Blackened Shrimp Tacos + 63 Tailgate Recipes

This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on The Speckled Palate are my own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans, and we want to share our love for our teams, the game and the food that brings us all together on game day.

Blackened Shrimp Tacos with a crunchy coleslaw are the BEST entree to make at your football tailgate! Shrimp are liberally sprinkled with homemade blackening seasoning, then cooked. These Blackened Shrimp Tacos go great with beer and are easily transported as you peruse your team’s tailgate scene. Makes 10 tacos.

Last week, I miiiiiiiight have taught our daughter the LSU fight song, and we miiiiiiiight have danced around the house singing it for the rest of the day.

We’re a little bit excited about football season and all that comes with it–and that includes the Saints, too!

I want to talk tailgating today, what with the season about to begin, and I’ve teamed up with 63 of my food blogger friends to bring y’all 64 new tailgating recipes.

As a football fan whose teams hail from South Louisiana, I wanted to make a rendition of one of my favorite dishes that I always eat when I visit New Orleans: the Blackened Shrimp Poboy.

I took that favorite dish, did my food blogger thing and transformed it into a taco. I also added a slightly sweet, slaw, just because.

What you’ll need to make these Blackened Shrimp Tacos

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• Cast iron grill/griddle (or an actual grill for the tailgate!)
• Stainless steel portable container (for the coleslaw!)
• 8 oz. mason jar (for the slaw dressing.)

These Blackened Shrimp Tacos are not something you would see at a traditional tailgate… but I like to think they still belong on the tailgate scene, too!

I’ve eaten my fair share of tacos at tailgates, and I adore them. Also, tacos might be my love language, and I’m totally OK with that.

Why are tacos great for tailgating?

• Tacos are portable.
• They’re also delicious.
• Added bonus: They’re super easy to make for a crowd.
• You can put literally anything on them, and they’re good to go. (I’m sure some combinations are ill-advised, but I’m not gonna lead y’all astray right here.)

Tips and Tricks for Making the BEST Easy Blackened Shrimp Tacos

• Follow the directions of the recipe below!
• Make the coleslaw at home and keep it on ice until it’s time to eat.
• Make the blackening seasoning at home, too. (It’ll be easier than toting all those spices to the tailgate.)
• Cook the shrimp in a skillet or on the grill at the tailgate.
• Warm the tortillas when it’s time to eat in the skillet or on the grill.

And now… who’s ready for some tailgating food inspiration?!

In celebration of the upcoming football season, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you 64 tailgating recipe ideas for a terrific football party.

Click on their links below to get their recipes and be inspired for your future football-centric get-togethers!

Tailgating Appetizers

• Spicy Mexican Cheese Dip by 2 Cookin’ Mamas
• Salsa Verde by A Dish of Daily Life
• Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
• Grilled Jalapeno Poppers by A Mind Full Mom
• Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
• Smoky Jalapeno Poppers by Simply Healthyish
• Loaded Sweet Potato Nachos by Bucket List Tummy
• Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
• Loaded Guacamole by foodbyjonister
• Mini Bell Pepper Nachos by Hello Little Home
• Loaded Tailgate Tots by Life’s Ambrosia
• Cincinnati Chili Dip by Love & Flour
• Sweet Korean Chicken Wings by Macheesmo
• Bacon Wrapped Tater Tots by Me and My Pink Mixer
• Hot Bacon Dip by Nik Snacks
• Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
• Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
• Bacon-Wrapped Cheeseburger Bites by The BakerMama
• German Potato Skins by The Crumby Kitchen
• Old Bay Trail Mix by The Culinary Compass
• Raspberry Chipotle Black Bean Dip by The Mexitalian

Tailgating Entrees

• Beer & Brats Bake by A Simpler Grace
• Crispy Baked Buffalo Wings by And She Cooks
• Blackberry BBQ Sticky Wings by Around My Family Table
• Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
• Cuban Sandwich Quesadillas by Casa de Crews
• Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
• Buffalo Chicken Poppers by Dash of Herbs
• Easy chicken roll ups with cream cheese and veggies by Family Food on the Table
• Cincinnati Nachos by Foodtastic Mom
• Grilled Shrimp Pizza by Glisten and Grace
• Nashville Hot Chicken Wings by Loaves & Dishes
• {Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
• Crab Pretzels by Mom’s Messy Miracles
• Pretzel Turkey Meatballs by Shaws Simple Swaps
• Hearty Vegetable Chili by Simple and Savory
• Focaccia Pizza by Simplify, Live, Love
• Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
• Grilled Sauerkraut Stuffed Brats by West via Midwest
• Sausage Apple and Sage Hand Pies by What A Girl Eats
• Meat Lover’s Pizza Bites by The Life Jolie
• Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is…

