredded cabbage and carrot mix (coleslaw mix)
  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • 8–10 small corn or flour tortillas
  • Optional toppings: sliced avocado, crumbled cotija cheese, extra cilantro, lime wedges, hot sauce

Instructions

  1. Prepare the Chipotle Slaw: In a medium mixing bowl, combine ¼ cup Greek yogurt, 2 tablespoons mayonnaise, 1-2 minced chipotle peppers (plus 1 teaspoon adobo sauce), 1 tablespoon lime juice, 1 teaspoon honey, and ¼ teaspoon salt. Whisk until smooth. Add 3 cups of coleslaw mix and toss well to coat. Taste and adjust seasoning. Set aside.
  2. Prep the Shrimp: If using frozen shrimp, thaw them by placing in a colander and running cold water over them for about 5 minutes. Pat the shrimp very dry with paper towels. Place in a bowl and season with 1 teaspoon smoked paprika, ½ teaspoon chili powder, and a generous pinch of salt and black pepper. Toss to coat evenly.
  3. Cook the Shrimp: Place a large skillet over medium-high heat. Add 3 tablespoons of unsalted butter and let it melt completely. Add the seasoned shrimp in a single layer. Cook undisturbed for 2 minutes until golden-brown on the bottom. Flip each shrimp with tongs and add 4 minced garlic cloves to the pan, stirring into the butter. Cook for another 1-2 minutes until shrimp are pink, opaque, and curled into a loose C-shape.
  4. Finish the Shrimp: Remove the skillet from the heat. Squeeze 1 tablespoon of fresh lime juice over the shrimp and toss gently. Sprinkle with 2 tablespoons of chopped fresh cilantro.
  5. Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 30 seconds per side until lightly charred and pliable. Stack and cover with a clean kitchen towel to keep warm.
  6. Assemble the Tacos: Place a generous spoonful of chipotle slaw in the center of each warm tortilla. Top with 3-4 garlic butter shrimp. Garnish with extra cilantro, crumbled cotija cheese, sliced avocado, and a squeeze of fresh lime juice if desired. Serve immediately.

Notes

Pat shrimp very dry for a good sear. Add garlic after flipping shrimp to prevent burning. Slaw can be made a day ahead. Shrimp are best fresh; do not assemble tacos before storing.

Nutrition

Keywords: shrimp tacos, garlic butter shrimp, chipotle slaw, quick dinner, weeknight meal, taco Tuesday

Find it online: https://spoonette.com/quick-garlic-butter-shrimp-tacos-with-chipotle-slaw/