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This blackened shrimp tacos recipe is simple to make and bursting with bold, aromatic flavors! Plump and juicy seasoned shrimp are paired with a zesty sriracha slaw.
You may also like my Simple Blackened Chicken or Blackened Fish Tacos next.
Why you’ll love it
These bold shrimp tacos are the perfect way to shake up Taco Tuesday at your house. If you aren’t aware, “blackened” refers to being coated in blackening spice, which gets a lovely char on it when sautéed with buttah. It’s a classic in Cajun and Creole cooking!
Shrimp cook really fast, meaning these blackened tacos are on the table that much sooner. You can top ’em how you like, but I recommend making my sriracha lime slaw because it’s creamy, pleasantly spicy, and bright and citrusy all at once. Absolutely delicious.
What you’ll need
For the tacos
- Shrimp – I use 31-40/lb size
- Butter – for pan frying
- Blackened Seasoning – my homemade version has a tasty blend of dried herbs and spices like paprika, thyme, and cayenne pepper. You can also buy it in a jar.
- For serving – corn tortillas, fresh avocado, and of course lime wedges
For the slaw
- Mayo and sour cream – the creamy, tangy base of the sauce
- Sriracha sauce – for a satisfying kick
- Lime juice – it adds brightness and acidity
- Garlic – more savory goodness
- Cabbage – shred your own, or use a pre-chopped coleslaw mix
- Red onions – for a nice crunch
- Cilantro – a pop of herb-y freshness
Helpful tips
- Frozen shrimp = fresher than what’s at the counter (thawed, previously frozen seafood) unless you live right by the ocean.
- I like to warm tortillas in a dry cast iron pan (regular stovetop) until heated through, or carefully char them right on the flame if you have a gas stove. Keep them wrapped in foil until ready to use.
How to make blackened shrimp tacos
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Thaw and prep the shrimp. Meanwhile, mix the dressing ingredients for the slaw in a big prep bowl until combined. Toss with the cabbage, red onion, and cilantro. Taste and adjust.
In a skillet, melt the butter. Add the shrimp, and top with the blackening seasoning. Cook through until they’re pink and there’s a nice dark crust. Assemble your tacos, and enjoy!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This mandoline is fantastic for the thinly sliced cabbage.
- Keep tacos upright in this functional taco stand.
- Here’s my garlic press, lime saver, and butter dish (with handy measurement markings).
Substitutions and variations
- As written, these have a generous kick to them. If you’re sensitive to spice but still want to try them, decrease/leave out the cayenne in the seasoning and the sriracha in the slaw.
- You can definitely switch up the toppings and not use the slaw. I love using butter lettuce, sour cream, chopped cherry tomatoes and/or salsa on these! Pico de Gallo or my Quick Pickled Red Onions would also work.
- For the photos, I used slightly larger shrimp than the size recommended in the recipe card (the typical size shrimp I use for tacos) because that’s what I had in my freezer. Whatever you have on hand will work… just adjust cooking time as needed!
What to serve with blackened shrimp tacos
- Start the feast off right with chips and my restaurant-worthy, ultra fresh Homemade Guacamole. It’s like when they make it tableside but better.
- Other great Mexican-inspired sides are my fresh Avocado Corn Salad or Black Bean Corn Avocado Salad with Rice.
- One of my Frozen Margaritas? Don’t mind if I do!
Leftovers and storage
- You can store the slaw and shrimp in the fridge for 2-3 days, but as always, I recommend eating seafood sooner rather than later.
- Freezing any part of this recipe isn’t a good idea.
More easy taco recipes
Hope you try this blackened shrimp tacos recipe. Please drop a comment and star rating below if you made ’em! Or tag me on Instagram stories.
Blackened Shrimp Tacos
Ingredients
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, tails removed
- 2 tablespoons butter
- 2-3 tablespoons blackened seasoning mine is linked or use store bought
For the slaw:
- 2/3 cup mayo
- 1/3 cup sour cream
- 2-3 tablespoons sriracha sauce
- 2 tablespoons lime juice
- 1 clove garlic minced
- 3 cups finely shredded cabbage or coleslaw mix
- 1/3 cup chopped red onions
- 1/4 cup chopped fresh cilantro
For serving:
- 8 medium corn tortillas
- 1 large avocado chopped/sliced
- Lime wedges
Instructions
- Prep your shrimp. If they're frozen, add them to a colander and run under cool water until thawed.
- Meanwhile, add the slaw dressing ingredients (mayo, sour cream, sriracha sauce, lime juice, garlic) to a fairly large prep bowl and mix together until smooth, then add in the shredded cabbage, onions, and cilantro. Toss until coated. Taste and adjust as needed.
- Melt the butter in a large skillet, then add the shrimp and sprinkle with the blackened seasoning. Cook over medium-high heat until the shrimp turn pink and are cooked through, flipping/stirring them occasionally (about 5 minutes).
- Serve with warmed tortillas, slaw, avocado, and lime wedges.
Notes
- Spice level: they are quite hot with 3 tbsp blackened seasoning and 3 tbsp sriracha (what the photos are pictured with). These will have a kick regardless, but if you want something more mild, go with 2 tbsp for each or less. The spice level of blackened seasonings with vary depending on the brand or how much cayenne pepper you add to a homemade variety.
- This recipe will make approx. 8 tacos with your typical medium-size corn tortillas, but it depends on how much you top them. If you’re using the mini “street size” corn tortillas, you’ll be able to make more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on March 7, 2018. It’s been tweaked to be even easier, tastier, and has new photos!
I love these. Tonight I grill the shrimp after I seasoned them. It really gave them added flavor
Excellent! So glad you liked them!
These turned out great! I added some cherry tomatoes I had on hand and they tasted great.
Wonderful!!
These tacos make for the perfect weeknight dinner!
Agreed! Thank you, Naomi!
Brilliant tacos, so hard to not drool while reading this
Haha thanks, Matt!
LOVE the blackened shrimp! This is a great way to shake up taco night!
Thanks so much, Lindsay!
I’m always up for Taco Tuesday variations! I seriously could eat tacos every day. YUM.
Thanks, Melissa!! I love them too, but don’t eat them nearly often though.
These tacos are happening ASAP!
Thanks, Jennifer! ๐
These tacos are calling my name!
Thanks!! ๐
Give me anything blackened, especially in a taco! Yummy!
Thanks!! I love it too!