These blackened shrimp tacos are packed with flavor! Juicy shrimp seasoned with spicy spices, topped with fresh veggies, and wrapped in warm tortillas make a delicious meal.
These tacos are so good, I could eat them every day! 😊 I love adding a squeeze of lime on top for that extra zing. Perfect for a quick weeknight dinner or a fun taco night!
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star of this dish. If you’re looking for a change, scallops or firm fish like cod can be used instead, though cooking times will vary.
Spices: Smoked paprika gives a great flavor. If you don’t have it, regular paprika works, but the smokiness will be missing. For a milder taste, reduce the cayenne pepper or leave it out altogether!
Oil: Olive oil is my go-to for this recipe, but melted butter adds a rich flavor. You can substitute with avocado oil or any favorite cooking oil if preferred.
Cabbage: The mix of green and purple cabbage adds crunch and color. If you can’t find red cabbage, simply use more green cabbage or try a mix of iceberg lettuce for sweetness.
Sour Cream & Lime Juice: This combo makes a fabulous lime crema. If you want a lighter option, Greek yogurt can replace sour cream, providing a creamy texture with added protein.
How Do I Properly Blacken Shrimp?
Blackening shrimp is all about getting that charred flavor right. You’ll want your skillet quite hot for best results. Here’s how to do it:
- First, make sure your shrimp are patted dry. This helps them blacken instead of steam.
- Toss the shrimp in oil to help the spices stick and to achieve that crispy exterior.
- Spread the shrimp in a single layer in the hot skillet; don’t crowd the pan. This ensures even cooking and charring.
- Cook for 2-3 minutes on each side until they turn opaque and start to char. Keep an eye on them; overcooking can make shrimp rubbery. If they look done, they likely are!
How to Make Blackened Shrimp Tacos
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil or melted butter
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Mexican crema
- 1 tbsp lime juice (for sauce)
- Lime wedges, for serving
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prep and an additional 10 minutes to cook, totaling around 20 minutes from start to finish. Quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Blackening Spice:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Mix these lovely spices well to create your blackening spice blend.
2. Season the Shrimp:
Use paper towels to pat the shrimp dry. This helps them get that nice char later! Then, toss the shrimp in olive oil or melted butter until they’re evenly coated. Sprinkle the blackening spice over the shrimp and give them a good toss to coat each piece evenly.
3. Cook the Shrimp:
Heat a large skillet or cast-iron pan over medium-high heat. When it’s hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side, watching for them to become charred and opaque. Once cooked through, remove them from heat.
4. Warm the Tortillas:
To get your tortillas warm and toasty, you can heat them on a dry skillet for about 30 seconds on each side. Alternatively, wrap them in foil and pop them in the oven until warmed through.
5. Make the Lime Crema:
In a small bowl, squeeze in your lime juice and mix it with the sour cream or Mexican crema. This will become your zesty lime sauce!
6. Assemble the Tacos:
Take a tortilla and place a handful of mixed shredded green and purple cabbage on it. Follow that by adding 2-3 pieces of the delicious blackened shrimp on top.
7. Drizzle and Serve:
Finish by drizzling each taco with the lime crema sauce and sprinkling some chopped cilantro on top. Serve immediately with lime wedges on the side to add an extra pop of brightness.
Enjoy these flavorful, slightly spicy blackened shrimp tacos with the crunch of fresh cabbage and a zesty lime crema!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can be used! Just be sure to thaw them completely before cooking. The best way to thaw is by placing them in the refrigerator overnight or by running them under cold water in a sealed bag for about 10-15 minutes.
Can I Replace the Tortillas with a Different Type?
Absolutely! While corn and flour tortillas work wonderfully, you can also use lettuce wraps for a low-carb option, or pita bread for a fun twist. Just make sure whatever you use can hold the filling well!
What If I Don’t Have All the Spices?
No worries! If you’re missing one or two spices, just adjust the recipe based on what you have. For instance, if you don’t have smoked paprika, regular paprika will still provide some flavor. You can also increase the garlic or onion powder to compensate for the missing spices.
How Do I Store Leftovers?
Leftover shrimp tacos can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm the shrimp in a skillet over low heat and serve with fresh tortillas and toppings to maintain their deliciousness!