Summer is the season of the grill, and nothing says fresh, bold flavor quite like tacos loaded with juicy grilled shrimp and smoky roasted corn slaw. This Grilled Shrimp with Corn Slaw Taco recipe is light enough for warm weather but satisfying enough to impress at your next family dinner or backyard party. Savory, creamy and not missing out on texture!
The corn slaw is not only delicious in this recipe, but is the perfect side dish for any backyard cookout. Make it for your next BBQ feast, bring it to a party or just enjoy it straight out of the bowl.
Looking for more easy taco recipes? Check out my grilled steak tacos with a creamy avocado chimichurri, shredded beef or birria style tacos or the delicious sweet and savory al pastor tacos.
Ingredient List for Grilled Shrimp with Corn Slaw Tacos
- Shrimp: I used fresh jumbo shrimp for this recipe. Make sure they are deveined with shells removed.
- Corn: I used corn on the cob and charred it on the grill.
- Cabbage: I shredded a cabbage head, but a pre-shredded coleslaw mix is a great and convenient alternative.
- Sour-cream: a tangy creamy base for the corn slaw.
- Salsa verde: I used a store bought option. The salsa lifts the heavy sour cream base.
- Chipotle in adobo sauce: adds a smokey flavor and subtle heat to the creamy slaw base.
- Seasoning: Taco seasoning to bring cumin, chili and pepper flavors together.
Let’s make some roasted corn slaw
The secret to these delicious Grilled Shrimp with Corn Slaw Tacos is the roasted corn salad. The crunch from the cabbage, pop from the fire roasted corn, creaminess from the sour cream and slight heat from the chipotle in adobo sauce creates texture heaven!
Start with the Corn
Start by roasting a few ears of corn right on the grill. I used my Weber Griddle and set to medium heat. Drizzle a little oil over the flat top, roll the corn until it’s coated, and let it char evenly on all sides. This step takes the longest, but the grilled-sweet flavor is totally worth it.
Recipe Tip
In a hurry? Frozen or canned charred corn is a quick shortcut that still delivers amazing flavor.
Once the corn is done, let it cool slightly and carefully slice off the kernels.
Next is the Slaw
For the slaw, I shredded a head of cabbage enough to probably feed my entire neighborhood! But seriously, all you need is 2-3 cups. If you make more, no big deal, enjoy the left over roasted corn slaw as a side dish all week long. Trust me, you won’t be mad about it.
Recipe Tip
For a more convenience option, you can use a cole slaw mix. No shredded, slicing needed.
Make the creamy base
The final step to the Grilled Shrimp and Corn Slaw recipe is the creamy base.
In a small mixing bowl, add equal parts sour cream and salsa verde. Add a squeeze of lime juice and a tablespoon of the chipotle in adobo sauce. This variety of flavors will add tanginess and heat to the creamy base.
Recipe Tip
Any hot sauce is a great alternative to the chipotle in adobo sauce.
For a great homemade salsa verde recipe, check out my easy grilled chicken tacos recipe. I have the perfect salsa recipe there.
Mix the corn slaw ingredients together
In a large bowl, add the shredded cabbage, loose roasted corn kernels, pour in the creamy sauce and add crumbled queso fresco. Another cheese option is cotija cheese.
Add some loosely chopped cilantro, freshly squeezed lime juice and mix all the ingredients together.
Simple and easy way to grill shrimp
While this Grilled Shrimp and Corn Slaw Taco recipe requires shrimp, you can use any protein that works for you. Chicken, beef, pork or tofu. It’s all delicious.
Shrimp cook lightning-fast, so don’t walk away from the grill. Be careful not to overcook. Tender, juicy shrimp is what you’re after.
For this recipe I went with fresh, deveined shrimp that I picked up at my local grocer. If you are purchasing frozen shrimp, make sure to defrost before seasoning.
De-shell the raw shrimp, drizzle with some olive oil and season with Dad’s Taco seasoning. Make sure to get an even coating throughout and set aside.
On the same griddle over medium heat, toss the seasoned shrimp on the flat top and cook for 2 minutes per side. Flip and make sure you get a nice crust on both sides.
