Name: Blackened Shrimp Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb large shrimp peeled and deveined; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1 teaspoon dried oregano; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1 teaspoon lime zest; 2 Tablespoons avocado oil; 1 Tablespoon unsalted butter; 8 corn tortillas; Taco toppings: cilantro, avocado, feta, or pickled red onion; 3 cups finely shredded cabbage; 1 Tablespoon lime juice; Drizzle of avocado oil or olive oil; 1/2 teaspoon kosher salt; 1/2 cup full fat plain Greek yogurt; 1/4 cup sour cream; 1 Tablespoon adobo sauce from chipotles in adobo; 1 Tablespoon lime juice (about 1 lime); 1 teaspoon honey; 1/2 teaspoon kosher salt

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Blackened shrimp tacos are a vibrant, flavorful dish that effortlessly combines zesty seasoning with fresh ingredients. Each taco is filled with succulent shrimp that has been carefully coated in a smoky, spiced rub, offering a delightful contrast to the creamy elements that accompany it. The crisp slaw perks up the dish, adding a refreshing crunch, while the creamy sauce ties everything together in a sweet and zesty harmony.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blackened Shrimp Tacos
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blackened Shrimp Tacos

I first fell in love with blackened shrimp tacos during a summer getaway by the sea. The air was warm, and I could hear the gentle waves lapping against the shore. It felt like the perfect environment for indulging in something lively and delicious. These tacos quickly became a household favorite, bringing a touch of that coastal vacation vibe right into my kitchen. Trust me, once you try these blackened shrimp tacos, you’ll find yourself craving them on repeat!

Why You’ll Love This Recipe

Simple & Quick: You can whip up these tacos in less than 30 minutes, perfect for a busy weeknight or a last-minute gathering.
Irresistible Flavor: The spices used create a mouthwatering char that makes every bite exciting.
Eye-Catching Appeal: Vibrant toppings and colorful shrimp make these tacos a feast for the eyes.
Flexible Serving: Perfect for lunch, dinner, or even a party spread, they’ll wow guests any time.
Diet-Friendly Options: Feel free to adjust toppings or make the sauce dairy-free, catering to most dietary needs!

Ingredients You’ll Need

1 lb large shrimp, peeled and deveined: Fresh or frozen works; just ensure it’s thawed if you opt for frozen shrimp.
2 teaspoons each: smoked paprika, ground cumin, garlic powder: These spices give the shrimp that signature smoky, complex flavor.
1 teaspoon each: dried oregano, onion powder, kosher salt, and black pepper: This blend adds depth and savory notes to balance the smokiness.
1/2 teaspoon cayenne pepper: Adjust up or down based on your spice preference; it provides a pleasant kick.
1 teaspoon lime zest: This will brighten the flavors of the shrimp and balance the dish.
2 tablespoons avocado oil: Great for cooking at a high heat without burning. Olive oil can be used in a pinch.
1 tablespoon unsalted butter: Adds richness to the shrimp while cooking.
8 corn tortillas: I recommend using soft corn tortillas for the best texture and flavor. Flour tortillas can be a substitute if preferred.
Taco toppings: Fresh cilantro, sliced avocado, crumbled feta, or pickled red onion make for delightful additions.
3 cups finely shredded cabbage: This will add crunch and is the base of the slaw.
1 tablespoon lime juice: For that zingy freshness in the slaw.
Drizzle of avocado oil or olive oil: Helps to dress the slaw beautifully.
1/2 teaspoon kosher salt: Enhances the flavor of the slaw.
1/2 cup full-fat plain Greek yogurt: Provides a creamy texture for the sauce; sour cream can be used for a richer taste.
1/4 cup sour cream: Further adds to the creaminess of the sauce.
1 tablespoon adobo sauce from chipotles in adobo: Brings a smoky, spicy element that complements the blackened shrimp perfectly.
1 tablespoon lime juice (about 1 lime): Adds freshness to the crema.
1 teaspoon honey: A tiny touch of sweetness counters the richness and spice.
1/2 teaspoon kosher salt: To enhance the flavors in the crema.

How to Make Blackened Shrimp Tacos

Pat shrimp dry: Begin by patting the large shrimp completely dry with paper towels. This crucial step ensures they get that fabulous blackened crust.
Mix the blackening seasoning: In a small bowl, combine smoked paprika, ground cumin, garlic powder, dried oregano, onion powder, kosher salt, black pepper, and cayenne pepper. Stir in lime zest. Once mixed, add the shrimp to the bowl and toss until they’re well coated.
Make the slaw: In a separate medium bowl, toss the shredded cabbage with fresh lime juice, a drizzle of avocado oil, and a pinch of kosher salt. Set aside to let the flavors meld.
Make the crema: Whisk together Greek yogurt, sour cream, adobo sauce, fresh lime juice, and kosher salt in a small bowl until smooth and pourable. Taste your creation and adjust with more lime or salt as preferred.
Cook the shrimp: Heat the avocado oil in a large cast iron skillet or a non-stick skillet over medium-high heat until shimmering. Add the shrimp in a single layer, ensuring not to overcrowd. Cook them undisturbed for 2-3 minutes until they turn deeply browned and the spices look blackened. Flip the shrimp, adding butter to the center of the pan. Continue cooking for another 1-2 minutes, swirling the butter around. The shrimp are done when they curl into a C-shape and appear nicely charred. Remove from the heat and immediately squeeze fresh lime juice over them.
Toast the tortillas: In a dry skillet, toast each corn tortilla over medium heat for about 30 seconds on each side until they are lightly charred around the edges. If you have a gas stove, feel free to char them directly over the flame for an extra smoky taste.
Assemble the tacos: Layer the toasted tortillas with a generous serving of slaw, then add the succulent shrimp on top. Drizzle the creamy sauce over everything, and finish off with a squeeze of lime and a sprinkle of chopped cilantro.

