Best 6 Blackened Shrimp Tacos Recipes

BLACKENED SHRIMP TACOS

Steps:

• Combine the mayonnaise, sour cream, garlic, onion powder, cumin, salt, pepper, lime juice, honey and chipotle peppers in a small dish. Mix until well combined.
• Place the cabbage, carrots and green onions in a large bowl. Stir 1/2 to 3/4 of the dressing into the cabbage. Reserve the rest of the dressing for drizzling over the tacos. Cover the slaw and place in the refrigerator until later.
• In a small dish, combine the paprika, garlic powder, oregano, thyme, sugar, salt, cayenne, and pepper.
• Place the shrimp in a large bowl and toss them with a tablespoon of olive oil. Add the seasoning blend. Toss to coat the shrimp in the seasoning.
• Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Working in batches, add the shrimp and sauté for 2 to 4 minutes until the shrimp are pink. Transfer the shrimp to a bowl as soon as they finish cooking.
• Place some slaw on a tortilla shell. Top with shrimp, mango salsa, green onions, and Cotija cheese. Serve with extra chipotle dressing and lime wedges.

15 MINUTE EASY BLACKENED SHRIMP TACOS

Steps:

• Thaw the shrimp if needed and pat dry with paper towels.
• In a medium bowl, mix together paprika, cayenne, thyme, oregano, onion powder, cumin, salt and pepper.
• Add the shrimp to the seasoning and toss to coat. Let sit for 5 minutes.
• Meanwhile, place the avocado, mango and red cabbage in a bowl and toss with lime juice. Set aside.
• Place a non-stick pan or skillet over medium-high heat. When hot, add olive oil and garlic and fry for about 30 seconds until fragrant.
• Add the seasoned shrimp and sauté for about 2 minutes per side until the shrimp turn pink and start to curl. Remove from heat.
• Heat the tacos in a dry skillet, if desired.
• Assemble the tacos: place a few shrimp into the tortillas followed by a large spoonful of salsa. Garnish with optional cilantro and sour cream. Serve and enjoy!

BLACKENED SHRIMP TACOS

Steps:

• Combine first 5 ingredients in a small bowl; set aside.
• Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
• Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
• Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.

BLACKENED SHRIMP TACOS

Steps:

• To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
• To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
• Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
• Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
• Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
• To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.

BLACKENED SHRIMP TACOS WITH AVOCADO CREAM

Steps:

• In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve.
• In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss.
• Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes.
• To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro.

BLACKENED SHRIMP

Steps:

• Place shrimp in a bowl. Season with blackened seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.