Go Back

20-Minute Blackened Shrimp Tacos

Shrimp get tossed in a smoky homemade blackening spice, seared hard until charred at the edges, and tucked into warm tortillas with crunchy lime slaw and cool lime crema. One skillet, 20 minutes, about 26g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

For the blackened shrimp
  • 1 1/4 lb large shrimp peeled and deveined, tails removed; thawed if frozen
  • 1 tbsp olive oil
  • 2 1/2 tbsp homemade blackening seasoning see below
For the lime slaw
  • 3 cups shredded green cabbage about 1/4 medium head
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
For the lime crema
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/4 tsp kosher salt
For serving
  • 12 small corn or flour tortillas
  • Lime wedges and extra cilantro for serving
  • Sliced avocado optional
Homemade blackening seasoning
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/2 tsp cayenne pepper

Equipment

  • Large cast-iron or heavy skillet
  • Tongs
  • Two mixing bowls (one for slaw, one for crema)

Method
 

  1. Toss the shredded cabbage, cilantro, lime juice, olive oil, and salt in a mixing bowl until evenly coated. Set aside — it softens slightly while you work, which is exactly what you want.
  2. In a second bowl, whisk the sour cream or Greek yogurt with the lime juice, lime zest, and salt until smooth. Cover and refrigerate until serving.
  3. Pat the shrimp very dry with paper towels — moisture is the enemy of a good char. Toss with the olive oil and blackening seasoning until every shrimp is evenly coated.
  4. Heat the dry skillet over medium-high until it just starts to smoke. Add the shrimp in a single layer (work in two batches if needed — crowding steams instead of sears). Cook 2 minutes per side, until charred in spots and pink and opaque throughout. Transfer to a plate.
  5. Wipe out the skillet, return to medium-high heat, and warm the tortillas 20–30 seconds per side until pliable with a few charred spots. Keep warm in a clean kitchen towel.
  6. Fill each tortilla with a handful of slaw and 3–4 shrimp. Drizzle generously with lime crema, shower with cilantro, and serve with lime wedges and avocado if you like.

Notes

Food safety: shrimp are done when pink and opaque all the way through, curled into a loose C, and reading 145°F — pull them the moment the last gray spot disappears. Pat shrimp very dry before seasoning; moisture prevents the blackened crust. Leftovers: shrimp 2 days, slaw and crema 3 days refrigerated, stored separately; assemble fresh. Protein ~26g/serving estimated from USDA FoodData Central; not lab-tested.