A Mississippi native...Louisiana hybrid

Romaine Shrimp Tacos and Creamy Slaw

Romaine Shrimp Tacos and Creamy Slaw

Romaine Shrimp Tacos and Creamy Slaw

The southwest flavor of these Romaine Shrimp Tacos are so simply amazing that you’ll think you ran to the border to get them. The spices of the cumin, old bay and chili powder gives it just the perfect kick. Classic ingredients that infuses the shrimp full with flavor. If you’re anything like me, just plain ole out of the box tacos just won’t cut it.  It’s kinda like that saying “move over bacon… now there’s something meatier” lol. I often cook these twice a month and my family absolutely loves them. The smell is incredible and gives all vibes cool and refreshing. It’s so magical when you combine cilantro, sour cream, red onion and avocado to a grilled shrimp. I love to stack my taco with every garnish I can find, however, it can get a bit messy at times. In order to make your taco more manageable, dice each shrimp into 3’s.  I paired these Romaine Shrimp Tacos with white jasmine rice and black beans to complement the meal and the left over coleslaw that’s full of creamy deliciousness that’s a real treat. Go ahead and kick the typical tacos and give these a try. You won’t be disappointed!!

Romaine Shrimp Tacos and Creamy Slaw

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • pound medium shrimp peeled and deveined
  • 8 romaine hearts
  • 1 tablespoon canola oil
  • 1/4 teaspoon old bay
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 red onion diced for garnish

For Coleslaw and Taco Sauce

  • cup sour cream
  • 2 tablespoons canola oil
  • 1 clove garlic minced
  • 1/2 small jalapeno seeded
  • 3/4 cup fresh cilantro leaves
  • 1/4 teaspoon sea salt and pepper to taste
  • Zest and juice of 1 large lime
  • 3 cups shredded coleslaw mix


  1. Rinse and pat dry the shrimp dry.
  2. Drizzle with 1/2 tablespoon canola oil and sprinkle with the chili powder, old bay, cumin, and salt.
  3. Toss shrimp to coat and set aside
  4. Blend the sour cream, canola oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice.
  5. Place the cabbage in a mixing bowl and toss with about 1/2 of the sauce.
  6. Save some of the sauce for serving.
  7. Heat 1/2 tablespoon of canola oil in a large nonstick skillet over medium high
  8. Add the shrimp and sauté for 2 minutes per side.
  9. Remove shrimp from pan and transfer to a plate.
  10. To serve, fill the Romaine hearts with 4-5 shrimp
  11. Then top with the coleslaw, extra sauce, a drizzle of lime juice, diced red onions, avocado slices, cilantro and lime wedges.
  12. Serve immediately

Recipe Notes

***once the shrimp is cleaned and deveined, dice into 3 pieces to ensure that the taco doesn't get too heavy or messy***