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Jerk shrimp tacos are what taco night needs when you’re craving something bold, spicy, fresh, and seriously satisfying. Juicy jerk marinated shrimp meet cool, creamy slaw, warm tortillas, fresh herbs, and a squeeze of lime in every bite.
These tacos bring the heat, but that crunchy cabbage slaw keeps everything balanced with plenty of creaminess and tang. The shrimp soak up plenty of big, punchy jerk flavour, bringing that signature spicy, savoury kick to every taco. I love using my homemade jerk marinade, but your favourite store bought version absolutely works too.
They’re quick enough for a weeknight but have way more personality than your average taco night. Pour yourself a pineapple coconut margarita to go with these tacos and you’ve got one seriously good dinner on your hands. And if jerk flavour is your thing, my jerk chicken should definitely be next on the menu.
✳︎ Why You’ll Love These Jerk Shrimp Tacos
- Bold, punchy jerk flavour. The shrimp soak up all that spicy, savoury jerk goodness, so every taco packs plenty of flavour from the very first bite.
- The texture contrast is SO good. Juicy shrimp, crunchy cabbage, creamy dressing, and soft, warm tortillas hit all the right notes.
- Fresh lime keeps things bright. That little hit of acidity cuts through the jerk heat and creamy slaw and brings the whole taco together.
- Taco night moves fast. Shrimp cook in minutes, making these an easy one to pull out when you want dinner on the table without sacrificing flavour.
What You’ll Need
You don’t need much to build these tacos, but each ingredient pulls its weight. The jerk shrimp bring the heat and bold flavour, while the creamy lime slaw cools things down with plenty of crunch and freshness.
For the Jerk Shrimp
- Large shrimp: Peeled, deveined and tail-off shrimp are the way to go here. They stay juicy when cooked and give you a satisfying bite without having to wrestle tails out of your tacos.
- Jerk marinade: This is where all that spicy, savoury jerk flavour comes from. I use my homemade jerk marinade, but a favourite store bought jerk marinade works just as well.
- Olive oil: Just enough for cooking the shrimp in the skillet and getting a little colour on the outside.
For the Creamy Lime Slaw
- Green and red cabbage: The combination gives the slaw plenty of fresh crunch and a pop of colour. Shred it fairly thin so it tucks easily into the tortillas.
- Cilantro and green onion: Add freshness and a little extra bite that works especially well with the bold jerk seasoning.
- Mayonnaise: Creates the creamy base that helps mellow out the heat from the shrimp.
- Fresh lime juice: Brightens up the creamy slaw with acidity and tang. Freshly squeezed makes a noticeable difference here.
- Salt and pepper: A little seasoning brings the whole slaw together without competing with the jerk shrimp.
Find the full ingredient list and exact measurements in the recipe card below.
Helpful Ingredient Tips
Use Large Shrimp
Large shrimp work especially well for tacos because they stay nice and juicy while giving you a good, meaty bite in every tortilla. Fresh or frozen both work, just make sure frozen shrimp are fully thawed and patted dry before marinating so the jerk flavour can really cling.
Shrimp cook quickly, so keep an eye on them. Once they’re opaque and cooked through, get them off the heat. Overcooked shrimp can go from tender to rubbery fast.
Homemade Jerk Marinade Adds Big Flavour
A good jerk marinade is what gives these shrimp their signature spicy, savoury flavour. My homemade version is loaded with fresh aromatics, warming spices and that unmistakable Scotch bonnet kick, but you absolutely don’t need to make it from scratch to make these tacos.
Have a bottle of jerk marinade you already love? Use it. Just keep in mind that the heat level can vary quite a bit from one marinade to another, so choose one that suits your spice tolerance.
Tips for the Best Jerk Shrimp Tacos
- Don’t overcook the shrimp. Shrimp go from juicy and tender to rubbery pretty quickly, so don’t wander too far from the stove. They’re ready when they turn opaque and curl into a loose “C” shape. Pull them from the heat as soon as they’re cooked through.
- Keep the slaw crisp. That cool cabbage crunch is such a good contrast to the warm, spicy jerk shrimp. Keep the slaw refrigerated until you’re ready to serve, and avoid letting it sit dressed for too long if you want maximum crunch.
- Balance the heat. Jerk marinades can vary quite a bit when it comes to spice. If yours brings some serious heat, the creamy lime slaw, sliced avocado, and an extra squeeze of fresh lime will help balance things out without covering up that bold jerk flavour.
- Assemble just before serving. Wait until everyone is ready to eat before loading up those tortillas. Assembling the tacos at the last minute keeps the tortillas from getting soggy, the cabbage crisp, and that hot-shrimp-meets-cool-slaw contrast exactly where you want it.
What to Serve with Jerk Shrimp Tacos
These tacos can absolutely hold their own for dinner, but a fresh, flavourful side rounds things out nicely. My corn and bean salsa or pineapple corn salsa would be right at home alongside the spicy jerk shrimp, especially with some tortilla chips for scooping. Turmeric coconut rice or honey butter skillet corn would also work well. Keep the sides fairly unfussy so the tacos, and all that bold jerk flavour, stay front and centre.
FAQs
more bold & flavour packed recipes to try
Still craving big flavours, fresh toppings, and meals that make dinner a little more fun? These are some seriously good ones to make next.
- Baked Coconut Shrimp. Crispy, golden and tropical-inspired.
- Mango Habanero Salsa. Sweet, fresh and seriously spicy.
- Easy Guacamole. Creamy, fresh and taco night ready.
- Steak and Brie Tacos. Rich, savoury, and seriously satisfying.
- Cilantro Lime Cauliflower Rice. Fresh, zesty and full of lime.
Quick Favour ⭐️ If you make this recipe, I’d love it if you left a quick rating + review. It’s the easiest way to support Hip Hip Gourmet, and I read every one.
Jerk Shrimp Tacos with Creamy Lime Slaw
Video
Equipment
Ingredients
For the Jerk Shrimp
- 1 pound large shrimp (peeled, deveined, and tails removed)
- ⅓ cup prepared jerk marinade (homemade or store bought)
- 1 tbsp extra virgin olive oil
For the Creamy Lime Slaw
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup chopped fresh cilantro
- 3 green onions (thinly sliced)
- ¼ cup mayonnaise
- 1.5 tbsp fresh lime juice
- ½ tsp salt
- ¼ tsp black pepper
For Serving
- 8 small flour or corn tortillas
- 1 avocado (sliced, optional)
- 2 green onions (thinly sliced)
- fresh cilantro (as desired)
- 1 jalapeño (thinly sliced, optional)
- lime wedges
Instructions
- Add the shrimp and jerk marinade to a medium bowl and toss until evenly coated. Cover and refrigerate for 20 to 30 minutes.
- Add the green cabbage, red cabbage, cilantro, green onions, mayonnaise, lime juice, salt, and pepper to a large bowl. Toss until evenly coated, then refrigerate until ready to serve.
- Heat the olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, or until opaque and cooked through. Remove from the heat immediately to avoid overcooking.
- Warm the tortillas in a dry skillet over medium heat for 20 to 30 seconds on the first side and 10 to 20 seconds on the second, just until warm and pliable. Stack them under a clean kitchen towel to keep warm.
- Divide the creamy lime slaw among the warm tortillas, then top with the jerk shrimp. Finish with avocado, green onions, cilantro, jalapeño, and a squeeze of fresh lime as desired. Serve immediately.
Notes
Nutrition
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These Caribbean inspired shrimp tacos are bringing some serious flavour to taco night! If you make them, tag @HipHipGourmet so I can see what you’re cooking up!
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