These Chili Lime Shrimp Tacos make a quick, flavorful one-skillet dinner that’s perfect for busy weeknights. Spicy seared shrimp are paired with a crunchy cabbage slaw, charred corn and a creamy pickled jalapeño sauce. Keep this recipe on hand when you want a simple, fun meal with big taste.
Tacos are an easy weeknight go-to, and shrimp tacos are a bright, lighter option that still feel special. This version leans into chili and lime: the shrimp are lightly marinated with garlic, lime zest and chili-lime seasoning, and the creamy sauce combines sour cream with chopped pickled jalapeños and a splash of pickle brine. The crunchy slaw and a hit of charred corn add texture and sweetness, while fresh cilantro and extra lime brighten each bite.
The recipe was born out of the need to escape dull dinners: it’s fast, approachable and yields bold flavor with minimal fuss. From start to finish it takes about 20 minutes, making it ideal when time is tight but you still want something satisfying.
Ingredients that matter
A handful of fresh items plus common pantry staples deliver the flavor here. Highlights and why they matter:
- Shrimp — Choose large shrimp (about 16–20 per pound). Peeled and deveined is convenient; buy untreated shrimp when possible so they sear properly and don’t develop an off taste.
- Chili-lime seasoning — The chili and lime profile is central to the dish; the seasoning ties the shrimp and sauce together.
- Lime — Fresh lime zest and juice add bright acidity that canned seasonings can’t match.
- Sour cream — Forms the base of the creamy sauce; use full fat or a lighter option as you prefer.
- Pickled jalapeño — Adds tang and mild heat; a tablespoon of the brine also seasons the sauce.
- Red cabbage — Crunchy, colorful slaw that holds up well under the warm shrimp.
- Scallions — Add a mild onion brightness when tossed with the cabbage.
- Radishes — Thin slices bring peppery crunch.
- Corn — Quick charred corn kernels add natural sweetness and a smoky note.
- Cilantro — Fresh leaves finish the tacos with herbaceous brightness.
- Garlic — Grated into the marinade for savory depth.
See the recipe card below for exact quantities.
Instructions
Prep the slaw and sauce while the shrimp marinate; then sear the shrimp and assemble. The steps are straightforward and fast.
Combine oil, grated garlic, chili-lime seasoning, lime zest and a pinch of salt. Toss the shrimp in the mixture and let them sit at room temperature for about 10 minutes to absorb the flavors.
Mix the sauce by combining sour cream, chili-lime seasoning, lime zest, chopped pickled jalapeños and a tablespoon of the pickle brine. Season with salt and chill until ready to use.
Toss shredded red cabbage with sliced scallions, thinly sliced radishes, a tablespoon of oil and a little salt. This slaw provides the crunchy counterpoint to the shrimp.
Char the corn by brushing an ear with a bit of oil and cooking it in a hot skillet until browned on all sides, then cut the kernels off the cob. Add the marinated shrimp to the skillet in a single layer and sear: cook about 2 minutes on the first side until nicely charred, then flip and cook another 30 seconds. Work in batches if needed so the shrimp sear instead of steam.
Tip: Starting shrimp in a cool skillet and then increasing the heat helps them stay juicy. If you prefer, you can preheat the pan first, but watch cooking time closely to avoid overcooking.
Substitutions
Adapt this recipe to dietary needs or taste preferences:
- Dairy-free: Replace sour cream with a plain plant-based yogurt or cashew crema.
- Vegetarian: Swap shrimp for firm tofu, tempeh or a plant-based seafood substitute; marinate and sear similarly.
- More heat: Add cayenne, crushed red pepper or your favorite hot sauce to the shrimp or sauce.
Equipment
A sturdy skillet works best for searing and charring. A cast iron pan gives great color to the shrimp and corn, though any heavy-bottomed skillet will do.
Storage
Prepare the cabbage slaw and jalapeño sour cream sauce up to two days ahead and refrigerate in airtight containers. Char the corn ahead of time if desired. Store leftover shrimp, sauce and slaw separately for best texture; combine only when reheating and serving.
FAQ
Dry the shrimp before cooking, marinate briefly, then add them to a hot skillet in a single layer. Sear until the undersides are well browned (about 2 minutes), flip and finish quickly to avoid overcooking.
Place frozen shrimp in a bowl and run cold water over them for about 10 minutes, or let cold water gently flow over the shrimp until they are thawed. Drain well before marinating.
Choose large shrimp (16–20 per pound) and avoid those treated with additives. Untreated shrimp sear better and have a firmer texture when cooked.
Related
If you enjoy these flavors, try other simple weeknight mains and sides that pair well with tacos and grilled seafood.
Pairing
Serve with a bright green salad, roasted vegetables or a creamy mac and cheese for a hearty option. Fresh lime wedges and extra cilantro are great finishing touches.
Recipe
Chili Lime Shrimp Tacos
Description
Spicy seared shrimp, crunchy cabbage slaw, charred corn and a creamy pickled jalapeño sauce come together for a fast, flavorful taco night.
Ingredients
- 1 lb large shrimp, peeled and deveined (16–20 per lb)
- 2 tbsp olive oil, plus 1 tsp divided
- 3 tsp chili-lime seasoning, divided
- Zest and juice of 2 limes, divided
- 1 garlic clove, grated
- 1 tsp table salt, divided
- ½ cup sour cream
- ¼ cup chopped pickled jalapeño, plus 1 tbsp brine
- 2 cups shredded red cabbage (from ~1 medium cabbage)
- ½ cup sliced scallions (from 2 large scallions)
- ¼ cup thinly sliced radishes
- 1 ear corn
- 8 corn tortillas, warmed
- Cilantro for garnish
Instructions
- In a medium bowl, combine the shrimp with 1 tbsp oil, 2 tsp chili-lime seasoning, zest of 1 lime, grated garlic and ¼ tsp salt. Marinate at room temperature for 10 minutes.
- Whisk together sour cream, chopped pickled jalapeño, 1 tbsp of the pickle brine, remaining lime zest and juice from 1 lime, and ¼ tsp salt. Chill until ready to use.
- Toss cabbage, scallions, radishes, 1 tbsp oil and the remaining ½ tsp salt in a medium bowl; set aside.
- Brush the corn with the remaining 1 tsp oil and char it in a hot skillet over medium-high heat, turning until evenly browned, about 8 minutes. Cool slightly and cut kernels from the cob.
- Allow the skillet to cool briefly, then add shrimp in a single layer. Turn heat to medium-high and sear until charred on one side, about 2 minutes, then flip and sear another 30 seconds. Remove and repeat if cooking in batches.
- To assemble, spread sauce on warmed tortillas, top with about ¼ cup cabbage slaw, shrimp, charred corn, cilantro and a squeeze of lime.
Notes
- Make the sauce and slaw up to two days ahead; store in airtight containers.
- Starting shrimp in a cooler pan and then increasing heat can help prevent overcooking and keep them juicy.
- Buy untreated shrimp (no added phosphates) for the best sear and texture.