This Blackened Shrimp Taco recipe is an easy, delicious, and stress-free meal that you can prep for the week or whip up quickly on a busy weeknight when you’re not feeling like putting in too much work!

The real secret in making this taste great is – of course – the blackened seasoning which is we’ll break down how to make soon, but first I wanted to talk about the shrimp that we’re going to use!

In this recipe, we’ll be using jumbo, deveined, and tailless shrimp.

You can buy jumbo shrimp that’s already deveined and without tails or you can do it yourself at home. I usually buy it already done for me because it’s about a $5 difference and saves me a half-hour of playing with shrimp, but the end result will be the same regardless of what you choose!

Also note that if you buy smaller shrimp, the cooking time will be shorter than with jumbo shrimp.

Now that we got that covered – let’s get into setting these bad boys up!

Servings: 5 (1/3lb of shrimp per serving)

Prep Time: 10 min

Cook Time: 10 min

Macros: 397 calories – 37g Protein – 0g Carbs – 14g Fat

Ingredients –

• 1.5 pounds of shrimp
• 2 tbsp butter or olive oil
• 1.5 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp pepper
• 1/8-1/4 tsp cayenne pepper (depending on how spicy you like it)
• 1/4 tsp thyme

Directions –

1. Place deveined shrimp in a large bowl
2. In a medium-sized bowl, whisk together all of the spices to make your blackened spice mix. PRO-TIP: I’ll usually double, triple or quadruple the blackened spice mix and store the rest for later if I’m going to make multiple meals throughout the week or use it for other proteins (chicken, salmon, mahi-mahi, etc.)
3. Sprinkle blackened seasoning mix over shrimp and toss until combined.
4. Place butter or olive oil on cast iron skillet (or grill) over medium heat.
5. Add half of the shrimp to the skillet and cook for 3-4 minutes per side. I like to skewer the shrimp to make this process easier.
6. Add shrimp to your preferred tortilla and top to your preference (I like keeping it simple with avocado, cilantro, lime but you can add anything you want even mangos and pineapples)

Recipe Notes

* Instead of tacos you can serve this blackened shrimp over rice or a salad

**Macro totals mentioned above are for 2 shrimps worth of tacos. You’ll need to add your tortilla and topping to get your most accurate macro total.

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