This blackened shrimp taco recipe has the right amount of spice and can be made from start to finish in just 30 minutes.
I firmly believe that every night of the week can and should be taco night. Why only enjoy them on Tuesdays and/or on the weekends? That’s silly. This shrimp taco recipe comes together in no time and is a fun way to switch up your normal taco situation. These tacos are a little spicy and can be combined with a variety of toppings, including but not limited to avocado, salsa, pico, hot sauce, mushrooms, peppers—you get the point. Let’s chat about what you’re going to need in order to properly season the shrimp.
SPICY SHRIMP TACO INGREDIENTS
- smoked paprika
- garlic powder
- chipotle powder
Simple enough, right? If you prefer less spicy tacos, I recommend using less of the smoked paprika.
HOW TO MAKE BLACKENED SHRIMP TACOS
Prepare the shrimp: Before you can make shrimp tacos, you’re going to need to defrost the shrimp. I like to do this by pouring the shrimp into a strainer and then rinsing it with water. Once the shrimp are no longer frozen, remove the tails and pat them dry with a paper towel. Next, pour the shrimp into a bowl, then add the seasonings and use a spoon or your hands to mix the shrimp around until they’re completely coated.
Cook the shrimp: Once the shrimp are properly seasoned, heat a large skillet (I used my cast iron skillet) with a little bit of olive oil, then add the shrimp and cook over medium heat for 3-5 minutes or until the shrimp is no longer pink.
Add the toppings: Shrimp may the star of the show, but shrimp tacos would be nothing without the toppings. Feel free to get as creative as you’d like with these. I decided to use avocado, pico de gallo (I personally love the pre-made kind from Whole Foods), cilantro, and a little lime juice.
SERVE THESE WITH YOUR TACOS:
Easy Blackened Shrimp Tacos
- 4-6 flour tortillas
- 1 lb. shrimp tailed removed
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chipotle powder
- 1/2 tsp oregano
- 1/4 cup pico de gallo or more
- 1/4 cup cilantro chopped
- 1 avocado sliced or mashed
- Lime juice to taste
- Place defrosted shrimp in a bowl, then add the paprika, garlic, chipotle, and oregano; stir to combine.
- Next, heat a skillet over medium-high heat, then heat the tortillas and place them on a plate with a towel overtop, which will help keep them warm.
- Heat a separate skillet with 1-2 tbsp oil, then add the shrimp and cook for 3-5 minutes until they're no longer pink.
- To assemble: smear avocado on each tortilla, then add the cooked shrimp and whatever toppings you choose.