Blackened Shrimp Chimichurri Recipe
On grilled flour tortillas with Napa cabbage, avocado & chef’s chimichurri.
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Ingredients
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Blackened Shrimp
Chef's Chimichurri
Assembly & Garnish
Method
Blackened Shrimp
- 1
Make the spice rub
In a small bowl combine paprika, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt and black pepper. Mix thoroughly so spices are evenly distributed.
- 2
Pat shrimp dry with paper towels. Place shrimp in a medium bowl and toss with 1.5 tbs olive oil to coat.
- 3
Sprinkle the spice rub over the oiled shrimp and toss until each shrimp is evenly coated. Let rest 5–10 minutes to allow flavors to adhere.
- 4
Heat a heavy skillet or grill pan over medium-high heat until very hot. Add 1 tsp neutral oil and swirl to coat. When oil shimmers, add shrimp in a single layer (work in two batches if necessary to avoid crowding). Cook 1.5–2 minutes per side until blackened at edges and just cooked through (internal temp ~120–130°F / 49–54°C). Remove from heat and keep warm.
Chef's Chimichurri
- 5
- 6
Stir in red wine vinegar, lemon juice, red pepper flakes, kosher salt and black pepper.
- 7
Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning — add more salt, pepper or vinegar as needed. Let sit 10–15 minutes at room temperature to meld flavors. Reserve about 2 tbs for drizzling over finished tacos.
Assembly & Garnish
- 8
Warm tortillas: brush both sides lightly with a little vegetable oil (about 1 tsp total) and grill or toast in a hot skillet for 20–30 seconds per side until warm and faintly charred. Keep covered with a clean towel to stay pliable.
- 9
Divide Napa cabbage evenly between the two warmed tortillas, placing shredded cabbage in a thin layer down the center of each tortilla.
- 10
Place 6 blackened shrimp on top of the cabbage in each tortilla (12 total per order).
- 11
Arrange avocado slices on top of the shrimp.
- 12
Spoon or drizzle about 1 tbs of chimichurri over each taco (reserve any extra for serving).
- 13
Garnish with a lime wedge alongside. Serve immediately, instructing guests to squeeze lime over the tacos just before eating.