Paula Deen Shrimp Tacos

Paula Deen shrimp tacos are a quick Southern seafood dinner made with seasoned shrimp, crunchy broccoli slaw and cherry tomatoes, ready in 10 minutes. This easy shrimp taco recipe fits weeknight dinner, summer cookout and game day, and it feeds two with little cleanup.

Cook the shrimp for only about 2 minutes per side, because that is all it takes to turn them pink and juicy. Leave them on the heat any longer and they go tough and rubbery.

Paula tosses her slaw with a ginger dressing and a handful of quartered cherry tomatoes instead of the usual cabbage. A squeeze of fresh lemon goes right over the shrimp as they cook, so the juice browns into the seafood seasoning.

Paula Deen Shrimp Tacos

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

380

kcal

Seasoned shrimp sear in a hot pan with a squeeze of lemon, then pile onto griddled tortillas over a crisp ginger slaw. The warm, lightly charred shrimp against the cold, crunchy topping is what makes each bite work.

Ingredients

• Slaw:
  

• 1 bag of pre-cut broccoli slaw mix
  

• 5 cherry tomatoes, quartered
  

• ginger dressing
  

• salt, to taste
  

• Freshly ground black pepper , to taste
  

• Tacos:
  

• fresh shrimp (about 14 pieces)
  

• seafood seasoning, to taste
  

• 2 tortillas
  

• juice of ½ of a fresh lemon
  

Directions

• Toss the slaw: Gently toss 1 bag pre-cut broccoli slaw mix, 5 quartered cherry tomatoes, ginger dressing, salt and freshly ground black pepper in a bowl. Add the dressing a little at a time so the slaw stays crisp instead of soggy.
• Brown the tortillas: Brown the 2 tortillas on a griddle until they pick up some color. Do this while the shrimp cooks so everything finishes at the same time.
• Season the shrimp: Season the shrimp, about 14 pieces, with seafood seasoning to taste. Then cook them for about 2 minutes.
• Flip and add lemon: Flip the shrimp and squeeze the juice of half a fresh lemon over them. Cook for about 2 minutes more, until they are pink and cooked through.
• Build the tacos: Pile the slaw onto the warm tortillas. Finish each taco by topping it with the cooked shrimp and serve right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for these tacos?

Yes, just thaw them fully in the fridge or under cold running water first. Pat them very dry with paper towels, because wet shrimp steam in the pan instead of browning.

What can I use if I don't have broccoli slaw mix?

A bag of regular coleslaw mix works fine, and shredded cabbage with a little carrot does the same job. The broccoli version is crunchier, so you may want to toss it with the dressing right before serving.

Can I make the slaw ahead of time?

You can toss it a few hours ahead and keep it covered in the fridge, though it will soften a bit. For the best crunch, mix the dressing in just before you build the tacos.

Do I need a griddle to brown the tortillas?

No, a regular skillet or cast iron pan works just as well. Heat it over medium and flip the tortillas once they have some color on each side.

What's the most common mistake with shrimp tacos?

Overcooking the shrimp is the big one. They need only about 2 minutes per side, and once they curl into a tight circle they are overdone and chewy.