Picture this: Warm toasty corn tortilla. Spicy shrimp smothered in blackening spices. Cool and creamy dill sauce with lime and scallion made with Greek yogurt. And if you want (and I highly recommend you do this), a nice cold margarita to wash it all down. These tacos are, simply put, the perfect quick and easy dinner. They’re light and healthy (especially since the base of the sauce is Greek yogurt, but you can use sour cream if you prefer), and they take only 15 minutes to make (!!).
What is blackened shrimp?
Blackening is a Cajun cooking technique that is often used with fish. The shrimp, in this case, are coated with a spice mixture and cooked in a very hot cast iron skillet in melted butter. The spices and the dairy particles in the butter become charred and dark in color, but the flesh of the shrimp does not. Hence the name, “blackened.” You can make your own blackening spice mixture (see recipe notes) or you can use a pre-made blackening mix to save some time. You should be able to easily find it in your grocery store with the other spices. You can also use another spice mix, such as taco seasoning– the more important part is the technique.
Other recipes that use blackening seasoning:
Blackened Tilapia with Avocado Cucumber Salsa Blackened Fish Tacos with Mango Salsa Simple Blackened Chicken
How to make blackened shrimp tacos
How to defrost frozen shrimp
There are three ways to defrost frozen shrimp.
Add the frozen shrimp to a bowl of ice water and let them sit for 20-30 minutes until they’re thawed. You might want to stir it around a little bit, otherwise the shrimp might refreeze over and stick together, making the process take longer. I usually use this method because I can multitask while they’re in the bowl. Run cool water over frozen shrimp in a colander until they’re defrosted. Place the shrimp on a plate and let them sit in the fridge for 24 hours. Cover the plate with plastic wrap (or use a covered container). This is the easiest way to do it, but it requires planning ahead. There will be some liquid released from the shrimp- drain it before patting it dry.
How to toast corn tortillas
I love using corn tortillas for blackened shrimp tacos because I love the flavor and the fact that they’re whole grain. The downside is that you need to toast them so they don’t fall apart when you try to fold them into tacos. Toasting also enhances their flavor. There are two ways to toast corn tortillas:
Use a dry skillet on high heat to toast the tortillas for about 3-4 minutes on each side. Toast the tortillas directly on the gas burner, flipping them over with tongs, for only about 30 seconds to 1 minute on each side. Make sure to be careful with this and monitor them closely! I’ve caught more than one tortilla on fire before.
If you don’t want to deal with toasting, you can microwave the tortillas just to warm them up, which will help make them more pliable. Or, you can just use flour tortillas! To keep toasted tortillas warm, place them in a tortilla warmer wrapped in a slightly damp paper towel. You can also reheat toasted tortillas directly in the tortilla warmer.
I don’t have cast iron… can I use another kind of skillet?
Definitely! You can use another heavy skillet, such as stainless steel. If you use nonstick, try to keep the heat down a bit. Cast iron takes a long time to heat up, so you won’t need to preheat your skillet for as much time if you use another kind.
Other easy shrimp recipes
15-Minute Shrimp Scampi Easy Shrimp and Grits Shrimp and Zucchini Fritters with Yogurt Sauce Shrimp and Couscous with Peas and Mint Vietnamese Shrimp Spring Rolls with Peanut Sauce Shrimp and Orzo Salad
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