Cooking Shrimp With Shell On

Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side.

I don't like cilantro! What can I use instead?

Pretty much any fresh herb will do the trick! The closest you'll get is basil—it's got an aromatic, summery flavor that pairs beautifully with shrimp. Chives, flat leaf parsley, or green onions are other solid options.

Can I use flour tortillas instead?

Absolutely! We like toasting our tortillas (corn or flour) over the open flame on our stove. The char gives them a little smoky flavor, warms them up, and makes them more pliable. You can also heat your tortillas in a hot cast iron skillet.

What kind of hot sauce should I use?

Whatever you prefer! In the test kitchen, we like Cholula or Tapatio, but Tabasco or even Sriracha would be delicious!

Oops! I bought shrimp with the shells and tails on. What should I do?

Since these shrimp are going in a taco, it's really best that they're totally free of shells. Do not fear! Removing the shell and tail from shrimp is actually super easy. To do it, place your thumbs on the underside of the shrimp (where the legs are) and pull shell away from the body. The tail can also be pulled off, but do it gently to preserve as much meat as possible. Next comes the vein. *Technically* you can eat the vein, but it can make things a little gritty so we prefer to remove it. Using a paring knife, make a thin incision next to the vein, then use the tip of your knife to remove it.

Can I marinate the shrimp over night?

We wouldn't recommend it. Since there's lime juice in the marinade, the acid could actually "cook" the shrimp. (This is the concept behind ceviche!) Over-marinated shrimp can become rubbery and unpleasant, so try to stick to 20 minutes.

Made this recipe? Tell us how you feel (and give us a star rating!) below!

Editor's Note: This introduction to this recipe was updated on March 31, 2021 to include more information about the dish.

Yields: 4

Total Time: 0 hours 35 mins

For the tacos

Juice of 3 limes

2 tbsp.

freshly chopped cilantro, plus more for garnish

garlic cloves, minced

1/2 tsp.

cumin

1 tbsp.

olive oil

Zest of 1 lime

Kosher salt

1 lb.

shrimp, peeled and deveined

Tortillas, warmed, for serving

For the cabbage slaw

1 c.

shredded green cabbage

1/4 c.

cilantro

1/4

red onion, thinly sliced

1/2

avocado, thinly sliced

Juice of 1 lime

1 tbsp.

extra-virgin olive oil

Kosher salt

For the garlic-lime mayo

1/3 c.

Duke's Mayonnaise

2 tbsp.

hot sauce

Zest of 1 lime

1/2 tsp.

garlic powder

Kosher salt

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In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

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Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.

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