Name: Bobby Flay’s Shrimp Tacos: Quick, Juicy Fiesta in 25 Minutes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound shrimp, peeled; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 tablespoon lime zest; 2 tablespoons olive oil or cooking oil; 4 cups coleslaw mix; 1/2 cup creamy dressing (typically mayonnaise-based); 1 tablespoon lime juice; 1 teaspoon salt; 1 teaspoon pinch of sugar; 8 corn tortillas; 8 flour tortillas (optional)

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Introduction

Bobby Flay’s Shrimp Tacos offer a quick and flavorful fiesta on your plate in just 25 minutes. Juicy shrimp are marinated with bold spices, grilled to perfection, and paired with a creamy lime slaw for a refreshing crunch. This recipe is perfect for a vibrant weeknight dinner or a casual gathering.

Three soft, light yellow corn tortillas are folded and placed close together on a wooden board over a white marbled surface. Each tortilla holds a filling of pink-orange grilled shrimp with a slight char, thin slices of purple-red onion, small green cilantro leaves, and light golden scrambled eggs mixed in. The texture shows the softness of the tortillas, the shrimp’s firm, curled shape, and the fresh, crisp onion and herb pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shrimp
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon lime zest
2 tablespoons lime juice (optional in slaw or marinade)
2 tablespoons olive oil or cooking oil
4 cups coleslaw mix
1/2 cup creamy dressing (typically mayonnaise-based)
1 teaspoon salt (for slaw)
1 tablespoon lime juice (for slaw)
1 pinch of sugar (for slaw)
8 corn tortillas
8 flour tortillas (optional)

Instructions

Step 1: In a bowl, combine chili powder, cumin, smoked paprika, lime zest, and olive oil to make the marinade. Toss the peeled shrimp in the marinade, then refrigerate for at least 15 minutes to let the flavors develop.
Step 2: In a separate bowl, mix the coleslaw mix with creamy dressing, lime juice, salt, and a pinch of sugar. Stir well and let it rest for a few minutes to meld the flavors and create a creamy texture.
Step 3: Preheat a grill or skillet to medium-high heat. Grill the marinated shrimp for 2 to 3 minutes on each side until they turn opaque and get a slight char. Avoid overcooking to keep the shrimp juicy and tender.
Step 4: Warm the tortillas by lightly toasting corn tortillas on the grill until they have slight char marks or warming flour tortillas in a dry pan until golden spots appear.
Step 5: Assemble the tacos by placing the grilled shrimp on the warmed tortillas. Top generously with the creamy slaw and add any other desired toppings. Serve immediately while warm for the best taste.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the shrimp marinade.
Try substituting the creamy dressing with Greek yogurt for a lighter slaw.
Add avocado slices or fresh cilantro for more texture and flavor.
Use flour tortillas if you prefer a softer bite, or mix both corn and flour tortillas for variety.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet over medium heat to avoid drying them out. Tortillas are best warmed fresh but can be wrapped in foil and warmed gently in the oven.

How to Serve

A close-up view of four shrimp tacos arranged side by side on a wooden board placed on a white marbled surface. Each taco is made with a soft, warm, slightly charred tortilla forming the base layer, filled with a layer of grilled shrimp that are pink with light brown grill marks, topped with diced light-colored onions and red tomatoes mixed with fresh green herbs. The tacos are tightly packed and garnished lightly with chopped green cilantro. In the background, there are halved bright green limes with visible juice droplets. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine. Just thaw them completely and pat dry before marinating to ensure good flavor absorption and proper cooking.

What can I use instead of coleslaw mix?

If you don’t have coleslaw mix, shredded cabbage with julienned carrots makes a great substitute and provides a similar crunchy texture.