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Blackened Shrimp Tacos

Blackened Shrimp Tacos made with perfectly seared, boldly seasoned shrimp, a creamy sweet-and-spicy bang bang sauce, and crisp fresh vegetables. These flavorful tacos come together in just 30 minutes, making them perfect for an easy weeknight dinner or quick entertaining.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 125kcal

Author: Davinah

Equipment

Cast Iron Skillet

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.

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