Blackened shrimp tacos come together in almost no time at all, yet taste like you ordered out! The homemade blackening seasoning mix adds tons of flavor while the shrimp offers a mellow sweetness. Pop them on the grill or cook them on the stove, then serve with warm tortillas and my garlicky pico de gallo. It’s the perfect summer meal! {Gluten-free}
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Easy Shrimp Tacos!
As a busy mom, I LOVE quick recipes that the whole family can enjoy, and these shrimp tacos are the best! Similar to these Spicy Shrimp Tacos, you can use either fresh or frozen shrimp, so prep is a breeze. I love to make extra to have leftover shrimp for salads or wraps the next day. Easy, nutritious, and totally family-approved!
Elysia’s Recipe Recap
Texture: So many textures – crisp bite of the shrimp, tender corn tortillas, creamy avocado, and fresh pico
Taste: Savory and warm from the Cajun seasoning, a little sweet from the shrimp, and bold and garlicky from the pico
Ease: The shrimp takes almost no time to prepare – just season and cook! It’s a super quick weeknight dinner with minimal ingredients.
Recommended: Yes! The shrimp is top-notch in tacos, but you also great in salads, wraps, and more
Would I make these again? Absolutely. The whole crew loved them and I loved how easy they were to make!
Why We Love This Blackened Shrimp Tacos Recipe
- Packed with protein from the shrimp
- No marinating required so you can can cook (and eat!) quickly
- Bold, fresh flavors from the seasonings, lime juice, and pico de gallo
- Easy to adjust the heat level for the family
Main Ingredients
- Large shrimp: Feel free to use either fresh or frozen shrimp; just make sure it’s raw. I like to use jumbo shrimp since smaller shrimp can turn rubbery when overcooked.
- Blackening seasoning mix: My homemade blackening seasoning is so easy to throw together. Keep a jar in the spice cupboard for recipes just like this! You’ll need smoked paprika, garlic powder, oregano, black pepper, and cayenne pepper (optional) for that classic flavor.
- Lime juice: Serve with lime wedges for a bright flavor that wakes everything up.
- Avocado: Mashed into a creamy spread for a cooling note.
- Corn tortillas: Warmed to help them fold up well. You can use flour tortillas, if you prefer.
- Pico de gallo: My homemade pico de gallo with garlic is very easy and can be made while the shrimp cooks.
- Fresh cilantro: For an aromatic freshness that balances the savory spices.
Step-by-Step Instructions
1. In a small bowl, use the back of a fork to mash the avocado until mostly smooth. Stir in the lime juice, garlic, and salt until everything is well combined.
2. Warm a dry skillet over medium heat. Once hot, toast the tortillas for a minute or two on each side, just until they’re lightly browned around the edges and heated through. Stack the tortillas on a plate and cover with a clean towel to keep warm.
3. Pat the shrimp dry with a paper towel, then toss them in a medium bowl with the blackening seasoning until evenly coated.
Stove top:
In a skillet over medium heat, heat a bit of oil. Add the shrimp in a single layer and cook for about 2 minutes per side, just until they’re pink and cooked through. You may need to cook the shrimp in batches depending on the size of your pan. Remove the skillet from the heat to avoid overcooking.
To grill:
If you prefer to grill your shrimp, thread the seasoned shrimp onto four metal skewers (about 10–12 inches long). Preheat the grill to medium-high and cook for around 4 minutes total, flipping once halfway through, until the shrimp are cooked through.
To assemble:
To serve, spread about 1/8th of the mashed avocado onto each tortilla. Top with a handful of shredded lettuce, 5 shrimp, a couple tablespoons of pico de gallo, a sprinkle of fresh cilantro and squeeze of lime juice. Enjoy!
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If you have time, allow the shrimp to marinate in the blackened seasoning for 30 minutes to infuse even more flavor into the shrimp.
- If you have leftover pico, save it for this pico de gallo burger recipe. It’s amazing!
- If you’re crunched for time and aren’t able to prepare the homemade pico do gallo and blackened seasoning, you can easily sub in store-bought pico do gallo and Cajun seasoning.
Storage Guidelines
Store leftover shrimp in an airtight container in the fridge for 3-4 days. To reheat, I recommend warming it in a large skillet as microwaving shrimp can make it chewy and rubbery.
Serving Suggestions
The shrimp tacos are so good on their own, but you can easily adjust the toppings to make them your own! You can also serve them with a side of Grilled Corn Avocado Salad, or Mexican street corn.
Or, serve the grilled shrimp over Cilantro Lime Rice with the pico and avocado as a topping!
More Healthy Shrimp Recipes
- Grilled Chili Lime Shrimp Skewers
- Lemon and Garlic Shrimp Pasta
- Thai Shrimp Curry Soup
- Shrimp Noodle Stir Fry
- Creamy Coconut Shrimp Dinner
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Best Blackened Shrimp Tacos with Pico De Gallo
Ingredients
- 1 large ripe avocado
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1 1/4 pounds large raw shrimp (31-40 count), peeled and deveined (about 40 shrimp)
- 1 tablespoon olive oil
- 2 tablespoons blackening seasoning mix
- 8 corn tortillas, warmed
- 1-2 cups thinly sliced romaine or bibb lettuce
- 1 cup pico de gallo (homemade or store-bought)
- Fresh cilantro, to garnish
Instructions
- In a small bowl, use the back of a fork to mash the avocado until mostly smooth. Stir in the lime juice, garlic, and salt until everything is well combined.
- Warm a dry skillet over medium heat. Once heat, toast tortillas for a minute or two on each side, just until they're lightly browned around the edges and heated through. Stack the tortillas on a plate and cover with clean towel to keep warm.
- Pat the shrimp dry with a paper towel, then toss them is a medium bowl with blackening seasoning until evenly coated.
Stove top
- In a skillet over medium heat, heat a bit of oil. Add the shrimp in a single layer and cook for about 2 minutes per side, just until they're pink and cooked through. You may need cook the shrimp in batches depending on the size of your pan. Remove the skillet from the heat to avoid overcooking.
To Grill
- If your prefer to grill your shrimp, thread the seasoned shrimp onto four metal skewers (about 10-12 inches long). Preheat the grill to medium-high and cook for around 4 minutes total, flipping once halfway through, until the shrimp are cooked through.
To Assemble
- To serve, spread about 1/8th of mashed avocado onto each tortilla. Top with a handful of shredded lettuce, 5 shrimp, a couple of tablespoons of pico de gallo, a sprinkle of fresh cilantro and squeeze of lime juice. Enjoy!
Notes
- If you have time, allow the shrimp to marinate in the blackened seasoning for 30 minutes to infuse even more flavor into the shrimp.
- If you’re crunched for time and aren’t able to prepare the homemade pico do gallo and blackened seasoning, you can easily sub in store-bought pico do gallo and Cajun seasoning.
- The nutritional information is based on one shrimp taco.
Recipe Variations
- Try other proteins: My air fryer blackened salmon bites make a great alternative for fish tacos, or try blackening chicken instead.
- Adjust the heat: If you aren’t into spicy foods, ditch the cayenne pepper in the seasoning and skip the jalapeno in the pico.
- Play with different salsas: You can easily replace the pico with mango pineapple salsa for a sweeter twist!
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