These Blackened Shrimp Tacos are a hit! Juicy shrimp get a spicy and smoky crust, making them oh-so-tasty. They’re piled high in soft tortillas with fresh toppings!
Whenever I make these, I can’t resist adding a squeeze of lime on top. It just makes everything pop! Plus, they’re quick to whip up—perfect for busy nights or taco cravings!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this recipe. If you’re allergic or don’t have shrimp, chicken or even tofu can work. Just adjust cooking times accordingly. Fresh is great, but frozen shrimp will do just fine if thawed properly.
Spices: Smoked paprika gives a deep flavor. If you don’t have it, regular paprika is okay but will lack the smokiness. Adjust the cayenne pepper based on your heat preference. If you want milder, just skip it!
Lettuce leaves: I recommend romaine or butter lettuce since they’re sturdy and wrap well. If you want something different, you could use corn tortillas or even cabbage leaves for a crunchy twist.
Mango: Fresh mango adds sweetness, but you can use pineapple or even peach if mango isn’t available. Canned fruits (in juice, not syrup) could work in a pinch but won’t have the same freshness.
How Do You Get the Perfect Char on Your Shrimp?
Cooking shrimp perfectly can be challenging, but it’s all about the right heat and timing. Start with a preheated skillet for that nice char. Here’s how to do it:
- Use medium-high heat and make sure your pan is hot before adding shrimp.
- Avoid overcrowding the pan to let the shrimp sear properly. Cook in batches if necessary.
- Cook each side for just long enough to get that nice, charred look without overcooking. Shrimp cook quickly, usually around 2-3 minutes per side.
Always remember, when shrimp turn pink and opaque, they’re done, so keep an eye on them!
How to Make Blackened Shrimp Tacos?
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Tacos:
- 8-10 large lettuce leaves (e.g., romaine or butter)
- 1 cup fresh mango, diced
- ½ cup red onion, finely chopped
- ½ cup bell pepper, diced (red or green)
- 1-2 jalapeños, sliced (optional, for heat)
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll have delicious blackened shrimp tacos ready to eat in no time, perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Spice Blend:
In a bowl, mix together the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and pepper. Stir well to create a flavorful spice blend that will give your shrimp a nice kick.
2. Season the Shrimp:
In another bowl, add the peeled and deveined shrimp and drizzle the olive oil over them. Toss the shrimp around until they are nicely coated in the oil. Next, sprinkle your spice blend over the shrimp and toss again to make sure each shrimp is coated evenly.
3. Cook the Shrimp:
Preheat your cast-iron skillet or a non-stick pan over medium-high heat. Once it’s hot, add the seasoned shrimp in a single layer. Cook for about 2-3 minutes on one side, or until they are charred and cooked through. Then, flip the shrimp and cook for another 1-2 minutes on the other side.
4. Prepare the Toppings:
While the shrimp are cooking, get your toppings ready! In a bowl, mix together the diced mango, chopped red onion, diced bell pepper, and sliced jalapeños (if using). Stir gently and add a pinch of salt if you like.
5. Assemble the Tacos:
When the shrimp are finished cooking, take them off the heat. Grab a lettuce leaf and fill it with some blackened shrimp. Top it off with your mango and pepper mixture, and finish with a sprinkle of fresh cilantro for added flavor.
6. Serve and Enjoy:
Serve your tacos with lime wedges on the side so you can squeeze some fresh lime juice over the top. Enjoy your refreshing and spicy blackened shrimp tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to do this is by placing them in the refrigerator overnight, or for a quicker method, submerge them in a sealed plastic bag in cold water for about 15-20 minutes. Once thawed, pat them dry with paper towels to avoid excess moisture that can hinder the blackening process.
What Can I Substitute for the Lettuce Wraps?
If you prefer something different than lettuce wraps, feel free to use corn or flour tortillas! Just warm them up lightly in a skillet or microwave before adding the shrimp and toppings. For a low-carb option, you can also serve the shrimp and toppings over a bed of cauliflower rice.
How to Store Leftovers?
Store any leftover shrimp and toppings separately in airtight containers in the refrigerator. The shrimp will keep well for about 2 days, while the toppings can last up to 3 days. Reheat the shrimp in a skillet over medium heat until warmed through, and enjoy your tacos fresh!
Can I Make the Spice Mix in Advance?
Absolutely! You can prepare the spice mix ahead of time and store it in an airtight container at room temperature for up to a month. This way, you can save time when you’re ready to make your shrimp tacos again!
