Bobby Flay’s Shrimp Tacos Recipe

Introduction

Bobby Flay’s Shrimp Tacos are a flavorful and vibrant dish perfect for a quick weeknight dinner or casual gathering. With a zesty marinade and creamy slaw, these tacos balance spice and freshness beautifully. They’re easy to prepare and sure to impress your guests.

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 teaspoon pinch of sugar (for slaw)
• 8 corn tortillas
• 8 flour tortillas (optional)

Instructions

1. Step 1: In a bowl, mix the chili powder, cumin, smoked paprika, lime zest, and olive oil to create a zesty marinade. Toss the peeled shrimp in the marinade and refrigerate for at least 15 minutes to let the flavors develop.
2. Step 2: In another bowl, combine the coleslaw mix with the creamy dressing, lime juice, salt, and a pinch of sugar. Mix well and let it rest for a few minutes to meld the flavors and create a creamy texture.
3. Step 3: Preheat your grill or skillet to medium-high heat. Grill the marinated shrimp for about 2-3 minutes per side until they turn opaque and slightly charred. Avoid overcooking to keep them juicy and tender.
4. Step 4: Lightly toast the corn tortillas on the grill until they have slight char marks for extra flavor, or warm the flour tortillas in a dry pan until golden spots appear. This step enhances their nuttiness and softness.
5. Step 5: Assemble the tacos by laying grilled shrimp over the warm tortillas. Top generously with the creamy slaw and add any optional toppings you prefer. Serve immediately while warm.

Tips & Variations

• For added heat, sprinkle some cayenne pepper in the shrimp marinade or add sliced jalapeños to the slaw.
• Swap creamy dressing with a citrusy vinaigrette for a lighter slaw.
• Use shrimp tails on for a rustic presentation and easy handling.
• Try adding avocado slices or a drizzle of chipotle sauce for extra richness.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat to avoid drying out. Warm tortillas fresh before serving to maintain softness. The assembled tacos are best eaten immediately and are not ideal for storing once assembled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well—just thaw them completely and pat dry before marinating to ensure the best flavor and texture.

What can I substitute for creamy dressing in the slaw?

You can use a vinaigrette made from lime juice, olive oil, and a touch of honey for a lighter, tangier alternative to mayonnaise-based dressing.

Bobby Flay’s Shrimp Tacos Recipe

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★★★★★

4.6 from 106 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: Serves 4 (2 tacos per person) 1x

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Description

Bobby Flay’s Shrimp Tacos feature zesty, marinated grilled shrimp paired with a creamy lime-infused slaw, served in warm corn or flour tortillas. This vibrant and flavorful recipe combines smoky spices with fresh lime zest to create a perfect balance of textures and tastes, ideal for a quick, satisfying meal.

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Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 pound shrimp, peeled and deveined
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon lime zest
• 2 tablespoons olive oil (or cooking oil)

Slaw

• 4 cups coleslaw mix
• 1/2 cup creamy dressing (mayonnaise-based)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 teaspoon pinch of sugar

Tortillas

• 8 corn tortillas
• 8 flour tortillas (optional)

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Instructions

1. Marinate Shrimp: In a bowl, combine chili powder, cumin, smoked paprika, lime zest, and olive oil. Toss the peeled shrimp in the marinade ensuring they are evenly coated. Cover and refrigerate for at least 15 minutes to allow the spices to infuse the shrimp.
2. Prepare Slaw: In a separate bowl, mix the coleslaw mix with the creamy dressing, lime juice, salt, and a pinch of sugar. Stir thoroughly to combine all ingredients well. Let the slaw rest for a few minutes to meld the flavors and develop a creamy texture.
3. Cook Shrimp: Preheat a grill or skillet to medium-high heat. Place the marinated shrimp onto the cooking surface and grill for about 2-3 minutes per side, until the shrimp turn opaque and develop a slight char. Avoid overcooking to maintain their juiciness and tenderness.
4. Warm Tortillas: Warm corn tortillas on the grill briefly until slightly charred for extra flavor. Alternatively, heat flour tortillas in a dry pan over medium heat until golden spots appear. This step enhances the tortillas’ flavor and pliability for easy assembly.
5. Assemble Tacos: Lay the grilled shrimp on the warmed tortillas. Top generously with the prepared slaw. Add any optional toppings of your choice, such as fresh cilantro, sliced avocado, or hot sauce. Serve immediately while still warm for the best taste and texture.

Notes

• Marinating the shrimp for longer than 15 minutes (up to 1 hour) intensifies the flavor but avoid marinating too long as the acid can affect texture.
• If you prefer a spicier taco, add chopped jalapeños or a dash of cayenne to the marinade or slaw.
• Use corn tortillas for a gluten-free option and traditional flavor, or flour tortillas for a softer wrap.
• The creamy slaw can be made lighter by substituting part of the mayonnaise with Greek yogurt.
• Grilling adds smoky flavor, but shrimp can also be cooked in a skillet or under the broiler if a grill is unavailable.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American Southwest

Keywords: shrimp tacos, grilled shrimp, Bobby Flay recipe, shrimp marinade, creamy slaw, taco recipe, easy dinner