Dinner

Bobby Flay’s Shrimp Tacos Recipe

ByGabriel Langdon December 10, 2025December 10, 2025

Introduction

Bobby Flay’s Shrimp Tacos bring a burst of bold, smoky flavors paired with a creamy, tangy slaw. This easy-to-make dish is perfect for a quick weeknight dinner or a fun weekend gathering. Fresh shrimp, zesty spices, and warm tortillas come together to create a satisfying meal.

Three soft white corn tortillas are filled with cooked shrimp arranged in the bottom layer, which is light pink with a slight char. On top of the shrimp is a layer of small light brown crumbled meat pieces mixed with finely chopped red tomatoes and green herbs. The tacos rest on a wooden surface, and a woman's hand is about to pick one. The overall colors are warm with a mix of white, pink, red, green, and brown. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shrimp
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon lime zest
2 tablespoons lime juice (optional in slaw or marinade)
2 tablespoons olive oil or cooking oil
4 cups coleslaw mix
1/2 cup creamy dressing (typically mayonnaise-based)
1 teaspoon salt (for slaw)
1 tablespoon lime juice (for slaw)
1 teaspoon pinch of sugar (for slaw)
8 corn tortillas
8 flour tortillas (optional)

Instructions

Step 1: In a bowl, mix chili powder, cumin, smoked paprika, lime zest, and olive oil to create a zesty marinade. Toss the peeled shrimp in the marinade and refrigerate for at least 15 minutes to let the flavors develop.
Step 2: In another bowl, combine the coleslaw mix with creamy dressing, lime juice, salt, and a pinch of sugar. Mix well and let it rest for a few minutes to meld the flavors and create a creamy texture.
Step 3: Preheat your grill or skillet to medium-high heat. Grill the marinated shrimp for about 2-3 minutes per side until opaque and slightly charred. Avoid overcooking to keep the shrimp juicy and tender.
Step 4: Lightly toast corn tortillas on the grill until slightly charred for added flavor, or warm flour tortillas in a dry pan until golden spots appear. This enhances their nuttiness and prepares them for the filling.
Step 5: Assemble the tacos by laying the grilled shrimp over the warm tortillas, topping generously with the slaw. Add any optional toppings you like and serve immediately while warm for the best taste.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade.
Use a mixture of red and green cabbage in the slaw for a colorful presentation.
Swap shrimp for grilled fish or chicken for a different protein twist.
Warm tortillas covered with a damp cloth to keep them soft if not serving immediately.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave, and refresh tortillas by warming them before assembling tacos again. Slaw is best served cold and should not be reheated.