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Jerk shrimp tacos with creamy cabbage slaw, green onions, fresh cilantro, and lime.

Jerk Shrimp Tacos with Creamy Lime Slaw

Jerk shrimp tacos pack juicy, spicy shrimp and cool, creamy lime slaw into warm tortillas for a fresh, crunchy taco night favourite.
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings 8 Tacos

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.
    raw shrimp marinating in jerk sauce in a small glass bowl with a rubber spatula.
  • 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.
    creamy red and green shredded cabbage coleslaw in a large glass bowl with tongs.
  • 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.
    jerk marinated shrimp cooking in a black cast iron skillet.
  • 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.
    Jerk shrimp tacos with charred seasoned shrimp, creamy purple cabbage slaw, green onions, fresh cilantro, and lime wedges on warm flour tortillas.

Notes

Jerk marinade: Homemade jerk sauce or store bought both work. Since brands vary in heat and saltiness, use one you already enjoy.
Marinating time: Keep it to 20–30 minutes. The marinade is plenty flavourful without leaving the shrimp sitting for hours.
Pat thawed shrimp dry: If using frozen shrimp, thaw completely and blot away excess moisture before adding the marinade.
Air fryer option: Cook the marinated shrimp at 400°F for 4–6 minutes, shaking halfway through.
Grill option: Thread the shrimp onto skewers and grill over medium high heat for 2–3 minutes per side, or until cooked through.
Storage: Refrigerate leftover shrimp and slaw separately in airtight containers for up to 2 days so the slaw stays as crisp as possible.

Nutrition

Serving: 1Taco | Calories: 242kcal | Carbohydrates: 22g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 726mg | Potassium: 531mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3359IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 3mg
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