These Blackened Shrimp Tacos make a great light lunch or dinner this spring and summer! With juicy blackened prawns and spicy red cabbage salad, they are on the table in no time at all.
In this recipe
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Blackened Seasoning: A blend of dried herbs and spices
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Use frozen shrimp for these Blackened Shrimp Tacos!
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Blackened shrimp taco variations
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What do you serve with blackened shrimp tacos?
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How to store and warm up
Combine cultures and flavors to create a delicious fusion in one taco recipe! The blackened shrimp gives us a Creole vibe, while the coleslaw reminds me of the popular Southern coleslaws you get on a good grill or fish plate at your favorite soul food restaurant. Then give it an ode to Hispanic culture and turn it into a delicious taco.
When you bite into this taco, you get a little spiciness from the shrimp spice and a combination of sweetness and spiciness from the coleslaw!
Blackened Seasoning is a blend of dried herbs and spices for a rub that gives meat a nice, charred appearance when browned. Plus, the flavor is delicious with hints of spice and earthy flavors of thyme and oregano.
Simple tip!
Watch out for the sodium in store-bought spices. Look for the low-sodium variety to keep your recipes from being overly salty.
Blackened spices are typically made with oregano, thyme, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of sugar.
It’s a versatile spice blend that can be used on chicken, pork, or seafood! Our family favorite uses this for shrimp and fish served on a bed or rice, pasta or salads.
Simple tip!
If you want more of that flavor in your tacos, you can also add 1/2 teaspoon to your coleslaw mix!
Use frozen shrimp for these Blackened Shrimp Tacos!
My friends, we’re all about less stress and more joy here, so we use frozen shrimp — I think shopping for ingredients you can find at any grocery store makes dinner a breeze.
The best part about buying frozen shrimp? You can choose the ones that are deveined, cleaned and peeled, which saves so much time.
Plus, you can defrost your shrimp the same day (which is helpful if you forget to put them in the fridge the night before on weekdays). Simply place the frozen shrimp in a large bowl of cold water while you prep your other ingredients. I promise defrosting shouldn’t take longer than 30 minutes.
If you happen to live near a fish market and want to use fresh shrimp, don’t hesitate (there will be extra prep time to allow for cleaning).
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Blackened shrimp taco variations
- Tortillas: Store-bought works wonders on busy weekdays, but if you prefer homemade, you can go that route, too. You can use flour tortillas instead of corn.
- Spice: If blackened spice is not available, you can purchase or make your own Cajun spice. It has similar flavors but can be a bit spicier.
What do you serve with blackened shrimp tacos?
These tacos go great with this grilled Mexican street corn. Another good side dish is this Arroz Verde (Mexican Green Rice).
If you have a sweet tooth like me, top off this meal with dessert – try our delicious Mexican Chocolate Ice Cream with hints of cinnamon and spices.
How to store and warm up
I recommended eating the assembled tacos the same day. If you have leftover shrimp or coleslaw, store them in separate airtight containers in the refrigerator for up to 2 days.
When it’s time to reheat the shrimp, microwave them for about 1 to 2 minutes until heated through. Or you can place them in a nonstick skillet with about a teaspoon of oil and cook until heated through, about 1 to 2 minutes.
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More savory shrimp recipes!
- Shrimp, scampi
- Bang bang shrimp tacos
- Shrimp and broccoli fried in hot honey
- Grilled garlic shrimp skewers
- Grilled Shrimp Taco Bowl
Blackened Shrimp Tacos
Depending on the brand of blackened condiment purchased, there may be a large amount of salt in it, so salt is optional in this dish.
ingredients
For the shrimp tacos
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2 lb extra big shrimp (count 26-30), peeled, cleaned and deveined
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2 teaspoon blackened spices
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1/2 teaspoon Saltif needed
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8th corn or flour Tortillas
For the coleslaw
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2 cups thinly sliced Red cabbage
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1/4 Cup mayonnaise
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1/2 tablespoon granulated sugar
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1/4 teaspoon black pepper
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1/2 tablespoon white wine vinegar
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1 tablespoon vegetable oilavocado oil or grapeseed oil
To serve
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1/2 Cup crumbled mexican Quark
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1/2 Cup chopped coriander
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lime wedges
method
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Preheat oven to 300°F.
Wrap the tortillas in foil and place them on a baking sheet or skillet.
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Season shrimp:
In a large bowl, combine the shrimp, blackening seasoning, and salt.
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Warm tortillas:
Bake the foil wrapped tortillas until warmed through, about 10 minutes. (If your tortillas are ready before you finish the coleslaw and shrimp, turn off the oven and leave the tortillas inside to keep them warm until ready to assemble.)
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Make the coleslaw:
In a large bowl, combine kale, mayo, sugar, black pepper, and white vinegar.
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Cook shrimp:
In a large non-stick pan over medium heat add the oil. Once hot, add the shrimp.
Cook until shrimp are lightly browned on the outside and cooked through until pink, turning halfway through, 2 to 3 minutes per side.
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Assemble tortillas:
Place the tortillas on a serving platter or plate. Divide the shrimp and coleslaw evenly among the tortillas.
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Garnish and serve:
Garnish with cheese and coriander. Serve with lime wedges. Surcharge.
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Storage:
I recommended eating the assembled tacos the same day! If you have leftover shrimp or coleslaw, you can store them in separate airtight containers in the refrigerator for up to 2 days.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 1111 | calories |
| 35g | Fat |
| 122g | carbohydrates |
| 73g | protein |
