Spicy Sriracha Shrimp Tacos

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 Tacos

Spicy 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

You might also like:
Baked Buffalo Chicken Sliders
Arizona Chicken Pasta
Shrimp and Crab Nachos
Tater Tot Hotdish

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image of Spice Sriracha Shrimp Tacos

Spicy Sriracha Shrimp Tacos

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


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!



  • 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


  • 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


  • 1/4 cup sour cream
  • 1 tbsp sriracha


  • 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


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


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


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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Recipe rating

  1. Christine

    These were my favorite RARE combination in a recipe:  easy AND delicious! Sooooo good!  Will definitely be in my permanent rotation!!! 

  2. Susan

    Made these tonight with shrimp from the freezer!  I loved the flavors together!  My hubby isn’t a big fan of sour cream, so I didn’t know how the sour cream in the slaw would go over, but we both liked it!  It took me a little longer to prep everything because my shrimp were frozen, not peeled or deveined.  Next time I will buy peeled and deveined shrimp to save time.  I also used fresh limes for the juice…so that took longer.  Thanks for a delicious recipe…we will make these again! 🤗

  3. Kaley

    Hey Lindsay! I made these for our last taco Tuesday and it was amazing 😀 Added it to my recipe box! Can’t wait to have these again! Congrats on the new baby, by the way! 

  4. Afton

    I made these about a week ago and they were very tasty. The guacamole and sriracha sauce were both very delicious! 

  5. Jill

    I made these for my family the other night and the only substitution I had to use was non dairy sour cream as my son is dairy free.  The y were AMAZING!!!  My son and hubby told me to double or triple the recipe next time.  Thanks for a great recipe!

  6. Kristin

    I made these last night and they were AMAZING.  I did 2 lbs of shrimp and doubled the marinade, but did all else by the recipe.  next time I’ll double the coleslaw b/c we ran out.  A great dish, one of the best taco recipes I’ve made!

  7. Jen

    I just made these on a family beach vacation (fresh shrimp!). They were really good – the combination of flavors was fantastic! There were no leftovers – everyone who tried them liked them.  Meanwhile, the beef tacos I made for “unadventurous” eaters were only half finished.  Thanks!

  8. Shani

    Do you have the nutritionally value of this recipe without the slaw and guacamole?  My hubby won’t eat all that but he will eat the rest.  Thanks.

    1. Lindsay

      I don’t, but there are lots of sites that will supply nutrition facts if you’d like to put the recipe into one.

  9. Dana

    Lindsay, These tacos are amazing!!! Cooking them again tonight for the 5th time this month… I LOVE them that much and so has everyone I’ve made them for. So glad I stumbled across your page. Dana x

  10. Carlee

    BEST TACOS EVER!!! My girlfriends and I had them last night and they were to die for! Making them for my man tomorrow, they were that good! 🙂 Thank you for this delicious recipe!

  11. Ben

    Omg!!!!! These tacos are Amazing! Seriously, soooOoOoOoOoooo delicious 😀 I added pineapples and radishes to the slaw. Thanx for sharing 🙂

  12. Leslie Ramey

    I made these tonight and they are so delicious and flavorful! I didn’t make the guac cause my hubs does not like guacamole but next time I will just to put it on mine. I will definitely be make these again!! Thanks for sharing.

  13. 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!


  14. 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.

  15. 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. 🙂

  16. 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!)

About Lindsay

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

Scripture I’m Loving

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