Key West Pink Shrimp Tacos with Cabbage Slaw

If there is one taco that feels made for Florida, it is a shrimp taco. Quick, fresh, bright, and just a little spicy, shrimp tacos are perfect for warm summer nights, casual dinners, and weekends when you want something that tastes coastal without spending all day in the kitchen.

For this version, I used Key West Pink Shrimp, which are one of our favorite local seafood ingredients here in South Florida. They are sweet, tender, and cook in just a few minutes, making them perfect for tacos. These South Florida style tacos are well balanced, featuring seasoned local shrimp, crunchy lime cabbage slaw, and a creamy hot sauce drizzle. The shrimp bring sweetness and a little spice, the cabbage slaw adds crunch and freshness, and the creamy sauce ties everything together with lime and heat. The whole recipe comes together quickly, but it still feels like something you would order at a beachside taco spot after a day on the water.

Using Key West Pink Shrimp gives the recipe a local Florida touch, but the rest of the ingredients are simple and easy to find. If you can’t find Key West Pink Shrimp, then the Argentinian Red Shrimp at Trader Joe’s are a great second option. You can use corn tortillas for a more classic taco or flour tortillas if that is what your family prefers.

Ingredients

For the Shrimp

• 16 oz Key West Pink Shrimp, medium size, peeled and deveined
• 2 cloves garlic, minced
• Taco seasoning or seasoned salt, to taste
• Corn or flour tortillas
• Olive oil or avocado oil for cooking

My go-to taco seasoning is Kinder’s Taco Blend, but any taco seasoning you like will work.

For the Slaw

• 2 cups green cabbage, finely shredded
• 2 green onions, thinly sliced
• 1 jalapeño, chopped (optional)
• Juice of 1 lime, about 2 tablespoons
• Salt and pepper, to taste
• 2 tablespoons chopped cilantro, plus extra for garnish

For the Shrimp Taco Sauce

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon hot sauce, such as Cholula

Toppings and Garnish

• Sliced avocado
• Lime wedges
• Cilantro

Instructions

1. Start by making the slaw. In a medium bowl, combine the shredded green cabbage, green onions, jalapeño (if using), lime juice, salt, pepper, and chopped cilantro. Toss everything together and let it sit while you prepare the shrimp.
2. In a small bowl, stir together the mayonnaise, sour cream (or Greek yogurt), lime juice, and hot sauce. Taste and adjust as needed. Add a little more hot sauce if you want more heat, or a little extra lime juice if you want a fresher sauce.
3. Pat the shrimp dry with a paper towel. Season with taco seasoning or seasoned salt, then toss with the minced garlic. Heat a skillet over medium-high heat with a little olive oil or avocado oil. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side, just until pink and cooked through. Be careful not to overcook them.
4. Warm the tortillas in a dry skillet, directly over a gas flame, or wrapped in foil in the oven. To assemble, add a layer of slaw to each tortilla, top with the seasoned shrimp, drizzle with the creamy hot sauce, and finish with avocado and extra cilantro.

Serving Tips & Variations

These tacos are great as-is, but you can easily dress them up with cotija cheese, extra jalapeño, pickled onions, or a squeeze of fresh lime. For a lighter version, use Greek yogurt in the sauce instead of sour cream. For more heat, add more Cholula or a pinch of cayenne to the shrimp seasoning.

Serve with chips and salsa, black beans, grilled corn, or a Spanish style rice. Of course, the best drink pairings include an ice cold margarita or Modelo.

By The Sea Realty | Living the South Florida lifestyle – one sunny day, one great meal, and one dream home at a time.