When I’m craving something bold, spicy, and quick, these Blackened Shrimp Tacos are my go-to. Packed with smoky flavor and ready in just 15 minutes, they’re perfect for busy weeknights or lazy weekend dinners. With seasoned shrimp, crunchy slaw, and a creamy drizzle, these tacos are everything I love in a handheld meal—fresh, fast, and full of flavor.

Why I Love This Recipe

I love how these tacos come together so fast without sacrificing flavor. The shrimp cooks in minutes, the seasoning brings a spicy kick, and I can throw everything into warm tortillas with whatever toppings I have on hand. It’s the kind of meal that feels fresh and exciting but doesn’t require a lot of effort. Plus, it’s easy to double or customize based on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled and deveined)

• Olive oil

• Paprika

• Garlic powder

• Onion powder

• Cayenne pepper (optional for heat)

• Dried oregano

• Salt and black pepper

• Corn or flour tortillas

• Shredded cabbage or slaw mix

• Lime wedges

• Sour cream or Greek yogurt

• Fresh cilantro (optional for garnish)

Directions

1. I pat the shrimp dry and toss them in a bowl with olive oil and all the spices until they’re evenly coated.

2. I heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until they’re blackened and fully cooked.

3. While the shrimp cooks, I warm the tortillas and prepare the slaw and sauce.

4. I mix sour cream or Greek yogurt with a little lime juice and a pinch of salt for a quick crema.

5. I assemble the tacos by layering slaw on the tortillas, topping with hot shrimp, and drizzling with crema.

6. I finish with fresh cilantro and a squeeze of lime.

Servings and Timing

This recipe makes 4 tacos (2 servings).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I use chipotle powder or Cajun seasoning instead of the spice blend for a different flavor profile.

• When I want something creamy, I add sliced avocado or a guacamole spread.

• Sometimes I use lettuce wraps instead of tortillas for a lighter, low-carb version.

• I love topping the tacos with pineapple salsa or mango chunks for a sweet-spicy combo.

• For extra crunch, I add pickled onions or jalapeño slices on top.

Storage/Reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
To reheat, I warm the shrimp in a skillet over low heat just until heated through. I don’t microwave them too long to avoid overcooking. I always assemble the tacos fresh to keep the tortillas from getting soggy.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before seasoning to avoid excess moisture in the pan.

Are these tacos spicy?

They can be! I control the heat by adjusting the amount of cayenne. I leave it out for a milder version.

Can I grill the shrimp instead of using a skillet?

Absolutely. I sometimes thread the shrimp onto skewers and grill them for 2–3 minutes per side.

What kind of tortillas work best?

I usually go with soft corn tortillas for their flavor, but flour tortillas hold up well and are easier to fold.

Can I make these ahead of time?

I prep the shrimp and slaw ahead, but I cook the shrimp fresh just before serving so they stay juicy and flavorful.

Conclusion

These 15 Minute Blackened Shrimp Tacos are everything I want in a weeknight meal—fast, flavorful, and ridiculously satisfying. Whether I’m feeding myself or a crowd, this recipe delivers bold taste with minimal effort. It’s proof that a delicious dinner doesn’t have to take all night.