Shrimp Scampi Tacos with Caesar Salad Slaw, a unique twist on a shrimp taco and ready in under 20 minutes!
Yield: 4 Servings
4.86 from 21 votes

Shrimp Scampi Tacos with Caesar Salad Slaw

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
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!


  • 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)


  • 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.


*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.


Serving: 2tacos, Calories: 307kcal, Carbohydrates: 27g, Protein: 27g, Fat: 9.5g, Cholesterol: 150mg, Sodium: 566mg, Fiber: 4.5g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 10
Purple Smart Points: 6
Points +: 10