15 minutes is all you need to get Buffalo Shrimp Tacos on the table for a quick, satisfying weeknight dinner — perfect for game night or a casual Friday.
These shrimp tacos are simple, flavorful, and slightly spicy — the kind of recipe that feels indulgent without a lot of fuss. With a crisp coleslaw, a buttery buffalo sauce, and quick-cooked shrimp, dinner comes together in no time.
If you like buffalo-style dishes, this recipe pairs that bold flavor with the ease of tacos. It’s a spicier take on baked fish tacos and a great way to change up Taco Tuesday.
Why you’ll love Buffalo Shrimp Tacos
They’re fast. From start to finish this dish takes minutes, not hours. Shrimp cook quickly and a simple sauce of hot sauce and butter turns ordinary shrimp into something special.
Prep is minimal — a bagged coleslaw mix, a quick sauce, and a skillet are all you need. The result is a crunchy, spicy taco with bright flavor and satisfying texture.
Ingredients
Whether you prefer blue cheese or ranch with buffalo flavors, the ingredients are flexible. Below are the basics for four servings.
- coleslaw mix — use pre-shredded cabbage for speed
- blue cheese or ranch dressing — blue cheese adds tang, ranch is milder
- unsalted butter
- hot sauce or buffalo sauce — choose your favorite brand
- frozen shrimp — peeled and deveined extra-large shrimp, thawed (26/30 works well)
- all-purpose flour — swap for a 1:1 gluten-free flour to make it gluten-free
- vegetable oil — a few tablespoons for skillet cooking
- flour or corn tortillas — use corn tortillas to keep it gluten-free
What to put on buffalo shrimp tacos
Add extra blue cheese crumbles, diced red onion, sliced green onions, or thinly sliced celery for crunch. Pick your favorite toppings and don’t be shy — more cheese is always welcome.
How to make shrimp tacos
- Step 1: Make the coleslaw. Toss the bagged coleslaw mix with your chosen dressing and set aside. This quick slaw adds cool crunch to the spicy shrimp.
- Step 2: Make the buffalo sauce. Melt the butter and whisk it together with hot sauce or buffalo sauce until smooth. You can do this in a small saucepan or the microwave for convenience.
- Step 3: Prep the shrimp. Thaw the peeled, deveined shrimp and toss them in flour to lightly coat.
- Step 4: Cook the shrimp. Heat oil in a skillet over medium heat and cook the shrimp for about 3–4 minutes, turning once. Shrimp cook very quickly; you may need to cook in batches. Drain on paper towels.
- Step 5: Toss with sauce. Transfer cooked shrimp to a bowl, drain briefly, then toss with the warm buffalo sauce so each piece is coated.
- Step 6: Assemble and serve. Spoon shrimp onto warmed tortillas and top with the coleslaw, sliced celery, celery leaves, and extra blue cheese if desired. Serve immediately.
Tip: extra cheese never hurts.
How to make buffalo shrimp tacos on the go
These tacos travel well. For a portable option, use larger tortillas and roll the shrimp and slaw into burritos. Serve warm or chilled — both work great for tailgating, picnics, or packed lunches.
FAQs
Are these healthy?
“Healthy” depends on your definition, but these tacos are lighter than many fried fast-food options. Using a modest amount of oil and a cabbage-based slaw keeps the meal relatively balanced. Choose your toppings based on dietary preferences.
What shrimp should I use?
Frozen peeled and deveined shrimp are convenient and work well. The size labeled 26/30 indicates approximately how many shrimp per pound. Thaw before cooking.
Can I make this ahead of time?
Yes. Transform the tacos into wrapped burritos and serve chilled, or prepare components in advance (slaw and sauce) and cook the shrimp just before serving for best texture.
How to make this recipe gluten free
Swap the all-purpose flour for a 1:1 gluten-free flour for coating the shrimp and use gluten-free corn tortillas.
Side dishes for shrimp tacos
Serve with tortilla chips and pico de gallo or salsa, cilantro-lime rice, or a side of black beans. A simple salad or grilled vegetables also pair nicely.
If you make these buffalo shrimp tacos with slaw, leave a review and share how you served them!
Recipe
Buffalo Shrimp Tacos
Deanne Frieders | This Farm Girl Cooks
Ingredients
- 2 cups coleslaw mix
- ¼ cup blue cheese
- 2 Tablespoons unsalted butter
- ½ cup buffalo sauce or hot sauce
- 1 pound peeled and deveined extra-large shrimp thawed (26/30)
- ¼ cup all-purpose flour
- 3 Tablespoon vegetable oil
- for serving: 6 inch flour tortillas
- Thinly sliced celery and celery leaves for topping
Method
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Toss cabbage and dressing together in a mixing bowl and set aside.
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In a small saucepan, heat butter and hot sauce until butter is melted, whisk to combine.
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Place shrimp and flour in a mixing bowl, toss to coat the shrimp.
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Heat oil in a large skillet over medium heat, add shrimp and cook for 3 minutes, turning halfway. You may need to cook these in batches. Drain on paper towel lined plate.
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Gently toss shrimp and sauce in a mixing bowl.
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Serve on tortillas with cabbage mixture, sliced celery, and celery leaves.
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Top with crumbled blue cheese.
Farm Girl Tips
I used Crystal Hot Sauce but Franks Buffalo Sauce also works well.
*Nutrition calculation does not include tortillas.
Nutrition
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