Why You’ll Love These Tacos
These Grilled Shrimp with Roasted Corn Slaw Tacos are:
- Easy to make on any grill or griddle
- Perfect for weeknight dinners or summer parties
- Packed with fresh, smoky, and spicy flavors
- Versatile—swap shrimp for chicken, pork, or even tofu
Assemble the Grilled Shrimp with Corn Slaw Tacos
Before you turn off the grill, warm up some tortillas on the griddle. Just a few seconds per side is all you need.
I used white corn tortillas for this recipe. They are softer and more pliable than the traditional yellow ones. Also, I notice a more subtle corn flavor in the white tortillas.
For those who are not fans of corn tortillas, you can always go with the flour option.
Add a generous layer of the roasted corn slaw, place 2-3 grilled shrimp, sprinkle some chopped cilantro over the top and take a big bite!
Final Bite
You will first get the different textures on the soft tortilla, crunchy cabbage and meaty shrimp. Then come all the flavors. From the fresh creamy mix to the savory grilled shrimp and finally a little bit of heat from the adobo sauce.
This Grilled Shrimp with Corn Slaw Tacos are perfect with every bite. Enjoy!
Whether you’re cooking for family, friends, or just treating yourself, these tacos are guaranteed to impress. Pair them with a cold drink, a side of chips and salsa, and you’ve got a meal that’s as fun as it is flavorful.
👉 Give these Grilled Shrimp with Roasted Corn Slaw Tacos a try and let me know what you think—would you keep them classic, or try them with your favorite protein twist?
Frequently Asked Questions:
Can I make this in the oven or stove top? All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
How long should shrimp be cooked on the grill? Shrimp cooks very fast. It should be 2 minutes per side over medium heat. The best way to know if shrimp are cooked is when the color goes from gray to pink or opaque.
Which seasoning is best on shrimp? Shrimp is a great protein to experiment with flavors. It naturally has a very mild taste and can be adapted to any cuisine style and flavor. You can use traditional garlic or zesty flavors to stronger cajun and peppery ones.
If you tried this Grilled Shrimp with Corn Slaw Tacos or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Grilled Shrimp with Corn Slaw Tacos
This quick and easy Grilled Shrimp and Corn Slaw Tacos are the perfect weeknight dinner meal. Savory, creamy and not missing out on texture!
Course Main Course, Side Dish
Cuisine American, Mexican
Keyword grilled shrimp with corn slaw tacos, shrimp tacos, side dish salad, griddle, summer recipe, taco recipe, fish tacos, dinner recipe, grillin with dad recipes, grilling with dad recipes.
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 4 People
Calories 261kcal
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
Preheat the griddle to a medium heat and drizzle olive oil over the top.
Cook the corn on the cob until the kernels build a nice fire roasted char on all sides.
Once the corn is done, let it cool slightly and carefully slice off the kernels.
Shred 2-3 cups of cabbage.
For the creamy base, mix equal parts sour cream and salsa verde, then add a squeeze of lime juice and a spoonful of chipotle in adobo sauce. Mix to blend together
Add the shredded cabbage, fire roasted corn and creamy base into a large bowl. Add chopped cilantro and queso fresco and mix everything together.
Devein the shrimp. If frozen, make sure they are thawed out before seasoning.
Drizzle the raw shrimp with olive oil and season with Taco seasoning.
Cook the shrimp on the griddle over medium heat for about 2 minutes per side, until they get a nice golden crust.
Warm up some tortilla's over the hot griddle.
Load up each tortilla with a layer of the roasted corn slaw, top with 2-3 shrimp, sprinkle with fresh cilantro, and dig in! Enjoy!
A great alternative and time saver if you are really in a pinch for time is using frozen or canned charred corn. Easy and simple and you still get to enjoy those delicious flavors
For a more convenience option, you can use a coleslaw mix. No shredded, slicing needed.
Any hot sauce is a great alternative to the chipotle in adobo sauce. Calories: 261kcal | Carbohydrates: 17g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 979mg | Potassium: 456mg | Fiber: 3g | Sugar: 8g | Vitamin A: 887IU | Vitamin C: 27mg | Calcium: 159mg | Iron: 1mg
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