Spicy Sriracha Shrimp Tacos

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These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce. Addicting!

This post is sponsored by Sutter Home for their #SweetOnSpice campaign, but all opinions are my own.

Spicy Sriracha Shrimp TacosSpicy Sriracha Shrimp Tacos with White Zinfandel wine

I can’t even tell you how much fun I had making (and eating) these tacos. Even though they have a few different elements, they come together easily and quickly.

First, combine all the spices for the lightly spicy shrimp and set them aside to marinate a bit while you make the toppings.

For the toppings, we start with a cilantro slaw. I LOVE slaw on shrimp and fish tacos. This slaw is full of lime juice and cilantro that makes it perfect for tacos. I used a combo of coleslaw and cabbage, but feel free to use the mix you prefer.

Next is the jalapeño guacamole. MY GOODNESS! I literally wanted to just eat it with a spoon – and so did the hubs. The chunky avocado with the onion, cilantro, lime juice, garlic and jalapeños for a kick?! To die for.

And then of course there’s the sauce. Sriracha all the way. If you aren’t familiar with sriracha, it’s basically a fancy hot sauce. Way better than hot sauce because it’s fancy. 😉 You can make the sauce as spicy as you want just by adding more or less of the sriracha. For me, more was better. You know I like my flavors strong and I also like them a bit spicy.

Spicy Sriracha Shrimp Tacos recipeBest Spicy Sriracha Shrimp Tacos

Not to mention that the spicy pairs SO perfectly with the sweet Sutter Home White Zinfandel. Did you know Sutter Home was the first to make a white zinfandel? They were also the first to make single serve wine bottles, which is only the BEST INVENTION EVER! Clearly their wine game is on point.

If you know me, you know I like things sweet. The Sutter Home White Zinfandael is medium sweet wine with delicious hints of strawberry and melon. I often drink Moscato (which would also pair well with these tacos), but the white zinfandel was perfect for the hubs and I to share. I like sweet, he prefers a little more dry. We both agreed this wine was a happy medium that we could share and both enjoy. Plus, sweet wine and spicy tacos make me a happy woman.

You guys the final tacos were SO good! Seriously all my favorite things in one taco. I never need to order tacos out again. And with the white zinfandel, I’m a happy camper. This meal will clearly be in regular rotation for us. I even doubled up on the guacamole, because we ate what was left with chips. Can it be Taco Tuesday everyday?

Easy Spicy Sriracha Shrimp TacosMexican Spicy Sriracha Shrimp Tacos

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Recipe

Spicy Sriracha Shrimp Tacos

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6 Tacos 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American

Description

These Spicy Sriracha Shrimp Tacos are easy to make, have a little kick and are so fun for summer! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce. Addicting!


Scale

Ingredients

SHRIMP

  • 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh lime juice

CILANTRO LIME SLAW

  • 2 cups coleslaw/cabbage mix
  • ¼ cup sour cream
  • 2 tbsp finely chopped cilantro
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper

SRIRACHA SAUCE

  • 1/4 cup sour cream
  • 1 tbsp sriracha

JALAPENO GUACAMOLE

  • 1 avocado, diced
  • 1/4 cup finely chopped red onion
  • 3 tbsp cilantro
  • 1/2 jalapeno, seeded and diced
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • Salt

ADDITIONAL

  • 6 small corn or flour tortillas
  • Feta cheese, crumbled

Instructions

1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).


Keywords: shrimp dinner recipe, shrimp tacos recipe, easy shrimp recipe

Enjoy!

Homemade Spicy Sriracha Shrimp Tacos

Spice Sriracha Shrimp Tacos - lightly spice shrimp, sriracha sauce, guacamole and slaw! A great spicy taco with sweet Sutter Home White Zinfandel wine! #SweetOnSpice

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45 Comments
  1. Don

    Made these last night and they are absolutely delicious. I added a few things to a recipe that is already terrific as written:

    1) I prepped the shrimp, coleslaw and avocado “relish” three hours or so before so it could sit and occasionally be mixed in the refrigerator to really combine all those great flavors and so I could taste to adjust if needed for my tastes.
    2) Put a little sugar in the coleslaw to balance the bright, beautiful lime taste
    3) Diced up a little red bell pepper to put in the avocado relish to sweeten it a little but more importantly to give it more beautiful color on the top of the tacos on the plate. I agree with Lindsay’s comment in her write up…I just wanted to eat the whole bowl on it’s own. It is to die for.
    4) To give the shrimp a little more depth of heat and flavor…at the end after it was cooked quickly stirred in a tablespoon of fish based red chili paste

    I partnered the tacos with this other great recipe as a side and both were so delicious together. Thanks for the great recipe Lindsay!

    https://juliasalbum.com/2017/05/cilantro-lime-black-bean-rice/

  2. Denise Frazier

    I have never had a better recipe, that Guac was the best i have ever made and none of it was leftover and i did the recipe X 4. Perfect Taco’s. Everything made my 4th of July better.

  3. Denise Frazier

    I cannot wait to start trying your recipes this weekend, especially those tacos. Will let you know how they turnout. Also i am going to try the Bailey’s Cupcakes So glad i found you and don’t even remember how. 🙂

  4. Aunt J

    OK, I know I have gushed before about your stunning photos and I don’t want to wear out my adoration . . . but these are completely over the top. Perfect lighting, balance, composition; the right amount of sparkle, perfectly positioned condiments. Oh my.

    And the food looks mighty good too.

    1. Christina

      So so so so so so good!!!!
      I made a pico instead of guac since I’m weird and don’t like it, and it was still amazing. Also good with swapping in Greek yogurt for sour cream. Will definitely make again (and again!)

Lindsay
About Lindsay

I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12