Go Back

Blackened Shrimp Tacos

Blackened shrimp tacos with a charred, spice-crusted dark crust and quick-cooling slaw. Pan-seared in a smoking cast iron skillet, then finished with lime crema and cilantro for a smoky Cajun-Mexican bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main
Cuisine: Cajun-Mexican Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Blackening spice mix
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 0.5 tsp salt
Tacos
  • 1 lb large shrimp peeled and deveined
  • 3 tbsp butter
  • 8 flour or corn tortillas
  • 1 cup shredded cabbage
  • 0.25 cup lime crema (1/4 cup crema mixed with 2 tbsp lime juice)
  • 0.25 cup lime crema (1/4 cup crema mixed with 2 tbsp lime juice)
  • fresh cilantro for serving
  • lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the spice mix and coat the shrimp
  1. Combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt on a plate. Pat the shrimp dry, then coat generously on both sides with the spice mixture.
Blacken the shrimp
  1. Melt butter in a cast iron skillet over high heat until just smoking. Working in batches if needed, cook shrimp for 2-3 minutes per side until blackened and cooked through, with a dark crust and visible char.
Warm tortillas and assemble tacos
  1. Warm tortillas in a dry skillet until pliable and lightly marked. Fill each tortilla with blackened shrimp and top with shredded cabbage and a drizzle of lime crema, then garnish with fresh cilantro and serve immediately with lime wedges.

Notes

Pro tip: keep the skillet at high heat so the spices quickly darken and form a crust—if the pan stops smoking, wait a moment before adding the next batch. Store assembled tacos up to 1 day in the fridge (best kept without tortillas); shrimp and toppings separately last 2 days. Freezing cooked shrimp works for up to 2 months, but the cabbage will soften, so freeze shrimp only. For a lighter option, use reduced-fat crema or plain Greek yogurt mixed with lime juice.