Teriyaki Shrimp Tacos w/ Spicy Slaw

Taco Tuesday is going down with an Asian flare. Today I’m pairing teriyaki sauce with shrimp, corn tortillas and a spicy slaw! The dressing on this slaw is truly addictive and the teriyaki sauce adds the perfect combo of sweet and salty!

This recipe (particularly the slaw) is inspired by Once Upon A Chef. I modified the dressing to be lower in sugar and fat but otherwise, it’s true to her recipe. I hope you enjoy these tacos as much as I did. They truly are a quick and easy meal that you can meal prep or make the evening of!

Meal Prep Tip – Keep the tortillas separate (put 2-4 in a ziplock bag) from the rest of the meal. Take the tortillas with you the day of and serve them up that day so they don’t get soggy sitting in the container all week!

Teriyaki Shrimp

Makes ~6 servings (3 tacos per serving)


  • 1 lb. frozen raw jumbo shrimp
  • 1 package corn tortillas (30 tortillas)
  • 1/2 cup teriyaki sauce (see below for homemade version; store-bought also works)
  • Chopped honey roasted peanuts, green onions, cilantro

Teriyaki Sauce

  • 1/4 cup soy sauce
  • 1 cup water
  • 2 tablespoons rice wine vinegar
  • 1/3 cup sugar (brown or granulated)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sriracha (optional)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water

Spicy Slaw

  • 4 cups shredded red cabbage
  • 2 cups shredded carrot
  • 1 jalapeno, minced
  • 3 red bell pepper, thinly sliced
  • 4 green onions, chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint

Peanut Dressing for Slaw

  • 2 Tablespoons honey
  • 2 Tablespoons vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced


  1. Thaw out shrimp (if you are doing this the day of, you can put the shrimp in a bowl with water on the counter to thaw while you prepare the teriyaki sauce and slaw)
  2. While shrimp thaw, combine soy sauce, water, vinegar, sugar, garlic, ginger and sriracha in a pot on the stove.
  3. Over medium heat, stir until the sugar dissolves
  4. In a small dish, mix cornstarch and water to create a slurry
  5. Once the mixture on the pan comes to a boil, reduce the heat and add the cornstarch slurry from Step 4.
  6. Stir until the mixture begins to thicken. It should coat the back of the spoon you are stirring with. If it is too thin, repeat step 4 with a little bit more cornstarch and water (make sure to create the slurry and not just add the cornstarch directly to the pot as this will create a clumpy sauce)
  7. When thickened, remove from heat and pour into a container to cool while you make the slaw (see below)
  8. Chop all vegetables and combine in a large bowl
  9. In a smaller bowl, mix honey and peanut butter. Add sriracha, salt, garlic, ginger and sesame oil. Mix to combine.
  10. Add soy sauce, rice vinegar and oil. Pour over chopped vegetables and mix to combine
  11. Once slaw is done and shrimp are thawed, drain the water and pat shrimp dry.
  12. Add 1/2 cup teriyaki sauce to shrimp and set aside
  13. In a large pan (I like using a wok), heat 1 Tablespoon canola oil on medium-high heat
  14. When oil is hot, add shrimp and sear quickly until just pink (shrimp cook really fast and overcooking them makes them rubbery so shoot for less time instead of more. If you think they’re done, they probably are).
  15. When ready to serve, place 2-3 shrimp in a corn tortilla with 1/4 cup slaw (you can heat the tortillas in the microwave to soften them a bit)
  16. Top tacos with chopped peanuts, cilantro, etc.