Louisiana

Blackened Shrimp Tacos

Louisiana's bold Cajun flavors meet the taco in this incredible fusion. Gulf shrimp are coated in a fiery blackening spice blend and seared until smoky and charred, then topped with cool, creamy remoulade. It's N'awlins in every bite, cher!

⏱ Total 25min 🍴 Makes 8 tacos 🌶 Spicy ⭐ Cajun

Equipment Needed

🍽 Cast Iron Skillet
🥣 Mixing Bowls
🍴 Comal
🥬 Tongs

Instructions

1

Make the blackening spice: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, and salt. Mix well. This is your Cajun blackening spice blend.

2

Make the remoulade: Whisk together mayonnaise, Creole mustard, hot sauce, lemon juice, minced garlic, and capers. Refrigerate until ready to use.

Tip: Louisiana-style remoulade is spicier than French remoulade. Don't skip the Creole mustard - it's essential!
3

Season the shrimp: Pat shrimp completely dry with paper towels. Toss with the blackening spice, making sure each shrimp is well coated.

4

Heat the skillet: Heat a cast iron skillet over high heat until smoking. This is crucial - the pan must be extremely hot to achieve the blackened crust.

5

Blacken the shrimp: Add butter to the hot skillet, then immediately add shrimp in a single layer. Cook for 2 minutes per side until the spices create a dark, charred crust and the shrimp are pink and cooked through.

6

Warm the tortillas: Heat flour tortillas on a dry comal or skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.

7

Assemble the tacos: Place a bed of shredded cabbage on each warm tortilla. Top with 4-5 blackened shrimp and drizzle generously with remoulade sauce.

8

Garnish and serve: Sprinkle with sliced green onions and serve with lemon wedges. Squeeze fresh lemon over the tacos before eating. Laissez les bons temps rouler!

💡 Pro Tips & Variations

  • Chef Paul invented it: Blackening was invented by Chef Paul Prudhomme in New Orleans in the 1980s. His technique requires a screaming hot cast iron pan.
  • Open a window: Blackening creates a lot of smoke. Turn on your vent hood and open windows before you start cooking.
  • Gulf shrimp are best: Louisiana Gulf shrimp have a sweet, briny flavor that's perfect for this dish. They're worth seeking out.
  • Don't overcrowd: Cook shrimp in batches if needed. They need direct contact with the hot pan to blacken properly.
  • Crystal hot sauce: For authentic Louisiana flavor, use Crystal or Louisiana brand hot sauce in your remoulade.
  • Try it on fish: This same blackening technique works beautifully on redfish, catfish, or any firm white fish.
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