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Fresh Flavorful Shrimp Tacos

Section: Delicious Seafood Recipes

This dish features large shrimp coated in seasoned butter, quickly sautéed until tender and flavorful. A creamy lime and cilantro dressing is prepared with mild garlic, shallot, and a touch of jalapeño, adding a gentle kick. Half the dressing is mixed with tri-color coleslaw to infuse freshness and crunch, while the rest is drizzled on top to enhance each bite. Assembly involves layering buttered shrimp and tangy slaw in flour tortillas, creating a lively combination that balances buttery richness with citrus brightness. Optional toppings like avocado and tomatoes allow for customization based on preference.

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Last modified on Mon, 26 Jan 2026 22:53:49 GMT
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Two tacos with shrimp and coleslaw. | dinabakery.com

This flavorful shredded Nashville hot chicken made in the Crock Pot is a perfect blend of spicy, savory, and a hint of sweetness. It cooks low and slow, making the chicken incredibly tender and easy to shred, taking all the fuss out of preparing a spicy southern favorite. It’s excellent for gatherings or a tasty weeknight meal that tastes like you spent hours on it.

I first made this for a weekend get-together, and the spicy-sweet flavors had everyone coming back for seconds. Now it’s a go-to when I want something easy but packed with Southern flare.

Ingredients

  • Two pounds boneless skinless chicken breasts: lean and easy to shred after slow cooking.
  • Light brown sugar: adds sweetness and helps balance the cayenne pepper’s heat pack it tightly for accuracy.
  • Garlic powder: a staple that brings depth and warmth to the seasoning.
  • Onion powder: contributes a subtle savory background note.
  • Cayenne pepper: provides the signature Nashville heat adjust for your spice tolerance.
  • Salt: enhances all the flavors and is essential for seasoning the chicken properly.
  • Butter: both in the slow cooker and sauce, adds richness and helps meld all the flavors together. Use salted butter for the sauce to make seasoning simpler.

Step-by-Step Instructions

Sauté the Aromatics in the Slow Cooker:
Spray your six-quart slow cooker with nonstick spray to prevent sticking. Layer the chicken breasts at the bottom. Sprinkle evenly with brown sugar, garlic powder, onion powder, cayenne pepper, and salt. Place the thinly sliced butter evenly on top. This layering ensures the flavors melt into the chicken as it cooks.
Slow Cook the Chicken:
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The chicken will release its own juices so no extra liquid is necessary. The slow cooking time allows the chicken to become tender and easy to shred.
Shred the Chicken:
Once cooked, use two forks to shred the chicken directly in the slow cooker mixing it with the natural juices. If you have a ceramic slow cooker insert, an electric hand mixer can be used to speed up the shredding process while keeping the chicken moist.
Prepare the Sauce:
In a small saucepan, melt butter over medium heat. Whisk in brown sugar, cayenne pepper, garlic powder, onion powder, and salt constantly to prevent burning. Once it reaches a simmer, remove from heat. The sauce should be sweet with a spicy kick that complements the shredded chicken beautifully.
Serve:
Pile the shredded chicken onto hamburger buns and drizzle generously with the hot sauce. This dish also works wonderfully as a dip with the sauce on the side for dunking.
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A sandwich with meat and pickles on a wooden table. | dinabakery.com

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze the shredded chicken and sauce separately in freezer-safe containers for up to three months. When reheating, gently warm on the stove or microwave to avoid drying out the chicken.

Ingredient Substitutions

  • Chicken thighs can be used instead of breasts for a juicier, more flavorful option though they may impart a slightly richer taste.
  • If you don’t have cayenne pepper, hot paprika or chili powder can work as an alternative but adjust the quantity to your preferred heat level.
  • To make this dairy-free, swap the butter for a plant-based margarine or oil, but it will change the sauce’s richness slightly.

Serving Suggestions

Serve the Nashville hot chicken on soft hamburger buns with pickles for a classic presentation. It also pairs beautifully with coleslaw, potato salad, or crispy fries. For a lighter option, pile it over a fresh green salad or in lettuce wraps.

