Blackened Shrimp Tacos

Introduction

If you’re craving something bold, fresh, and fun to eat, Blackened Shrimp Tacos are exactly what you need. Juicy shrimp coated in a smoky, spicy blend of seasonings are quickly seared to perfection and tucked into warm tortillas. Topped with crunchy slaw and a cool, creamy sauce, each bite is a perfect balance of heat and freshness.

Shrimp tacos are a favorite at coastal gatherings, bringing a festive, beachy vibe right to your kitchen. They’re quick to make, packed with flavor, and ideal for casual dinners or small celebrations.

Pro Tip

Dry the shrimp thoroughly before seasoning—this helps the blackening spices stick better and allows for that perfect sear in the pan without steaming.

Serving Suggestions

• Mexican Street Corn: Pair with grilled or roasted corn topped with cotija cheese and lime.
• Fresh Margaritas or Lime Sparkling Water: The citrus helps balance the smoky spices of the shrimp.
• Taco Bar Night: Set up toppings and sides so everyone can build their own perfect taco.

Variations

1. Gluten-Free: Use gluten-free corn tortillas instead of flour.
2. Spice Level: Adjust the cayenne or chili powder for more or less heat, depending on your taste.
3. Tropical Twist: Add diced mango or pineapple salsa for a sweet contrast to the spice.
4. Creamy Swap: Try avocado crema or Greek yogurt in place of sour cream for a tangy, creamy topping.

Equipment Needed

• Mixing Bowl: For tossing shrimp with the blackening spices.
• Large Skillet or Cast-Iron Pan: To sear the shrimp quickly with a nice char.
• Tongs or Spatula: To flip and move shrimp without breaking them apart.
• Knife and Cutting Board: For prepping slaw or toppings.

Tips for Success

1. Don’t overcrowd the pan—cook shrimp in batches if needed for an even sear.
2. Use medium-high heat to get a quick, flavorful char without overcooking.
3. Warm the tortillas before assembling for better texture and flexibility.
4. Toss slaw with dressing right before serving to keep it crisp.
5. Serve the tacos immediately for the freshest flavor and best texture.

Why You’ll Love This Recipe

These tacos are everything a good weeknight dinner should be: fast, flavorful, and full of texture. You get that satisfying crunch from the slaw, the tender, juicy shrimp, and just the right amount of spice. It’s a dish that feels special without requiring special effort. Once you try them, they’ll be in regular rotation on your dinner table.

Recipe Card

Ingredients

For the Shrimp:

• 1 pound raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional, for heat)
• Freshly ground black pepper to taste

For the Slaw:

• 2 cups shredded cabbage (green, purple, or mixed)
• 2 tablespoons mayonnaise or sour cream
• 1 tablespoon lime juice
• Salt and pepper to taste

To Assemble:

• 8 small tortillas (corn or flour)
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Season the shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, cayenne, and black pepper.
2. Make the slaw: In another bowl, mix shredded cabbage with mayo (or sour cream), lime juice, salt, and pepper. Set aside.
3. Cook the shrimp: Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and slightly charred. Remove from heat.
4. Warm the tortillas: Heat tortillas in a dry skillet or directly over a gas flame for a few seconds until warm and pliable.
5. Assemble the tacos: Fill each tortilla with a scoop of slaw, a few shrimp, fresh cilantro, and a squeeze of lime. Serve immediately.

Nutrition Table (Estimated Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Sugar	Sodium
280	18g	16g	16g	2g	3g	480mg

Estimates may vary depending on specific brands and quantities used.

FAQ

1. Can I prep this recipe ahead of time?
Yes! You can prepare the slaw and season the shrimp a few hours ahead. Cook the shrimp just before serving.

2. How do I store leftovers?
Store cooked shrimp and slaw separately in airtight containers in the fridge for up to 2 days.

3. Can I reheat the shrimp?
Yes, but gently. Reheat in a skillet over low heat or briefly in the microwave to avoid overcooking.

4. What’s the best substitute for shrimp?
Thinly sliced chicken breast or firm tofu can work well with the same blackening seasoning.

5. Can I freeze this recipe?
Cooked shrimp freezes well for up to 1 month, but fresh slaw should be made just before serving for best texture.

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