Blackened Shrimp Tacos + 63 Tailgate Recipes

Last Updated on May 11, 2018

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. 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!

This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.

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, as you can see.

And we’re not just excited for the Tigers. We’re equally excited about the Saints, too… and we’ve got high hopes for this season.

We’ve also marched around to “When the Saints Come Marching In.” And I have no doubt that my husband will teach our girl the “Who Dat?” chant this season.

What can I say? We’re a Louisiana-centric football family.

With the upcoming start of football season, I want to talk tailgating today. And I’ve teamed up with 63 of my food blogger friends to bring y’all 64 new tailgating recipes today. (More on this at the bottom of the post!)

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.

I took that favorite dish and did my food blogger thing… and I transformed a well-loved Blackened Shrimp Poboy into a taco version of the famous sandwich.

I also added a slightly sweet slaw, too. Because balance.

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.)

These tacos are a new favorite at our house… but I created this recipe to be successful at a tailgate, too.

Tips 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 goodness?!

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!

Spicy Mexican Cheese Dip by 2 Cookin’ Mamas
Salsa Verde by A Dish of Daily Life
Skillet Sausage Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
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
Bottled Tailgate Cocktails by Feast + West
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren’s Kitchen
Loaded Tailgate Tots by Life’s Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom’s Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) 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
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover’s Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Isf
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

Blackened Shrimp Tacos Essentials

• 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.)

Get the look!

• Threshold Porcelain Rectangular Platter in White.
• Grey linen napkins. (Similar from Anthropologie.)

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!

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Blackened Shrimp Tacos

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!

Course Entree

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 10 tacos

Author Erin Parker, The Speckled Palate

Ingredients

• 1 lb . shelled Gulf shrimp
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1/4 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)
• 1/2 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 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons honey
• 1/2 teaspoon freshly ground black pepper
• 1/4 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!

Recipe 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.

Are you excited about football season, too?