Spicy Shrimp Tacos


  • 8-12 soft corn tortillas (see notes)
  • 1 pound shrimp (fresh or frozen/thawed)
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. Johnny’s Seasoning Salt
  • 1/8 tsp Johnny’s Seasoned Pepper
  • 1 Tbsp. olive oil
  • 1/4 cup ranch dressing
  • 1 Tbsp. Sriracha Chili Sauce
  • 1  cup finely shredded/chopped cabbage
  • 1 jalapeño pepper
  • 1-2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 1 lime
  • 1/8 tsp. Johnny’s Seasoning Salt
  • fresh chopped cilantro, to taste


  1. Clean and peel shrimp, defrosting if needed.
  2. Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
  3. For the Sriracha Ranch, simply whisk together both ingredients.
  4. For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince.
  5. Combine with cabbage, apple cider vinegar, honey, Johnny’s Seasoning Salt, and Seasoned Pepper. Cut your lime in half and add juice of half the lime into your slaw.
  6. Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
  7. Pat shrimp dry and season with paprika, cayenne, garlic, Johnny’s Seasoning Salt, and Seasoned Pepper. Mix well to coat both sides.
  8. Heat a large pan or skillet to medium-high heat with 1 Tbsp. of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque.
  9. Place your shrimp on a cutting board and chop into smaller pieces.
  10. Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage.
  11. Top with slaw, serve with lime wedges, and enjoy!


Prep Time20 min

Cook Time5 min

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