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Restaurants›Haven Riverfront Restaurant and Bar›Cajun Blackened Shrimp Tacos Recipe

Cajun Blackened Shrimp Tacos Recipe

Name: Haven Riverfront Restaurant and Bars CAJUN BLACKENED SHRIMP TACOS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lbs raw large shrimp (16-20 count), peeled and deveined, tails on or off per preference; 2 tbs olive oil; 1 tbs fresh lime juice; 2 tbs Cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 0.5 cup fresh cilantro, chopped; 2 tbs lime juice; 3 tbs mayonnaise; 1 tsp honey; 1 tsp apple cider vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups sour cream or Mexican crema; 1 tbs lime juice; 1 tsp hot sauce (e.g., sriracha or your favorite); 0.5 tsp chipotle in adobo, minced (optional, for smoky heat); 0.25 tsp salt; 8 each small corn or flour tortillas; 1 each avocado, sliced; 2 each lime wedges; 0.25 cup extra cilantro leaves for garnish; 1 tsp butter or oil for toasting tortillas

Inspired by Haven Riverfront Restaurant and Bar

Time30m

Serves4

Make Cajun Blackened Shrimp Tacos Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lbs raw large shrimp (16-20 count), peeled and deveined, tails on or off per preference

2 tbs olive oil

1 tbs Fresh lime juice

2 tbs Cajun seasoning

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried thyme

1 tsp Cayenne pepper

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Cabbage Slaw

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1/2 cup Fresh cilantro, chopped

2 tbs ReaLime juice

3 tbs Mayonnaise

1 tsp Honey

1 tsp Apple cider vinegar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Spicy Crema

1/2 cups sour cream or Mexican crema

1 tbs ReaLime juice

1 tsp hot sauce (e.g., sriracha or your favorite)

1/2 tsp chipotle in adobo, minced (optional, for smoky heat)

1/4 tsp Celtic sea salt

To Serve

8 each small corn or flour tortillas

1 each avocado, sliced

2 each Lime wedges

1/4 cup extra cilantro leaves for garnish

1 tsp butter or oil for toasting tortillas

Method

Shrimp & Marinade

Prepare shrimp

Pat shrimp dry with paper towels and place in a medium bowl. Dry shrimp thoroughly so seasoning adheres and they sear rather than steam.

Make marinade/seasoning

In a small bowl combine olive oil, lime juice, Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, kosher salt, and black pepper. Whisk until a paste forms.

Coat shrimp and marinate briefly

Pour the seasoning mixture over the shrimp and toss until evenly coated. Let sit 10–15 minutes at room temperature (no longer than 30 minutes) to take on flavor. If refrigerated, bring back to room temp 15 minutes before cooking.

Blacken shrimp

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high to high heat until very hot (2–4 minutes). Add a light drizzle of oil or a small pat of butter. Add shrimp in a single layer without crowding; cook 1.5–2 minutes per side until blackened and opaque. Work in batches if needed. Remove cooked shrimp to a plate and tent loosely with foil to keep warm.

Cabbage Slaw

In a large bowl, combine shredded green and red cabbage and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, honey, apple cider vinegar, salt, and black pepper until smooth. Taste and adjust seasoning — add a little more lime or honey if desired.

Pour dressing over cabbage mixture and toss to coat evenly. Refrigerate while you cook the shrimp so flavors meld (at least 10 minutes). Drain any excess liquid before assembling tacos.

Spicy Crema

Whisk sour cream (or crema) with lime juice, hot sauce, minced chipotle if using, and salt until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for easy drizzling.

To Serve

Warm tortillas: heat a dry skillet over medium heat. Lightly brush each tortilla with the butter or oil and warm 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble: place 2–3 tablespoons of cabbage slaw in the center of each tortilla. Add 3–4 blackened shrimp (depending on size). Drizzle with spicy crema and garnish with avocado slices and extra cilantro. Serve with lime wedges for squeezing over the tacos.

Storage: leftover shrimp keep 2 days refrigerated; slaw and crema keep 3–4 days in airtight containers. Reheat shrimp quickly in a hot skillet for best texture.