Blackened Shrimp Tacos

Name: Blackened Shrimp Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 tacos
Ingredients: 1/3 cup mayonnaise; 1/2 Tbsp honey; 1 tsp Dijon mustard; 1 tsp red wine vinegar; 1/4 tsp salt; black pepper; 1/2 bag cabbage; 1/2 bag carrot; 3 green onion; 1/3 cup mayonnaise; 1/8 tsp garlic powder; 1/4 tsp smoked paprika; 1/8 tsp salt; 1 lime; 1 Tbsp smoked paprika; 1 tsp thyme; 1 tsp oregano; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp salt; black pepper; 1/2 lb Shrimp; 1 Tbsp butter; 1 clove garlic; 6 small corn tortillas; 3 green onion

User Reviews

4.9

112 reviews

Excellent

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 tacos
Calories
3039 kcal
Course
Others
Cuisine
gluten-free

Blackened Shrimp Tacos

Iris Warren

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Blackened shrimp tacos feature shrimp seasoned with a smoky, spicy blend cooked quickly in butter and garlic. They are paired with a creamy coleslaw made from shredded cabbage and carrots mixed with a tangy honey-Dijon dressing. Toasted corn tortillas serve as the vessel, while a smoky garlic lime sauce adds brightness and depth. This combination yields bold flavors with crisp, creamy, and tender textures.

Description

Blackened Shrimp Tacos combine seafood seasoned with a dry rub of smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and black pepper. The seasoned shrimp are cooked briefly in butter with garlic, resulting in a flavorful and slightly charred exterior. The coleslaw made from shredded cabbage, carrots, and green onions is dressed with a mixture of mayonnaise, honey, Dijon mustard, red wine vinegar, salt, and pepper for a sweet and tangy crunch.

Corn tortillas are toasted in a dry pan until edges brown lightly, providing a warm base with a bit of texture. A smoky garlic lime sauce prepared with mayonnaise, garlic powder, smoked paprika, and lime juice adds creamy acidity that balances the spices. The tacos come together as a harmonious mix of smoky, spicy, creamy, and crisp elements.

Serving the tacos with lime wedges complements the flavors. Assembly includes layering the cole slaw and shrimp topped with fresh green onions. Preparing components ahead lets the crust on the shrimp set properly and flavors meld in the slaw. Use freshly cracked black pepper and fresh garlic for best results.

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Ingredients

Servings

COLESLAW

1/3 cup mayonnaise $0.40
1/2 Tbsp honey $0.06
1 tsp Dijon mustard $0.06
1 tsp red wine vinegar $0.02
1/4 tsp salt $0.02
black pepper $0.03, freshly cracked
1/2 bag cabbage $.75, shredded; coleslaw mix
1/2 bag carrot $.75, shredded; coleslaw mix
3 green onion $0.28, sliced

SMOKY GARLIC LIME SAUCE

1/3 cup mayonnaise $0.40
1/8 tsp garlic powder $0.02
1/4 tsp smoked paprika $0.02
1/8 tsp salt $0.01
1 lime $0.39, 1 Tbsp juice

BLACKENING SEASONING

1 Tbsp smoked paprika $0.30
1 tsp thyme $0.10, dried
1 tsp oregano $0.10, dried
1/2 tsp cumin $0.05
1/4 tsp cayenne pepper $0.03
1/4 tsp garlic powder $0.03
1/4 tsp onion powder $0.03
1/4 tsp salt $0.02
black pepper $0.02, freshly cracked

TACOS

1/2 lb Shrimp $4.00, peeled and deveined, 30/40 count
1 Tbsp butter $0.13
1 clove garlic $0.08, minced
6 small corn tortillas $0.30
3 green onion $0.28, sliced

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Instructions

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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.