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Blackened shrimp tacos give you smoky, deeply seasoned shrimp with a bold crust, wrapped in warm tortillas and finished with crisp cabbage and creamy bang bang sauce. Ready in under 30 minutes, they deliver restaurant-style flavor without turning dinner into a project.
This blackened shrimp tacos recipe builds on the method from my blackened shrimp recipe, where I show exactly how to get that dark, flavorful sear. It uses the same homemade blackened seasoning and cooking method that I first shared in my cast iron shrimp recipe. We’re just using the shrimp in tacos.
Why These Tacos Work Every Time
- Ready in under 30 minutes
- Cooked in a hot skillet for a deep, smoky crust
- Balanced with fresh toppings and creamy sauce
- Flexible enough to adjust based on what you have
What You’ll Need (and Why)
Here are the highlights so you can make this successfully. Exact amounts are in the recipe card below.
Blackened Shrimp
- Shrimp (peeled and deveined, 16/20 or 13/15 size): I use raw shrimp, not pre-cooked. Larger shrimp give you a better crust and stay juicy inside. If possible, choose shrimp without added sodium solution. That solution releases water as the shrimp cook, which causes them to steam instead of sear and you won’t get that deep crust.
- Blackened seasoning: I use my homemade blend for classic smoky heat. Adjust the spice level to your preference.
- Unsalted butter: this helps develop the crust while keeping the seasoning balanced.
Taco Toppings & Fillings
- Tortillas: warm them before assembling so they stay soft and flexible. As I mentioned in buffalo chicken tacos, you can use whatever tortilla you like including almond flour tortillas.
- Shredded cabbage or coleslaw mix: this adds crunch. You can use my simple coleslaw for tacos if you want something lightly dressed. But, regular shredded cabbage works great.
- Bang Bang sauce: creamy with a little heat. Use my homemade bang bang sauce for shrimp tacos, or swap in my avocado cream sauce or homemade guacamole if you prefer something fresher.
- Cilantro and red onion
How to Make Blackened Shrimp Tacos
The step-by-step photos below show the full process visually. Here’s the simple overview.
Prepare the Shrimp
Pat the shrimp completely dry so they sear properly. Toss with blackened seasoning until evenly coated. No marinating needed. Once coated, they’re ready for the skillet.
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Sear the Shrimp
Heat a cast iron skillet until properly hot (about 2-3 minutes), then add butter and lay the shrimp in a single layer. The pan should stay hot and fairly dry so the shrimp can develop that dark crust. If too much moisture hits the pan, they’ll steam instead of sear, which is why drying them well (and avoiding shrimp with added sodium solution) makes such a difference. Let them cook undisturbed so they build color. They cook quickly just a few minutes total.
Assembling the Tacos
Warm your tortillas. Add shrimp, then layer with cabbage, sauce, cilantro, and onion. Finish with your preferred sauce: my suggestions are bang bang sauce, guacamole or avocado cream sauce. That contrast of smoky, creamy, and crisp is what makes this blackened shrimp taco work.
Simple Ways to Switch It Up
- Switch the protein: Use the same method to make blackened chicken tacos and blackened salmon tacos.
- Make a shrimp burrito bowl: Turn this into a burrito bowl using my cilantro lime cauliflower rice or Spanish cauliflower rice as the base. Then, use the same shrimp and toppings.
- Make a lettuce wrap: Use the shrimp inside lettuce wraps for a lower-carb option.
How to Store and Reheat Without Ruining the Texture
- Store the shrimp separately from toppings for up to 3 days.
- Reheat gently in a skillet with a small amount of butter or in short 30-second intervals just to warm them in the microwave.
What to Serve With Blackened Shrimp Tacos
- A side of coleslaw for tacos
- Guacamole or Peach mango salsa
- My cast iron shrimp recipe or blackened salmon if you’re doing a seafood spread
- A bowl of cilantro lime cauliflower rice or Spanish cauliflower rice for a lighter option
Blackened Shrimp Tacos FAQs
Blackened shrimp seasoning typically includes paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. This blend creates the dark, smoky crust blackened dishes are known for. You can use my homemade blackened seasoning, or try a bolder twist with Creole seasoning, Jerk Seasoning, or Cajun seasoning for a slightly different flavor profile.
Shrimp tacos pair well with chili powder, cumin, garlic powder, smoked paprika, salt, and lime. For deeper flavor, you can use blackened seasoning, taco seasoning, fajita seasoning, or even a lighter sprinkle of Old Bay seasoning depending on the flavor direction you prefer.
Blackening shrimp usually takes about 2–3 minutes per side in a hot skillet. Once the shrimp turn opaque and develop a dark crust, they’re done. Because shrimp cook quickly, removing them promptly keeps them tender.
Blackened shrimp tacos pair well with crunchy slaw, avocado or guacamole, pico de gallo, mango and peach salsa, and creamy sauces like bang bang sauce or avocado cream sauce. Fresh toppings balance the bold seasoning and add texture to every bite.
Blackened Shrimp Tacos
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Recommended Equipment
Ingredients
Blackened Shrimp
- 1 lb Shrimp, raw, uncooked, peeled and deveined, I use 13-15 or 16-20 size
- 2 tbsp Blackened seasoning, click for myrecipe
- 2 tbsp Butter, unsalted, divided
Taco Toppings
- 6 Tortillas
- Coleslaw Mix
- Bang Bang Sauce, click for my recipe
- Cilantro, chopped
- Red Onion, thinly sliced or diced
- Cherry Tomatoes, halved or quartered
Instructions
Blacken the Shrimp
- Pat shrimp completely dry and place in a bowl.
- Add blackened seasoning and toss until evenly coated. Set aside.
- Heat a cast iron skillet over medium heat for 2–3 minutes. Turn on the exhaust fan (blackened seasoning can get smoky).
- Add half the butter and allow it to coat the bottom of the skillet. You know your pan is hot when the butter sizzles.
- Add the shrimp to the skillet in a single layer. Cook undisturbed for 1-2 minutes. I used jumbo shrimp so they took 2 minutes per side. However, if you are using smaller shrimp then they will cook faster.
- Flip the shrimp and cook 1–2 minutes more, until shrimp are just cooked through. Transfer to a plate.
- Repeat with the remaining shrimp, using the remaining butter
Make Tacos
- Warm tortillas on a griddle or skillet until lightly toasted.
- Assemble tacos with shrimp, Bang Bang sauce, and desired toppings.
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Recipe Notes
- Start with raw, uncooked shrimp. Check the label. The only ingredient should be “shrimp.” Added solutions can affect flavor and how the shrimp sears.
- Adjust for store-bought seasoning: I use my blackened seasoning recipe, but packaged blends often contain more salt. Follow the label directions for how much to use per pound.
- Turn on the exhaust fan: Blackened spices get smoky in a hot skillet. A little ventilation keeps things comfortable.
- Don’t move the shrimp too soon: Once they hit the pan, let them cook undisturbed so the crust forms properly. I like to set a quick timer so I’m not tempted to flip early.
- Finish with something bright or creamy: A squeeze of lime adds freshness, or drizzle with a creamy sauce like my bang bang sauce for contrast.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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