Summer is the season for grilling, and few things feel fresher and more satisfying than tacos piled with juicy grilled shrimp and smoky roasted corn slaw. This Grilled Shrimp with Corn Slaw Taco is light enough for warm evenings but bold enough to impress friends and family. The combination of savory shrimp, creamy slaw and crisp cabbage creates a delightful mix of textures and flavors.
The roasted corn slaw also shines as a stand-alone side dish for any backyard cookout. Make a big batch for a BBQ, bring it to a potluck, or enjoy it straight from the bowl for several days—the flavors hold up well in the fridge.
Table of Contents
- Ingredient List for Grilled Shrimp with Corn Slaw Tacos
- Let’s make some roasted corn slaw
- Recipe Tip
- Recipe Tip
- Recipe Tip
- Simple and easy way to grill shrimp
- Why You’ll Love These Tacos
- Assemble the Grilled Shrimp with Corn Slaw Tacos
- Final Bite
- Frequently Asked Questions:
- Try these unique grilled shrimp recipes:
- Grilled Shrimp with Corn Slaw Tacos Recipe
Ingredient List for Grilled Shrimp with Corn Slaw Tacos
- Shrimp: Fresh jumbo shrimp, deveined and peeled for ease of eating.
- Corn: Corn on the cob, charred on the grill for a smoky-sweet flavor.
- Cabbage: Thinly shredded cabbage. Pre-shredded coleslaw mix works as a convenient shortcut.
- Sour cream: Provides a tangy, creamy base for the slaw.
- Salsa verde: Adds brightness and lifts the creaminess.
- Chipotle in adobo: A spoonful brings smokiness and gentle heat to the slaw dressing.
- Seasoning: Taco seasoning or a simple blend of cumin, chili and black pepper for the shrimp.
Let’s make some roasted corn slaw
The heart of these tacos is the roasted corn slaw. Crunchy cabbage, slightly charred corn, creamy dressing and a touch of heat from chipotle combine for a satisfying contrast with the tender shrimp.
Start with the Corn
Roast ears of corn directly on the grill or on a hot griddle. Coat the flat top lightly with oil and roll the corn until it chars evenly on all sides. That charred sweetness is worth the extra time. When the corn cools slightly, carefully slice off the kernels.
Recipe Tip
If you’re short on time, frozen or canned fire-roasted corn is a convenient substitute and still delivers excellent flavor.
Next is the Slaw
Shred about 2–3 cups of cabbage for the slaw; any extra keeps well and makes a great side. If you prefer convenience, use a coleslaw mix to skip shredding.
Recipe Tip
Pre-shredded coleslaw mixes save time and are an easy alternative without sacrificing texture.
Make the creamy base
For the dressing, mix equal parts sour cream and salsa verde, add a squeeze of lime and a tablespoon of chipotle in adobo. Taste and adjust the heat as needed—any preferred hot sauce works as a substitute for the chipotle.
Recipe Tip
Use your favorite green salsa, canned salsa verde, or a blended tomatillo salsa if you want a fresher homemade option.
Combine the shredded cabbage, roasted corn kernels and the creamy dressing in a large bowl. Add crumbled queso fresco or cotija cheese, chopped cilantro and another squeeze of lime. Toss gently to combine and taste for seasoning.
Simple and easy way to grill shrimp
Shrimp cook very quickly, so watch the grill closely. Start with peeled, deveined shrimp. If frozen, thaw thoroughly before seasoning. Toss the shrimp with a drizzle of olive oil and your taco seasoning of choice to coat evenly.
Cook the seasoned shrimp over medium heat on a griddle or grill for about 2 minutes per side, until they turn pink and opaque and develop a light golden crust. Avoid overcooking—tender, juicy shrimp is the goal.
Why You’ll Love These Tacos
These Grilled Shrimp with Roasted Corn Slaw Tacos are:
- Easy to prepare on any grill, griddle or stovetop.
- Perfect for weeknights, summer gatherings, and casual entertaining.
- Packed with fresh, smoky and slightly spicy flavors.
- Flexible—swap shrimp for chicken, pork or tofu if you prefer.
Assemble the Grilled Shrimp with Corn Slaw Tacos
Warm tortillas briefly on the griddle—just a few seconds per side so they stay soft and pliable. White corn tortillas offer a mild flavor and tender texture, but flour tortillas work well too.
Lay down a generous spoonful of roasted corn slaw, top with 2–3 grilled shrimp, sprinkle with chopped cilantro and an extra crumble of queso if you like. Serve immediately for the best contrast of temperatures and textures.
Final Bite
Each bite delivers a pleasing combination: the soft tortilla, crunchy cabbage, smoky-sweet corn and meaty shrimp, finished with a bright, creamy dressing and a hint of heat. These tacos are an easy crowd-pleaser—pair them with chilled drinks, chips and salsa, or a simple green salad.
Give these Grilled Shrimp with Roasted Corn Slaw Tacos a try and enjoy a fresh, flavorful meal that’s perfect for warm-weather cooking.
Frequently Asked Questions:
Yes. The method translates well to an oven roast or a hot skillet. You don’t need specialized equipment—just a hot surface to sear the corn and shrimp.
Shrimp cooks quickly—around 2 minutes per side over medium heat. They are done when they turn pink and opaque.
Shrimp pairs well with many seasonings: garlic and citrus, zesty taco blends, or bolder Cajun spices. Choose flavors that complement your slaw dressing.
Try these unique grilled shrimp recipes:
Fish & Seafood
Smoked Stuffed Shrimp
Beef
Steak and Shrimp Dinner
Fish & Seafood
Grilled Whole Shrimp
Fish & Seafood
Spicy Shrimp Tacos
If you tried these Grilled Shrimp with Corn Slaw Tacos or any other recipe here, please leave a star rating and a comment to let me know how it went. I enjoy hearing reader feedback!
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Grilled Shrimp with Corn Slaw Tacos
Ingredients
Shrimp Ingredients
- 1 lbs Deveined shrimp
- 1 tbsp Olive oil
- 1 tbsp Taco seasoning
- 1 pkg Corn tortillas
Corn Slaw Ingredients
- 3 cups Cabbage (or pre-shredded coleslaw mix)
- 2 Ears of sweet corn (or frozen/canned fire roasted corn)
- 1/2 Lime
- 1/2 cup Sour cream
- 1/2 cup Salsa verde
- 1/4 cup Chopped cilantro
- 1/4 cup Queso fresco (or cojita cheese)
- 1 tbsp Chipotle in adobo sauce
Instructions
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Preheat a griddle or grill to medium and lightly oil the cooking surface.
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Cook the corn on the cob until it develops a nice char on all sides.
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Allow the corn to cool briefly, then slice off the kernels carefully.
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Shred 2–3 cups of cabbage.
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Mix equal parts sour cream and salsa verde, add lime juice and a spoonful of chipotle in adobo. Stir until smooth.
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Combine cabbage, roasted corn, dressing, cilantro and queso fresco in a large bowl and toss.
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Prepare the shrimp: ensure they are deveined and fully thawed if previously frozen.
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Toss shrimp with olive oil and taco seasoning to coat evenly.
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Grill the shrimp over medium heat for about 2 minutes per side until they are pink and slightly charred.
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Warm tortillas on the hot surface for a few seconds per side.
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Assemble: top each tortilla with roasted corn slaw, add 2–3 shrimp, garnish with cilantro and enjoy.
Notes
Using a pre-shredded coleslaw mix reduces prep time if needed.
If chipotle in adobo is not available, substitute your preferred hot sauce for heat and flavor.
Nutrition
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