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Blackened Shrimp Tacos

October 11, 2015
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Blackened Shrimp Tacos

One of my favorite things about traveling is the chance to try new foods and cuisines.

Which is why when I visited Charleston, South Carolina, this past summer I was excited to sample the regional fare.

And sample I did:  Among other things, I enjoyed shrimp and grits, crab cakes (and more grits), grilled grouper, clams, pulled pork, and corn cakes. Every single thing I ate was wonderful.  Even my breakfast oatmeal seemed to taste better than usual.

That said, my favorite meal of the week was a lunch of blackened shrimp tacos at the Daniel Island Country Club.

I’ve been thinking about those tacos for weeks now–and I’m not usually much of a shrimp-eater!

Last week I finally decided to try to replicate those amazing tacos.  I picked up some pre-cooked frozen shrimp at Target and a jar of Paul Prudhomme’s seafood seasoning.  I already had the usual taco stuff on hand:  flour tortillas, pico de gallo, sour cream, pepper jack cheese (for Dave), avocado, and finely shredded cabbage.

When dinner time rolled around, I honestly wasn’t sure whether my version of those fabulous blackened shrimp tacos would work out.  The result?  My copy-cat tacos were every bit as good as the country-club version!  (And a lot less expensive.)

The other great thing is that the meal was superr easy to make and took only minutes to throw together, which means we’ll be enjoying these spicy handfuls of goodness on a regular basis!

Blackened Shrimp Tacos

Blackened Shrimp Tacos

Serves 2-3


1/2 lb. frozen pre-cooked shrimp, thawed (about 30-32 shrimp)

3 Tbsp. (adjust according to the amount of spiciness you want) seafood seasoning, such as Chef Paul Prudhomme’s Magic seasoning blend

2 Tbsp. butter

6 taco-sized flour tortillas

Pico de gallo

Sour cream

Finely shredded cabbage

Shredded pepper jack cheese (optional)

Sliced avocado (optional)


Remove tails from thawed shrimp.  Place seasoning in a quart-sized Ziploc bag.  Add shrimp and shake until shrimp is well-coated.  Heat a large flat skillet over medium high heat until very hot.  Reduce heat to medium; add butter and swirl to cover bottom of pan.  Add shrimp and cook 5 to 7 minutes on each side, until seasoning is browned/blacked.  Remove from heat.  Assemble tacos:  Add 5-6 shrimp to each tortilla and top with pico de gallo, sour cream, cabbage, and cheese and/or avocado, if desired.


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