Blackened Shrimp Tacos

Blackened shrimp tacos are one of those dishes that just hits the spot, whether you’re celebrating a Friday night or simply craving a burst of flavor. With tender, juicy shrimp coated in a smokey spice blend, paired with crunchy cabbage and a creamy sauce, they deliver an exciting contrast of textures and tastes. Each bite is a delightful balance of savory spices and bright, fresh toppings that will have you wanting just one more taco. Trust me, a generous squeeze of lime over the top transforms these simple tacos into something incredible!

The first time I made blackened shrimp tacos, I was hosting a few friends for dinner. They were skeptical at first about anything having to do with ‘blackened’ food, but once they tasted that first taco, the room erupted with compliments. Now, blackened shrimp tacos have become my go-to for gatherings! They’re quick to prepare and easy to customize based on what you have on hand. Whether you stick to the recipe or add your personal twist, this dish promises to be a hit at your table.

How to Make Blackened Shrimp Tacos

1. Pat the shrimp dry: Start by ensuring your shrimp are completely dry. Pat them down with paper towels—this crucial step helps achieve that beautifully charred exterior.
2. Mix the blackening seasoning: In a small bowl, stir together the smoked paprika, ground cumin, garlic powder, dried oregano, onion powder, kosher salt, black pepper, cayenne pepper, and lime zest. Add this seasoning mixture to the shrimp and toss them until well-coated.
3. Make the slaw: In another bowl, combine the finely shredded cabbage with lime juice, a drizzle of avocado oil, and a pinch of kosher salt. Toss everything together and set it aside to let the flavors meld.
4. Prepare the crema: In a small bowl, whisk together the full-fat Greek yogurt, sour cream, adobo sauce, fresh lime juice, and kosher salt. Mix until smooth and pourable. Taste it, and feel free to adjust the lime juice or salt based on your preference.
5. Cook the shrimp: Heat 2 tablespoons of avocado oil in a large cast iron skillet or non-stick skillet over medium-high heat until shimmering. Add your shrimp in a single layer, ensuring not to overcrowd the pan. Cook for around 2-3 minutes undisturbed. You should see the shrimp becoming beautifully browned and the spices turning blackened. Flip them, and add the tablespoon of butter to the pan’s center. Cook for an additional 1-2 minutes, swirling the butter around to coat the shrimp. They’re ready to go when they curl into a ‘C’ shape. Don’t forget to squeeze fresh lime juice over the top before removing from the heat!
6. Toast the tortillas: In a dry skillet over medium heat, toast the corn tortillas for about 30 seconds per side until you see a little charring around the edges. If you like, you can also toast them directly over a gas stove for a more intense char.
7. Assemble the tacos: Finally, take a tortilla, add a generous layer of your slaw, top it with the blackened shrimp, and drizzle with crema. Finish it off with a squeeze of lime and a sprinkle of freshly chopped cilantro.

Storing & Reheating

To maintain the freshness of leftover blackened shrimp tacos, store them at room temperature if eaten right away, but keep any leftovers in an airtight container in the refrigerator for up to 2 days. If you’d like to freeze your shrimp, be mindful to do so before cooking, which can last up to 3 months. To reheat, simply warm shrimp in a skillet over medium heat for about 5 minutes until heated through. While the texture may change slightly after reheating, you can brighten the flavors again by adding a squeeze of lime juice!

These blackened shrimp tacos are not just flavorful; they’re also a chance to get creative in your kitchen. It’s all about making it your own while sharing something extraordinary with friends and family. I hope you give this recipe a try and find it as irresistible as I have!

Recipe FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw them completely before patting them dry and seasoning. Thaw shrimp overnight in the fridge or place them in a bowl of cold water for about 20-30 minutes before using.

How can I make these tacos gluten-free?

Simply stick with corn tortillas, which are naturally gluten-free, and opt for a gluten-free soy sauce or omit it entirely if you’re sensitive to gluten.

Is there a substitute for Greek yogurt in the crema?

If you don’t have Greek yogurt, you can use plain regular yogurt or even a dairy-free yogurt alternative to keep the sauce creamy and flavorful.

Can I prep the shrimp and tortillas ahead of time?

While shrimp tastes best freshly cooked, you can definitely prep and season shrimp a few hours in advance. Just store them in an airtight container in the fridge until you’re ready to cook. Prep the tortillas right before serving for the best texture.

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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: Pan-fry
• Cuisine: Mexican

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Description

These Blackened Shrimp Tacos boast incredible flavor with smoky shrimp seasoned to perfection. They are easy to prepare and loaded with fresh ingredients, making them a fantastic choice for a quick healthy dinner or a casual gathering with friends. Enjoy them with a drizzle of zesty crema and topped with your favorite taco toppings!

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Ingredients

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• 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

1. Pat the shrimp dry with paper towels and transfer to a medium bowl.
2. In a small bowl, stir together the blackening seasoning (smoked paprika, ground cumin, garlic powder, dried oregano, onion powder, salt, black pepper, cayenne pepper) and lime zest. Toss with the shrimp until well-coated.
3. For the slaw, mix the shredded cabbage with lime juice, avocado oil, and a pinch of kosher salt in a medium bowl. Toss well and set aside.
4. To make the crema, whisk together Greek yogurt, sour cream, adobo sauce, lime juice, and kosher salt until smooth. Adjust flavors as desired.
5. Heat avocado oil in a large skillet over medium-high heat until shimmering. Cook the shrimp in a single layer for 2-3 minutes undisturbed until deeply browned, and then flip. Add butter and cook for an additional 1-2 minutes while swirling it around. Remove when shrimp are curled and spices are charred, and top with lime juice.
6. Toast the tortillas in a dry skillet over medium heat for about 30 seconds per side until lightly charred.
7. Assemble the tacos by layering the tortillas with slaw, then shrimp, drizzle with crema, and finish with lime and cilantro.

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Notes

For an extra kick, add more cayenne to the blackening seasoning.
Make sure the shrimp are dry before cooking to achieve a perfect crust.
Feel free to customize taco toppings to your preference!

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Nutrition

• Serving Size: 1 taco
• Calories: 350
• Sugar: 2g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 170mg

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