Blackened Shrimp Tacos with Slaw | Quick, Easy Dinner Recipe

There’s something irresistible about a taco that brings smoky heat, cool crunch, and bright citrus all together in one bite. These Blackened Shrimp Tacos with Slaw deliver exactly that—juicy shrimp coated in a bold, homemade blackening spice, tucked into warm tortillas with a zippy, citrus-kissed slaw and a creamy lime drizzle. If you’ve been craving a quick, restaurant-worthy dinner that doesn’t require fancy equipment or hours in the kitchen, you’re in the right place. Expect lively flavors, tender shrimp, and a crunchy slaw that stays fresh and vibrant—perfect for a weeknight win or a casual weekend gathering.

Why These Blackened Shrimp Tacos with Slaw Will Win You Over

Blackened shrimp is all about building flavor fast. The spices caramelize in a hot pan, the edges char slightly, and the shrimp stays juicy inside—ready in just a few minutes. Add a crisp, tangy slaw and you have balance: heat meets cool, smoky meets fresh. These tacos are unfussy, customizable, and crowd-pleasing. Everything can be prepped ahead in parts (slaw, spice blend, crema), then cooked and assembled in a flash. They’re great for entertaining, too—set out the components and let everyone build their own. It’s the kind of meal that feels special but is easy enough for any night of the week.

What You’ll Need: Ingredients for Blackened Shrimp Tacos with Slaw

• 1 lb (450 g) large raw shrimp, peeled and deveined: The star of the show—mild, sweet, and perfect for fast cooking.
• 1 tbsp olive oil: Helps the spice blend adhere and promotes browning.
• 1/2 lime, zest and juice: Adds brightness to the shrimp and complements the spices.
• 8 small corn tortillas: Classic taco base with a toasty flavor; flour works if you prefer softer.
• 1 ripe avocado, sliced: Creamy contrast to the heat and crunch.
• Fresh cilantro, roughly chopped (about 1/4 cup): Herbaceous lift for both slaw and garnish.

For the Blackening Spice Blend

• 2 tsp smoked paprika: Delivers that signature smoky backbone.
• 1 tsp chili powder: Adds warmth and depth without overpowering heat.
• 1/2 tsp ground cumin: Earthy note that rounds out the blend.
• 1/2 tsp dried oregano: A touch of herbal flavor, classic in blackened seasonings.
• 1/2 tsp garlic powder: Savory punch that seasons the shrimp throughout.
• 1/2 tsp onion powder: Subtle sweetness that balances the spice.
• 1/4–1/2 tsp cayenne pepper: The heat—adjust to your preference.
• 1 tsp brown sugar: Encourages caramelization for a delicious char.
• 1 tsp kosher salt: Essential for bringing out all the flavors.
• 1/2 tsp freshly ground black pepper: Adds gentle heat and complexity.

For the Zesty Slaw

• 4 cups shredded coleslaw mix (cabbage and carrots): Crisp base that won’t wilt quickly.
• 1/4 small red onion, very thinly sliced: Sharp, peppery bite for contrast.
• 1 small jalapeño, seeded and thinly sliced (optional): Fresh heat that echoes the shrimp.
• 1/2 cup cilantro leaves, chopped: Bright, herbal freshness throughout the slaw.
• 3 tbsp fresh lime juice: The tangy driver of the dressing.
• 1 tbsp apple cider vinegar: Extra acidity for a clean, crisp finish.
• 2 tbsp mayonnaise or Greek yogurt: Gentle creaminess to help the dressing cling.
• 1 tbsp olive oil: Softens the acidity and rounds out the dressing.
• 1 tbsp honey: A light touch of sweetness to balance the tang and spice.
• Salt and black pepper, to taste: Fine-tune the flavor at the end.

For the Lime Crema (Optional but Recommended)

• 1/3 cup sour cream or Greek yogurt: Silky base for drizzling.
• 1 tbsp fresh lime juice + 1 tsp lime zest: Bright, citrusy pop.
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder): Savory depth and aroma.
• Pinch of salt: Brings it all together.

