Turn Up Taco Tuesday with Spicy Grilled Shrimp Tacos

Now that summer is in town just about every meal I make comes from my grill. I’m not a fan of using my stove during the summer months because honestly, being outside is much preferred when the season is so short in Wisconsin! I never miss a taco Tuesday in my house and so I decided this past week that zesty grilled shrimp tacos were going to be on the menu! I turned up the heat on the shrimp and cooled everything down with coleslaw to create these Spicy Grilled Shrimp Tacos.

In my house, gone are the days of coleslaw being a boring side dish for hot dogs. I love to create different flavors of coleslaw to top sandwiches, burgers and even tacos. Using Litehouse Coleslaw dressing as the base for this taco topping I drizzled in some tart lime juice and freshly chopped cilantro to create a fresh topping for my tacos. Adding fresh cilantro and a sprinkle of Cotija cheese really make these tacos the perfect summer meal.

Take a minute to picture yourself on your patio enjoying these tacos with a side of guacamole and a margarita. These tacos are really like summer on a plate and are super easy to make. I suggest marinating the shrimp for at least 30 minutes to saturate each shrimp with the spices. Be sure to not overcook them or you’ll end up with rubbery shrimp! 2-3 minutes on each side is all that you need.

Be sure to enter the Litehouse Summer of Coleslaw giveaway not through July 4th! You can enter daily for your chance to receive a YETIâ Cooler and a year’s worth of Litehouse dressing to fill it with! I don’t know about you but I can’t think of a more exciting way to celebrate summer than with coleslaw!

Spicy Grilled Shrimp Tacos

Serves 4-6 | Finish in 20 minutes

The combination of spicy grilled shrimp and cool, refreshing slaw make these tacos the perfect summer dinner dish that your entire family will enjoy.


  • 1 tbsp. Chili Powder
  • 1 tbsp. Ground Cumin
  • 3 Garlic Cloves, minced
  • 1 Bay Leaf, torn in half
  • ¼ c. Olive Oil
  • 2 lb. Medium Shrimp, peeled and deveined
  • 1 c. Shredded Green Cabbage
  • 1 c. Shredded Purple Cabbage
  • ¼ c. Cilantro, minced
  • ¼ c. Litehouse® Coleslaw Dressing
  • Juice of 1 Lime
  • Salt and Pepper
  • 12 Soft Corn Tortilla Shells
  • Avocado, Cotija Cheese, Jalapeno, Cilantro and Onion, for serving


  1. Combine shrimp along with chili powder, cumin, garlic, bay leaf and olive oil in a medium bowl. Season with salt and pepper and marinate for 20-30 minutes.
  2. While shrimp marinates prepare the slaw for the tacos. Toss together both cabbages, cilantro and dressing in a bowl. Squeeze the juice of the lime over the top, season with salt and pepper and mix well. Set aside.
  3. Heat grill to medium heat and skewer shrimp on wooden sticks soaked in water. Grill for 2-3 minutes on each side. Remove shrimp from skewers.
  4. Warm tortillas on the grill and evenly divide shrimp and slaw between the shells. Top with fresh avocado, Cotija cheese and cilantro. For added spice and flavor add fresh jalapenos and onions if desired.

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