Thai Influenced Shrimp Tacos

Allison Hazell


The comination of spicey grilled shrimp and a sweeter slaw on top is addictive. Yes, you also use a bit of mexican beer and a wee bit of tequila in the marinade! Any unused marinade (don't use after shrimp has been in it) can also be used for chicken. Stays up to a week in the fridge. Great for summer barbeques with margueritas or mojitos!


★★★★★ 1 vote

2 Hr
10 Min


  • 2 lb
    cleaned/deveined jumbo shrimp
  • ·
    bamboo skewers soaked in water for 2 hours
  • ·
    totillas, tostadas, corn tortillas

  • 2 c
    minced onion
  • 1/2 c
    fresh cilantro chopped
  • 1/2 c
    seeded, minced jalapeno peppers
  • 1/4 c
    minced garlic
  • 1 c
  • 3/4 c
    fresh lime juice
  • 1 Tbsp
    black pepper
  • 1/2 Tbsp
  • 1/2 c
    corona or mexican beer
  • 2 Tbsp

  • 1 pkg
    coleslaw mix with purple cabbage
  • 1/4 c
    cup lime juice (about 2 limes)
  • 1 Tbsp
    freshly grated ginger root
  • 1 tsp
    low-sodium soy sauce
  • 1 tsp
    asian-style chili paste
  • 2 Tbsp
    sesame oil (or peanut)
  • 1 Tbsp
    sugar or honey

How to Make Thai Influenced Shrimp Tacos


  1. Mix marinade ingredients together in a blender. Pour over shrimp and marinate in ziplock bags or tupperware in refrigerator for 2 hours.
  2. Mix Slaw dressing ingredients together and stir into the slaw, coating well.
  3. Assemble shrimp on the skewers and grill until done. Baste occasionally with marinade.
  4. Serve with flour tortillas, tostadas or corn torillas. Put some slaw on top of the shrimp and enjoy!

Printable Recipe Card

About Thai Influenced Shrimp Tacos

Course/Dish: Fish, Seafood, Tacos & Burritos
Regional Styles: Mexican, Asian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #shrimp, #thai, #coleslaw

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