Creamy Garlic Butter Shrimp Tacos with Crunchy Cilantro Slaw

Creamy sriracha lime sauce

• 5 tbsp (70 g) mayonnaise
• 1 tbsp sriracha, use 2 tbsp for more heat
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1 small garlic clove, finely grated
• 1 tbsp water, to thin to a drizzle, plus more as needed

Crunchy cilantro slaw

• 3 cups (210 g) finely shredded green cabbage
• 1 cup (70 g) finely shredded purple cabbage
• ¼ cup chopped fresh cilantro
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp honey
• ¼ tsp kosher salt

Garlic butter shrimp

• 1 lb (450 g) large shrimp (21 to 25 count), peeled and deveined, patted very dry
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp (28 g) unsalted butter
• 3 garlic cloves, minced
• 1 tbsp fresh lime juice

To serve

• 8 small flour tortillas, 6-inch (15 cm)
• ½ cup (60 g) crumbled cotija or queso fresco
• ¼ cup chopped fresh cilantro
• 2 limes, cut into wedges

1. Whisk the creamy sriracha sauceIn a small bowl, whisk the mayonnaise, sriracha, 1 tbsp lime juice, honey and grated garlic until smooth. Add the water a teaspoon at a time until the sauce falls off a spoon in a thick ribbon. Spoon it into a zip-top bag or squeeze bottle and chill.A smooth, pale orange-pink sauce that drizzles in a ribbon without running off.
2. Toss the crunchy slawIn a large bowl, toss the green and purple cabbage with the cilantro. Whisk the 2 tbsp mayonnaise, 1 tbsp lime juice, honey and salt in a small bowl, then fold it into the cabbage until lightly coated. Let it stand 10 minutes so the cabbage softens slightly but stays crunchy.Green and purple ribbons, lightly dressed, still crisp, and not watery.⏱ 10 min timer, rest the slaw
3. Season the shrimpPat the shrimp completely dry. Toss them with the olive oil, chili powder, paprika, cumin, garlic powder, salt and pepper until evenly coated in a deep orange-red rub.Dry shrimp with an even, deep orange coating of spices.
4. Sear the shrimp and toss in garlic butterHeat a 12-inch skillet over high heat until very hot. Add the shrimp in a single layer, in two batches if needed. Cook 2 minutes undisturbed until browned with dark spots, flip, and cook 1 minute more until opaque and curled. Reduce the heat to low, add the butter and garlic and stir 30 seconds, then add 1 tbsp lime juice and toss. The shrimp should reach 145°F (63°C).Deeply seared, spice-crusted shrimp with a glossy garlic butter coat, curled into a C and opaque.⏱ 2 min timer, first side
5. Warm the tortillasWarm each tortilla 20 to 30 seconds per side in a dry skillet over medium-high heat until soft, pliable and lightly spotted. Stack them in a clean towel to stay warm.Soft, flexible tortillas with light brown freckles that fold without cracking.
6. Assemble and finishLay the warm tortillas on a board or platter. Pile a generous mound of slaw into each, then lay 3 or 4 shrimp on top. Sprinkle with the cotija and cilantro, drizzle the creamy sauce in zigzags over the tops and serve with lime wedges on the side.Shrimp nestled in slaw with white crumbled cheese, green cilantro and zigzags of orange-pink sauce, with lime wedges at the side.

• Shred the cabbage very fine with a sharp knife or mandoline so it tucks neatly into the tortilla instead of spilling out.
• Dress the slaw lightly. A thin coat of dressing keeps it crunchy. If it sits more than 30 minutes it will release water, so drain it before using.
• Dry the shrimp well. Wet shrimp steam instead of searing, and you lose the dark spots.
• Sear hot and fast. Two minutes on the first side is enough. Overcooked shrimp turn rubbery and curl into a tight O.
• Add the butter off high heat, so the garlic doesn’t burn. It only needs 30 seconds.
• Warm the tortillas. Cold ones crack when folded. A dry skillet gives a better texture than the microwave.
• Make the drizzle thick enough to hold zigzags. Add water a few drops at a time, since it thins quickly.
• Choose your cheese: cotija is salty and crumbly, queso fresco is milder. Either gives the white flecks seen in the photo.
• Heat level: 1 tbsp sriracha gives a mild kick. Use 2 tbsp for spicy, or 1 tsp for very mild.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings, sear the shrimp in three batches.

Nutrition is an estimate per serving. Contains shellfish, dairy, egg and wheat. Serving size is 2 tacos.

Easy swaps

Corn tortillas: use 8 small corn tortillas, warmed until pliable. The tacos will be gluten-free.

Chicken or fish: use 1 lb (450 g) bite-size chicken, seared 4 to 5 minutes per side to 165°F (74°C), or firm white fish cooked until it flakes at 145°F (63°C).

Chipotle sauce: use 1 tbsp chipotle in adobo sauce in place of the sriracha for a smoky flavor.

Lighter sauce: use half Greek yogurt and half mayonnaise.

Add avocado: a few slices of avocado per taco add creaminess. They are not in the photo.

Dairy-free: use olive oil in place of the butter, skip the cheese and use a dairy-free mayonnaise.

Make ahead: whisk the sauce up to 3 days ahead, and shred the cabbage up to a day ahead. Dress the slaw and sear the shrimp just before serving.

Air-fryer shrimp: cook the seasoned shrimp at 400°F (200°C) for 4 to 5 minutes, then toss with the garlic butter and lime juice.

Storage and reheating

Fridge: store the shrimp, slaw and sauce in separate airtight containers for up to 2 days.

Reheat: warm the shrimp gently in a skillet over low heat for 1 to 2 minutes, to 165°F (74°C). Assemble fresh tacos with cold slaw.

Freezer: not recommended, since the slaw and sauce don’t freeze well.