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Overhead picture of easy blackened shrimp recipe with sauce on the side.
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4.64 from 11 votes

Blackened Shrimp Tacos Recipe

Spice things up for your next Taco Tuesday with these easy Blackened Shrimp Tacos! Spicy shrimp are cooked with Cajun seasoning, folded into toasted corn tortillas and topped with the best cilantro lime cream sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: American, Mexican
Servings: 8 tacos

Ingredients

Blackened Shrimp

  • 1 ½ lbs. shrimp jumbo, deveined, tails removed
  • 2 Tbsp. butter or olive oil
  • 1 tsp. paprika
  • ¼ tsp. garlic powder
  • ⅛-¼ tsp. cayenne pepper
  • ¼ tsp. oregano dried
  • ¾ tsp. salt
  • ½ tsp. pepper

Cilantro Lime Sauce

  • ½ cup Greek yogurt plain, dairy-free
  • cup cilantro
  • 1 Tbsp. lime juice
  • 1 Tbsp. olive oil
  • ¼ tsp. salt

Tacos & Toppings

Instructions

  • Season Shrimp: Place deveined shrimp in a large bowl. In a medium-sized bowl whisk together paprika, garlic powder, cayenne pepper, oregano, salt, and pepper. Sprinkle seasonings over shrimp and toss to combine.
    1 ½ lbs. shrimp, 1 tsp. paprika, ¼ tsp. garlic powder, ⅛-¼ tsp. cayenne pepper, ¼ tsp. oregano, ¾ tsp. salt, ½ tsp. pepper
  • Sauté Shrimp: Place butter or oil in a cast iron skillet over medium heat. Add half of the shrimp to the skillet. Cook shrimp for 3-4 minutes per side. Repeat with remaining shrimp.
    2 Tbsp. butter
  • Make the Sauce: While shrimp are cooking add yogurt, cilantro, lime juice, olive oil, and salt to the bowl of a food processor. Process until smooth.
    ½ cup Greek yogurt, ⅓ cup cilantro, 1 Tbsp. lime juice, 1 Tbsp. olive oil, ¼ tsp. salt
  • Serve shrimp in a toasted corn tortilla with cilantro-lime yogurt sauce, red cabbage, avocado, and additional cilantro.
    8 corn tortillas or cauliflower rice*, 1 cup red cabbage, 1 avocado, Cilantro

Notes

Prep-Ahead Instructions:

To save even more time, shred the cabbage and prepare the sauce in advance. 

Storage Directions:

Keep the prepared sauce and leftover cooked shrimp in separate airtight container in the refrigerator. Store for up to 3 days. Wait until serving to slice the avocado and toast the tortillas. To reheat, warm the shrimp in a skillet over medium heat until heated through.  Freezing is not recommended.

Recipe Tips

  • Go easy. Buy shrimp that has already been peeled and deveined.
  • Get toasty. Warm your tortillas in a hot cast iron pan.
  • Make it low-carb. Ditch the tortillas and serve the shrimp, sauce, and toppings over cauliflower rice.

Nutrition

Calories: 227kcal | Carbohydrates: 16g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 386mg | Potassium: 469mg | Fiber: 4g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 1mg