Turn up the heat in your kitchen with blackened shrimp tacos – a meal that will bring a sizzle to your dinner table with minimal effort. The shrimp cooks in no time, getting perfectly tender, crispy on the outside, and juicy on the inside.
A quick garlicky aioli adds a touch of creamy coolness. Add warm tortillas and all your favorite taco toppings for a flavor fiesta in every bite. The best part? This recipe is shockingly simple.
With minimal ingredients and easy-to-follow directions, you can have these delicious shrimp tacos on the table in minutes. You’ll serve these for weeknight dinners regularly, whether it is Taco Tuesday or not! Keep reading, and I’ll explain the easy steps to blacken shrimp, along with all my tips and tricks.
Love tacos? Try slow-cooker chicken tacos, instant pot fish tacos, or air-fried carnitas for more ways to make your taco night special.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Shrimp: I use medium or large shrimp. You want shrimp big enough to get a large blackened crust without getting rubbery.
- Blackened seasoning: I made a homemade blackened seasoning from paprika, cumin, oregano, garlic powder, salt, black pepper, and brown sugar. You can use a store-bought mix if you prefer.
- Olive oil
- Mayonnaise
- Garlic
- Lime juice
🥣How to Make Blackened Shrimp with Garlic Aioli
- Toss your shrimp in a bowl with olive oil and all the spices until they’re well coated.
- Heat a skillet over medium-high heat. Add the shrimp, making sure not to overcrowd them. Give them space to sear and develop that beautiful blackened exterior. The shrimp should only take 2 minutes per side to cook.
- Combine the mayonnaise, garlic, and lime juice to make the garlic aioli.
- Then it’s taco assembly time. Lay down a warm tortilla, pile on the shrimp, and then go to town with your favorite toppings and drizzle with aioli sauce.
🍴Serving Ideas
I love shrimp tacos, but if you prefer, add them to a rice bowl, serve them in lettuce wraps, or dip them in garlic aioli sauce.
Complement your blackened shrimp tacos with sides that add a fresh zing. Think a tangy mango salsa or a crisp jicama slaw. These vibrant sides can balance the bold spices of the shrimp and add a delightful crunch to your meal.
A batch of homemade guacamole is always a welcome addition to a taco spread. The coolness of the avocado is a perfect match for the heat of the blackened seasoning.
For a heartier meal, serve your tacos alongside a warm bowl of Mexican rice or savory black beans. These classic pairings will round out the meal and keep the family full and happy.
💭How to Store
If you have leftover shrimp, let them cool down before popping them in an airtight container. They’ll keep in the fridge for up to two days, ready to be revived for a quick snack or round two of taco night.
Store any unused tortillas in their original packaging, sealed tightly. If you’ve already warmed them up, wrap them in foil or place them in a zip-top bag to maintain their softness.
When it’s time to reheat, gently warm the shrimp in a skillet over low heat to prevent them from becoming tough. Remember, shrimp are easy to overcook, so keep the heat gentle and the time short.
⭐Tips
Be sure to check out the step by step instructions
- A scorching hot pan is critical for achieving that coveted blackened crust on your shrimp. Just make sure to have your kitchen fan on to handle the smoke. That’s part of the process. And remember, a little char is a good thing; it brings out the bold flavors!
- Before seasoning, pat your shrimp dry with paper towels. This helps the spices stick better and ensures that your shrimp will sear rather than steam when they hit the pan.
- For pliable yet slightly crispy tortillas, heat them directly over a low flame on your gas stove for a few seconds on each side. No gas stove? A dry, hot skillet will do the trick. Wrap the warmed tortillas in a clean kitchen towel to keep them warm and soft until you’re ready to serve.
- When it comes to toppings, think balance. A little creaminess from avocado or sour cream can soften the spice, while some lime adds brightness. And don’t forget the crunch – cabbage, radishes, or even a sprinkle of pepitas can add texture to each bite.
📝Reader Questions
Shrimp cook quickly, so keep an eye on them! They’re done as soon as they turn pink and opaque. Depending on their size, it usually takes just 2 minutes per side.
The beauty of making your own seasoning is that you have control over the spice. Feel free to dial back on the chili powder for a milder flavor or add some cayenne pepper if you’re after some serious heat.
If you’re not up for pan-searing, grill the shrimp for a smoky flavor. Just thread them onto skewers and cook over high heat on each side for a couple of minutes. The grill marks add an extra touch of authenticity to your taco night!
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Blackened Shrimp Tacos Recipe
Ingredients
- 1 pound shrimp peeled and deveined
Blackening Spices
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon brown sugar
- 1 tablespoon olive oil
Garlic Aioli Sauce
- ¼ cup mayonnaise
- 1 teaspoon garlic chopped
- 1 tablespoon lime juice
Serve with
- corn tortilla or flour tortillas
- cilantro chopped
- Lime
- Vegetables
Instructions
- Add shrimp to a medium bowl.1 pound shrimp
- In another bowl, combine all spices. Add to the shrimp and toss gently to coat.1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 1 teaspoon brown sugar
- Heat oil in a skillet on medium-high heat. Add the shrimp in a single layer and cook on both sides for 2 minutes.1 tablespoon olive oil
- To make the aioli sauce, stir the mayonnaise, lime juice, and garlic in a small bowl.¼ cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon garlic
- Serve blackened shrimp with rice or tacos and veggies. Garnish with cilantro and lime, and drizzle with the sauce.corn tortilla or flour tortillas, cilantro, Lime, Vegetables
Notes
- You can use store-bought blackening seasoning if you prefer.
- Before seasoning, pat your shrimp dry with paper towels. This helps the spices stick better and ensures that your shrimp will sear rather than steam when they hit the pan.
- A scorching hot pan is critical for achieving that coveted blackened crust on your shrimp. Just make sure to have your kitchen fan on to handle the smoke.
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Nutrition Information
Nutrition facts are estimates.
