Shrimp Tacos

paprika shrimp, charred tortillas, sweet rainbow coleslaw, sriracha-mayo sauce

1706 Recipe

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 600 - 650 | Category: Gluten-Free, Pescatarian | Allergens: Contains Shellfish (Shrimp) + Egg (Mayo) | Excellent Source of: Fiber, Vitamin C | Good Source of: Iron, Protein


  • - Chef's Knife
  • - Large Mixing Bowl
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Small Bowl
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cilantro
  • - Corn Tortillas
  • - Honey
  • - Lime Juice
  • - Mayonnaise
  • - Pineapple Chunks
  • - Purple Cabbage and Carrot Mix
  • - Shrimp
  • - Sliced Radish
  • - Sriracha

Wine Pairings by @grapefriend

A minerally Assyrtiko with be crisp enough for the shrimp but with a body that can stand up to the tacos.

Beer Pairings

Many American IPAs have tropical notes that would accentuate the fruit in this dish.

TK Table Talk:

What’s the best Halloween costume you ever wore? Was it homemade?

What To Do:

Shrimp Tacos with Pineapple Slaw + Spicy Aioli Drizzle - Step 1

1. Prepare slaw: Finely chop pineapple. Chop cilantro (stems too). Cut radish into matchstick pieces. Combine pineapple, cilantro, cabbage mix, radish, lime juice, 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper in a medium bowl.

Shrimp Tacos with Pineapple Slaw + Spicy Aioli Drizzle - Step 2

2. Prepare aioli: Stir together mayonnaise, honey and ONLY 1 teaspoon sriracha in a small bowl.

Shrimp Tacos with Pineapple Slaw + Spicy Aioli Drizzle - Step 3

3. Cook shrimp: Toss shrimp with 2 teaspoons olive oil, ¼ teaspoon each salt and pepper, and ONLY 1 teaspoon paprika. Heat a large skillet over medium-high heat. Add shrimp; sauté 3 minutes or until shrimp turn pink.

Shrimp Tacos with Pineapple Slaw + Spicy Aioli Drizzle - Step 4

4. Char tortillas: Heat tortillas by placing directly over a gas burner or under a broiler until blackened in places on both sides. PLEASE don’t skip this step; you’ll be missing out on big flavor.

To Serve: Divide slaw and shrimp evenly between tortillas. Drizzle with aioli.

Pro Tip:

The spicy aioli is a great condiment to keep in the fridge. Serve it on a grilled chicken sandwich, as a dip for fritters, or as a sauce for crispy fish.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife