If you love shrimp and tacos, have I got a treat for you!

For the third time this month, I fixed these yummy shrimp tacos!  Super easy and extremely tasty!  The marinade works great on fish too!

SPICY SHRIMP TACOS AND CILANTRO LIME SLAW WITH SRIRACHA RANCH

Ingredients

  • For the Shrimp
  • For the Slaw
  • Sriracha Ranch!
  • 20 medium shrimp, thawed, peeled and deveined – tails off
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ to 1 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 4 teaspoon garlic powder 
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Cilantro Lime Slaw

  • 2 cups Dole Slaw Mix
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cilantro minced
  • 1/2 jalapeno, seeded and finely diced
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • Juice from one medium to large lime
  • salt and pepper to taste

Creamy Sriracha Sauce

  • 1/4 cup ranch dressing  – I use O’Charley’s
  • 1 tablespoon Sriracha
  • 6 small corn tortillas

Start with the shrimp marinade.  Place the thawed shrimp in a glass bowl add all the ingredients.  Toss to coat the shrimp thoroughly and set aside.  Marinate for at least 10 minutes or up to 8 hours.

Add the slaw mix to a glass bowl and add the rest of the ingredients.  Stir thoroughly.  Cover with plastic wrap and place in refrigerator until ready to assemble the tacos

Mix the ranch dressing and sriracha and set aside.  I put mine in a restaurant style squeeze bottle for easy serving.

Coat the bottom of your frying pan with olive oil.  Heat the oil over medium heat.  Add the shrimp in a single layer and cook 2 minutes on each side.  Repeat until all the shrimp are cooked.

To assemble the tacos – slightly brown the corn tortillas in a non-stick pan.  Place 3 or 4 shrimp on the tortilla, add a slaw and finish with the sriracha ranch.  You can squeeze lime and sprinkle with additional cilantro but totally not necessary.

This recipe easily doubles or triples if you are feeding a crowd!

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Thank you so much @gimmedelicious for sharing this wonderful recipe.  I adapted it slightly for my family’s taste. 

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