This blackened shrimp is so simple and so extremely flavorful that they can pretty much carry the tacos themselves. The simple slaw, the smokey garlic lime sauce, and the blackened seasoning complement each other perfectly. I think my husband told me how awesome these tacos were about five different times. He said that the squeeze of lime on your tacos is what makes them, so not to forget that part! I hope you enjoy this recipe as much as we did!
You can make the coleslaw, smoky garlic lime sauce, and the blackened seasoning ahead of time. So when it comes to dinner time these blackened shrimp tacos are thrown together in a jiffy.
How To Make The Coleslaw:
- To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about ¾ of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
How To Make The Smoky Garlic Lime Sauce:
- To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
How To Make The Blackened Seasoning:
- Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
Blackened Shrimp Tacos
Smoky and spicy shrimp, sweet and tangy slaw, and a zesty garlic lime sauce make these Blackened Shrimp Tacos seriously delicious!
Ingredients
Coleslaw
- ⅓ cup mayonnaise
- ½ tbsp honey
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- ¼ tsp salt
- ¼ tsp freshly cracked pepper
- ½ bag coleslaw mix shredded cabbage and carrots
- 3 green onions sliced
Smoky Garlic Lime Sauce
- ⅓ cup mayonnaise
- ⅛ tsp garlic powder
- ¼ tsp smoked paprika
- ⅛ tsp salt
- 1 lime approx. 1 tbsp. juice
Blackened Seasoning
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cumin
- ¼ tsp cayenne
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp freshly cracked pepper
Tacos
- ½ pound peeled and deveined shrimp 40 count
- 1 tbsp butter
- 2 cloves garlic minced
- 6 corn tortillas small
- 3 green onions sliced
Instructions
-
To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about ¾ of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
2. To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
3. Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
4. Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
5. Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
6. To serve the tacos, place about ¼ cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.
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