These tequila lime shrimp tacos are flavorful, fresh, and light. With fresh lime and a splash of tequila, they are super quick to make - less than 15 minutes! Can’t beat that for an easy taco night!Jump to Recipe
Why this recipe works
This recipe is:
- Made with clean and healthy ingredients
- Easy to make
- Ready in under 15 minutes
- Gluten free
- Dairy free
You can use fresh or frozen shrimp for this recipe. Make sure you pick out the right size shrimp! I like using 26/30 or 31/35 size for tacos. This ensures there is a shrimp in every bite! The shrimp will need to be peeled and deveined.
Usually I recommend blanco and reposado tequilas as interchangeable but in this case I highly recommend tequila blanco only. Reposado has a little too much aged taste and overpowers the lime.
This should be available at the grocery store. Broccoli slaw contains shredded broccoli stalks and usually has a mix of shredded carrots and bits of kale in it. If you can’t find it, you can substitute for regular slaw mix or shredded green or red cabbage.
I prefer to use corn tortillas, especially since they are naturally gluten free! However you can make these delicious tacos with flour tortillas too.
If you want to make these into spicy shrimp tacos, add a pinch of red pepper flakes to the shrimp. I kept these tacos dairy free, but you can add sour cream or queso fresco.
See the recipe card below for a full list of ingredients and measurements.
First, make the slaw. In a medium mixing bowl, add broccoli slaw and lime juice. Toss to combine and set aside while making the tequila lime shrimp.
Next cook the shrimp. Heat oil in a large skillet over medium heat. Add raw shrimp to the hot skillet and season with salt and black pepper.
Cook for about 2 minutes, until shrimp begins to turn pink. Then add tequila and fresh lime juice.
Finish cooking until shrimp is opaque and fully cooked through. Once fully cooked, remove skillet from heat.
Hot tip: shrimp, when fully cooked through, begins to curl into an O-shape.
Heat tortillas in a skillet, over the open flame, or in the oven or in the microwave.
To assemble the tacos, add a handful of broccoli-lime slaw and add shrimp on top.
Garnish with lime wedge and fresh cilantro and serve immediately!
I created a list of my top 40 sides for fish tacos, including rice, salsas, salads, desserts, and even drink options (alcoholic and non-alcoholic) so you can pick out the perfect pairing for your taco night.
Choosing the right size of shrimp: For tacos, a smaller sized shrimp is better. I typically recommend using the extra large (26/30 count) or large (31/35 count). A smaller shrimp size makes it easier to bite the tacos versus a larger size.
Storage directions: Store shrimp and slaw separately in airtight containers in the refrigerator for 2-3 days.
Reheat directions: The best way to reheat shrimp is in a skillet over medium-high heat for a minute or 2 until warmed through.
Frequently Asked Questions
With shrimp tacos I highly suggest removing the shells and tails of the shrimp. This is because you’re eating tacos with your hands and don’t want to be removing the tails one by one when eating, or risk eating the shell.
The alcohol used in this recipe does evaporate when cooking the shrimp in it, so you can enjoy this recipe even if you aren’t a tequila drinker.
For tacos, I typically recommend using smaller shrimp - like the extra large (26/30 count) or large (31/35 count). It’s much easier to eat and chew smaller pieces of shrimp in tacos rather than large pieces.
You can visually see when shrimp is fully cooked, because it will curl up so the head touches the tail. When shrimp is raw it is in more of a c shape, but will become an O shape when cooked through. It will also become bright in color on the outside.
Are you a seafood lover? Try these delicious ideas!
- Ahi Tuna Nachos
- Pan Seared Chilean Sea Bass with Herb Salsa Verde
- How to Cook Salmon without that White Stuff
- How to Make Blackened Ahi Tuna
Need more inspiration for Taco Tuesday or Cinco de Mayo?
- Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw
- Easy Grilled Swordfish Tacos
- Gluten Free Fried Fish Tacos
- Slow-Cooked Beef Barbacoa Tacos
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Tequila Lime Shrimp Tacos￼
- 10 ounces shrimp peeled and deveined, 31/35 count
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons tequila blanco
- 2 tablespoons fresh lime juice about 1 lime
- 1 teaspoon neutral oil
- 2 cups store-bought broccoli slaw
- 2 tablespoons lime juice about 1 lime
- 4 corn tortillas
- To a medium bowl, add broccoli slaw and lime juice. Toss to combine and leave to the side while making the tequila lime shrimp.
- Heat neutral oil (like avocado oil or extra virgin olive oil) to a skillet at medium-heat.
- Once warm, about 1-2 minutes, place shrimp in the pan and season with salt and pepper. Stir and allow to cook for about 2 minutes, until shrimp begins to turn pink.
- Once shrimp is beginning to turn pink, add tequila and lime juice.
- Stir to combine and cook for an additional 2 minutes, or until shrimp is opaque and fully cooked through. Hot tip: shrimp, when fully cooked through, begins to curl into an O-shape. Once fully cooked, remove skillet from heat.
- Warm corn tortillas in a skillet, over the open flame, in the oven or in the microwave.
- Add a handful of broccoli-lime slaw (about ¼ cup) to each corn tortilla. Add shrimp on each taco, on top of the slaw.
- Serve immediately.
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.