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Blackened Shrimp Tacos with a crunchy coleslaw make the BEST entree for a football tailgate... or a weeknight dinner! | shrimp tacos | blackened shrimp recipe | seafood tacos | tailgate recipe | tailgate entree | blackened shrimp | seafood taco recipe | taco recipe | easy taco recipe | easy tailgate recipe

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.