How to Make Them: Step-by-Step Guide to Blackened Shrimp Tacos with Slaw

1. Prep the shrimp. Pat the shrimp dry with paper towels to remove excess moisture. Dry shrimp sear better and get that signature blackened edge. Toss with 1 tbsp olive oil, the zest and juice of 1/2 lime, and set aside while you make the spice blend.
2. Mix the blackening seasoning. In a small bowl, combine smoked paprika, chili powder, cumin, oregano, garlic powder, onion powder, cayenne, brown sugar, salt, and black pepper. Stir until uniform. Tip: Make extra and store it for next time.
3. Coat the shrimp. Sprinkle the spice blend over the shrimp and toss to coat evenly. You want a visible, generous layer on each piece. Let them sit 5–10 minutes to absorb the flavors while you prepare the slaw.
4. Make the slaw dressing. In a large bowl, whisk together lime juice, apple cider vinegar, mayonnaise or Greek yogurt, olive oil, honey, a pinch of salt, and black pepper until smooth and emulsified.
5. Toss the slaw. Add the shredded coleslaw mix, sliced red onion, jalapeño (if using), and chopped cilantro to the bowl. Toss until everything is lightly coated. Taste and adjust seasoning. Tip: If you like extra crunch, reserve a handful of dry slaw and fold it in right before serving.
6. Whisk the lime crema. In a small bowl, combine sour cream or Greek yogurt, lime juice, lime zest, grated garlic, and a pinch of salt. Stir until smooth and set aside. If it’s too thick for drizzling, thin with a teaspoon of water.
7. Preheat your pan. Set a large cast-iron or heavy skillet over medium-high heat. Let it get hot before adding any shrimp—this is key for a great sear. You shouldn’t need additional oil since the shrimp are already coated.
8. Blacken the shrimp. Arrange the shrimp in a single layer. Cook 1–2 minutes on the first side until the edges darken and the underside is deeply colored, then flip and cook 1–2 minutes more. They’re done when just opaque and curled into a loose “C.” Avoid overcooking so they stay tender.
9. Rest briefly. Transfer cooked shrimp to a plate. Resting for a minute helps the juices settle so the shrimp stay succulent.
10. Warm the tortillas. Toast tortillas in a dry skillet over medium heat for 30–45 seconds per side, or directly over a gas flame for a few seconds for charred edges. Keep warm wrapped in a clean towel.
11. Assemble the tacos. Add a generous scoop of slaw to each tortilla, top with 3–4 shrimp (depending on size), and lay in a few slices of avocado.
12. Finish with crema and cilantro. Drizzle with lime crema and scatter fresh cilantro on top. Add a squeeze of lime if you like it extra bright.
13. Serve immediately. Blackened shrimp are best right away when still warm and juicy. Set out extra slaw, lime wedges, and hot sauce so everyone can customize.

Timing & Preparation Details You’ll Want to Know

• Prep time: About 20 minutes (includes slaw and crema)
• Cook time: 8–10 minutes (for multiple batches of shrimp and warming tortillas)
• Total time: Around 30 minutes
• Yield: 4 servings (8 tacos)

The shrimp cook fast—just a few minutes per side—so once your slaw and crema are ready, dinner moves quickly. The dish is ready to enjoy as soon as the shrimp are opaque and the tortillas are warm. If you’re hosting, make the slaw and crema up to a few hours ahead and chill; cook the shrimp last so they stay hot.

Pro Tips and Little Secrets for Success

• Get the pan hot first. Preheating ensures the spices bloom and the shrimp sear instead of steam.
• Dry the shrimp thoroughly. Excess moisture fights browning. Pat them until no shine remains.
• Don’t crowd the pan. Work in batches if needed. Overcrowding drops the temperature and prevents charring.
• Adjust the heat level easily. Dial cayenne up or down, or swap in chipotle powder for smoky heat.
• Use the right oil. Olive oil works, but avocado or grapeseed oil have higher smoke points if your pan runs hot.
• Keep slaw crunchy. Toss just before serving, and don’t over-dress it. You can always add more dressing.
• Warm tortillas properly. Heat makes them pliable and flavorful; keep them wrapped so they don’t dry out.
• Frozen shrimp are great. Thaw under cold water, then pat very dry. They often taste fresher than “fresh” shrimp at the store.
• Make it your own. Add pickled onions, diced mango, or crumbled cotija for extra personality.
• Meal prep friendly. Mix the spice blend, slaw dressing, and crema in advance. Cook shrimp to order for best texture.

A Quick Nutritional Snapshot

Here’s an approximate breakdown per serving (2 tacos with slaw and a drizzle of crema). Values will vary based on tortilla size, exact amounts, and optional toppings.

Note: To lighten things up, use Greek yogurt in the crema, reduce the dressing slightly, or choose smaller tortillas. For more protein, add a couple of extra shrimp per taco.

Frequently Asked Questions

Can I use frozen or pre-cooked shrimp?

Frozen raw shrimp work beautifully once thawed under cold running water and patted very dry. Pre-cooked shrimp aren’t ideal for blackening since they can overcook quickly, but if that’s what you have, toss them in the spice blend and warm gently in a skillet for 30–60 seconds per side—just to heat through.

How can I make these tacos milder or spicier?

For milder tacos, reduce or omit the cayenne and use sweet paprika instead of smoked. For more heat, increase cayenne or add a pinch of chipotle powder. You can also add a hot sauce drizzle at the table so everyone adjusts to taste.

Can I grill or air-fry the shrimp?

Yes. For grilling, thread shrimp onto skewers and cook over medium-high heat for 1–2 minutes per side. For air-frying, arrange in a single layer at 390°F (200°C) for 4–6 minutes, shaking once, until opaque and lightly charred at the edges.

Final Thoughts to Send You Off Cooking

These Blackened Shrimp Tacos with Slaw are a reminder that simple ingredients and a hot pan can add up to something truly memorable. You’ll get the warmth of the spices, the crunch of the slaw, and the brightness of lime in every bite—comforting, lively, and fully satisfying. Whether you’re cooking for yourself, a weeknight family dinner, or a laid-back gathering, this is the kind of meal that invites people to lean in and share. Set out the components, let everyone build their perfect taco, and enjoy the easy joy of a homemade feast. Here’s to quick cooking, bold flavors, and the kind of food that brings us to the table with a smile.