Hello and welcome to Sunday Supper! Today’s recipe is about as simple as cooking gets. Creole-spiced shrimp gets a quick turn in a hot skillet to get a deeply brown crust; folded in a warm, soft flour tortilla and topped with coleslaw. It’s spicy and savory with cooling, sweet tangy coleslaw, a generous squeeze of lime and a sprinkling of cilantro. Each one of these street taco-sized Blackened Shrimp Tacos is a few bites of perfection!
I have coleslaw leftover from the Hawaiian-style Barbecue Chicken Sandwiches, but throwing together a fresh batch is easy. Use pre-shredded coleslaw mix and stir in 1/4-1/3 cup of coleslaw dressing. We like Marie’s Coleslaw Dressing; it’s not too sweet but has just the right amount of sweet-tang.
The most time-consuming part of this recipe is peeling the shrimp. I have wild caught Gulf shrimp they’re quite large at 16/20 shrimp per pound. Since I am only making 4 tacos, I am using half of the one-pound package. It’ll be three shrimps per taco. As I mentioned in the opening, these are small, street-style tacos.
Peel the shrimps, rinse them off and then pat them very dry with paper towels. Season them with a few shakes of Tony Chachere’s Original Creole Seasoning. Don’t get too carried away – Tony’s packs a punch; it can get very salty, very quickly and we don’t want to overwhelm the shrimp.
Over medium-high heat, heat a little vegetable oil until it’s shimmering. Place the shrimp in the skillet in a single layer so each shrimp has one side fully in contact with the hot skillet.
Cook the shrimp for about 2 minutes, check the undersides to see if they have developed some dark spotting. Flip them over and let them go another minute. Again, check the underside for dark spots. Then remove from heat.
Meanwhile, gently warm the tortillas in a hot, dry skillet.
Plating Blackened Shrimp Tacos with Coleslaw
I have an oval-shaped serving plate which works perfectly for serving everything on one dish. I will fill each tortilla with three shrimps and line them up on the platter with a small bowl of salsa for the tortilla chips.
The position of the salsa bowl also helps hold up the tacos. Fill the tortillas with three shrimps each. Then spoon coleslaw on top of the shrimp.
Sprinkle the tacos with fresh chopped cilantro and line one side of the platter with tortilla chips. Toss a few lime wedges on the other side of the platter and serve!
This is a super quick and easy dish to whip up on a hot summer evening. It’s perfect for two, but it’s so easy to scale up for a group. Remember to keep a light hand with the Tony Charchere’s Creole seasoning; it really is a flavor bomb! And it’s not hard to over-season shrimp. If you do happen to overdo it with the Tony’s just toss the shrimp with the juice from half a lime before serving. The acid in the lime juice will help to mellow out the seasoning.
Thank you all for tuning in today, I hope you give these Blackened Shrimp Tacos with Coleslaw a try! Let me know what you think! Take care and be well, everyone, xo Kelly
Blackened Shrimp Tacos
Creole-spiced shrimp gets a quick turn in a hot skillet to get a deeply brown crust; folded in a warm, soft flour tortilla and topped with coleslaw.
- 1/2-1 lb. 16/20 Shrimp, peeled, rinsed and patted dry
- A few dashes of Tony Chachere's Creole Seasoning
- Drizzle of Vegetable Oil
- 4 Street Taco-sized Flour Tortillas
- 1 bag Pre-Shredded Coleslaw Mix
- 1/4-1/3 cup Coleslaw Dressing (like Marie's)
- Several Sprigs of Cilantro, chopped
- Lime Wedges
- Tortilla Chips
Place dry shrimp in a shallow bowl and toss with a few dashes of Tony Chachere's Creole Seasoning.
Over medium-high heat, heat vegetable oil until shimmery.
Arrange shrimp in a single layer in the hot skillet.
Cook shrimp on one side for about 2 minutes, or until the underside of the shrimps develop some dark browning spots.
Flip the shrimps and cook them for about 1 minute more, or until the underside of the shrimps develop some dark browning spots.
Transfer the shrimp to a bowl and taste for seasoning. If they are too heavily seasoned for your liking, toss the shrimp with the juice of half a lime.
Gently warm flour tortillas in a hot dry skillet until soft and warm.
To serve: Fill each flour tortilla with about 3 shrimps; spoon coleslaw on top of the shrimp and sprinkle with chopped cilantro.
Serve with tortilla chips, salsa and lime wedges.