Blackened Shrimp Recipe

Prepare spice mix

In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, ground black pepper and kosher salt. Mix thoroughly so spices are evenly distributed.

Season shrimp

Pat shrimp dry with paper towels. Toss shrimp with 1 tablespoon olive oil to coat, then sprinkle the spice mix over the shrimp and toss until all shrimp are evenly coated. Let rest 5 minutes to absorb flavors.

Cook shrimp

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon unsalted butter and swirl. Add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until blackened at edges and opaque throughout. Remove to a plate and keep warm.

In a large bowl whisk together Greek yogurt, mayonnaise, lime juice, minced chipotle, honey, apple cider vinegar, salt and black pepper until smooth.

Add shredded green and red cabbage and grated carrot to the dressing. Toss thoroughly to coat. Taste and adjust seasoning with additional salt or lime. Refrigerate at least 15 minutes to let flavors meld (can be made up to 2 hours ahead).

Place diced mango, habanero (start with half and add more if you want hotter), honey, rice vinegar, lime juice and salt in a blender or food processor. Blend until smooth, adding the 2 tablespoons water as needed to reach a pourable consistency.

Taste and adjust sweetness, acidity or heat. Transfer to a small bowl and chill until ready to serve. Use caution when handling habanero and wash hands after.

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using) and salt. Whisk to combine.

Bring to a gentle simmer over medium-low heat and cook 5–8 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and let cool. Taste and adjust seasoning.

Warm tortillas or buns if using. Spread a thin layer of house-made BBQ sauce on each base (optional). Pile a few spoonfuls of chipotle slaw onto each, then top with 3–4 blackened shrimp per serving.

Drizzle mango habanero sauce over the shrimp, sprinkle with sliced radishes and chopped cilantro. Serve with lime wedges alongside for squeezing over.

If serving plated instead of in bread, arrange slaw in the center, place shrimp on top, drizzle both sauces (BBQ and mango habanero) decoratively, garnish with radish and cilantro, and serve immediately.