These Smoky Paprika Grilled Shrimp Tacos are bursting with flavor, thanks to the smoky paprika seasoning, succulent shrimp, and fresh toppings.

The shrimp are marinated in a blend of smoky paprika, lime juice, and spices, then grilled to perfection, making them the star of these quick and easy tacos.

Served with a zesty cabbage slaw, fresh salsa, and a drizzle of creamy sauce, these tacos are perfect for a summer BBQ, a casual weeknight dinner, or any taco night celebration.

Why You’ll Love This Recipe

These tacos are the perfect balance of smoky, spicy, and fresh. The smoky paprika gives the shrimp a rich, earthy flavor, while the lime and garlic add brightness.

The grilled shrimp stay juicy and tender, and the crunchy cabbage slaw adds texture and freshness. Topped with salsa and a creamy sauce, these tacos will satisfy your craving for a delicious and easy meal.

Plus, they’re quick to prepare and can be customized with your favorite taco toppings.

Ingredients:

1- For the Shrimp:

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1 lime
Salt and pepper, to taste

2- For the Slaw:

2 cups shredded cabbage (green or purple)
1/4 cup chopped cilantro
Juice of 1/2 lime
1 tablespoon olive oil
Salt and pepper, to taste

3- For the Tacos:

8 small corn or flour tortillas
1/2 cup fresh salsa (store-bought or homemade)
1/4 cup sour cream or Greek yogurt (optional, for a creamy drizzle)
Fresh cilantro leaves (for garnish)
Lime wedges (for serving)

Step-by-Step Instructions:

Marinate the Shrimp: In a large bowl, combine the olive oil, smoked paprika, garlic powder, cumin, chili powder, lime juice, salt, and pepper. Add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for 15-20 minutes.
Prepare the Slaw: While the shrimp marinates, prepare the slaw. In a bowl, combine the shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss to combine, and set aside.
Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Thread the shrimp onto skewers for easy grilling or cook them directly on the grill. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
Warm the Tortillas: While the shrimp are grilling, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until soft and pliable.
Assemble the Tacos: Once the shrimp are grilled, remove them from the skewers (if using) and assemble the tacos. Place a few shrimp on each tortilla, then top with a generous spoonful of cabbage slaw and a drizzle of sour cream or Greek yogurt. Add fresh salsa and garnish with cilantro leaves.
Serve: Serve the tacos with lime wedges on the side for an extra burst of freshness. Enjoy immediately!

Expert Tips for the Recipe:

Shrimp Options: If you don’t have access to large shrimp, you can use smaller shrimp or even shrimp that are already cooked. Just be sure to reduce the grilling time if using smaller shrimp.
Customize the Slaw: You can add additional ingredients to the slaw, such as shredded carrots, radishes, or a splash of apple cider vinegar for extra tang.
Toppings: Feel free to add extra toppings like sliced avocado, jalapeños, or crumbled queso fresco for more flavor and texture.