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; cabbage 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 and flavorful way to bring a taste of the coast to your dinner table. They feature perfectly cooked shrimp coated in a blend of spices that create a beautiful char when cooked. Adding zesty lime and creamy toppings brings everything together, making each bite a delightful experience. You can whip these up in no time, turning an ordinary evening into a festive taco night. Whether you’re hosting friends or just treating yourself, these tacos deliver big on taste and comfort.

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 stumbled upon blackened shrimp tacos during a beach vacation, and I was immediately hooked. The way the spices mingled with the shrimp, paired with fresh toppings, was something I had never tasted before. Now, this recipe has become a staple in our home, bringing a bit of that seaside magic to our kitchen. It’s easy, budget-friendly, and sure to please family and friends alike. I can’t wait for you to give this delicious dish a try!

Why You’ll Love This Recipe

Simple & Quick: Prep and cook in under 30 minutes; perfect for busy weeknights.
Irresistible Flavor: Smoky, spicy shrimp paired with fresh, crisp toppings create a taste explosion.
Eye-Catching Appeal: Vibrant colors and layers make these tacos a feast for the eyes.
Flexible Serving: Enjoy them as a cozy dinner, for a fun gathering, or even for meal prep!
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets.

Ingredients You’ll Need

1 lb large shrimp: Fresh or frozen, peeled and deveined shrimp are perfect for this recipe.
2 teaspoons smoked paprika: This adds a depth of flavor with a smoky undertone that is essential for the blackening effect.
2 teaspoons ground cumin: A warm spice that enhances the savory taste of the shrimp.
2 teaspoons garlic powder: For a robust flavor that complements the spices perfectly.
1 teaspoon dried oregano: This herb brightens the seasoning blend and adds a bit of earthiness.
1 teaspoon onion powder: Sweet and savory, it rounds out the flavor profile.
1 teaspoon kosher salt: For seasoning; always taste and adjust if needed.
1 teaspoon black pepper: Adds a subtle heat and depth to the spice blend.
1/2 teaspoon cayenne pepper: A little goes a long way in kicking up the heat; adjust according to your taste.
1 teaspoon lime zest: Brings brightness and freshness to the shrimp.
2 tablespoons avocado oil: A high smoke point oil perfect for cooking shrimp quickly and getting that blackened effect.
1 tablespoon unsalted butter: Adds richness; the butter helps achieve that beautiful caramelization.
8 corn tortillas: Corn provides a great texture and flavor, making it traditional and delicious.
Taco toppings: Choose from cilantro, avocado, feta, or pickled red onion for extra flavor and crunch.
3 cups finely shredded cabbage: For slaw; it adds a crunchy texture and freshness.
1 tablespoon lime juice: Brightens the slaw.
Drizzle of avocado oil or olive oil: For added flavor in the slaw.
1/2 teaspoon kosher salt: To taste; adds essential seasoning to the slaw.
1/2 cup full-fat plain Greek yogurt: Adds creaminess to the sauce.
1/4 cup sour cream: For tang and creaminess in the sauce.
1 tablespoon adobo sauce from chipotles in adobo: Provides smokiness and a touch of heat.
1 tablespoon lime juice (about 1 lime): Freshly squeezed for vibrant flavor.
1 teaspoon honey: A touch of sweetness to balance the heat.
1/2 teaspoon kosher salt: Essential for seasoning the crema.