Storing & Reheating

To store, place any leftovers in an airtight container in the refrigerator, where they’ll keep fresh for up to 3 days. The shrimp can be reheated gently in the microwave on low power for about a minute, but be cautious not to overcook them, as this can dry them out. For longer storage, you can freeze the shrimp (without any toppings) for up to 3 months. To maintain texture, consider reheating in a skillet over low heat after thawing.

Chef’s Helpful Tips

Avoid overcooking the shrimp; they should only take about 3-4 minutes total to cook through.
Ensure your shrimp are patted dry thoroughly to achieve a good blackened crust.
If making the slaw ahead, add the dressing just before serving to keep it crunchy.
Experiment with toppings—try fresh mango or pineapple for a tropical twist!
For added spice in your crema, consider incorporating a touch of finely chopped jalapeño or extra adobo sauce.

Enjoying blackened shrimp tacos is truly a celebration of flavor, freshness, and fun! Every bite is a delightful reminder of warm summers and festive gatherings, and I encourage you to customize this recipe to your liking. Whether you’re hosting friends or just treating yourself on a cozy night in, these tacos are sure to impress.

Recipe FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work perfectly; just make sure to thaw them completely before cooking. A quick soak in cold water for about 15-20 minutes can expedite this process.

How do I make these tacos spicier?

If you want to kick up the heat, increase the amount of cayenne pepper in the seasoning mix. You can also add additional fresh jalapeños or even a few dashes of hot sauce into your creamy sauce.

What are the best toppings for blackened shrimp tacos?

Popular toppings include diced avocado, fresh cilantro, crumbled feta cheese, and pickled red onion. You might also enjoy adding hot sauce or a squeeze of lime for an extra zing!

Can I make the crema ahead of time?

Yes, the crema can be made a day in advance and stored in the refrigerator. Just give it a good stir before using to ensure it’s smooth and creamy.

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Blackened Shrimp Tacos

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Author: Anna
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: Mexican

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Description

Savor the rich, smoky flavor of Blackened Shrimp Tacos. This easy recipe features juicy shrimp seasoned perfectly, an easy cabbage slaw, and a creamy sauce all wrapped in warm corn tortillas. Ideal for a quick and satisfying meal!

Ingredients

Scale

1 lb large shrimp peeled and deveined
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon lime zest
2 Tablespoons avocado oil
1 Tablespoon unsalted butter
8 corn tortillas
Taco toppings: cilantro, avocado, feta, or pickled red onion
3 cups finely shredded cabbage
1 Tablespoon lime juice
Drizzle of avocado oil or olive oil
1/2 teaspoon kosher salt
1/2 cup full fat plain Greek yogurt
1/4 cup sour cream
1 Tablespoon adobo sauce from chipotles in adobo
1 Tablespoon lime juice (about 1 lime)
1 teaspoon honey
1/2 teaspoon kosher salt

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Instructions

Pat the large shrimp completely dry using paper towels before transferring to a medium bowl.
Combine smoked paprika, cumin, garlic powder, oregano, onion powder, kosher salt, black pepper, cayenne pepper, and lime zest in a small bowl. Add shrimp and toss to coat well with the seasoning.
In another medium bowl, mix the shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt. Toss everything thoroughly and set aside.
In a small bowl, whisk Greek yogurt, sour cream, adobo sauce, lime juice, and kosher salt until smooth. Modify lime or salt level to taste if necessary.
Heat avocado oil in a large skillet over medium-high heat until shimmering. Place the shrimp in a single layer, cooking undisturbed for 2-3 minutes until browned. Flip shrimp, add butter in the center, and cook for another 1-2 minutes until fully curled and charred. Remove from heat and add a squeeze of lime juice.
Toast the corn tortillas in a dry skillet over medium heat for 30 seconds each side until light char marks appear, or directly over a gas flame.
To assemble, lay a generous scoop of cabbage slaw on each tortilla, top with shrimp, drizzle with crema, finish with lime juice, and garnish with cilantro.

Notes

Ensure the shrimp are completely dry before seasoning for the best blackened crust.
Feel free to customize taco toppings based on your preference for extra flavor and texture.
The crema can be prepared ahead of time for quicker assembly at mealtime.