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Camellia Brand
Place of tortillas, grilled shrimp, guacamole, red beans and cheese with topping on the side.

Creole Shrimp & Red Bean Tacos

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Cilantro Lime Coleslaw

  • 1/2 an avocado
  • 1/4 cup plain Greek yogurt
  • 1/2 cup water
  • 1 cup fresh cilantro
  • 1 clove garlic
  • 1 green onion, chopped
  • 1/2 teaspoon salt
  • A few squeezes of fresh lime juice
  • Tabasco green pepper sauce or other hot sauce, to taste
  • 1-2 cups shredded green cabbage

Creole Shrimp

  • 1 lb. shrimp
  • 2 teaspoons Creole seasoning, or to taste
  • 1 tablespoon olive oil or butter

Tortillas and Toppings

Total time:
25 minutes
Prep time:
15 minutes
Cook time:
10 minutes
6-8 tacos


  1. Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos.
  2. Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning.
  3. In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook.
  4. Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
  5. Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste.

Recipe adapted from Pinch of Yum.