How to Make Blackened Shrimp Tacos

Pat shrimp dry: Start by patting the large shrimp completely dry with paper towels. This step is crucial for achieving a perfectly blackened crust. Transfer the shrimp to a medium bowl.
Mix the blackening seasoning: In a small bowl, stir together the smoked paprika, ground cumin, garlic powder, oregano, onion powder, kosher salt, black pepper, cayenne pepper, and lime zest. Add the shrimp to the bowl and toss to coat evenly.
Make the slaw: In another medium bowl, combine the finely shredded cabbage with the lime juice, a drizzle of avocado oil, and a pinch of kosher salt. Toss well to combine, and set aside for the flavors to meld.
Prepare the crema: In a small bowl, whisk together the Greek yogurt, sour cream, adobo sauce, fresh lime juice, and kosher salt until the mixture is smooth and pourable. Adjust lime or salt to your taste.
Cook the shrimp: Heat the avocado oil in a large cast iron skillet or non-stick skillet over medium-high heat until shimmering. Add the shrimp in a single layer, taking care not to overcrowd the pan. Cook the shrimp for 2-3 minutes undisturbed. You want them to be deeply browned and the spices to appear blackened. Flip the shrimp over, add the butter to the center of the pan, and continue cooking for an additional 1-2 minutes, using the handle of the pan to swirl the butter around. The shrimp are done when they curl into a C shape and the spices are charred. Remove from heat and squeeze fresh lime juice over the top.
Toast the tortillas: In a dry skillet over medium heat, heat the corn tortillas, about 30 seconds per side, until lightly charred around the edges. Alternatively, you can char them directly over a gas stove for an added smoky flavor.
Assemble the tacos: Lay each tortilla out and start with a generous serving of slaw, followed by the blackened shrimp. Drizzle the creamy sauce on top, and finish with a squeeze of lime and a sprinkle of finely chopped cilantro.

Storing & Reheating

These tacos are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over low heat for about 5 minutes, taking care not to overcook the shrimp again. The texture might change slightly after refrigeration, so add a splash of lime juice to brighten the flavors when you reheat.

Chef’s Helpful Tips

Aim to dry the shrimp thoroughly to achieve that perfect blackened crust; excess moisture can prevent that signature char.
Use a hot skillet for cooking; the high temperature helps the spices form a beautiful crust.
Experiment with other toppings like diced mango or jalapeños for a sweet and spicy twist.
If you’re short on time, you can use pre-made slaw mixes for quick assembly.
For a smoky touch, get creative by grilling your shrimp instead of pan-searing.

Blackened shrimp tacos are colorful, bursting with flavor, and practical for any day of the week. With their quick prep time and versatility, you have a delicious dish that’s sure to impress. Don’t hesitate to make them your own by trying out different toppings or adjustments to the spices. When you take that first bite, the combination of smoky shrimp and fresh ingredients will transport you to a tropical paradise. Enjoy every moment!

Recipe FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating. Frozen shrimp are a convenient option and will work just fine.

How can I make these tacos spicier?

If you love heat, consider adding more cayenne pepper to the shrimp or including sliced jalapeños as a topping. A dash of hot sauce in the crema can also amp up the spice level!

What can I substitute for the Greek yogurt?

If you’re looking for a dairy-free option, try using a plant-based yogurt or even a creamy avocado blend. Both will work well as a substitute in the crema.

How do I keep the tortillas from tearing when I heat them?

Make sure your tortillas are adequately heated but not overcooked. Wrapping them in a clean kitchen towel while they sit can also help keep them soft and pliable, preventing tears.

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Blackened Shrimp Tacos

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Author: Peter
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

These Blackened Shrimp Tacos are a delightful combination of bold spices, fresh toppings, and creamy slaw, making them perfect for a quick and flavorful dinner.

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
cabbage 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 shrimp dry with paper towels and transfer to a medium bowl.
In a small bowl, combine smoked paprika, cumin, garlic powder, oregano, onion powder, salt, black pepper, cayenne pepper, and lime zest. Toss the shrimp in the seasoning until evenly coated.
In another bowl, mix shredded cabbage with lime juice, a drizzle of avocado oil, and a pinch of salt. Set aside.
For the crema, whisk together Greek yogurt, sour cream, adobo sauce, lime juice, and salt until smooth. Adjust lime or salt to taste.
Heat avocado oil in a skillet over medium-high heat and add the shrimp in a single layer. Cook for 2-3 minutes undisturbed until deeply browned, then flip them and add butter. Cook for an additional 1-2 minutes until shrimp curl and spices appear charred. Remove from heat and squeeze lime over the shrimp.
Heat the tortillas in a dry skillet for 30 seconds per side until lightly charred or char them over a gas stove.
Assemble the tacos by layering slaw on each tortilla, adding shrimp, drizzling crema, and garnishing with lime juice and cilantro.

Notes

Ensure shrimp is dry to achieve a beautiful blackened crust.
Customize toppings based on preference for added freshness and flavor.
Tortillas can be warmed in a microwave if preferred.