Shrimp Scampi Tacos with Caesar Salad Slaw

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Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco and ready in under 20 minutes!

Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco and ready in under 30 minutes!

The shrimp is so delicious, it’s sauteed with just a tough of butter and lemon juice. Top it with a Caesar salad slaw for a quick and easy dinner that’s fresh and light. If you like seafood tacos you will also love these Lobster Tacos and these Scallop Tacos.

Shrimp scampi in a bright white skillet.

Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco and ready in under 20 minutes!

How To Make Shrimp Scampi Tacos

More Shrimp Recipes

Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco and ready in under 20 minutes!
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4.91 from 32 votes
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Shrimp Scampi Tacos with Caesar Salad Slaw

307 Cals 27 Protein 27 Carbs 9.5 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
A unique twist on a shrimp taco – shrimp sauteed with butter and lemon juice topped with Caesar salad slaw, so fresh and light and takes less than 20 minutes to make!

Ingredients

  • 5 tablespoons Skinny Creamy Caesar Dressing, divided (recipe follows)
  • 1 tbsp unsalted butter
  • 1 tsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 pound peeled and deveined jumbo shrimp, tails removed
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Pinch red pepper flakes
  • Juice from ½ a lemon
  • 2 tbsp chopped fresh Italian parsley
  • 8 corn tortillas
  • 8 romaine lettuce leaves, thinly sliced
  • 2 ½ tablespoons freshly grated Parmesan cheese
  • 2 scallions, chopped

For the Skinny Creamy Caesar Dressing*:

  • 1/3 cup freshly grated Parmesan cheese
  • Juice from 1 lemon
  • 1 small garlic clove
  • ½ tablespoon Dijon mustard
  • 2 anchovy filets
  • 1 tablespoon extra-virgin olive oil
  • 5 tablespoons 0% fat Greek yogurt
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  • In a small blender or food processor, combine dressing ingredients.  Process until smooth, adding a little water, if necessary, for thinner consistency. Set aside.
  • Add butter and oil to a large skillet over medium heat.  When butter is melted, add garlic and sauté 30 seconds.  Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 minutes or until shrimp are opaque and cooked through.  Remove from heat and add red pepper (if using), lemon juice, and parsley.  Toss to evenly coat.
  • Meanwhile, heat tortillas according to package directions. In a medium bowl, toss lettuce with 2 tablespoons Caesar dressing.
  • Divide tortillas and shrimp evenly among 4 plates.  Spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and Caesar slaw.  Divide remaining 3 tablespoons of dressing evenly over tacos.

Notes

*Makes about ¾ cup.  You will only need 5 tablespoons for this recipe.  Refrigerate remaining dressing in an airtight container for up to a week.

Nutrition

Serving: 2tacos, Calories: 307kcal, Carbohydrates: 27g, Protein: 27g, Fat: 9.5g, Cholesterol: 150mg, Sodium: 566mg, Fiber: 4.5g, Sugar: 2g
WW Points Plus: 10
Keywords: shrimp scampi, shrimp scampi tacos, shrimp tacos

 

 

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131 comments

  1. Loved this! It was on the weekly meal plan and thought it sounded a little odd but I was wrong! I added extra anchovy to the Cesar dressing and it came out great! Will definitely be making these (and the Cesar dressing!) again!

  2. Just made. OMG!! So delicious!! I’m so glad no one likes shrimp in my house. #leftovers ❤️

  3. My husband made these tacos today; they are definitely a keeper! To save time and effort he used Ken’s light Caesar dressing. Also used flour tortillas— carb counter street taco style (20 cal per tortilla). We served them with fresh corn on the cob and a cucumber salad. Thanks so much for a low-calorie, delicious, and filling recipe.

  4. Gina, my husband doesn’t eat she’ll fish so my question is, what are your thoughts about using blackened cod in the place of shrimp scampi?

    Thank you🙏🏻

  5. THIS WAS MY FIRST TIME MAKING THIZ RECIPE AND I WILL BE MAKING THEM MANY TIMES.

    THEY ARE SO DELICIOUS. THANK YOU GINA I LOVE THIS RECIPE.

  6. Can you please start notating which cookbooks these are in?? Or if they’re website only…it would really help . I am an avid supporter and own all the books so a reference would be WONDERFUL!!!

  7. Loved this but needed to cut the time involved….so, instead of raw shrimp, I bought pre-cooked, peeled and deveined shrimp which was frozen. I thawed it and cooked as directed in this recipe – the result was perfect.

    Instead of making the Caesar dressing, I bought Boat House Caesar dressing which is yogurt based and delicious. Saved me a lot of time!

    I used Mission Carb Balance wheat tortillas.

  8. Absolutely LOVED this!! We did use our favorite homemade Caesar salad dressing, but otherwise evweything was as written. Used Red Argentinian frozen shrimp from Costco (defrosted)-wild caught, deveined, and tails off. I want to have this again tomorrow!!!!!

  9. Just made this for dinner. My kids and I agree – so delicious. And I love the fact that it’s healthy and helping me hit my weight loss goals.

  10. My husband and I loved this recipe.  I made dressing without anchovies cause I don’t like them.  Delicious dressing delightful meal! Such and great Lenten meal or anytime for that matter

    • My husband and I enjoyed this recipe! I served his with the tortillas & I served mine as a salad. So much flavor! Thanks for another awesome recipe Gina!
      You are awesome!

  11. So easy to make and so full of flavor. Make extra because this will go fast! Thanks Gina for another keeper!

  12. So good and easy! Definitely the only ceasar dressing I’ll ever make now!