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Spicy Grilled Shrimp Tacos with Crispy Cabbage & Arugula Slaw

Author: Norr
Serves: 6-8 or 16 tacos

Wild Mexican shrimp, Hot Mama Salsa chili oil and crunchy cabbage slaw

These flavor-packed tacos are as easy to make as they are delicious. Two key ingredients help keep things quick and simple: Zupan’s peeled and deveined Wild Mexican Shrimp and a jar of Hot Mama SalSA Guajillo Chili Oil (you’ll be so glad to have a jar of this stuff on hand for future meals). Plus, you’ll have leftovers of the crunchy lemony cabbage slaw to use on any kind of sandwich. 


1 head red cabbage, shredded
1 5-oz. package baby arugula
½ red onion, very thinly sliced
1 bunch scallions, thinly sliced
1 cup Duke’s Mayonnaise
1 tablespoon Stonewall Kitchen caramelized onion mustard
1 tablespoon whole grain mustard (we love Moutarde de Meaux)
1 lemon, juiced and zested
3 tablespoons chopped fresh dill
½ teaspoon sea salt
1 teaspoon freshly ground black pepper

1.5-2 pounds Zupan’s Wild Mexican Shrimp, peeled deveined tail-on 21/25
2 tablespoons Hot Mama Sala Guajillo Chili Oil
4 cloves garlic, pressed or minced
¾ teaspoon sea salt
¼ cup ghee
16 crispy corn taco shells
1 block Zupan’s Cotija cheese, crumbled.
Cilantro, chopped



  1. In a large bowl, combine the cabbage, arugula, onion, and scallions. 
  2. In a small bowl, whisk together the mayonnaise, both mustards, lemon juice, lemon zest, dill, salt, and pepper until well combined. 
  3. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate until ready to serve. 
  4. Remove shrimp tails and place in a medium bowl. Toss the shrimp with the chili oil, garlic, and salt until well coated. 
  5. Melt the ghee in a grill pan or large skillet over medium heat. When hot, add the shrimp in a single layer. Sear for 1 to 2 minutes per side, or until pink and just cooked through. Immediately transfer shrimp to a platter and partially cover with foil to keep warm and juicy.  
  6. Assemble your tacos with desired toppings and enjoy.