These blackened shrimp tacos are what Taco Tuesday wishes it looked like every week.
The shrimp get coated in a smoky, spicy blackening seasoning and seared quickly in a hot skillet until they have that flavorful crust on the outside. Then they get piled into warm tortillas with cold, crunchy slaw and a creamy Sriracha sauce that cools things down just enough.
They’re fast, messy in the best way, and full of flavor without turning dinner into a whole production.
What Does It Mean to Blacken Shrimp?
Blackening does not mean burning the shrimp until they’re black. That would just be… burnt shrimp.
Blackening starts with a dry seasoning blend, then the shrimp are cooked quickly over fairly high heat so the spices toast and form a dark, flavorful crust on the outside.
A cast-iron skillet works especially well here because it gets very hot and holds that heat well, which is exactly what you want for a quick sear.
What’s in Blackening Seasoning?
This is a simple blackening blend with plenty of smoky, savory flavor:
- Smoked paprika
- Thyme
- Oregano
- Cumin
- Cayenne
- Garlic powder
- Onion powder
- Salt
- Black pepper
If you like more heat, add a little extra cayenne. If you want it milder, pull it back. The shrimp will survive either way.
About the Slaw
For these tacos, I actually want the slaw cold and crunchy, not soft and heavily dressed.
That crisp texture is the perfect contrast to the warm shrimp, and the cool slaw helps balance the spice from both the blackening seasoning and the Sriracha sauce.
If you want one more layer of texture, warm or lightly char the tortillas directly over a burner or in a dry skillet before assembling.
Topping Ideas:
The shrimp, slaw, and sauce are enough on their own, but tacos are also an excellent excuse to keep adding things.
Try these:
- Diced tomatoes
- Avocado
- Shredded lettuce
- Mango salsa
- Fresh cilantro
- Lime wedges
- Pickled red onions
Mango salsa is one of my favorites, and is especially good here because the sweetness plays really well with the spicy shrimp.
Why These Work for a Weeknight
Shrimp cook in just a few minutes, the seasoning is simple, and the rest is mostly assembly. You get a dinner that feels a little more exciting than standard taco night without spending all evening in the kitchen.
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Blackened Shrimp Tacos with Crunchy Slaw & Sriracha Sauce
- Total Time: 30 min
- Yield: 6 tacos 1x
Description
Spicy blackened shrimp, crunchy slaw, and creamy Sriracha sauce are piled into warm tortillas for an easy taco night with plenty of heat, texture, and flavor.
Ingredients
Blackening Seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Slaw
- ½ bag coleslaw mix, or about 3 cups shredded cabbage and carrots
- 1 tablespoon finely diced onion
- ⅓ cup mayonnaise
- ½ tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For the Creamy Sriracha Sauce
- 5 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 2 teaspoons sugar
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
For the Tacos
- 1 lb medium shrimp, peeled, deveined, and tails removed
- 1 tablespoon butter, for cooking the shrimp
- 6 taco-size flour tortillas
- 1 ripe tomato, finely diced
Instructions
For the Coleslaw
- In a large bowl, whisk together the mayonnaise, sugar, Dijon mustard, white wine vinegar, salt, and black pepper.
- Add the coleslaw mix and diced onion, then toss until everything is evenly coated.
- Refrigerate until ready to serve.
For the Creamy Sriracha Sauce
- Stir together the mayonnaise, Sriracha, rice vinegar, ketchup, sugar, salt, garlic powder, and black pepper in a small bowl.
- Refrigerate until ready to use.
For the Shrimp
- Combine all of the blackening seasoning ingredients in a small bowl.
- Add the shrimp to a bowl and toss with the seasoning until evenly coated.
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for about 2–3 minutes per side, or until opaque and cooked through.
Assemble the Tacos
- Add a spoonful of coleslaw to each warm flour tortilla.
- Top with blackened shrimp and diced tomato.
- Drizzle with the creamy Sriracha sauce and serve immediately.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mexican
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I thought this would be too saucy for us with the slaw and sirracha mayo but my hubby and I both love and it’s in our rotation! He uses the slaw recipe all the time and puts it on EVERYTHING!
Thanks for letting us know AJ!
How many servings does this make?
four
These came out sooo good. Can you make something like the Bang Bang shrimp tacos too? I would love that recipe.
oh Bang Bang shrimp is the best isn't it? ok - I will research it for you