Blackened Shrimp Tacos
Quick guide to make juicy blackened shrimp tacos with homemade seasoning, warm tortillas, and fresh garnishes. Easy steps and tips included.
Blackened Shrimp Tacos are delicious and not too difficult… a little time consuming though, but the reward is excellence! The popularity of fish tacos has skyrocketed in recent years. If you’ve never tried them, you won’t be disappointed. However, if you have these first, then you WILL be disappointed in all the ones you have after these.
Submitted by: Dennis Berry from Colorado
Yield: 4 tacos
- Make a bold blackening spice blend or use store-bought Cajun seasoning.
- Blacken shrimp 1 minute per side over medium-high heat; adjust heat to avoid burning.
- Serve on warmed corn tortillas with avocado, mango salsa, cilantro, and lime.
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
What shrimp size should I use for these tacos?
The recipe lists 16/20 or 26/30 shrimp. Those numbers are the count per pound. 16/20 are larger than 26/30. Twelve shrimp total works for the recipe, so pick the size you prefer based on how meaty you want each taco.
How do I make the blackening seasoning?
Mix salt, Hungarian paprika, French thyme, granulated onion, granulated garlic, crushed red pepper, and freshly ground black pepper. If you want less work, substitute a quality Cajun seasoning.
How long should I cook the shrimp?
Cook shrimp about 1 minute per side over medium-high heat. The goal is a quick sear without burning. Shrimp cook fast and will be done when opaque and firm.
Can I use frozen shrimp and how do I prepare them?
Yes. Thaw shrimp completely in the fridge or under cold running water, pat them dry, and remove shells or veins if needed. Dry shrimp sear better and take up the seasoning more evenly.
What type of tortillas should I use and how do I heat them?
Corn tortillas are traditional and work great. Heat them in a dry skillet over medium heat for a few seconds per side until warm and pliable. Flour tortillas are an acceptable alternative.
How can I prevent the shrimp from burning while blackening?
Use a hot but not smoking pan and a tablespoon of oil. If the pan gets too hot, lower the heat slightly. Do not overcrowd the pan so each shrimp contacts the surface evenly.
What toppings and sides pair best with blackened shrimp tacos?
Top tacos with avocado, mango or store-bought salsa, fresh cilantro, and lime wedges. Shredded cabbage tossed with lime, salt, and pepper adds crunch. Serve with rice, beans, or a simple slaw.
How should I store and reheat leftover shrimp tacos?
Store shrimp and toppings separately in airtight containers in the fridge for up to 2 days. Reheat shrimp briefly in a skillet over low to medium heat for 1 to 2 minutes. Avoid overheating since shrimp become rubbery.
What shrimp size should I use for these tacos?
The recipe lists 16/20 or 26/30 shrimp. Those numbers are the count per pound. 16/20 are larger than 26/30. Twelve shrimp total works for the recipe, so pick the size you prefer based on how meaty you want each taco.
How do I make the blackening seasoning?
Mix salt, Hungarian paprika, French thyme, granulated onion, granulated garlic, crushed red pepper, and freshly ground black pepper. If you want less work, substitute a quality Cajun seasoning.
How long should I cook the shrimp?
Cook shrimp about 1 minute per side over medium-high heat. The goal is a quick sear without burning. Shrimp cook fast and will be done when opaque and firm.
Can I use frozen shrimp and how do I prepare them?
Yes. Thaw shrimp completely in the fridge or under cold running water, pat them dry, and remove shells or veins if needed. Dry shrimp sear better and take up the seasoning more evenly.
What type of tortillas should I use and how do I heat them?
Corn tortillas are traditional and work great. Heat them in a dry skillet over medium heat for a few seconds per side until warm and pliable. Flour tortillas are an acceptable alternative.
How can I prevent the shrimp from burning while blackening?
Use a hot but not smoking pan and a tablespoon of oil. If the pan gets too hot, lower the heat slightly. Do not overcrowd the pan so each shrimp contacts the surface evenly.
What toppings and sides pair best with blackened shrimp tacos?
Top tacos with avocado, mango or store-bought salsa, fresh cilantro, and lime wedges. Shredded cabbage tossed with lime, salt, and pepper adds crunch. Serve with rice, beans, or a simple slaw.
How should I store and reheat leftover shrimp tacos?
Store shrimp and toppings separately in airtight containers in the fridge for up to 2 days. Reheat shrimp briefly in a skillet over low to medium heat for 1 to 2 minutes. Avoid overheating since shrimp become rubbery.
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