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.
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).
Pat shrimp dry.
Toss with olive oil, salt, pepper, smoked paprika, and garlic powder.
Heat grill to medium-high heat (400–425°F / 205–220°C).
Oil grates or use a grill basket/skewers for easy flipping.
Grill shrimp 2–3 minutes per side until opaque and lightly charred.
Transfer to a bowl.
Toss hot shrimp with BBQ sauce, lime juice, and hot sauce (if using).
Sauce should coat—not drown—the shrimp.
Grill tortillas 20–30 seconds per side until warm and lightly charred.
Tortilla → BBQ shrimp → slaw → cilantro → squeeze of lime.
Add avocado or pickled onions if desired.
Grilled corn with BBQ butter
Black beans or charro beans
Mexican rice or cilantro-lime rice
Chips & salsa or guacamole
Grilled pineapple or watermelon
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
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.
4 servings