BBQ Shrimp Tacos with Slaw are quick, flavor-packed tacos made with juicy grilled shrimp tossed in smoky barbecue sauce and topped with a crisp, tangy slaw. This easy BBQ shrimp taco recipe is perfect for weeknight dinners, summer cookouts, or taco nights with a backyard BBQ twist.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsBBQ Shrimp
1 ½ lbs large shrimp (16–20 count), peeled & deveined
1 tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
BBQ Sauce
½ cup BBQ sauce (smoky or honey-style)
1 tbsp lime juice
1 tsp hot sauce (optional)
Slaw
2 cups shredded cabbage or coleslaw mix
¼ cup mayonnaise
1 ½ tbsp apple cider vinegar or lime juice
1 tsp honey or sugar
¼ tsp salt
¼ tsp black pepper
For Serving
8 small flour or corn tortillas
Fresh cilantro
Lime wedges
Optional: sliced avocado, pickled onions, jalapeños
Make the slaw
1
In a bowl, whisk mayo, vinegar (or lime juice), honey, salt, and pepper.
Toss with cabbage.
Refrigerate until ready to serve (crunch improves with time).
Prep the shrimp
2
Pat shrimp dry.
Toss with olive oil, salt, pepper, smoked paprika, and garlic powder.
Preheat the grill
Grill the shrimp
Sauce the shrimp
5
Toss hot shrimp with BBQ sauce, lime juice, and hot sauce (if using).
Sauce should coat—not drown—the shrimp.
Warm tortillas
Assemble tacos
Side Information (Great with Shrimp Tacos)
8
Grilled corn with BBQ butter
Black beans or charro beans
Mexican rice or cilantro-lime rice
Chips & salsa or guacamole
Grilled pineapple or watermelon
Pairing Suggestions
9
Beer: Mexican lager, pale ale, or wheat beer
Wine: Sauvignon Blanc, rosé, or Riesling
Cocktails: Margarita, paloma, or ranch water
Non-alcoholic: Limeade, sparkling water, or iced tea
Tips & Notes
10
Shrimp cook fast—pull them as soon as they turn opaque.
Sauce shrimp after grilling to avoid burning sugars.
Corn tortillas add authenticity; flour tortillas are sturdier.
Add chipotle powder for smoky heat.
Leftover shrimp are excellent on salads or rice bowls.
Ingredients BBQ Shrimp
1 ½ lbs large shrimp (16–20 count), peeled & deveined
1 tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
BBQ Sauce
½ cup BBQ sauce (smoky or honey-style)
1 tbsp lime juice
1 tsp hot sauce (optional)
Slaw
2 cups shredded cabbage or coleslaw mix
¼ cup mayonnaise
1 ½ tbsp apple cider vinegar or lime juice
1 tsp honey or sugar
¼ tsp salt
¼ tsp black pepper
For Serving
8 small flour or corn tortillas
Fresh cilantro
Lime wedges
Optional: sliced avocado, pickled onions, jalapeños
Directions Make the slaw
1
In a bowl, whisk mayo, vinegar (or lime juice), honey, salt, and pepper.
Toss with cabbage.
Refrigerate until ready to serve (crunch improves with time).
Prep the shrimp
2
Pat shrimp dry.
Toss with olive oil, salt, pepper, smoked paprika, and garlic powder.
Preheat the grill
Grill the shrimp
Sauce the shrimp
5
Toss hot shrimp with BBQ sauce, lime juice, and hot sauce (if using).
Sauce should coat—not drown—the shrimp.
Warm tortillas
Assemble tacos
Side Information (Great with Shrimp Tacos)
8
Grilled corn with BBQ butter
Black beans or charro beans
Mexican rice or cilantro-lime rice
Chips & salsa or guacamole
Grilled pineapple or watermelon
Pairing Suggestions
9
Beer: Mexican lager, pale ale, or wheat beer
Wine: Sauvignon Blanc, rosé, or Riesling
Cocktails: Margarita, paloma, or ranch water
Non-alcoholic: Limeade, sparkling water, or iced tea
Tips & Notes
10
Shrimp cook fast—pull them as soon as they turn opaque.
Sauce shrimp after grilling to avoid burning sugars.
Corn tortillas add authenticity; flour tortillas are sturdier.
Add chipotle powder for smoky heat.
Leftover shrimp are excellent on salads or rice bowls.
BBQ Shrimp Tacos with Slaw
