This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Smoky shrimp, creamy chipotle slaw, and sweet mango salsa. These blackened shrimp tacos bring serious flavor. The shrimp get a quick toss in a bold blackening spice blend, the slaw is tangy with a kick from chipotle and lime, and it all comes together in just a few simple steps. They’re fast, fiery, and messy in the best way.
If you’re into seafood tacos, don’t miss these Fish Tacos with Pomegranate Salsa. They are bright, bold, and just as easy to throw together.
Here’s Why This Shrimp Taco Recipe Works
No marinade, no wait. The shrimp go straight from spice rub to skillet. Fast and flavorful.
Big flavor, balanced heat. The chipotle-laced slaw cools things down and plays nice with the blackened spice.
Great texture contrast. This one hits all the texture notes: tender blackened shrimp, crisp veggies, and a cool, creamy finish.
Flexible and forgiving. Corn or flour tortillas? Either works. Swap in your favorite salsa. Scale up for a crowd without breaking a sweat.
Recipe Tips
Use large shrimp. They hold their own in the taco and stay juicy when seared.
Don’t skimp on seasoning. That blackened spice mix is what makes the shrimp sing. It’s the same bold blend we use in Blackened Tilapia and Blackened Mahi Mahi.
Sear in batches. Overcrowding the pan steams the shrimp instead of giving them that char.
Toss the slaw just before serving. It stays crunchy and fresh that way.
Warm the tortillas. A quick pass over a dry skillet makes them pliable and way more flavorful.
Like your tacos in fork-and-knife form? Try our Taco Baked Potatoes.
Taco Night Just Got Better
Dinner doesn’t need to be complicated to be impressive. These blackened shrimp tacos bring the heat, the crunch, and just enough sweetness to keep things balanced. Fast, flavorful, and hard to stop at just one. If you like this recipe, try our fish taco bowls.
Pin this now to find it later!
Pin It
Blackened Shrimp Tacos
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Blackened Shrimp
- 5 teaspoons sweet paprika
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1 pound shrimp, peeled and deveined
- 2 tablespoon olive oil
- 2 to 3 garlic cloves, minced
For the Tacos
- chipotle slaw
- Mango salsa
- 8 to 10 corn tortillas, or flour tortillas
- 4 green onions, sliced
- 4 ounces Cotija cheese, crumbled
Instructions
Make the Blackened Shrimp:
- In a small dish, combine the paprika, garlic powder, oregano, thyme, sugar, salt, cayenne, and pepper.
- Place the shrimp in a large bowl, toss with 1 tablespoon of olive oil, then add the seasoning blend and toss to coat.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, just until fragrant. Working in batches, add the shrimp and sauté for 2 to 4 minutes, until pink and cooked through. Transfer to a bowl as each batch finishes.
Assemble the Tacos:
- Layer some chipotle slaw onto a tortilla. Top with blackened shrimp, mango salsa, green onions, and Cotija cheese. Serve with extra chipotle slaw and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I only had blackened fish before. Such a great idea of making this with shrimp for tacos. They look so flavourful and moreish, Dahn.
angiesrecipes
http://angiesrecipes.blogspot.com
Oh, you will have to try the blackened shrimp Angie 😉