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.
Full Recipe Card
Ingredients
1 lb raw shrimp, peeled and deveined
2 Tbsp olive oil
2 tsp paprika
1/2 tsp cayenne pepper (or to taste)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and black pepper, to taste
8 small corn or flour tortillas
2 cups shredded cabbage
Juice of 1 lime
1 avocado, sliced or mashed
Optional: sour cream or crema, hot sauce, cilantro, lime wedges
Instructions
Mix shrimp with oil and blackened spices. Toss to coat.
Sear shrimp 2–3 min per side. Set aside.
Toss cabbage with lime juice and salt.
Warm tortillas in skillet.
Assemble tacos with slaw, shrimp, avocado, crema, and toppings.
Serve with lime wedges and enjoy.
