Blackened Shrimp Recipe

Make the seasoning

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Stir to mix evenly.

Season shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and toss with lime juice. Sprinkle the blackening seasoning over the shrimp and toss until evenly coated.

Cook shrimp

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 2–3 minutes). Add olive oil and butter; once butter is melted and foaming, add shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side until blackened at the edges and just opaque inside. Remove to a plate and keep warm. Total cook time per batch ~3–4 minutes.

In a medium bowl combine mayonnaise, apple cider vinegar, honey, salt, and black pepper. Whisk until smooth to make the dressing.

Add shredded cabbage, diced pineapple, thinly sliced red onion, and chopped cilantro to the bowl. Toss thoroughly to coat. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed. Refrigerate until ready to assemble (at least 10 minutes to meld flavors).

In a small bowl mix mayonnaise, sour cream, minced chipotle, lime juice, hot sauce (if using), grated garlic, salt, and pepper until smooth. Taste and adjust acidity or heat as desired. Store chilled until assembly.

Warm tortillas: heat a dry skillet over medium heat or wrap tortillas in a damp towel and microwave 20–30 seconds. Lightly brush or spray each tortilla with a bit of oil and warm in the skillet 20–30 seconds per side until supple and slightly charred spots appear.

Build each taco: spread ~1 tablespoon of Secret Sauce on the warmed tortilla. Add 2–3 blackened shrimp (depending on size), a generous spoonful (about 2 tablespoons) of pineapple slaw, and sprinkle with crumbled queso fresco. Garnish with a few cilantro leaves.

Serve immediately with lime wedges for squeezing over tacos.