Tailgating Side Dishes

• Grilled Asparagus Spears by Celebrating Family
• Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
• Slow Cooker Sweet Spicy Meatballs by The Thirsty Feast
• Ricotta & Fig Bites by Living Well Kitchen
• Baked Mac and Cheese Cups by Polka Dotted Blue Jay
• Buffalo Chicken Pasta Salad by The Creative Bite

Tailgating Desserts

• Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
• Sweet and Salty Blueberry Popcorn by Club Narwhal

Tailgating Drinks

• Bottled Tailgate Cocktails by Feast + West
• Tailgate Bloody Marys by Loves Food, Loves to Eat
• Build Your Own Bloody Mary Bar by Off the Eaten Path
• Old Fashioned Sweet by Peanut Blossom
• Honeydew Melon Refresher by Two Places at Once

Love all kinds of tacos?

I recommend trying out these Soy Seared Cod Tacos, Andouille Sausage Breakfast Tacos and Ground Beef Tacos.

Wanna make these? Scroll on down to learn how you can make Blackened Shrimp Tacos for your next tailgate… or dinner!

Continue to Content

Yield: 10 tacos

Blackened Shrimp Tacos

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Blackened Shrimp Tacos with a crunchy coleslaw are the BEST entree to make at your football tailgate! Shrimp are liberally sprinkled with homemade blackening seasoning, then cooked. Flour (or corn!) tortillas are warmed on the grill. When the elements of the dish are ready, the shrimp are served atop a (made-at-home) Asian-inspired coleslaw that features green cabbage, toasted almonds, toasted Ramen noodles and a honey vinaigrette. These Blackened Shrimp Tacos go great with beer and are easily transported as you peruse your team's tailgate scene!

Print

Ingredients

Shrimp Tacos

• 1 lb. Gulf shrimp, shelled
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ¾ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon cayenne pepper
• ¼ teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 10 fresh tortillas, warmed over the flame for a few seconds on both sides (corn or flour work)

Coleslaw

• 1 small head green cabbage, sliced into ribbons (around 5 cups)
• ½ cup almonds, toasted and roughly chopped
• 1 package ramen noodles, toasted in 1 tablespoon unsalted butter WITHOUT the flavor packet
• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 ½ tablespoons honey
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt

Instructions

Make the Slaw

1. In a large bowl, combine the sliced cabbage and almonds.
2. In a mason jar, mix the dressing: olive oil, vinegar, honey, pepper and salt. Shake until well mixed.
3. If eating immediately: Toss the coleslaw in the dressing. Sprinkle the toasted ramen noodles on top.
4. If preparing in advance: Package the cabbage and almonds together. Store the ramen noodles in a separate container or plastic bag. Bring the mason jar of dressing along, and mix all the ingredients just before serving.

Prepare the Shrimp

1. In a small bowl, mix the blackening seasoning ingredients: paprika, chili powder, garlic powder, black pepper, oregano, basil, cayenne and salt. Stir until mixed. Set aside.
2. Place shelled and deveined shrimp into a medium-sized bowl. Sprinkle with the blackening seasoning, and toss until all shrimp are coated. (The seasoning will be thick. Don't fear that this will be too much -- it makes it delicious!)
3. Heat a skillet with a tablespoon of olive oil over medium-high heat. (If doing this at a tailgate, you can throw the shrimp directly onto the grill! Or you can cook them on a skillet on the grill, if you so desire.)
4. When the oil is hot, add the shrimp.
5. Cook until pink and completely cooked through. This will take about 4-5 minutes, depending on the heat.
6. Remove from the skillet, and set aside.
7. In the same skillet (or directly on the grill OR stovetop), heat the tortillas until just warmed.

Prepare the Tacos

1. In the warm tortillas, layer a helping of the prepared coleslaw. Top with the blackened shrimp.
2. Enjoy immediately!

Notes

For this dish to work at a tailgate, prepare the coleslaw at home. Bring in a portable container, and keep in the cooler until time to serve. Also mix up the seasoning mixture for the shrimp at home.

This recipe can easily be doubled or tripled if your tailgate party is hosting more folks.

Nutrition Information:

Yield:

10 tacos

Serving Size:

1 taco
Amount Per Serving: Calories: 366Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 99mgSodium: 976mgCarbohydrates: 38gFiber: 3gSugar: 3gProtein: 17g

Nutrition facts are an estimate and not guaranteed to be accurate.

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Are you excited about football season, too?