These blackened shrimp tacos are spicy, smoky, and layered with bold flavors.

Juicy shrimp are coated in a homemade blackened seasoning and seared to perfection, then served in warm tortillas with crunchy slaw and creamy sauce.

They’re perfect for taco night or any night you want a quick and exciting meal!

Why You’ll Love These Blackened Shrimp Tacos

Ready in 30 minutes – quick weeknight dinner

Big bold flavor – thanks to the blackened spice blend

Customizable toppings – get creative!

Gluten-free adaptable – just swap in GF tortillas

Perfect for summer meals or taco Tuesdays

What You’ll Need (Ingredient Highlights)

Shrimp – peeled and deveined, tail off

Blackened seasoning – homemade mix of paprika, cayenne, garlic, onion, thyme, oregano, salt, and pepper

Olive oil or butter – for searing the shrimp

Corn or flour tortillas – warmed for serving

Shredded cabbage – adds crunch and freshness

Avocado or guacamole – creamy richness

Fresh lime juice – to brighten the dish

Optional crema or spicy sauce – for that perfect finish

Pro Tips Before You Start

Use raw shrimp for the best texture and flavor

Don’t overcrowd the pan – cook in batches if needed

Warm your tortillas in a dry skillet for the best texture

Taste your blackened seasoning and adjust spice level to preference

Use fresh lime wedges for serving – the acidity balances the spice

How to Make Blackened Shrimp Tacos

Season the shrimp
Pat shrimp dry and place in a bowl.

Add olive oil and blackened seasoning. Toss to coat evenly.

Sear the shrimp
Heat a skillet over medium-high heat. Add a bit of oil.

Sear shrimp for 2–3 minutes per side until cooked through and lightly charred.

Remove and set aside.

Prepare the slaw
In a bowl, mix shredded cabbage with lime juice and a pinch of salt.

Let sit for a few minutes to soften.

Warm the tortillas
Heat tortillas in a dry skillet or wrap in foil and warm in the oven.

Assemble the tacos
Add slaw to each tortilla, top with blackened shrimp, sliced avocado or guac, and a drizzle of crema or hot sauce.

Serve
Garnish with chopped cilantro and lime wedges. Serve immediately.

What to Serve It With

Mexican rice or cilantro-lime rice

Refried beans or black beans

Mango salsa or pineapple salsa

Grilled corn or elote

Chilled margaritas or agua fresca

Variations / Substitutions

Use fish or tofu instead of shrimp for a different protein

Add pickled onions for tang and color

Swap crema for chipotle mayo for extra heat

Top with cheese like cotija or feta

Make it low-carb with lettuce wraps

Storage & Leftovers

Shrimp: Store cooked shrimp separately in the fridge up to 3 days

Toppings: Store slaw and avocado in airtight containers

Tortillas: Keep wrapped and refrigerated

Reheat shrimp gently in a skillet to avoid overcooking

Best served fresh, but components can be made ahead

FAQs

What is blackened seasoning?
A blend of spices like paprika, garlic, cayenne, and herbs that gives food a smoky, spicy crust.

Can I grill the shrimp instead?
Absolutely! Just skewer them and grill for 2–3 minutes per side.

Are these tacos spicy?
They can be! Adjust the cayenne in the seasoning to taste.

Can I use frozen shrimp?
Yes—just thaw and pat dry before seasoning.

What tortillas are best?
Either corn or flour works well. Corn adds more texture.

Can I make this dairy-free?
Yes—omit crema or use a vegan alternative.

What’s the best sauce for these tacos?
A simple lime crema, chipotle mayo, or even a garlicky aioli works great.

Final Thoughts

These blackened shrimp tacos are the perfect blend of spicy, smoky, creamy, and fresh.

They come together fast, are endlessly customizable, and will satisfy your taco cravings in no time.

Perfect for warm weather dinners or anytime you want something bold and bright.