Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 8 corn tortillas
- Optional: sliced avocado, for topping
If you’re out of coconut milk, a good substitute is full-fat Greek yogurt mixed with a splash of water to achieve the same creamy texture. And if cilantro isn’t your thing, feel free to swap it out for fresh parsley.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shrimp, salt, and pepper. Sauté for 3-4 minutes until the shrimp are pink and opaque.
- Reduce heat to low and pour in the coconut milk, lime juice, and lime zest. Stir well and let simmer for 2 minutes until the sauce slightly thickens.
- Warm the corn tortillas on a dry skillet or directly over a gas flame for a few seconds on each side, until they are pliable and slightly charred.
- Assemble the tacos by placing a generous amount of shrimp mixture on each tortilla. Top with shredded cabbage, a sprinkle of cilantro, and avocado slices if using.
Pro tip: When cooking the shrimp, keep a close eye on them—they cook quickly! Overcooked shrimp can turn rubbery, and we definitely want them tender and succulent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Coconut Lime Shrimp Tacos, recipe, cooking, food
