Filled with a crisp napa cabbage slaw and jumbo shrimp stir-fried with garlic and ginger, these spicy shrimp tacos make a flavorful, light dish that’s perfect for a weeknight dinner.

Spicy Asian Shrimp Tacos

Why We Love This Recipe

The shrimp in these tacos are stir-fried to tender perfection along with a generous amount of fresh garlic and ginger, then drizzled with lime juice and combined with scallions and cilantro.

Combined with a simple napa cabbage slaw and a topping of sweet and spicy sriracha mayo, these easy tacos are fresh-flavored and sure to become a family favorite.

Stir-Fried Shrimp Tacos with Sriracha May

In advance of testing and photographing our shrimp tacos, we ordered some restaurant-style taco holders. They’re inexpensive and if you make tacos on a regular basis, they’re great to have for serving.

More Taco Recipes

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Spicy Asian Shrimp Tacos

Spicy Asian Shrimp Tacos

4.4 from 14 votes
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Filled with a crisp napa cabbage slaw and jumbo shrimp stir-fried with garlic and ginger, these spicy shrimp tacos make a flavorful, light dish that's perfect for a weeknight dinner.


  • 24 extra-jumbo shrimp, peeled, deveined, tails removed
  • 3 cups chopped napa cabbage, firmly packed
  • 1 medium carrot, shredded
  • 4 tablespoons vegetable oil, divided
  • 2 teaspoons sugar, divided
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon rice vinegar, or more to taste
  • Salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 2 teaspoons sriracha
  • 1-1/2 tablespoons lime juice
  • 1/4 cup finely chopped cilantro
  • 2 scallions, sliced
  • 8 flour tortillas, small, 8-inch


  • Place the napa cabbage and shredded carrots in a mixing bowl. Add 2 tablespoons of the oil, 1 teaspoon of the sugar and 1/2 teaspoon each of minced garlic and ginger.
  • Drizzle with the rice vinegar, season to taste with salt and pepper and combine well. Set aside until ready to assemble the tacos.
  • Add the shrimp to a separate bowl and combine with the remaining garlic and ginger. Drizzle with the remaining 2 tablespoons of oil, season lightly with salt and pepper and toss to combine. Set aside.
  • Combine the mayonnaise with the sriracha and remaining teaspoon of sugar and stir until the sugar has dissolved. Set aside.
  • Heat a wok or large frying pan over high heat and add the shrimp mixture. Stir fry until pink and opaque, 3 to 4 minutes.
  • Quickly deglaze the pan with the lime juice, add the cilantro and scallions, toss to combine and remove from the heat.
  • To assemble the tacos, place about 1/3 cup of slaw in the center of each tortilla, top with 3 to 4 shrimp and drizzle each with about 2 teaspoons of sriracha mayo. Serve immediately.
Calories: 602kcal, Carbohydrates: 63g, Protein: 17g, Fat: 32g, Saturated Fat: 4g, Polyunsaturated Fat: 25g, Cholesterol: 69mg, Sodium: 1001mg, Fiber: 4g, Sugar: 3g
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