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A sandwich with meat and pickles. | dinabakery.com

Cultural Context

Nashville hot chicken is a beloved spicy fried chicken dish originating from Nashville Tennessee with a rich history tied to southern cooking traditions. This slow cooker version keeps the classic flavor alive but offers a convenient and less messy way to enjoy the iconic spicy chicken without frying.

Frequently Asked Questions

→ What type of shrimp works best for this dish?

Large shrimp that are deveined and shelled work well, but any size can be used as long as the total weight matches.

→ How is the creamy sauce prepared?

The sauce combines sour cream (or Greek yogurt), garlic, shallot, jalapeño, cilantro, lime zest and juice, olive oil, and salt blended until smooth.

→ Can the heat level be adjusted?

Yes, removing the jalapeño seeds reduces heat, while leaving them in adds more spice to the dressing.

→ What kind of coleslaw mix is recommended?

Tri-color coleslaw mix adds vibrant color and texture, though regular green cabbage coleslaw can be used as a substitute.

→ How long does it take to cook the shrimp?

Cooking shrimp in a hot skillet takes about 4 to 5 minutes until they turn opaque and are cooked through.

Fresh Flavorful Shrimp Tacos

Juicy shrimp with zesty coleslaw and creamy dressing wrapped in warm tortillas for a vibrant meal.

Prep Time
15 minutes
Cooking Time
5 minutes
Total Preparation Time
20 minutes
By: Dina

Featured in: Seafood

Difficulty Level: Easy

Cuisine Type: American, Mexican

Number of Portions: 8 Serving Size (8 shrimp tacos)

Dietary Options: ~

The Ingredients You'll Need

→ Shrimp and Seasoning

01 1 pound large shrimp, deveined, shelled, tails removed
02 1 ounce taco seasoning packet
03 4 tablespoons salted butter, divided

→ Tortillas

04 6 to 8 flour tortillas

→ Creamy Dressing

05 1 cup sour cream or Greek yogurt
06 1 clove garlic
07 1 small shallot
08 ½ small jalapeño, seeded (optional)
09 ¼ cup fresh cilantro
10 ¼ teaspoon salt
11 Zest and juice of 2 limes
12 1 tablespoon olive oil

→ Coleslaw

13 2 cups tri-color coleslaw mix

→ Optional Toppings

14 Avocado slices, additional sour cream, chopped tomatoes

Step-by-Step Instructions

Step 01

Rinse shrimp under cold water, pat dry with paper towels, and set aside.

Step 02

Melt 2 tablespoons of butter in a large bowl using the microwave. Stir in the taco seasoning until combined. Toss the shrimp in the seasoned butter to coat evenly and set aside.

Step 03

In a food processor, combine sour cream, garlic, shallot, jalapeño, cilantro, salt, lime zest, lime juice, and olive oil. Process for about 30 seconds until smooth.

Step 04

Reserve half of the dressing. Mix the remaining half with the tri-color coleslaw in a bowl. Note that the mixture will appear slightly liquid but will thicken after resting.

Step 05

Heat the remaining 2 tablespoons of butter in a large 12-inch skillet over medium-high heat. Add seasoned shrimp and cook for 4 to 5 minutes, stirring occasionally, until shrimp turn opaque and are cooked through.

Step 06

Place a small serving of coleslaw on each tortilla, add approximately three shrimp, then drizzle with the reserved dressing. Add optional toppings as desired and serve immediately.

Extra Tips

  1. For more heat, do not seed the jalapeño. Adjust seasoning by making your own taco seasoning if preferred. Use any shrimp size as long as total weight is 1 pound. If tri-color coleslaw mix is unavailable, substitute with traditional green cabbage slaw.

Tools You'll Need

  • Large skillet (12-inch)
  • Food processor
  • Microwave-safe bowl

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains shellfish and dairy
  • May contain gluten from flour tortillas

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 204
  • Fat: 10 grams
  • Carbohydrates: 16 grams
  • Proteins: 13 grams