Description
These perfectly spiced, butter-basted shrimp deliver restaurant-quality results right in your home kitchen. Pile them into charred tortillas and let the party begin!
Ingredients
- 1 pound large shrimp, shelled and cleaned
- 2 1/2 tablespoons butter, melted
- 2 tablespoons blackening seasoning (store-bought, or recipe below)
- Lime wedges, for serving
- 4-6 tortillas, warmed
- Cotija cheese
- Mango Salsa
- Baja Fish Taco Sauce
- Cilantro leaves
- Pickled Onions
Blackening Seasoning Mix
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon dehydrated onion
- 2 1/2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sugar
Instructions
- For blackening seasoning: Mix all spices in a bowl or add to a jar and shake to combine.
- For blackened shrimp: Dry shrimp well with paper towels. Toss in melted butter to coat thoroughly, then sprinkle generously with blackened seasoning to coat.
- Heat cast iron skillet over medium-high. Once very hot, add seasoned shrimp (any butter that has hardened in the dish, scrape into the pan). Cook for about 3 minutes, until a deep brown crust has formed on the shrimp. Flip and cook another 60-90 seconds, just until the shrimp is cooked through and opaque. (Exact cooking times depend on the size of your shrimp.)
- Serve shrimp in charred tortillas with lime wedges and your favorite toppings.
Notes
Storage: Cooked shrimp keeps 2 days refrigerated. Seasoning blend stays fresh 6 months in airtight container.
Heat Level: For milder tacos, reduce cayenne to 1/4 teaspoon or eliminate altogether.
Getting Hot in Here: Keep your hood vent on high and crack a window for the few minutes it takes to cook the shrimp. Some smoke is normal and means you're doing it right!
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American